32 | OCTOBER 27 • 2022 

T

he Elie Wiesel 
Foundation 
for Humanity 
Foundation, led by Elisha 
and Marion Wiesel, will 
adopt a hybrid approach that 
will not only grant funds but 
also work with organizations 
directly as partners, offering 
access to innovative thinking 
partners and acting as an 
emblematic megaphone to 
champion their cause.
The Foundation’s 
recalibrated grantmaking 
program will seek to fund 

organizations that embody 
Nobel Peace Prize winner 
Elie Wiesel’s legacy as an 
educator and activist. 
Grants to educators will 
support moral educational 
programs inspired by Jewish 
values. The Foundation is 
seeking to support programs 
and projects that foster 
dialogue, especially in 
engaging ways.
Activist grants, meanwhile, 
will focus on programs that 
restore the rights and dignity 
of the Uyghur population, 

in keeping with 
Elie Wiesel’s 
belief that 
“sometimes 
we must 
interfere. 
When 
human 
lives are 
endangered, 
when human 
dignity is in jeopardy, 
national borders and 
sensitives become irrelevant. 
Whenever men or women 
are persecuted because 
of their race, religion or 
political views, that place 
must — at that moment — 
become the center of the 
universe.”
The Foundation will 
be awarding one or more 
grants in each portfolio 
for its 2022 cycle, ranging 
in size from $50,000 to 
$200,000. Applicants must 

be financially 
sound 501(c)
(3) tax-exempt 
organizations, 
able to 
demonstrate 
realistic plans 
for carrying 
out the program 
or project for 
which they seek 
funding. 
Submissions will be 
reviewed internally through 
various stages and finalists 
will be considered by a group 
of notable names, passionate 
about the respective value 
track. 
Grant applications are 
being accepted online 
through the Foundation’s 
website and are due Dec. 31, 
2022. Learn more at https://
eliewieselfoundation.org/
grantmaking. 

 

to cook with, but I have 
other ideas for them, too. 
Channeling our ancestors, 
I plan to pickle some. The 
quick pickle method, or 
refrigerator pickles, is the 
easiest to do. By simply 
pouring an acidic brine 
over the vegetables, cooling 
them and putting them in 
the fridge, I have pickles 

in a matter of hours. It has 
less steps than traditional 
canning, which requires 
boiling the jars to vacuum 
seal them. 
At home, I unload the 
bags, then wash and cut the 
vegetables. After the jars are 
cleaned and dried, I add the 
spices, then the vegetables. 
On the stove, I prepare the 

continued from page 31
FOOD

brine and pour the liquid 
into the jars to cover the 
contents completely. Next, I 
tap out all the bubbles, seal 
the lids and let them cool 
before putting them in the 
fridge. After about 48 hours, 
they’re ours to enjoy for up 
to two months. 
Regardless of which 
produce you select, pickling 
is a great way to create 

interesting flavors and 
extend the shelf life of the 
Tishrei harvest. What’s so 
amazing is that these ancient 
techniques have survived to 
make their way into modern 
cooking today. It’s a clever 
solution for anyone finding 
themselves in a pickle, with 
too many ripe vegetables on 
hand. 

The Elie Wiesel 
Foundation for 
Humanity Launches 
New Strategy 

