30
Friday, October 26, 1984
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Wiesenthal Center
Continued from Page 4
We happen to have an excel-
lent relationship with them.
Rabbi Jacob Rabinowitz, dean
of undergraduate studies at
Yeshiva University, and the
official liaison between YU
and YULA, was never con-
tacted by you for comment.
After being shown the quota-
tions you attributed to some
people at YU, he stated for the
record that they are without
validity and absolutely not
true."
About those who you inter-
viewed who lack the courage
to speak publicly but who pre-
fer to be critical under the pro-
tection of anonymity, includ-
ing "a prominent Orthodox
rabbi from Los Angeles": It's
difficult to react to such people
except to say that success
achieved by another institu-
tion is somehow erroneously
perceived as a threat to their
own stature.
Concerning those who say
that too much media attention
on the Holocaust cheapens it:
They are generally the same
critics who would rather keep
the Holocaust the private pos-
session of those who experi-
enced it. They were highly
critical of NBC's Holocaust
and every other attempt of the
media to focus world-wide sig-
nificance and attention on Hit-
ler's final solution. Yes, the
Holocaust is sacred and
unique in the annals of man-
kind! But its uniqueness
should not remain the private
property of only those who ex-
perienced it, just as the de-
struction of the first and sec-
ond Temples was never made
the exclusive property of the
original exiles.
Simon Wiesenthal has said
that every Jew, even those
who never left the shores of the
United States, has the obliga-
tion to feel themselves as sur-
vivors of the Holocaust. In-
deed, the biblical injunction to
remember Amalek is not
limited to the "weary and
faint" who experienced the
original attack. It is a fact that
the pain of one who experi-
enced the Holocaust cannot
possibly be felt by those of us
lucky enough to have escaped;
but it is equally true that if the
pain is left only to them, when
biology takes its final toll,
there will be no one to trans-
mit that pain and anguish to
the next generation.
I regret that the main focus
of the article was on myself,
thereby giving your readers
the impression that the Wie-
senthal Center revolves
around one person. It most cer-
tainly does not. Thank G-d we
have assembled the most crea-
tive group of young scholars
and thinkers that any Jewish
organization can have the
privilege of working with.
In conclusion, let me reiter-
ate that we'certainly have a lot
Is the center's success
a threat to others?
to learn. We are a young
organization — we have only
been around for seven years —
but I am sure that when your
readers weigh the achieve-
ments of the Wiesenthal Cen-
ter in seven years against
some of the organizations that
have been around for nine de-
cades, most reasonable people
will conclude that the Center
has more than justified the
trust that its many supporters
have placed in her.
COOKING
Chicken
paella
2 3-lb. chickens cut into serv-
ing pieces
1/2 cup olive oil, approximately
(no other)
2 onions finely chopped
1 clove garlic, finely chopped
3 cups long grain raw rice
lb. salami cut into thin slices
or diced
2 ripe tomatoes, peeled and
chopped
1 bay leaf
salt
fresh ground pepper
pinch of saffron
6 cups boiling water
1 can green peas, drained
1 can grean beans, drained
black and green pitted olives
Wash and dry chicken pieces,
season with salt.
Heat 1/4 cup olive oil in a large
pan, and when hot, saute chicken
with onions and garlic until gol-
den brown. Remove from pan,
keep warm.
Preheat oven to 325 degrees. In
the same pan, using more oil,
combine salami, tomatoes, bay
leaf, salt and pepper.
Add rice and saffron and pour
boiling water over all, and stir-
ring constantly, bring to boiling.
Remove from heat. Pour into
paella pan, wok, or oven-proof au
gratin.
Arrange chicken, vegetables on
top. Set pan on floor of oven, or
lowest rack, if oven is electric.
Bake, uncovered, 25-30 minutes
or until all liquid is absorbed and
rice is tender. Do not stir after pan
goes into oven.
When done, remove from oven,
remove bay leaf, garnish with
olives and serve. Serves 6.