~ 'RE ALSO LOOKNG
FORA FEW GOOD

A

Arts filo Life

Food

`Y' Latkes

few good men with open minds —

open Orthodox minds, men who want

to lead the next generation. After all, our •

mission is to train open Orthodox rabbis

who can shape the spiritual and intellectual

The younger generation takes the latke challenge.

character of the Jewish community.

Our 4-year rabbinical school program cultivates a
love of Torah, commitment to halakha, and a philosophy of inclusiveness.

Our intensive study of Talmud and halakha is combined with the highest

caliber professional training, including a 4 - year pastoral counseling program.

We are a warm and supportive family that encourages unfettered questioning,

spiritual growth and a passion for leadership.
Our students come from Israeli and American yeshivot such as Gush,

Sha'aMm and YU, as well as universities like Yale, Columbia, Penn, McGill and

Michigan with BA, BS, MS, MBA and JD degrees. Tuition and generous living

stipends are available to students who qualify.

Now accepting applications for academic year 2004-2005.

Applications due January 30, 2004.

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YESHIVAT CHOVEVEI TORAH RABBINICAL SCHOOL

Where Open Orthodoxy Begins.

www.yetorah.org / office@yetorah.org / 212-666-0036„.

Director of Operations
Rabbi Aci Ileiss, Thmuler & Dean Rabbi Din: Liner, Rosh Dakshiva i Iluwurd Jnruts, ClUfirMall (1 the BOtIrd I Rabbi Di x: 11Wss,
origin.
550 Ilia 710th StreetYew. Wyrk, NY 10025 ItT admits qualified students o( any nem, color and national or ethnic

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VIEW &PRAGUE

I

magine a bunch of
teenagers, a few
pounds of potatoes
and a big onion. That's
how latkes for Generation Y
are begun.
When you consider that
these boomers' kids have
grown up in the fast '80s and
`90s, with prepackaging,
make-ahead and a focus on
getting it done fast, it comes
as no surprise that many
teens simply do not see their
parents preparing latkes.
They seem to just magically
appear around Chanukah.
Even if parents do prepare
this symbolic food for the
Festival of Lights, they often
Watching Annabel Cohen prepare the latke
do so beforehand, so that
batter
are daughter Raquel, Emily Elkhous
latkes are ready to go as need-
and
Daniel
Stein.
ed, with just a warm-up at the
last minute.
to learn. While they learned the
So here we are on a cold
basics of grating, chopping and fry-
December evening. With homework
ing, some moms watched to learn
set aside a moment, a half-dozen
teens converge in a kitchen equipped some skills as well.
The biggest challenges came from
with a box grater, a big knife, some
classic latke ingredients and a hunger chopping onions — tears — and fry-
ing in dangerously hot oil. They _
learned the proper way to "drop" the
batter in the hot oil and the quick
turn of the spatula needed to turn over
the pancakes without splashing boiling
oil on themselves and everything
around them (it's all in the wrist).
Finally, they learned the impor-
tance of the test latke — make one
first to ensure there's enough salt
and pepper.
With respect to the usual saying, I
believe that if you give a kid a latke,
he'll eat for a meal. Teach a kid to
make latkes and he'll carry on a deli-
cious tradition that can be passed
down to future generations.

SAVE
$100.00

T O UR S

Central.
Europe

ANNABEL COHEN
Special to the Jewish News

ESSENTIAL POTATO LATICES

PER BOOKING

t

f rC

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'ft' booked ay December 22,2003

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Daniel Stein, 17, of Franklin watches
his latkes carefully.

Very basic, with pure potato flavor and
a hint of onion. Omit the onions for
the kiddies.
2 pounds peeled Russet or Idaho
potatoes peeled or unpeeled
1 cup finely chopped onion
2 eggs