opinion
Yizkereim: Active Remembrance
BY RABBI RAPHAEL B. BUTLER
H 18
APRIL 28, 2022 | JEWISHEXPONENT.COM
IDF soldiers stand at attention in front of the graves of IDF soldiers buried at
Mt. Herzl, Israel’s national military cemetery.

Around the world, the
symbols and traditions
vary, but the core ideas
are quite consistent.

We want to remember.

We want to honor.

have said, “We don’t want tradition. We want to
live in the present, and the only history that is
worth a tinker’s damn is the history that we make
today.” This view of his comes as little surprise,
as he was a virulent antisemite: If you focus on
material achievements, you won’t think highly of
the past, of community, of identity — or of Jews.

The Jewish view is much closer to this quote
from Sigmund Freud: “Only a good-for-nothing is
not interested in his past.” Being connected to the
past, being connected to those who sacrifi ced for
us, to the heroes of Israel is not just he right thing
to do for their memories and spirits, as import-
ant as that is. It is the right thing to do for us. It
changes us. It makes us better people.

This year, the Yizkereim: Honor Israel’s Fallen
(honorisraelsfallen.com) program and website are
helping individuals and groups take remembrance
to a whole new level. Spearheaded by Olami, the
international Jewish education organization in
partnership with the Afi kim Foundation, Yizkereim
is a unique program to memorialize each of
Israel’s 23,786 fallen in that it helps us engage in
what I call “Active Remembrance.”
On the Yizkereim website, visitors can choose
one of the fallen, read a short “blurb” about who
the person was and sign up to do a good deed in
his or her memory. You choose what to do: give
charity, say a chapter of Psalms, read a poem or a
short piece of prose… whatever you are comfort-
able with. Impressive resources such as poems,
songs, readings, prayers and video links are eas-
ily available. Groups, schools and organizations
can easily sign up to make this into a meaningful
group project.

Since its launch in 2018, honorisraelsfallen.

com has had more than 42,000 positive actions
performed in memory of Israel’s Fallen. With an
impressive new website allowing individuals and
groups to participate, and in partnership with
Israel’s Ministry of Diaspora Aff airs, Yad Lebanim
and the IDF Widows and Orphans Organization,
2022 is expected to be the largest year yet.

Let’s remember those who gave so much. On
the days leading up to Yom Hazikaron on May 4,
let’s actively remember them. JE
Raphael B. Butler is president of Olami, a commu-
nity of campus and young professional centers
worldwide. Israel Defense Forces / Wikimedia Commons
ow do you remember events from the past?
Repeat the information back to yourself? Take
notes? Put a reminder in your calendar and hope for
the best?
How do you remember people who have
passed? People you loved, or perhaps even
strangers to whom you owe a tremendous debt.

How do you make sure to remember them?
It isn’t always easy to do, which is why most soci-
eties have developed traditions of remembrance
for those who died defending their country. In
Canada, people wear poppies in anticipation of
Remembrance Day. In many countries in the com-
monwealth, on the 11th hour of the 11th day of the
11th month — the time of the Armistice of World
War I — there is a moment of silence in respect for
those who lost their lives in battle. On Memorial
Day in the U.S., fl owers and fl ags are placed on
veterans’ graves. In France, the blue cornfl ower
(the bleuet) is used. In many countries, memorial
day is marked by military parades and/or solemn
ceremonies. Judaism has always emphasized remembering
those who have passed, and so it is no wonder that
modern Israel’s customs are unique and touching.

Yom HaZikaron opens with a siren on the eve-
ning preceding the day. It is a sight to be seen
— but not heard: everything stops. People stop
their cars (even on highways), stand in complete
silence and show respect to the “Hallalim,” the
fallen. During the evening, entertainment places
such as restaurants and theaters are closed.

Special programming appears on television. The
next day, throughout the country, memorial ser-
vices are held at all 43 military cemeteries across
the country, usually including the special “Yizkor”
prayer, wreath-laying and a military gun salute.

Memorial candles are lit in homes, schools, syna-
gogues and public places, and fl ags are lowered
to half-staff . On this day, many relatives visit the
graves of loved ones who fell in battle.

Around the world, the symbols and traditions
vary but the core ideas are quite consistent. We
want to remember. We want to honor.

All of this feels “right” in a very deep way. It is
the right thing to do for the memory and respect
of the fallen, and the right thing for us, the living.

It teaches us that we are part of something bigger
than ourselves. It reminds us that others “gave”
so much to us, motivating us to give to others. It
inspires us to be better, to give more — and to be
more. Connecting to the past — on an individual
and national level — is important. Henry Ford —
famous automobile industrialist — is known to



yom ha’atzmaut
Food for Thought on Yom Ha’atzmaut
KERI WHITE | SPECIAL TO THE JE
I srael turns 74 on the night of May
4. While 74 isn’t one of those big
milestone anniversaries, we’re still
ready to celebrate.

So we’re going to celebrate some-
thing that the early Zionists and found-
ers — when they thought Israel would
be a light unto the nations — never
considered: food. Everyone loves food,
right? And like the Torah itself, recipes are
portable. On this page, we reprint a few Israeli
recipes that have appeared in recent
years in the Jewish Exponent’s food
section. Falafel Salad
Serves 2 for a meal
I am generally a homemade
cook and tend to avoid premade
ingredients. But I make an exception for things
that are just as good (or better)
bought than what I could create
in my kitchen, or that are so labor
intensive and messy to prepare that
I can’t justify the effort. Falafel ticks
both boxes.

This salad can be adapted to your
preference and your pantry. Olives
would be a nice addition. Ditto pep-
pers, either mild or hot, and red or
sweet onions.

If you can’t find halloumi, feta is a
reasonable substitute.

And if you want a pareve salad,
skip the cheese entirely.

The heat/texture contrast of this
dish make it unique and tasty. It also
makes it feel a bit more substantial
than a mere salad for dinner.

4 ounces halloumi cheese, sliced in
¼-inch pieces
Oil to spray cheese
6 store-bought falafel
6 cups lettuce, such as spring mix,
romaine or Boston, rinsed, spun
and torn
1 cup cherry tomatoes
½ cucumber, peeled and sliced
¼ cup prepared hummus
Juice of ½ lemon
2 tablespoons extra-virgin olive oil
Sprinkle of ground cumin, salt and
pepper, to taste
Spray the cheese with oil and pan
fry it in a skillet over medium high
until crisp. Place on paper towels
and set aside.

Prepare the falafel according to
package directions. If no prepara-
tion is needed, simply heat them up.

In a shallow bowl, mix the lettuce,
tomatoes and cucumbers.

Make the dressing: In a small
bowl, mix the hummus, lemon juice,
oil, cumin, salt and pepper. Mix with
a fork and taste for seasoning.

When all the components are pre-
pared, place the cheese and falafel
on top of the salad and drizzle with
dressing. Serve immediately.

1 chicken or vegetable bouillon cube
1 tablespoon cilantro, chopped fine
In a large saucepan, heat oil over a
medium flame until warm, about 1-2
minutes. Add garlic, turmeric and salt
and sauté. Add the rice and stir until
grains are coated with oil.

Slowly drizzle in more oil, if the
mixture is dry and rice is sticking
to the pot. Add the saffron threads
and stir.

Pour in the water, followed by the
bouillon cube. Stir briefly.

Celebrate Yom Ha’atzmaut
Quick Pickled Cucumbers with
Cilantro Serves 4 with other sides/salads
A note on the cucumbers: If you
use Persian or English cucumbers,
they don’t really need to be peeled,
which is my preference. But if you
can’t get your hands on those, just
peel and slice the cukes — or be OK
with a thicker skin. This will keep for
several days in the fridge, and the
flavors will deepen.

2 cucumbers, sliced into discs
2 tablespoons white vinegar
¼ cup fresh cilantro, chopped
Salt and pepper to taste
Mix all the ingredients in a small
bowl. Let it sit at room temperature
for an hour or two, or longer in the
fridge. Cover the pot and reduce the flame
to low. Simmer for 20 minutes, stir-
ring occasionally. The bouillon cube
should be completely dissolved.

Check to see if more salt is needed
and add gingerly, if desired. Add
more water if it bubbles away too
quickly. Continue to simmer for another 5
to 10 minutes, stirring often, until the
rice is no longer firm in the center.

Move the rice to an attractive bowl
and sprinkle it with cilantro.

Serve immediately. JE
WEDNESDAY MAY 4 th ,
7:00 - 9:00 pm 2022
Har Zion Temple
Minimum $54 Israel Bond Investment to attend
Enjoy hors d’oeuvres, drinks, and a capella.

Honoring All our local Philadelphia Heroes who served in the Israel Defense Forces including:
Evan Benedon
Itamar Ben Yashar
Aviya Ben Yashar
Joshua Frankel
Akiva Goldstein
Adam Klazmer
Alyssa Kleiner
Shirly Kolet
Liron Kolet
Arkadiy Landa
Yair Lev
Michael Levin z”l
Avi Mermelstein
Adi Ozery
Boaz Ozery
Alisa Rassin
Noa Rassin
Asaf Romirowsky
Asaf Rothschild
Evan Saltzman
Eric Schorr
In Partnership with
Ari Sirner, Executive Director
ari.sirner@israelbonds.com 267.443.2007
Sponsorship opportunities available
Cyndi and David Kosloff
Ivy and David Mermelstein/
Active Realty Associates
Israeli Yellow Rice
1 tablespoon olive oil, or more,
if needed
4 garlic cloves, minced
½ teaspoon turmeric
⅛ kosher salt, or more if desired
1 cup basmati rice
A couple saffron threads, optional
2½ cups water
Contact Sponsored by
LINDA MOREL | SPECIAL TO THE JE
Serves 6
1500 Hagys Ford Road
Penn Valley, PA 19072
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