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Guests sample potluck Chaldean and Jewish foods brought by participants.

Holiday Foods from page 30

Sue Katulla, who works at the
Chaldean Community Foundation,
said dolma is one of the most popular
Chaldean foods, eaten at just about every
festive occasion. She said many families
have freezers full of grape leaves so they
can cook the dish in seasons when fresh
grape leaves are unavailable.
The Passover foods included a car-
rot kugel recipe provided by Gail Katz
and a pecan-date bundt cake with
chocolate chips from a recipe provided
by Amy Strauss, Henry Ford West
Bloomfield Hospital's senior commu-
nity relations specialist.
Some of the Chaldeans learned
about matzah meal for the first time
and were impressed to hear about
the amount of work that goes into
Passover preparations.
Rula Yono, executive assistant at the

ISRAEL.

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Sunday, May 17, 2015

Chaldean Federation and a co-chair of
the event, said she was interested to
learn that during Passover most Jews
don't eat any grains that haven't first
been baked into matzah.
Sue Birnholtz, a retired teacher from
Sylvan Lake, said it was nice to spend
time with people from two communi-
ties who shared an interest in educa-
tion, food and holidays. "It makes us
one community:' she said.
"I really enjoyed the program:'
said Debbie Binder, a Realtor from
West Bloomfield. "I thought it was a
wonderful way to model multicultural
interaction in a positive light. The
communities have so much to offer
each other, beyond just recipes, and
the program was a great way to foster
communication and learn some cool
things, too."

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32

March 26 • 2 015

Arthur Horwitz, JN publisher/executive editor and co-founder of the Building
Community Initiative, welcomes the crowd as members of the Social Action
Committee look on.

11•11rU I'lbf

7,1

In the Henry Ford

Hospital demonstra-
tion kitchen, chefs
create one of the
Chaldean dishes.

