4eAn/b CAMP RAMMI
) )% IN CANADA
invites you to join us for an
information session with
Rabbi Mitch Cohen, Director
AND THE BUSH r110711
WAS NOT 'USW
CONSUMED 571K
LIFE
NORWEGIAN page 132
Is
WORTH
Thursday, October 17th, 1996 6:30 p.m.
PIZZA PARTY
Cong. Shaarey Zedek-B'nai Israel Center
4200 Walnut Lake, West Bloomfield
R.S.V.P. (810) 357-5544
Applications are being accepted from Campers
and Staff for the 1997 season.
Two-month session for youngsters
currently enrolled in Grades 3-10.
One-month session also available for children in Grades 3-7.
Outstanding Waterfront Program • Athletics
Mature, Trained Staff • Arts & Crafts
•Tripping • Hebrew Milieu • Drama & Music
•Kosher Kitchen • And Much More
In an Observant
Jewish Community
ORGUE BUD VASE, $ 1 25
SHOWN: BEVEL CUT AND SPIRAL
ALSO AVAILABLE: QUADRILLE
AND GRAIN D'ORGUE
JOHN
Other Exciting Ramah Programs
• Ramah Family Camp, for parents and children to share a
Ramah camping experience together: August 20-24,1997
For further information regarding enrollment scholarship or
employment, speak to your rabbi or educational director
Camp Ramah in Canada
491 Lawrence Ave. W., Suite 400
Toronto, Ont M5M 1C7
Telephone (416) 789-2193 • Fax (416) 789-3970
Ar dAiav
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29333 Northwestern Hwy. ■ Southfield, Michigan 48034
(810) 356-7140 ■ FAX: (810) 356-1901
ACCREDITED
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•
RAMAH: The Camping Arm of Conservative Judaism
ONTARIO
CAMPING
ASSOCIATION
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the country.
In a remarkable interview with
a foreign journalist, Herman Ka-
han discovered that his old school
friend from Sighet, Romania, was
alive, well and living in Paris. That
schoolmate was Elie Wiesel.
On hearing that Herman Ka-
han had survived, Mr. Wiesel im-
mediately flew to Oslo where they
were reunited and have main-
tained their warm, close friend-
ship springing from a boyhood
bonding.
There is no kosher butcher in
Oslo, but Esther maintains that
with Norway's bounteous variety
of fish, it's really not difficult to
keep a kosher home. Fish is eat-
en almost daily and noted Oslo
Jewish cook Else Hercz describes
her cooking as "the Norwegian
way — very simple with fresh in-
gredients from the sea and land."
Dairy products such as the
world famous cheeses and cream
are used in kugeLs as well as na-
tional dishes like Sour Cream Por-
ridge assimilated into Norwegian
Jewish cooking and though ultra-
rich, a spoonful or two dotted with
raisins and cinnamon is a perfect
ending to a dairy meal.
Salmon, a common commodi-
ty, may be sprinkled with salt and
lemon juice, parsley and dill, then
wrapped in foil and baked in the
oven.
Scrambled eggs, Norwegian
style, are creamy and golden, en-
riched with milk or cream — not
at all like the dry version we're ac-
customed to in the United States.
Gefilte fish is made with the
fresh halibut and cod from the
pristine Atlantic. And although
the Kahans' five children are
grown (four live in Israel), Esther
Kahan still bakes challahs for
Shabbat.
Kosher meat and Empire chick-
ens are imported from Canada
and the United States. As presi-
dent of the Jewish community,
Mr. Kahan investigated the pos-
sibility of having a kosher butch-
er in Oslo, but he notes, "With the
cost of hiring a mashgiach and a
shochet and setting it all up, the
cost was prohibitive for a com-
munity this size."
However, there is a strictly
kosher catering company owned
by an Arab family who has settled
in Oslo. Weddings, bar mitzvahs
and other events are catered un-
der the supervision of a local
mashgiach.
"Before pizzas and burgers, a
Sunday supper was open-faced
sandwiches and cakes," says Es-
ther, who served us the old-fash-
ioned way. Rye and brown breads
were topped with everything from
smoked salmon to scrambled eggs.
The open-faced sandwich is tra-
ditional to Norway. The basis is
lightly buttered bread with at-
tractively arranged toppings and
bright garnishes. Every ingredi-
NORWEGIAN page 136
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