The Practical Dictionary of the Pardes Lexicon: Second Edition

At the end of last year, I gave the world “The Kwait the necessarily abridged First Edition of The Practical Dictionary of the Pardes Lexicon. Now, as my Pardes experience comes to a close, I present this still necessarily abridged Second Edition, to be known as “The Kwait Shayni.” This edition, like its predecessor, is intended as a memento for those who are also leaving, and a gift to those who are coming. You’re still welcome.

* Indicates the entry is to be found in the First Edition.

Chevron – See Processing Session*.

Chevruta – One of the most important relationships you’ll form at Pardes, or in life, your Chevruta is the person you learn sacred texts with. Chevruta works because when approaching a complicated text, two heads are better than one. This is also why ideally, two chevrutas should be on roughly the same Hebrew level and compliment each other’s strengths—for example, someone who likes focusing on grammar, should look for a chevruta who focuses on meaning and vice-versa. Pardes’ uniqueness is that it takes the chevruta concept one-step further by offering Jews of all perspectives the opportunity to chevrute together, and therefore, to compliment one another, thus offering a vision of what is possible in the Jewish world. Chevrutas should keep each other honest and not be afraid to tell their partner when they’re wrong; a good chevruta needs to be able to give it as well as they take it. Often, good chevrutas will find themselves forming a symbiotic relationship with each other and with the text, forming a close, in many ways very intimate, bond with both that can last long after the year is over. A chevruta that doesn’t work is a disaster for both parties where no one really learns anything except how obnoxious that person who sits across from me while I try to learn Torah is (see: Bittul Torah*). For the definitive blog post about Chevruta, see “It’s Not You, It’s Me,” by Lauren Schuchart. But the last word on Chevruta must go to Yaffa Epstein, who famously said, “All is fair in love and chevruta.  (See also: Night Seder.)

CoercionContinue reading

Share

O-bla-di, O-bla-da

Originally posted on my blog:
      (from yesterday)

Today is Thanksgiving!

After the last few days, I am even more grateful for all of the blessings that I have in my life. With thanks to God for FAMILY (and Skype technology), amazing FRIENDS near and far, a wonderful and supportive community here in Israel, a hope for continued peace here in the Middle East, and of course, all of the overpriced, American-influenced stores here that carry canned-pumpkin…

Happy Thanksgiving!

Thanksgiving feast for lunch at Pardes. It’s not the same as my Mom’s home-cookin’, but it’s still delicious!

My beautiful friends at lunch! Cara, Heather, and Me

Continue reading

Share

Week 37: The Practical Dictionary of the Pardes Lexicon

(X-posted from my home blog, Yinzer in Yerushalayim)

One of the unadvertised perks of Pardes is that after studying holy texts in their original in the Beit Midrash for a whole year, no matter how advanced your Hebrew level, you come away with a black-belt in using dictionaries. Yet I have noticed that for all the dictionaries we have for Jewish religious language, there is, incongruously, not a dictionary of “Pardesian,” that unique jargon you learn upon entering the Orchard. Until now. As a gift to any incoming students who may be reading this and as a memento to those who are leaving, I present this necessarily abridged first edition of The Practical Dictionary of the Pardes Lexicon, heretofore to be known as “The Kwait.” You’re welcome.

*Indicates the entry is to be found in the Second Edition.

Avoda Zara – Idol worship, literally “foreign service.” This is an all-encompassing term used to describe worship of foreign deities and/or the self, and commonly used around the Pardes Beit Midrash to describe any “Jewish” subject that does not involve learning Gemara and/or Halakha. There is a Makhloket about the Tanakh.

Continue reading

Share

Faces of Pardes: Meet Chef David Berman

By Suzi Brozman

If you read Leah Stern’s recent blog entry on Pardes’ catering manager David S. Berman, you’ve got an idea how eloquent a speaker he is. Anyone entering Pardes is immediately aware of the aromas of delicious things-to-come emanating from David’s kitchen (more on that later).

The Pardes kitchen is a one-man show. Chef Berman does all the menu planning, ordering, and cooking for over 70 students, plus staff and visitors, a job he’s done for almost 8 years.

Chef David

And he’s also a one-man greeter, friend and supporter for the entire student body. David says, “I pride myself in learning everyone’s names in the first month or so. The variety in backgrounds, where they come from, adds tremendous color to the student body. I came from an insular, ethnocentric community, and I didn’t know any non-Jews on an equal footing. I like learning about the Pardes family. Pardes is multi-cultural. I enjoy that a lot; it adds a lot to my job.”

So where does he come from? Can you tell from his accent? David is originally from Cape Town, South Africa, where he lived all his life until he came to Israel in 1987, after graduating from college. While in his last year at the University of Cape Town, he saw an ad in the local Jewish newspaper for a hotel management course in Israel in English for new immigrants. Already having a love for cooking, which he developed in high school through helping to cook and bake at home, he saw that this was a golden opportunity for him.

He finished the course, did internships in hotels and restaurants (management, not cooking!), did some private catering, got married in 2002 and in 2004 landed at Pardes, thanks in part to encouragement from his friend and fellow South African David Levin-Kruss, and to Pardes’ staff member Joanne Barth, whose husband was working with him in the high-tech industry.

“I knew nothing about Pardes before getting calls about the job. Soon, a senior faculty member told me the best thing about Pardes was the students. That was very true. I was not used to meeting Americans and other non-Israelis. It’s been a great match. The students are great. So are the faculty and staff. It’s nice being around new students every year. It’s a good marriage also in the sense that I have a lot of freedom in this small place to try new menus, new recipes. It’s a small kitchen with no door, but lots of windows. I feel blessed in this way. I’m part of the community, not shut away.”

He wishes for a larger kitchen, where he could indulge his passion for baking, which he finds most creative. But he does enjoy the freedom he has at Pardes to try new recipes, new menus. “It’s a small kitchen no door, but lots of windows. And it keeps me part of the Pardes community.”

At home he does the Shabbos cooking, while his wife Rebecca, an educational psychologist, does the weekday cooking for their four young children. He calls his marriage “Berman squared,” because his wife’s maiden name was also Berman… no relation, they checked! Outside of kitchen duty, he enjoys classical music and opera—just visit the kitchen for a sample of operatic music, cantorial melodies, Gilbert and Sullivan—his tastes are very eclectic. Dividing his time between work and home with four growing kids, he doesn’t have much time for hobbies, but does admit to liking art, cinema, and reading, with tastes ranging from fact to fiction to food magazines. “If I had more time, I’d travel the world and go to galleries.”

What does he think of Pardes’ taste? “Kids will eat anything—Mexican goes well, Indian, pasta, cheese, lasagna, baked ziti…as long as there’s a lot of it. One of the things I like is, while I’m limited by the budget and having a dairy kitchen, I have the freedom to vary the menu. Nobody tells me what to make.” Except us, of course, as students, faculty and staff rush to the table to be first in line for David’s fabulous muffins, his creative soups and filling sandwiches. Amazing salads and innovative cakes make community lunch days a weekly treat.

There’s probably not a person at Pardes who doesn’t give thanks to Chef David Berman for nourishing their bodies while Torah learning enriches their souls. If you haven’t stopped by the kitchen to say hello and thank you, please do it soon!

Share

Guest Post: Chef David Berman

If you aren’t familiar with Pardes Chef David Berman, you should come meet him – he’s really wonderful. At the very least, you should read Leah Stern’s post about him… it’ll give you a “taste” of the man’s personality.

Anyway, Chef Berman attended our recent community trip to Hebron, and he typed up a ‘guest post’ for These&Those, which you can read here:

“Hebron is a microcosm of Israel’s problems…” (Breaking the Silence representative) — or is it?!  |  David S. Berman, Pardes Catering Manager

Please note: the opinions expressed in the following piece reflect only those of the author, and not of the Pardes management/faculty, or of the Pardes Kitchen Brigade.

I have been working at Pardes for almost eight years now (began in January 2004) and participating in the recent visit to Hebron was only the second time that I have been able to go on a school trip/tiyul. I looked forward to the trip for a few reasons:

  1. I had visited Hebron only once before, on my first visit to Israel in 1982; 
  2. I thought that it would be interesting to visit Hebron again, especially in the company of the students of Pardes; and 
  3. I thought it incumbent upon me to attend if the students would be ending their day with a light supper in our humble home in Elazar (which did not come to fruition, unfortunately).

And so I found myself waiting at Tzomet HaGush (the Gush Etzion Junction) early on a bright crisp Sunday morning, awaiting the arrival of the bus from Jerusalem that would take us to Ir HaAvot, the “City of our Forefathers”. I did not have much in the way of expectations for the visit – I was aware of the tensions in the area, was aware that a relatively small number of Jewish people (you can call them settlers if you want to – I don’t take that as a pejorative term since I consider myself a settler, living on reclaimed and liberated land in Gush Etzion!) live amongst close to 300,000 Arabs in the greater Hebron area, and that it housed Ma’arat Hamachpelah, the “Cave of our Patriachs”. I do not follow the news closely and do not get to read much in the way of political commentary and analysis, so was not acutely aware of the “facts on the ground” or of the issues at hand. I wanted to see for myself what the situation was like.

During the week following the trip, I heard from, and read of, many students who had found the trip depressing, worrying, disturbing, and it made me think about what I felt about it all. I have been living in Israel since 1987, a time before some of the students were born (!), so it is understandable that I should view it all somewhat differently, and of course since my good wife and I moved with our family to “over the Green Line” in August 2010, my opinions have been affected too. I could write about many issues raised by the trip, but will focus on just one:

Hebron being a “microcosm of Israel’s problems”
This statement [or something to that effect] was repeated ad nauseam during the session I attended led by the Breaking the Silence spokesman. While on the tour with their spokesman, I too bought into his theory as it seemed reasonable, and it was afterwards that I began to realize it was not in fact true! At all! Hebron is a city that has had Jewish inhabitants from time immemorial, in ancient [biblical] times as well as in recent history. We heard about the Arab riots in 1929 (not that long ago – my mother, may she be blessed with a long life, was born in that year!!) that ended an extended period of Jewish settlement in the city – and one that was typified by cordial and respectful relations between Jews and Arabs. So it should not surprise us that Jews wanted to return – and returned – to Hebron when the situation allowed it. It is after all “Ir HaAvot” the City of our Forefathers…

During my only other visit to Hebron, in 1982, we walked around freely, conversing with the shopkeepers and local inhabitants. Suffice it to say that after the Six Day War in 1967 and the liberating/occupying of Judea and Samaria/The West Bank, the once cordial relations between Jewish and Arab Hebron inhabitants were no longer possible. One can only wonder why – due to the political national sentiments of the nascent “Palestinian nation”? Due to incitement by Arab politicians who literally want to throw all Jews into the sea?  Due to terrorists who are inciting the local population to attack, maim and murder Jews in the belief that it will cause the Jews to leave “their Arab lands”? The situation in Hebron is so different from that elsewhere in Israel and Judea and Samaria/The West Bank, so how can the situation in Hebron be a “microcosm” of Israel and “its problems”?

Throughout most of Israel and Judea and Samaria/the West Bank, Jews and Arabs live peacefully side-by-side – some would argue by choice, others that it is by force of circumstance, and no, not in an apartheid society! I was born into Apartheid South Africa and it only ended with the release of Nelson Mandela in 1994, long after I had made aliyah, so I experienced it in person for 23 years… Despite living apart in Israel and Judea and Samaria/the West Bank, Israeli Arabs are elected to the Knesset, in Arab cities such as Hebron the local economy relies heavily on business with Israelis, Jewish communities in Judea and Samaria/the West Bank are built on State Land and not land “stolen” from legal Arab owners. In some cities/neighbourhoods, Jews and Arabs actually do live together (Jaffa, Acre, French Hill…).

If you shop at the Rami Levi supermarket in Gush Etzion, as I do on a weekly basis, you are served at the cheese counter by an Arab worker from one of the nearby towns (who used to work at the makolet in Alon Shvut); the Arab workers at the fresh meat counter are baki (knowledgeable) with respect to the various hechsherim (kashrut certification) of the meat they are selling; the supermarket is run by Arab and Jewish managers; the cashiers are a mixture of local Arabs, Jews from the surrounding communities and Russian immigrants living in Kiryat Arba. These past few weeks I saw shoppers wearing Christmas hats checking out the candles for Channukah… perhaps this coexistence, with respect for one another united in a communal goal (of filling one’s shopping cart with quality produce and goods at low prices!), is in fact the real “microcosm” of Israel.

In Hebron, the local Arab population does not want a Jewish presence in “their city” and thus there is much friction, anger, aggression. Has the shuk perhaps been closed because it was the scene of numerous attacks on Jews, who had to pass it by on their daily rounds? By the way, surely those few shops could not supply all the inhabitants of the bustling city of Hebron? Perhaps the shuk was in decline anyway and the owners have moved their business to the other part of Hebron, the part that Jews are not allowed to visit. It would surely be interesting to see what the rest of Hebron looks like… We were shown only a tiny enclave within Hebron and did not see the bigger picture, which includes close to 300,000 Arabs living in greater Hebron. Our view of Hebron was tantamount to showing a first-time visitor to Jerusalem the Ben Yehuda Midrechov, and telling them this is Jerusalem (or at least a microcosm of it…!).

The reality is that in the vast majority of Israel and Judea and Samaria/the West Bank, Jews and Arab live in a fragile co-existence. It is not easy for two “nations” to share one country. And yes, the occupying force must act fairly and humanely to those it is occupying. But to assume that the problems and tensions in Hebron is the way it is throughout Israel and Judea and Samaria/the West Bank is a lie and a deliberate distortion of the truth.

The writer is the Catering Manager of Pardes. A graduate of the University of Cape Town, South Africa, and the Tadmor Central Hotel School in Herzlia, Israel, he lives with his wife Rebecca and four children in the religious community of Elazar in Gush Etzion, south of Jerusalem.

Share

Eating at ‘Home’

Hello Pardesians and World,

I am writing to you from a small cafe in Tel Aviv.  I must confess that I was at a loss as to what to talk about in my next blog post. I was going to try to follow my theme of faces in jerusalem of my first blog post, but I realized to try and conform me to a theme would limit the things I wanted to convey about my experience at Pardes. My Pardes experience includes the city of Jerusalem which I so deeply love, but more importantly it includes the community itself here at Pardes, that is to say, the faces at Pardes. I realized this when I confessed to Bogomolny that I had no idea what to write about. His response was almost literally: food! Or more specifically, David Berman’s food. My brain was like, what a great idea! I love food and eating and all the activity that comes along with it.  So why not write about the man whose food helps make Pardes even more of a home for me?

David S. Berman, for those who are not Pardesians, is our beloved chef who supplies us with delicious homemade goodies throughout the week. He bakes muffins and cookies that help sustain us between classes when we need an energy boost in the afternoons when waking up early starts to get to our thinking caps we use in our learning. His sandwiches are delicious and always come in handy when you are strapped for time and havn’t had a chance to go grocery shopping for the week but want something healthy (and delicious) for lunch. Community lunch that he cooks for the whole Pardes community on Tuesdays is an event I look forward to every week. And once a week, he does a soup, sandwich, and dessert special where you can get all 3 items (if you want) for one low price. And every week, I always want something off the menu! I have a bit of a sweet tooth, I must confess, so it is often the dessert I go for but lately I have been gravitating toward the soups, they remind me of the comfort soups that my mom makes at home that I sorely miss here.

Every day at Pardes, I always walk into the kitchen and say hi to Mr. Berman. He always greets me with a cheery face and asks me how I am doing. He always remembers a detail of what I am up to and always asks me about how that part of my life is going. And I’m not the only one who has this type of interaction. Mr. Berman always knows something unique about each and every person he interacts with at Pardes. For example, he knows I love musicals and often has opera or cantorial music playing on the radio, and will educate me about the particular singer he is listening to. And when disaster hit the play I was in, he made sure to tell me every day to hang in there, that everyone was behind me. David Berman is more than just food, he is a pillar holding up Pardes. Without his cheery personality or his savory food, our learning would just not be the same. When we are tired or are having an off day, you can be sure that Mr. Berman will be there to perk you up with a muffin or a encouraging word.

When we think of home, we all think of those childhood foods that you grew up with eating. Though I love Israel, there are just those days where I want a bowl of my mother’s mushroom barley soup with a spoonful of comfort. Without David Berman,  I can say that Pardes would just not be the same; it wouldn’t be home.

Share

Stuffed Cabbage Casserole

In response to a number of requests for the recipe for the Stuffed Cabbage Casserole served today at Community Lunch, I am venturing into the unknown (for me at least!) world of blogging as a means of providing the recipe to those interested. I hope to use this medium in the future to post more recipes, and can only hope that you will enjoy reading them – and hopefully will try make them too! Suffice it to say that comments and suggestions are welcome, and they should be sent to my e-mail address chef AT pardes DOT org DOT il.

Succot is referred to as Chag HaAsif, the Harvest Festival, and there is a custom to eat lots of fruit and vegetables over the Chag, in celebration of the harvest. Many have to custom of eating stuffed vegetables, such as stuffed cabbage (know in Yiddish as Holishkes), and this provided the inspiration for today’s hot dish. Following please find the recipe, with notes there-after.

Stuffed Cabbage Casserole

Ingredients
500g ground beef
1 large onion, chopped
2 cloves garlic
2 tablespoons vegetable oil
¾ cup uncooked brown or white rice
½ teaspoon salt
¼ teaspoon pepper
1½ cups tomato sauce
¼ cup vinegar
2 tablespoons brown sugar
1 tablespoon mustard
8 cups coarsely chopped white cabbage

Method
Heat the oven to 1800C (3500F).

Brown meat, onion and garlic in the oil. Remove from the heat and add the rice, salt and pepper.

In a small bowl mix together tomato sauce, vinegar, brown sugar and mustard.

Layer a third of the cabbage in a deep casserole dish. Arrange half of the beef mixture on top, cover with another third of cabbage. Top with remaining beef mixture and remaining cabbage. Pour tomato sauce mixture over the top of the cabbage, do not stir.
Bake in the pre-heated oven for 2 hours without stirring, until the top is nicely browned.

Notes:
I made use of Tivol products as a meat-replacement, first chopping them in a food processor.

Share