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 /nop6 D 29333 Northwestern Hwy. ■ Southfield, Michigan 48034 (810) 356-7140 ■ FAX: (810) 356-1901 ACCREDITED ER • RAMAH: The Camping Arm of Conservative Judaism ONTARIO CAMPING ASSOCIATION Studio in Harvard Row Mall KR," R4101 MN= 54i-6820 120 S. Maio Street of 11 1 O. S. Oak in ROVI C - Nutrition is our business ermarket - AN he Discount health food sup SPOT 50`)/o-70% OFF ALL NAME BRANDS A new team member has arrived January 8. 1997 7 lbs.. 8 ozs. • Vertical Blinds • Pleated Shades • Levolor Blinds • Wood Blinds 21728 W. Eleven Mile Rd. Harvard Row Mall Southfield, MI 48076 Free Professional Measure at No Obligation Free in Home Design Consulting PlaING IN BEAR Hours: Mon.-Sat. 10-5 352-8622 r L New Rochester Hills 651-5009 Winning coaches Bonnie and David Jordan Marsha Friedman • 810 - 788 - 7161 RSVP by Marsha 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 <