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N'shei Chabad Newsletter has been inspiring women around the world for over 35 years. The magazine is published five times a year and is packed with 100 pages of stories, biographies, divrei Torah, profiles of Shluchim, parenting and health advice and Chabad history.
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In This Issue
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"What Was Discussed?"
Mr. Wouk's speech was a masterpiece! The people in attendance were inspired and it was a very joyful and momentous evening. Mr. Wouk joined in the Chassidic dancing after the dinner. Just before 8:00 p.m. our party was over, and we got Mr. Wouk to the corporate plane in time for its 8:30 scheduled departure. We honored one of our dinner patrons with the privilege of taking Mr. Wouk to the airport. My wife Mindy and I followed in our car to personally escort Mr. Wouk to his flight and bid him farewell.
Sitting in the car, the thought of accompanying Mr. Wouk on the flight to Washington entered my mind...We boarded the corporate Lear jet and were greeted by two pilots and a steward. The interior of the plane was arranged more like a lounge than an airplane. We settled into lounge-like seats facing each other and I looked forward to having a two-hour chat with the very famous and interesting individual; perhaps I would interview him and hear the story of this life. However, the thought occurred to me, “What would the Rebbe want us to speak about?"
When Mr. Wouk opened his attaché case I saw that he had with him a Gemara and a Mishnayos. “When I don’t write, I learn,” he told me proudly. That settled it. I decided to forgo the personal chat...
Rabbi Moshe Feller, the Rebbe's Shliach in St. Paul, MN, brought the author Herman Wouk to Minnesota in 1972 for their "Shnas Hashivim" Celebration, marking the Rebbe's 70th birthday. While flying him back by private jet, Rabbi Feller makes a split-second decision about what their topic of discussion would be... Find out what the Rebbe has to say about his choice!
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Finding Hashem
Like many girls who live in Crown Heights today, I attend Bais Rivkah High School. Unlike your typical Bais Rivkah girl, I was not brought up in a frum family. My name is Chani Shahon, and I am in the twelfth grade.
My life began in Phoenix, Arizona, where I was born into a Reform Jewish family. Although we weren’t frum, my parents chose to send me to a Jewish preschool, and later to a Jewish day school. They always worked to instill in me a strong sense of Jewish pride. My mother and father taught me what they thought were the basic rules of Judaism. Eating pork or shellfish was a definite “no” in my family. Every Friday night, my family and cousins would drive over to my grandparents’ house for a Shabbos meal. We would light the candles at whatever time we arrived, enjoy a Shabbos meal and play games or watch television with the cousins afterwards.
And then one week I found out that my cousins, the Welners, and their parents, my mother’s sister Candy and my uncle Alan, would not be coming to my grandparents for our weekly Shabbos meal. I was told the reason was that they couldn’t drive—they wanted to observe Shabbos. I was confused and, frankly, upset. This was a family gathering we had every week. My cousins wouldn’t come and spend time with us because all of a sudden they couldn’t drive?
The Welner family's decision to embark on a lifestyle of Torah and mitzvos gave their niece Chani the push she needed to go on a similar journey... Find out how Chani went from Reform Jewish day school to Bais Rivkah in Crown Heights, with help from her aunt, some Phoenix Shluchim and a visit to the Ohel...
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Pesach Recipes
When I got married I thought I knew all about Pesach. That was before I was introduced to my husband’s family’s method of making Pesach. No processed products besides wine and grape juice. Lots of fruit, vegetables, nuts, meat, chicken and fish. If you are married to a man who wants to keep strict Chabad minhagim on Pesach, don’t despair. I learned how and so can you! Once you do it, you feel good about it. And it’s interesting to see whose allergies or other issues clear up without boxed cereal, ketchup, etc…
Thanks to my children’s creativity, we have learned how to make delicious food without processed ingredients. We prepare as much as we can before Pesach, thus allowing us to use sugar right out of the bag. We do prepare boiled and strained sugar for use on Pesach itself. We peel and grind many pounds of nuts for desserts. We use potatoes instead of potato starch and lots and lots of vegetables.
It wouldn't be a Pesach issue without Pesach recipes, would it? In this article Rivkah Groner shares her favorite family Pesach recipes such as applesauce, nutcake and gefilte fish made from scratch, all prepared using only fresh, unprocessed ingredients.
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The Pesach Report
It was actually lovely. And I can't believe I said that. Pesach and lovely are not two words that go together for me. In the free-association game (or is it an I.Q. test) where single words are said and you have to say the first word that comes to mind, Pesach brings to my mind anxiety, stress, rush, dread, overwhelmed, hungry people, very hungry people, help-resistant children, anger, exhaustion, shopping and more shopping, shlepping, organizing, reorganizing, and endless cleaning. Also, paper cuts from heavy duty aluminum foil and Pesachdik things falling onto the chometzdik floor.
Well, it is after Pesach, and I did it. Actually, we did it. My husband and children told me it was their nicest Pesach ever. Fantasies do come true. Yes, I am aching and tired and it is two days after Yom Tov, there are still mounds of laundry to be done, I am still in the ON mode and all over the place, but I did it. I made a joyous Yom Tov. No, it wasn't perfect, but it was joyous.
In her typically humorous and introspective way, Goldie Tennenhaus shares how this year she finally achieved her goal of a relaxed, stress-free Pesach. Find out how she did it in the Pesach 5772 issue of the N'shei Chabad Newsletter.
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