COMMUNITY NEWS
The Jewish Federation of Greater Philadelphia mobilizes
financial and volunteer resources to address the
communities’ most critical priorities locally, in Israel and
around the world.

Women’s Philanthropy Rises to Challenge Under
Julie Savitch’s Leadership in Difficult Year
WHEN JULIE SAVITCH became the Women’s
vulnerable, and we advocate for those in distress.

Philanthropy chair, she did not expect her first year of a
In my “free time,” I am a CASA, or court-appointed
two-year term to be during a global pandemic. But Savitch
special advocate. As a CASA, I have represented seven
quickly regrouped, switched gears and rose to the occasion
children over the last six years, making sure that all of their
to lead the affinity group of the Jewish Federation of Greater
basic needs are being met. These kids are the most vulner-
Philadelphia and bring the community together through
able, with parents in prison and addicted to drugs, living in
this isolating and challenging time.

poverty in poor communities with few resources. I advocate
“The women who are involved with Women’s Philanthropy
for my kids at school, at home, in the foster care system, with
are amazing. Throughout this pandemic, they were
their doctors and therapists.

supportive, interested and involved,” said Savitch, who is
As chair of Women’s Philanthropy, I am drawn to all of
also on the Jewish Federation’s board of trustees and Women
the programs that advocate for the most vulnerable in our
of Vision Advocacy Committee. “We did not miss a step
community, ensuring that they are getting what they need
and continued with our programming and our fundraising
and beyond, with compassion and respect.

virtually, so that our community’s needs could be taken care
Women’s Philanthropy Chair Julie Savitch
of without a pause.”
Why do you donate to the Jewish Federation?
showed true leadership as she guided the
A dedicated leader and philanthropist, Savitch views the affinity group of the Jewish Federation
I am so fortunate to be able to give both my time and my
response to the pandemic as a testament to what she has long through a challenging year.

financial resources to tikkun olam, and it is both my privi-
Courtesy of Jewish Federation
known — that the Jewish community is always there for
lege and my obligation to support the Jewish community
of Greater Philadelphia
one another.

in Philadelphia, Israel and around the world. The Jewish
“Despite unforeseen events, we are such a strong community who care about
Federation is uniquely positioned to know what the needs are throughout the
the most vulnerable. even when we ourselves are thrown off balance,” explained
community. We have a birds-eye view and, therefore, can make critical alloca-
Savitch, a child welfare advocate and Radnor-based mother of three. “We even
tion decisions based on needs in our community as a whole.

had a very successful virtual class of new leaders in the Women’s Leadership
Development Program!”
What do you think is the impact of Women’s Philanthropy on our Jewish
As Savitch begins her second year, we spoke with the Women’s Philanthropy
community through its collective giving?
chair to learn more about her, her passion for Women’s Philanthropy and the
Collective giving builds community. Women’s Philanthropy connects women
Jewish Federation and her aspirations in the year ahead.

of all ages, providing networking opportunities, peer support, mentoring
partnerships and leadership models for so many women. Additionally, by
What are you looking forward to in the second year of your term?
working together for a common goal, our voices are amplified. We are able to
I am so excited that people are getting vaccinated and becoming more
impact the community in a much more powerful way than if we just donated
comfortable with in-person events. We are starting to offer some small group,
on our own.

outside events with limited attendance and are hopeful that we will be able to
offer some hybrid events during the next year. We will be rolling out some new
What is something people probably don’t know about you?
initiatives this fall, so keep your eyes open for some more exciting ways to make
Here are a few little-known facts:
a difference!
• I have three chickens in my backyard coop that I built myself
• I love taking ceramics classes, and my pots are taking over my house
How has Women’s Philanthropy supported your Jewish journey in the
• I play tennis and canasta in my free time
community? • I am in three book clubs, plus I review books so that I have access to even
I have so many mentors, and though none of them had been leaders during a
more titles
pandemic, all of them have offered words of wisdom, encouragement, and each
• I am taking Hebrew by Zoom with an Israeli teacher, so I can communicate
lifted me up. There is a strong contingent of past Women’s Philanthropy chairs
on our next mission to Israel
who continue to guide and support me. Plus, I am lucky enough to be working
alongside an amazing professional team, Lindsay Davidman and Marni Davis,
What advice would you give someone who is looking to get involved with
who help me to reach beyond my comfort zone, answer my texts at all times of
Women’s Philanthropy?
the day and provide the support so that I can lead more effectively.

If you want to get to know a dynamic and interesting group of philanthrop-
ic-minded women of all ages, join us! There are so many ways that you could
What is an organization, program or cause that the Jewish Federation
make a difference in our community. We warmly welcome all newcomers — just
supports that personally resonates with you? Why?
call, text or send an email.

I don’t have one answer to that question. The Jewish Federation makes
For more information about Women’s Philanthropy, contact Lindsay
a vital difference in serving a variety of vulnerable populations, addressing
Davidman, assistant director of Women’s Philanthropy, at ldavidman@
the full-range of social service needs. We provide a safety net for the most
jewishphilly.org or 215-832-0502.

18 JUNE 17, 2021
JEWISH EXPONENT
JEWISHEXPONENT.COM



L ifestyle /C ulture
The Book and the Cook Lives on
F OO D
KERI WHITE | JE FOOD COLUMNIST
THOSE OF YOU who have
lived in Philly for years and
were active on the culinary
scene may fondly recall The
Book and the Cook food fest
from the early 1990s.

It was a weeks-long celebra-
tion of restaurants and cuisine,
which partnered local food
professionals with chefs
from near and far. Together
they would craft a menu,
and patrons would enjoy a
sumptuous meal showcasing
two culinary talents.

I hadn’t thought of this
for years, but I had the good
fortune to be invited to
dinner at my friend K’s house
on Saturday night, and she
prepared a meal based on one
of those long-ago events.

“I went on a date to one
of the events — the guy is
long gone — we did not hit
it off,” she said. “But I still
have the cookbook! The focus
of the book is Mediterranean,
and doesn’t always conform
to kosher cooking, but I’ve
adapted some of the recipes to
accommodate a kosher diet.”
I thumbed through “Matt-
hew Kenney’s Mediterranean
Cooking: Great Flavors for
the American Kitchen” book
while K cooked; it was funny
to see how ingredients that are
commonplace today required a
footnote — there was a lengthy
explanation of panko, which
can practically be bought at a
convenience store these days.

The dish below is adapted
from a Moroccan crab cake
recipe. K used raw cod that she
chopped finely, but cooked cod,
or any fish, can be used, and
it is a great way to repurpose
leftovers. If you use cooked fish,
you can reduce the time in the
saute pan by a minute or two.

The sauces is a revelation. I
plan to make it regularly with
or without the fish cakes. It
JEWISHEXPONENT.COM would be divine on grilled
fish or chicken, stirred into
tuna or chicken salad, or even
drizzled over grilled or roasted
vegetables. The carrots are a fantastic
side dish — plenty going on so
that they can jazz up a plain
main dish, with wonderfully
complex flavors marrying sweet
and salty.

For dessert, K served some
plain cookies with a dish of
strawberry ice cream. Perfection.

MOROCCAN FISH CAKES
Makes 12 fish cakes, or about 6
servings 1½ cups panko
1¼ cups flour
2 tablespoons olive oil
1 small red pepper, finely
chopped 2 ribs celery, finely chopped
2 tablespoons ginger, grated
2 cloves garlic, crushed
6 scallions, white part only,
thinly sliced
1 teaspoon ground
cardamom 1 tablespoon ground cumin
1 tablespoon turmeric
1 cup heavy cream
1 pound cod filet or other
fish, chopped
2 tablespoons chopped
fresh parsley
2 tablespoons chopped
fresh chives
Grated zest of 2 lemons
Pinch cayenne
Salt to taste (about ½ teaspoon)
¼ cup canola or other mild
cooking oil
Cilantro dressing (see below)
Mix the panko and flour; set
it aside.

In a large skillet, heat the
olive oil over medium, and sauté
the pepper and celery. When
the pepper and celery begin to
soften, add the scallions, ginger
and garlic. Continue cooking
until fragrant.

Add the cardamom, cumin
and turmeric, and sauté for
another minute. Add the heavy
cream, bring it to a boil and
lower the heat to reduce it by
half, about 5 minutes.

Add the fish and cook it a
few minutes until it is done and
opaque throughout. Remove
it from the heat, and add
two-thirds of the panko mixture
along with the parsley, chives,
lemon zest, salt and cayenne.

Allow it to cool.

Using your hands, form
the mixture into cakes and
dip them into the remaining
panko mixture to coat. Place
the cakes on a parchment or
wax paper-lined cooking tray
and refrigerate them until you
are ready to cook.

Heat the canola oil in a large
skillet over medium high, and
sauté the fish cakes until they
are crispy and brown on the
outside. Drain them on paper
towels and serve with the
cilantro dressing.

Moroccan fish cakes
Photos by Keri White
CILANTRO DRESSING
Makes 1 cup
This is so amazingly delicious
that I could practically eat it with
a spoon. K recommends making
a double batch so you have extra
for tomorrow. Note: The original
recipe requires toasting and
grinding the cumin seeds, but
I am perfectly happy to use the
ground version. If you want to
take that step, I won’t stop you.

1 cup fresh orange juice
1 tablespoon ground cumin
1 cup cilantro
½ cup canola oil
1 tablespoon fresh lemon
juice Salt and cayenne to taste
In a small saucepan, heat the
orange juice to a boil and reduce
it to about ¼ cup. This will
take about 12 minutes. Let the
reduced juice cool slightly, and
add it to the blender with the
See Food, Page 20
JEWISH EXPONENT
Moroccan spiced carrots
JUNE 17, 2021
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