food & dining
What to Eat, When You Can’t Eat
ecently a friend from my sis-
terhood circulated an email,
saying she was nauseated and
had no appetite. Because most of what
she ate made her feel worse, she was
hardly eating at all.

She asked what foods would go down
easily, so she could keep up her strength.

When you ask three dozen Jewish
women for advice about food, you know
you’re reaching the source of wisdom. But
you will get enough opinions to fi ll a book:
• •
• •
• •
Stick to plain pasta or rice.

Boiled potatoes are even better.

Avoid fried foods and spices.

Have toast with no butter.

Stay away from milk products.

Roasted chicken without skin is
easy to digest.

• Peppermint tea or sucking candies
will settle your stomach.

• Ginger root tea works well, too.

• Try poached apples without the skin.

• Eat chicken broth — preferably
homemade. • Boil skinless chicken and vegeta-
bles. Serve them over couscous.

• Go back to basics — eat Saltines
and drink fl at soda.

From time to time, all of us have
suff ered from stomach upsets, whether
they’re caused by a virus, morning
sickness during pregnancy or a reac-
tion to chemotherapy. Each family has
its remedies for this common ailment.

When nausea struck our family, my
mother was a great proponent of cin-
namon toast, butter and all. Although
that may not be helpful for everyone,
I have fond memories of her making
it for my brother and me. Her advice
about nausea was simple: “If you don’t
feel like eating something, then don’t.

It will probably make you sick.”
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22 AUGUST 11, 2022 | JEWISHEXPONENT.COM
Ginger Root Tea | Pareve
Yield: 1 cup
1½ cups water
1 inch of ginger
root Pour the water
into a small sauce-
pan. With a sharp knife,
peel the skin off the ginger
root and discard. Dice the ginger
fi nely; then chop it. Move the gin-
ger to the saucepan, and cover it.

Bring it to a boil on a high fl ame for
5 minutes.

Place a small sieve over a coff ee
mug. Carefully strain the ginger root
tea through the sieve into the mug.

Discard the ginger. Cool the tea
momentarily before drinking so you
don’t burn your lips and tongue.

Cinnamon Toast | Dairy or
Pareve Serves 1-2
2 pieces of challah or white bread
1 teaspoon butter or dairy-free
margarine ⅛ teaspoon cinnamon
⅛ teaspoon sugar
Toast the bread until it’s golden.

Move it to a plate, and immedi-
ately spread the butter or margarine
evenly over both pieces of bread.

Sprinkle the toast with the cinnamon
and sugar. Eat it while warm.

Poached Apples
Serves 1
1 baking apple, such as Gala or
Fuji 1 cup water
1 teaspoon honey
⅛ teaspoon cinnamon
Cut the apple into eighths. Cut
off the skin, core and pits and dis-
card them. Place the apple slices
in a small saucepan along with the
remaining ingredients. Cover the
pot, and bring it to a boil. Then
reduce the fl ame to a fast simmer.

Simmer it until the apple slices are
soft and the poaching liquid has
thickened, about 10 minutes.

This can be eaten hot, cold or at
room temperature with or without
the poaching liquid. If you have no
appetite, the apple can be con-
sumed a little at a time over many
hours. Homemade Chicken Broth and
Couscous | Meat
Serves 2
2 skinless chicken breasts with the
bone in
3 carrots
3 celery stalks
1 small onion
1 teaspoon dill, chopped
Kosher salt to taste
Uncooked couscous for 2 servings
Place the chicken in a medi-
um-large pot. Reserve.

With a vegetable peeler, scrape
the carrots and celery. Then dice
them. Peel the onion and dice it.

Add the carrots, celery, onion, dill
and salt to the pot. Pour in enough
water to cover the ingredients by an
inch, about 4 cups.

Cover the pot, and bring it to
a boil. Then lower the fl ame so
the soup maintains a fast simmer.

Simmer for 30-40 minutes until the
chicken is cooked through.

With a slotted spoon, remove the
chicken from the pot, and place it
on a plate. When it’s cool enough
to handle, shred the chicken with a
fork, and return it to the soup.

Meanwhile, prepare the couscous
according to the directions on the
box. Divide the couscous in half,
and place it in two large soup bowls.

Spoon the soup over the couscous.

Serve immediately. JE
JoeGough / iStock / Getty Images Plus
R LINDA MOREL | SPECIAL TO THE JE



arts & culture
OCJAC Debuts Exhibit
for Tisha, Tu B’Av
to be ends of old patterns,” they said.

Th e curatorial strategy for the
exhibit refl ects this. In addition to put-
ting pieces in conversation with one
another to help build an understanding
of the meanings of the works, Appleton
considered how people move through
the space.

Th ey imagine the process of walking
through an exhibit as a linear one, with
an audience viewing pieces one aft er
another, but at the end, there is a full
picture of what the exhibit is about. Just
as life is an ebb and fl ow of beginnings
and endings, the exhibit refl ects this
by having pieces that evoke various
emotions and experiences culminate to
create a complete experience.

“It’s like going through a movie,”
Appleton said. JE
srogelberg@midatlanticmedia.com N OMIN
HAVE S ATIONS
TARTE D
2 BEST O
02 F
Jewish Exponent
PHILADELPHIA W
JE ld City Jewish Arts Center is
interested in exploring new
beginnings this month in
more ways than one.

On Aug. 5, the space celebrated its
new exhibit in a First Friday opening,
with a new guest curator and a new
theme “exploring ending and begin-
ning, destruction and rebuilding, grief
and resilience.”
Th e exhibit, open through Aug. 28,
falls during both Tisha B’Av, a holi-
day that marks the destruction of the
two temples in ancient Jerusalem, and
Tu B’Av, a holiday celebrating love,
observed a week later.

Th e timing of the exhibit was no
coincidence: Just as the two holidays
transition from themes of sorrow and
mourning to rebirth and joy, so too
does the art displayed in the exhibit.

“We wanted to fi nd something
universal to relate and convey to the
masses, for First Friday and exhib-
it-goers — something from the past
of destruction, but not getting stuck
in the darkness and instead focusing
on how we stand in the present and
apply that to the future,” said OCJAC
Executive Director Rabbi
Zalman Wircberg.

“With this art, it’s
really looking at the past
and seeing what we can
learn from the darkness,
the negativity and how we
can transform that into
light,” he added.

One piece featured
in the exhibit is a room
divider made with sepa-
rate wood panels burned
with sodium chloride and
a torch to create a decora-
tive fl oral pattern. Artist
Melissa Rothman wanted
to balance the masculine
and feminine, using a
harsh and violent method
of burning to create fl ow-
ing adornments.

Artist Sally Eisenberg with her painting “A
Fresh Start”
Rothman, who is not
Courtesy of Sally Eisenberg
Jewish but is a frequenter
“Th ey’re all very diff erent from each
other, which I’m excited about, because
grief is a very personal experience, and
so is resilience,” Appleton said. “It’s
going to have a little bit of my aesthetic
skew to do it, but there’s a lot of diff er-
ent ways in which you can think about
the subject through the works that
were selected.”
Appleton was drawn to the theme of
destruction and rebirth that Wircberg
proposed because of their own values
and personal experiences.

“My approach to life is that it’s all
one continuous pathway,” they said.

As a young person, Appleton strug-
gled with change. As an adult, they’ve
come to accept it.

“It’s been really liberating for me to
embrace change as constant, and what
are perceived as endings to be begin-
nings of new phases, and for beginnings
ISH PH
IA O
of OCJAC, wanted to comment on the
gendered history of diff erent art medi-
ums, with many craft ing mediums
being relegated as “women’s work.”
“It shows resilience and that you’re
able to sort of make your mark on the
art world and create something sur-
prising and fresh, while still harking
back to this very old tradition of wom-
en’s work,” she said of her piece.

Sally Eisenberg’s painting “A Fresh
Start” uses a vibrant pink to catch
the viewer’s eye, though the painting
is fl ecked with sunshine oranges and
yellows, as well as darker hints of black
and blue.

Th e piece was inspired by the pan-
demic and the attitude Eisenberg took
to endure the diffi cult period.

“My coping mechanism has been to
think of each morning as a new begin-
ning/a fresh start,” she said. “Maybe
today will be better. Th e dance of the
paint, marks, gestures and colors enable
me to convey hope and positivity.”
Guest curator Leah Appleton was
tasked with putting these works in
conversation with one another. Th e
artist and Drexel University Leonard
Pearlstein Gallery curator considered
the specifi c and universal when select-
ing the exhibit pieces.

2 SASHA ROGELBERG | STAFF WRITER
PHILADEL From your favorite restaurant to the best
bagel, day camp to your favorite doctor,
Family-friendly Shabbat service to best
non-profit organization, nominate your
favorite people, places and things in
Jewish Philly!
The winners are chosen by popular vote, so nominate
your favorites. As a business, share with your audience
to help you win the title of “Best” in your category!
Nominations close August 12th.

Voting for the winners starts August 25th. Winners will be contacted in October and the results
will be in the October 27th issue of the Philadelphia Jewish Exponent.

Go to www.jewishexponent.com/readerschoice2022
and nominate your favorites!
Jewish Exponent
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