food & dining
KERI WHITE | SPECIAL TO THE JE
I had a great trip to Quebec recently.

I highly recommend this jaunt
as a relatively easy place to reach
while having an authentic feeling of
being in a foreign country. The city is
beautiful, clean, friendly and accessible.

Although there is a thriving food
scene, some excellent museums and
lots of culture, there is not a signif-
icant Jewish community in Quebec.

According to my guide, commerce his-
torically moved up the river. As many
Jews were merchants and business
owners, they followed the economic
opportunity to other cities, such as
Montreal and Toronto, where there are
larger Jewish communities today.

I had several excellent meals during
my trip, one at a trendy restaurant
called Don Vegan (donresto.com) — a
trendy, hipster place where I was one
of the very few guests over 30. But I did
not hold that against them; the cock-
tails were excellent, and I very much
enjoyed my “beet tartare.”
I also had a fantastic meal at Chez
Boulay, (chezboulay.com) a farm-to-
fork (the French Canadian jargon for
farm-to-table) place that focuses on
hyperlocal ingredients prepared with
a French flair. There I enjoyed some
spectacular carrots. The chef roasted
them “in their soil,” which, full disclo-
sure, generated an eye roll from this
food writer, then cleaned them, shaved
social announcements
GRADUATION S
SKYLER SCHORK
kyler Schork of Villanova
graduated from the United
States Naval Academy on May 27
with a bachelor of science degree
in mechanical engineering. Schork
is commissioned as a pilot in the
Navy. Prior to reporting to Pensacola,
Florida, for flight training, Schork
will attend Stanford University
to pursue a master of science in
mechanical engineering.

A Trident Scholar, Schork is
ranked in the top 5% of the USNA
Class of 2022.

At USNA, Schork received aca-
demic commendations including
Commandant’s List (2022 and
Courtesy of D. Winter
2021), Superintendent’s List
(2020, 2019 and 2018), Golden Key National Honor Society and was
recognized for earning the highest grade point average among the
Jewish Midshipmen Club.

On the athletic front, Schork competed on the Women’s Varsity
Rowing Team and was named to the Patriot League All-Academic
Team (2022), CRCA National Scholar-Athlete (2021 and 2020) and
Patriot League Academic Roll (2021, 2020 and 2019).

32 JUNE 16, 2022 | JEWISHEXPONENT.COM
Photo by Keri White
Vegan Dishes
from Quebec
1½ teaspoons capers
off a few bits which became crispy
1 tablespoon Dijon-style mustard
carrot chips, and pureed the green
1 teaspoon Worcestershire sauce
carrot tops with mustard to create a
1 teaspoon olive oil
delicious sauce.

Salt and pepper to taste
My version is far simpler — I skip
the soil and use parsley for the sauce,
although when the farmers market
Mix all the ingredients in a medi-
offers carrots with their greens, I will um-sized bowl. Chill until ready to
likely give the Chez Boulay version serve. Taste for seasoning, and add
a whirl.

salt and pepper if needed.

Beet Tartare
Serves 2
This version, created in my kitchen,
is not vegan. It uses Worcestershire
sauce, which contains small amounts
of anchovies. If a vegan dish is
required, there are vegan versions of
the sauce available at some markets or
from online vendors. Failing that, you
can use soy sauce, balsamic vinegar or
miso paste mixed with water (1:1 ratio).

I prefer to boil the beets whole for
about 20 minutes, until soft, then peel
and cube them. Some more patient
cooks roast the beets, wrapped in
foil at 350 degrees F for about 45
minutes, and that’s fine, too.

This dish is best served chilled,
so make it a few hours before you
plan to serve it. I like it on a bed of
lightly dressed arugula with some
toast points or Melba rounds. Don
Vegan served it garnished with a
giant caper, which was aestheti-
cally pleasing but not necessary if
your home kitchen does not have
a spare jar lying around.

Quebecois Roasted Carrots
with Mustard Sauce
Serves 4
1 pound carrots, whole
and unpeeled
2 tablespoons olive oil, divided
Sprinkle of salt and pepper
½ cup fresh parsley
¼ cup grainy mustard
Additional fresh parsley
or garnish
Heat your oven to 400 degrees F.

Line a rimmed baking sheet with
parchment and place the carrots in
a single layer on it. Toss the carrots
with 1 tablespoon of the oil to coat
them lightly, and sprinkle generously
with salt and pepper.

Roast the carrots in the oven for
30-40 minutes until they are cooked
through and beginning to turn golden
in places.

While the carrots roast, puree the
parsley with the mustard and the
remaining tablespoon of oil. Taste
and, if needed, add salt and pepper.

When the carrots are done, place
2 beets, cooked, peeled and diced
them in a shallow bowl, and drizzle
into small cubes
them with mustard sauce.

2 tablespoons finely minced
Serve garnished with a few sprigs
scallion, white and green parts
of fresh parsley, hot or at room
2 tablespoons finely minced parsley temperature. JE



local
Breaks Fairwold
Per his wife’s suggestion, Marx tries
to only check his emails for 30 minutes
in the mornings and evenings. He tries
to respectfully turn down requests for
Zoom meetings.

Increased access to technology and
remote communication has coincided
with the pandemic, which has brought
another challenge to rabbis. Th e past
two years have been an intense time of
emotional turmoil, where people are
increasingly turning to spiritual lead-
ers for guidance, Rabbi Kami Knapp
Schechter of Congregation Or Shalom
in Berwyn argued.

Th ere’s an “immense amount of
pressure that’s on the rabbis right now
of constantly having to reinvent things
and constantly having to be the cheer-
leader and holding the community
together,” Knapp Schechter said. “On
top of also stepping in for fi rst-line
responders who are also overwhelmed
— so like, therapists and doctors and
chaplains, all these people who are
spread super-thin — we’re having to
step up and kind of fi ll some of those
holes.” Even before the pandemic, rabbis
had trouble taking breaks, Knapp
Schechter argued. Th e nature of the job
requires immense emotional fortitude
and patience.

“I don’t think we really know how to
refi ll our cups,” she said. “We’re trying
to force ourselves to take breaks. We’re
trying to give ourselves permission to
take breaks. But it’s really hard, espe-
cially when you feel like your commu-
nity really needs you.”
As rabbis work to fl ex their bound-
aries and make the most of their vaca-
tions, they’re also putting feelers out,
sharing their needs with their lead-
ership team, trying to subtly share
their experiences with their commu-
nity without placing their baggage on
congregants. “It’s a hard thing to fi gure out because
you, as a rabbi, you want to put on the
best face for your community. And you
want to give them hope and give them
inspiration,” Knapp Shechter said. “So
there’s a fi ne line between trying to do
that but also being a human being and
being authentic about what your expe-
riences are.” JE
said School District of Philadelphia Chief
of Special Education Linda Williams,
who attended the dedication. “He knew
how to assess, and he knew how to help
teachers help children.”
“His name should be on this building
because he epitomizes what a true educa-
tor is,” she added.

Th ough not a pulpit rabbi, Feldman
became ordained in 2006 aft er complet-
ing the online Yeshiva Pirchei Shoshanim
program. He was heavily involved in
Lower Merion Synagogue and vol-
unteered there for 18 years. Feldman
brought his spirituality to his job, and
his job experience gave him a unique
perspective on Jewish texts, according to
his son Uri Feldman.

“He really brought to the Jewish text
that he was studying a perspective from
a very well-trained and seasoned practi-
tioner,” he said.

Feldman was born in Queens, New
York, and got his bachelor’s from Queens
College. He moved to Philadelphia in the
Continued from Page 8
Continued from Page 8
Rabbi Gary Feldman with his grandchildren
Courtesy of Uri Feldman
1970s to pursue his doctorate from Temple
University and raised his family of three
children with his wife in Lower Merion.

According to Uri Feldman, his father’s
legacy was in his ability to connect the
pieces of his life with a strong set of values.

“It was a combination of living a life
of family and community and pro-
fession, all intertwined into one,” he
said. JE
srogelberg@midatlanticmedia.com srogelberg@midatlanticmedia.com
JEWISHEXPONENT.COM 33