Change is in the Air

In December 2010, Tunisian vegetable seller Mohammed Bouazizi set himself on fire and unwittingly became the catalyst for the Tunisian Revolution and the subsequent Arab Spring. This week marks the anniversary of the amazing Egyptian Revolution in Tahrir Square.  In general, 2011 was a year of paradigm shifts around the world. Governments were toppled in the Middle East and North Africa, Occupy movements were born in the United States and many cities around the world, and civil unrest erupted in Russia as thousands take to streets protesting election fraud.  One can smell the impending wave of change in the air.

Photo Courtesy of Ksat.com

In 2012, this paradigm shift looks set to continue.  What are your thoughts on the shift? What kind of changes would you like to see take place? To help you process these issues, we’ve created a short 4-question survey.  Tell us what’s on your mind. We’ll share results with you in February!

Mohammed Bouazizi, initiator of the Arab Spring

Winter Rhapsody Soup!

During winter at Global Youth Village international summer program, our campus is  quiet and we are very busy planning for another great summer experience. A fun winter activity is making a hearty soup and we have a simple recipe we want to share. In keeping in line with GYV tradition, the winter rhapsody soup is vegetarian!

No one expects beet soup to possess a touch of magic. But this kettle boasts of sorcery with its rich, compelling flavors and impressive appearance. While most beet soups are a dull shade of burgundy, this one is almost alive with its brilliant magenta color. Prepare the soup a day ahead, and the flavors will blossom.

For a dazzling presentation, bring the soup to the table in a tureen along with some dill weed for extra garnish, and serve it in white or ivory-colored bowls.

WINTER RHAPSODY SOUP

Yield: 8 servings

• 2 pounds (1 kilo) or 3 to 4 medium beets, peeled and cut into eighths
• 4 cups (1 liter) water 1 1/2 pounds (680g) or 3 large Russet potatoes, scrubbed and cut into large chunks* 
3 1/2 cups (840 ml) water 
1/4 teaspoon salt 
2 large onions, cut into eighths 
1 pound (450g) carrots, peeled and cut into 1/2-inch chunks 
1/2 cup (120 ml) water 
1/4 cup (60 ml) plus 2 tablespoons lemon juice 
1/3 cup (80 ml) minced fresh dill or 1 teaspoon dried dill weed 
1 1/4 teaspoons salt 
1/8 teaspoon freshly ground black pepper 
2 tablespoons finely chopped fresh parsley

1. Place the beets in a 4-quart (4 liter) saucepan with the 4 cups (1 liter) water. Cover and bring to a boil over high heat. Turn the heat down to medium and simmer about 20 to 25 minutes or until the beets are fork tender.
2. Combine the potatoes, water, and salt in a 3-quart (3 liter) saucepan, cover, and bring to a boil over high heat. Turn the heat down to medium, and cook about 6 to 10 minutes, or until they are fork tender.
3. Put the onions and carrots into a food processor and pulse-chop until they are finely diced. Transfer them to a large skillet or wok and add the 1/2 cup (120 ml) water. Cook over high heat, stirring frequently, for about 5 to 6 minutes, or until they are just tender, adding small amounts of water, if needed. Set aside.
4. Have a large stockpot ready. In batches, transfer the cooked beets and all their cooking liquid to the blender and puree until smooth. Return the pureed beets to the stockpot.
5. Puree the potatoes and their cooking liquid in the blender and add them to the stockpot.
6. Reserve 3/4 cup (180 ml) of the cooked carrot and onion mixture for garnish. Puree the remaining cooked carrots and onions, adding a small amount of water, if needed, and add it to the stockpot.
7. Add the lemon juice, dill, salt, and pepper to the stockpot and simmer about 5 to 10 minutes to blend the flavors. Garnish each bowl with a spoonful of the reserved carrot and onion mixture and sprinkle with a smattering of chopped parsley.

*We specify Russet potatoes because they have an ideal toothy texture that gives this soup its special body.

NOTE: If the soup is too thick, thin it to your desired consistency with water and adjust the salt and lemon juice measurements.

From www.vegparadise.com

A Vegetarian Thanksgiving!

At Global Youth Village international summer program, our cuisine is predominantly vegetarian. We encourage youth and staff to  be more eco-friendly by eating a more plant-based diet which is  lower  on the food chain.  Our Thanksgiving meal would be incomplete without some tofu turkey. Check out our recipe for  this very simple and tasty dish you can serve this Thanksgiving!

Vegetarian Tofu Turkey Loaf

Ingredients:

• 2 blocks firm or extra firm tofu, well pressed
• 3 tbsp soy sauce
• 1 1/2 tbsp sesame or canola oil
• 1 1/2 tbsp worchestire sauce
• 3 tbsp water
• 1/4 tsp black pepper
• parsley (for garnish)

Preparation:

Happy Chanukkah

The story of Chanukkah begins in the reign of Alexander the Great. Alexander conquered Syria, Egypt and Palestine, but allowed the lands under his control to continue observing their own religions and retain a certain degree of autonomy. Under this relatively benevolent rule, many Jews assimilated much of Hellenistic culture, adopting the language, the customs and the dress of the Greeks, in much the same way that Jews in America today blend into the secular American society.

More than a century later, a successor of Alexander, Antiochus IV was in control of the region. He began to oppress the Jews severely, placing a Hellenistic priest in the Temple, massacring Jews, prohibiting the practice of the Jewish religion, and desecrating the Temple by requiring the sacrifice of pigs (a non-kosher animal) on the altar. Two groups opposed Antiochus: a basically nationalistic group led by Mattathias the Hasmonean and his son Judah Maccabee, and a religious traditionalist group known as the Chasidim, the forerunners of the Pharisees (no direct connection to the modern movement known as Chasidism). They joined forces in a revolt against both the assimilation of the Hellenistic Jews and oppression by the Seleucid Greek government. The revolution succeeded and the Temple was rededicated.

According to tradition as recorded in the Talmud, at the time of the rededication, there was very little oil left that had not been defiled by the Greeks. Oil was needed for the menorah (candelabrum) in the Temple, which was supposed to burn throughout the night every night. There was only enough oil to burn for one day, yet miraculously, it burned for eight days, the time needed to prepare a fresh supply of oil for the menorah. An eight day festival was declared to commemorate this miracle. Note that the holiday commemorates the miracle of the oil, not the military victory.

Traditions
Our rabbis taught the rule of Chanukkah: … on the first day one [candle] is lit and thereafter they are progressively increased … [because] we increase in sanctity but do not reduce. -Shabbat 21b, Babylonian Talmud

Chanukkah is not a very important religious holiday. The holiday’s religious significance is far less than that of Rosh Hashanah, Yom Kippur, Sukkot, Passover, and Shavu’ot. It is roughly equivalent to Purim in significance, and you won’t find many non-Jews who have even heard of Purim! Chanukkah is not mentioned in Jewish scripture; the story is related in the book of Maccabees.

The only religious observance related to the holiday is the lighting of candles. The candles are arranged in a candelabrum called a menorah (or sometimes called a chanukkiah) that holds nine candles: one for each night, plus a shammus (servant) at a different height. On the first night, one candle is placed at the far right. The shammus candle is lit and three berakhot (blessings) are recited: l’hadlik neir (a general prayer over candles), she-asah nisim (a prayer thanking G-d for performing miracles for our ancestors at this time), and she-hekhianu (a general prayer thanking G-d for allowing us to reach this time of year).  After reciting the blessings, the first candle is then lit using the shammus candle, and the shammus candle is placed in its holder. The candles are allowed to burn out on their own after a minimum of 1/2 hour. Each night, another candle is added from right to left (like the Hebrew language). Candles are lit from left to right (because you pay honor to the newer thing first). On the eighth night, all nine candles (the 8 Chanukkah candles and the shammus) are lit.  On nights after the first, only the first two blessings are recited; the third blessing, she-hekhianu is only recited on the first night of holidays.

Why the shammus candle? The Chanukkah candles are for pleasure only; we are not allowed to use them for any productive purpose. We keep an extra one around (the shammus), so that if we need to do something useful with a candle, we don’t accidentally use the Chanukkah candles. The shammus candle is at a different height so that it is easily identified as the shammus.
It is traditional to eat fried foods on Chanukkah because of the significance of oil to the holiday. Among Ashkenazic Jews, this usually includes latkes (pronounced “lot-kuhs” or “lot-keys” depending on where your grandmother comes from. Pronounced “potato pancakes” if you are a goy.) Go to the holiday recipes section.

Gift-giving is not a traditional part of the holiday, but has been added in places where Jews have a lot of contact with Christians, as a way of dealing with our children’s jealousy of their Christian friends. It is extremely unusual for Jews to give Chanukkah gifts to anyone other than their own young children. The only traditional gift of the holiday is “gelt,” small amounts of money.

Information taken from jewfaq.org

Afghan Pumpkin Stew

At the Global Youth Village, the cuisine is anything but boring! International dishes like Afghan pumpkin stew are served fairly regularly. This recipe also happens to be an excellent one for this time of the year when pumpkins are in season. Enjoy!

Ingredients:

Instructions:

Peel the pumpkin and cut into 2-3″ cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of minutes until lightly browned. Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don’t know how it’s going to evaporate if the pan is covered….-B.) Mix together the ingredients for the yogurt sauce. To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.

Recipe from: http://fooddownunder.com/cgi-bin/recipe.cgi?r=1525

Spanakopita – great spinach recipe

Global Youth Village Director Mary Helmig loves to cook.  One of her favorite recipes for a lunch or dinner party is Spanakopita.  This spinach, feta, and filo pie, sometimes known as “Greek comfort food”  is easy to make and enjoyed by all.  Her favorite recipe comes from the Moosewood cookbook by Molly Katzen.  Gather with friends and enjoy.

In case you want to impress your friends with your great ability to actually say the name of the dish you are offering them, listen to  the  Wiktionary pronounciation of “spanakopita”.

GYV participants enjoy lunch in the dining room

The Global Youth Village menu is predominately vegetarian with tasty international foods. Spanokopita shows up on the dining menu from time to time and is a great favorite. Sharing recipes from your family and culture is an easy way to find common ground and promote understanding. At GYV many a friendship has started with, “Hey, this spanokopita is good...do you like it?”

One of the aims of our international summer camp is to foster tolerance and understanding and to promote  personal development by encouraging young people to interact respectfully in a challenging and stimulating environment with others from a diverse mix of cultures.

Contact us to learn more about next year’s programs.

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