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Former Fed Chair Ben Bernanke Shares Economics Nobel
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EVENT Breast Cancer
Awareness Fair
Sunday, October 23 ƒ 9am – 12pm
Come to Beth Or to learn about early detection, prevention, current research,
wellness programs, personal experiences and support groups.

ACTIVITIES Beat the Dough Out of Cancer
Mini-Challah Bake
(RSVP to semirbach@gmail.com by 10/17)
Warrior Wall
ƒ Fox Chase Cancer Center
ƒ Einstein Health Network Breast
& Genetics Risk Program
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Distributing Dignity to educate
underserved women about low cost
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(Social Action collection)
ƒ Gilda’s Club
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18 Stanford Apologizes for Discriminating Against Jewish Applicants
in the 1950s
An official investigation by Stanford University released on Oct. 12 confirmed long-
standing suspicions that university administrators acted to limit Jewish enrollment
in the 1950s while publicly denying that they were doing so, JTA.org reported.

In tandem with the report, Stanford’s president, Marc Tessier-Lavigne, apolo-
gized to the Jewish community.

“This ugly component of Stanford’s history, confirmed by this new report, is
saddening and deeply troubling,” Tessier-Lavigne wrote. “As a university, we must
acknowledge it and confront it as a part of our history, as repellent as it is, and
seek to do better.”
Tessier-Lavigne also wrote that Stanford will work to ensure that it is welcom-
ing to Jewish students today by increasing anti-bias training, creating a dedicated
advisory committee, paying more attention to Jewish holiday cycles in university
scheduling and other measures. The university’s first day of classes this fall took
place on Rosh Hashanah.

Stanford convened the task force that produced the report after a historian pub-
lished his discovery of documents left behind by Stanford’s admissions director
from 1950 to 1970, Rixford Snyder, suggesting that Snyder was biased against Jews
and interested in reducing their enrollment at the university.

Early American Jewish Novelist Gets Bridge Named for Her
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EXHIBITORS SPEAKERS &
INFORMATION Ben Bernanke, the Jewish former chairman of the Federal Reserve, shared the
Nobel Prize for Economics with two other scholars for their work in examining
how banks function in economic crises.

Bernanke was recognized for an influential 1983 paper, written when he was a
professor at Stanford University, that examined the Depression era to show how
runs on banks during economic uncertainty tend to exacerbate and broaden a
crisis. His theories helped inform his handling of the 2008 economic crisis and
the bailout of major financial institutions at the time.

Sharing the prize for their separate research into bank collapse were two
American scholars, Douglas Diamond and Philip Dybvig.

Bernanke, 68, was chairman of the Fed from 2006 to 2014 and was one of at least
five Jewish chairmen of the body, which is the United States’ central banking system.

His predecessor, Alan Greenspan, was Jewish, as was his successor, Janet Yellen.

OCTOBER 20, 2022 | JEWISHEXPONENT.COM
A Massachusetts town at the center of a high school antisemitism scandal last
year has just renamed a bridge in honor of a pioneering but little-known Jewish
woman writer who lived there during the 19th century, JTA reported.

Cora Wilburn, whose autobiographical novel “Cosella Wayne” is likely the first
novel published in English by a Jewish woman in America, settled in Duxbury,
south of Boston, as an adult and lived there until her death at age 82 in 1906.

Now, 116 years later, the town of Duxbury has dedicated the Cora Wilburn
Bridge in her honor, renaming “Bridge D-14-009(49Q).”
Duxbury is where a high school football team was revealed last year to have
used the terms “Auschwitz” and “rabbi” as football calls. The coach was fired and
the town commissioned an investigation that found evidence of longstanding
antisemitism in the team culture.

Trader Joe’s Drops ‘Israeli’ Name on its Pearl Couscous
Couscous lovers who frequent the grocery store Trader Joe’s may have noticed
a change in the grain aisle: The chain’s brightly colored purple boxes of “Israeli
Couscous” are now simply known as “Pearl Couscous,” JTA.org reported.

The Nosher, a sister website to the JTA, first reported the label change after
word of it spread on the popular Facebook group Kosher Trader Joe’s.

The move raised questions in the group about whether Trader Joe’s was trying to
distance itself from Israel, a move that some companies have made for political reasons.

But a spokesperson for the company said it “recently switched to a new supplier
for this product and it is now sourced domestically rather than from Israel.” The
product itself hasn’t changed, according to The Nosher’s report. JE
— Compiled by Andy Gotlieb



food & dining
Dinner Is Served: Tilefish with
Lemon-Olive Topping
KERI WHITE | SPECIAL TO THE JE
1 teaspoon Dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
T Tilefish with Lemon-Olive Topping
Serves 4
I am a huge fan of lemon. This puts
me in the minority in my household,
who prefer to limit their consumption
of the citrus fruit to lemonade and
the occasional dessert. But as I am
the chief cook, the rest of the crew
has to tolerate my preferences in
some measure.

If you are like my nearest and dear-
est and prefer that lemon be subtle
at best, simply reduce the amount of
lemon used here; instead of the whole
thing, drop in a half. Or squeeze the
juice and grate a bit of zest into the
mixture and discard the rinds.

4 tilefish fillets (or the fish of your
preference) ⅔ cup black, pitted oil-cured olives
with oil
1 whole lemon, cut in half
2 tablespoons of fresh oregano or 1
teaspoon dried
2 tablespoons honey
Fresh cracked pepper to taste
Salt if desired (Note: Olives are
salty, so if you are watching your
sodium, you can omit)
Spray oil for pan
In a blender, mix the olives, lemon
halves, oregano, pepper, honey
and salt, if using. Puree until fairly
smooth. If the mixture is very thick,
you can add a bit of olive oil or water.

Heat your oven to 300 degrees F.

Spray the bottom of a baking dish
with a cover to lightly coat it with oil.

Place the fish in the pan, and spoon
a light coating of the olive mixture on
each fillet.

Cover the pan, and bake the fish for
25-30 minutes until cooked through.

The fish is done when it flakes easily
and it is opaque throughout with no
translucency. of red bliss and fingerling is nice)
2-3 tablespoons red wine vinegar
¼ cup olive oil
½ teaspoon salt
½ teaspoon pepper
½ cup chopped red onion
Place the potatoes in a large pot of
salted water. Bring it to a boil, cover
and continue cooking until the pota-
toes are tender, about 20 minutes.

Drain well, and allow the potatoes to
air dry for a few minutes.

Place the warm potatoes in a large
bowl, and sprinkle them with 1 table-
spoon of vinegar. Toss the potatoes
and vinegar.

Make the dressing: In a small bowl,
mix the oil, remaining vinegar, mus-
tard, oil, onions, salt and pepper. Pour
it over the potatoes, and then add the
herbs. Toss to coat, and let it sit for a
while to allow the flavors to blend. Add
more salt and pepper, if needed. JE
Mustard-herb Potato Salad
Serves 4
Esther made this to accompany
grilled chicken during her recent
visit. It was delicious, and she used
a bunch of different types and col-
ors of baby potatoes, which added
visual appeal to the dish. If you don’t
have an assortment of spuds, just
use what you have, and cut them into
bite-sized pieces.

I was especially chuffed to supply
the herbs the recipe called for from
my garden — alas, they are the only
“crops” that have flourished.

JackF / AdobeStock
his dish was deceptively simple
— the topping had a decid-
edly Greek flair with the olives,
lemon and fresh oregano and, although
we used local tilefish, it would comple-
ment any fish.

I could also see it as a delicious
topping for chicken or tofu. Strategic
cooks can whiz the topping together
in a blender and assemble the potato
salad ahead of time; when the dinner
hour approaches, putting the fish on a
tray with a schmear of the olive spread
is the work of a moment.

This potato salad was another benefit
delivered by my sister-in-law Esther.

The fact that the recipe is mayo-free is a
boon: It is healthier than the old-school
deli version; it can be served hot, warm,
at room temperature or chilled; and
the fresh herbs make for both delicious
flavor and pretty presentation.

Round out the menu with a simple
green salad or some steamed veggies.

1½ pounds baby potatoes (a combo
JEWISHEXPONENT.COM 19