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YO H EATRE •

SOUTHFIELD

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Stephanie, 10, and Adam,
13, help their mother Gina
Horwitz cook up a family
favorite.

'

WEEKEND FAMILY

WIGGLE CLUB

—For Ages 3 & Above—

SPECIAL SEASON OPENER!
Recommended for all ages!

October 13 & 14, 2001

First Show In
both Series!

Cinderella

November 10 & 11, 2001

Seven Potato More!

December 15 & 16, 2001

Goodnight, Opus

January 12 & 13, 2002

Good Driving, Amelia 13edelia

& Other Storyi3ook5

March 23 & 24, 2002

Stall Photos by Krista Husa

r

Ferdinand the 130

MOVIN' UP CLUB

—For Ages 7 & Up
November 17 & 18, 2001

The Lion, The Witch
and the Wardrobe

March 16 & 17, 2002

Laura Ingalls Wilder:

Growing Up on the Prairie

April 20 & 21, 2002

Freedom Train

May 4 & 5, 2002

Island of the 13luePolphin5

Special Black History Month Show!

February 23 & 24, 2002

Ishangi'5Africa

Season Tickets just $30 each for 5 shows in the series!
Or mix and match the shows with a Discount Season Pass,
10 admissions to any combination of shows, just $60.
Performance times: Saturdays at 11 a.m. & 2 p.m.
and Sundays at 2 p.m. All shows at the newly renovated
Millennium Centre, 15600 J.L. Hudson Drive, Southfield
(adjacent Providence Hospital). Call the Youtheatre Box
Office for tickets, a complete brochure or more information
at (243) 557-PLAY (7529).

6 •

SOURCEBOOK 2 0 0 2 • J N

s I watch my wife, Gina, fuss
in the kitchen preparing
another exceptional Friday
night dinner, my 10-year-old
daughter, Stephanie, is often at her side,
engaged in measuring, chopping and
mixing ingredients. Intertwined with the
banter about pets, school and piano
lessons is a largely unspoken ritual of
passing the tarn, the soul, of "Jewish"
cooking from one generation to the next.
Yet the experience is bittersweet. At
age 10, my mother-in-law, Berta Wesler,
was separated from her mother and
shipped with other German Jewish
children to England as part of the
Kindertransport. She survived World
War II in Liverpool, but was too young
to commit any family recipes to memory.
At age 11, my mother, Sally Horwitz,
was separated from her mother,
grandmother and extended family
shortly after Hitler invaded Poland. She
survived World War II as a slave laborer
in a concentration camp. Most of her
family perished, along with the recipes.
While the SourceBook in your hands
celebrates the role food plays in bringing
grandmothers, mothers and their
daughters (and sons) together, I am
reminded, and sobered, by the fact that,
courtesy of the Nazis, we don't have recipes
in the I lorwitz or Weslcr families that have

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been passed from generation to
generation.
But traditions need to start somewhere!
And Gina has been transmitting her
considerable culinary talents to her
children. One of her staples is a banana
nut bread recipe:

BANANA NUT BREAD

3/4 cup of sugar
3 medium bananas, mashed
3/4 cup vegetable oil
2 eggs
2 cups flour
1 cup chocolate chips
1/2 cup chopped nuts (optional)
1 t. baking soda
2t. vanilla
1/2 t. baking powder
1/2 t. salt

Preheat oven to 325 degrees. Grease a loaf
pan with non-stick spray. Mix sugar,
bananas, oils and eggs in a large bowl until
smooth. Add remaining ingredients and
rnix until incorporated. Pour into prepared
pan. Bake for 70 minutes (until a wooden
pick inserted into center of the bread
comes out clean). When cool, flip loaf Out
of pan, slice and serve.
Note: Overripe bananas go into the
freezer, in their peels, for banana nut bread

PUBLISHER'S WELCOME continued on page 8

