number of Anglo-Saxons and men, attend each one, with lively audience participation. A group of 10 army officers based in the Golan, winners of a recent cooking competi- tion, also attend. At the demonstration work- shops, the atmosphere is dis- tinctly conference-like, with four videos broadcasting the different angles of every preparation. The cakes and sweets work- shop is particularly popular, where everything from tradi- tional New Year honey cakes to Georgian-style cherries and Oriental "baklawa" (a sweetmeat made of pastry, nuts and honey) are made, then happily tasted. But the session which best exemplifies the spirit of the conference is on "cholent" (or "hamin"), the traditional Jewish midday Sabbath meal. Its origins are in the French "chaud-lent," or "hot-slow," for the casserole is cooked overnight on a very low heat, from Friday afternoon till Saturday. Despite dispersion in the Diaspora, this is the one dish which Jews are able to adapt to almost all the It was interesting to discover the influences of the other countries on Jewish cuisine. local cultures. The ingredi- ents may vary widely, depend- ing on available ingredients, but its method of preparation remains basically the same. Shmulik Cohen prepares an Eastern European cholent, complete with kishke (stuffed intestine), potatoes and bar- ley. Ilan Sivoni prepares a Mor- rocan "hamin," and recounts his adventures as a young boy, taking his family's clay casserole to the community oven on Friday afternoons before the Sabbath. As he winds a flour and water paste around to seal his pot, he con- fides: "The next day we would wait to see if the messenger brought us our own pot or so- meone else's. Sometimes we really won out." Rosemarie Eshel has come to the cholent session from her home in the Negev, and she is captivated. "The most interesting thing is to hear the stories. All these things will be forgotten in a genera- tion if we don't make an effort to remember," she says. "Far too little is known about the influences of other countries on Jewish cuisine." ❑ We wish our family and friends a very healthy, happy and prosperous New Year. Best wishes for a happy, healthy New Year. Best wishes for a happy, healthy New Year. EILEEN & BENSON LITWAK FRANCES WOLK BERESH SIDNEY & SHIRLEY RICER We wish our family and friends a very healthy, happy and prosperous New Year. HY & CHARLOTTE SHEBOWICH We wish our family and friends a very healthy, happy and prosperous New Year. NATHAN & ANN TRIVAX A Very Happy and Healthy New Year to All Our Friends and Family. LESLIE, SONDRA, BRANDI & MATTHEW GOODMAN We wish our family and friends a very healthy, happy and prosperous New Year. SHELLY & RUTH WEITZ A Very Happy and Healthy New Year to All Our Friends and Family. MR. & MRS. GEDALIA ELBAUM & MR. & MRS. MYRON JACKLER & FAMILY A Very Happy and Healthy New Year to All Our Friends and Family. A Very Happy and Healthy New Year to All Our Friends and Family. TERRY, KAREN, C. J. & ERIC WEINGARDEN We wish our family and friends a very healthy, happy and prosperous New Year. A Very Happy and Healthy New Year to All Our Friends and Family. A Very Happy and Healthy New Year to All Our Friends and Family. A Very Happy and Healthy New Year to All My Friends and Family. ARNIE, GAYLE, RICHARD & JAQUELINE GOODMAN May the New Year Bring To All Our Friends and Family Health, Joy, Prosperity and Everything Good in Life. Co (3) LLJ 0:1 LLJ SIMCHA AN ORGANIZATION FOR GAY & LESBIAN JEWS 0 L1J U) I113