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May 4, 2012     Heritage Florida Jewish News
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May 4, 2012

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PAGE 413 HERITAGE FLORIDA JEWISH NEWS, MAY 4, 2012 f By Suzanne Kurtz (JTA)--Shira Sheps re- members walking through an exhibit at the Museum of Jewish Heritage in lower Manhattan and stumbling upon her grandmother's long- ago school reports along- side family photos and her great-grandparents' wedding invitation. Sheps, 25, had known that her grandmother shortly after Kristallnacht had left Furth. Germany, atage 9 ona Kinder- transport to England. But seeing personal mementos of the life that had been taken from the family as well as her grandmother's uncanny resemblance as a young girl to Sheps' younger sister at that" age, "I freaked out," she says. As a child, Sheps would lis- ten to her grandmother's sto- ries of a childhood lived during the eve of World War II. The Stories, she says, "profoundly affected me. No matter what I do, I come back to it." A social worker in Fair Lawn, N.J., who is pursuing her master's degree at the Hunter College School of Social Work in New York, Sheps has spent the past several years researching and studying the effects of inter- generational trauma. "It gives me an excu, gives meaning to [my studies], It's a fixation,7 she says in an in- terview just days in advance of Yom Hashoah (Holocaust Remembrance Day),:.=which By Faith Kramer Survivors' grandchildren feeling an obligation to share Holocaust memories begain sundown April 18. "I'm bearing witness. I'm doing what I was taught for the purpose of remembering." She i among the many grandchildren of Holocaust survivors often referred to as the Third Generation who feel an obligation to share memories of the Shoah. The bond that many in the Third Generation have with their grandparents has been noted by psychologists and researchers who ha've studied the effect of the Holocaust on families. For many survivors, it was easier to share their experi- ences with their grandchil- dren than with their children, says Peppy Margolis, director of the Institute of Genocide and Holocaust Studies at Raritan Valley Community College in New Jersey, who recently produced a 30-min- ute documentary titled "The Second Generation: Ripples from the Holocaust." Through the dozens of in- terviews that she conducted, Margolis says she found that for survivors in general, the Holocaustwas"too close" and "many were still processing what had happened and bury- ing the pain in their work and raising their children." Their experiences also left many ill equipped to be par- ents, adds Margolis, herself a child of Holocaust survivors. "But th majority talked to their grandchildren and not with the same painand bitter- When I wanted to devise some recipes that would be health- ful for seniors, I turned to the Alameda County [Calif] Meals on Wheels program for some advice. The agency serves 3,862 seniors regular hot meals2,200 meals everyweekday and is part of a Bay Area network. Mary Louise Zernicke, a registerM dietitian, is an executive board member of the group and director Of the Merritt College dietary manager program in Oakland. "Seniors differ i n terms of physical function, behavior, cognition And emotional status, all of which may affect health," she said. In planning meals for seniors, she said it is important to focus on physiological needs rather than physical age. However. there are some common concerns. Zernicke said many seniors don't get enough fluids. Adding water, juices, nonfat milk, soup and other liquids helps. Many seniors also don't get enough fiber. Controlling calorie intake is important, as is eating a variety of fruits and vegetables. Making dishes tasty is key. ness; enough time has passed and it's not as traumatic." While her film explores what it means to be a member of the Second Generation and togrow up with a parent who lived through the Nazi atroci- ties and World War II, she says it also has helped those of the Third Generation to better understand their own parents. Though his grandfather died before he was born, Aaron Biterman. 29. says the experience of living in a home with a parent suffering from the trauma of surviving the Nazi death camps took a toll on his father and aunt. His grandfather never talked about the Holocaust he was so traumatized, Biterman recalls his father telling him. "He lived but wasn't liv- ing," Biterman, a fundraiser in Arlington, Va., says of the grandfather he never met. His grandmother also sur- vived the Holocaust in Poland and for many years wasn't ea- ger to share her experiences. Yet after she retired, Biterman says, she started to open up. Eventually she recorded her story with Steven Spielberg's Shoah Foundation and began speaking to student groups. But knowing that his fa- ther had grown up in a home "where something was the matter" only strengthened Biterman's desire"to connect with my family history and to my story." In 2006 he started a Facebook group for grand- children of the Holocaust that Shira Sheps Marion Achtentuch, 83, with her granddaughter, Shira Sheps, 25. today has more than 2,000 friends. "It's just a network to organize, ask questions, get answers and educate others," he says. Education is the key for the Third Generation. "It is important that the past not be forgotten," Biter- man says. "There is a lot of misinformation out there, but we had direct experiences with [Holocaust] survivors. We are the ones with the biggest ob- ligation to share the evidence that was in our backyards. It is up to us to preserve th.e memory." For Daniel Brooks, 35, the grandson of four Holocaust survivors, a need to reconnect with other grandchildren of Tracy Friend (age 41) has lost 18% body fat, 33 lbs. and a total of 24.75 inches! Holocaust survivors led him to start 3GNY. a nonprofit organization in New York, seven years ago. With more than 1,500 mdmbers in a database. ranging from college age to their 40s, Brooks says the group meets approximately once a month, sometimes for a Shabbat dinner or for an educational event. To commemorate Yom Hashoah, 3GNY informally supports events held by synagogues and the Workmen's Circle. The Third Generation, he says, should not rely on the Jewish establishment to docu- ment the lives and experiences of their grandparents or even every Holocaust survivor. "We all have an obligation," Brooks says. "If not for us, no one will know these stories. Most will be lost. but each one has meaning." An increased sense of urgency, he says, has fueled members of 3GNY to organize speaking events at middle schools in the hope that shar- ing their grandparents' stories with the next generation--a demographic that he worries will feel awider disconnect to the events of the Holocaust will leave a lasting impression. "For them. [it could become] like talking about the Civil War," Brooks says. "It doesn't compare to listening to a survivor, but we carry on our grandparents' stories and the lessons of the Holocaust. It hits them." Nutritious, delicious soups for the older set "If you are thinking Of food as medicine, make it medicine 1 cup (about 2 stalks) chopped celery, including leaves that tastes good," Zernicke said. 1 cup sliced carrots ArthurHoffman, anOaklandresidentandmemberofTemple 4 cups vegetable broth or stock Sinai, is president of Alameda County Meals on Wheels. "I 14.5-oz. can diced tomatoes with liquid feel that there is no greater mitzvah than using my skills and 1 bay leaf resources to help provide nourishment of the body and soul 2 Tbs. balsamic vinegar to our frail homebound seniors," he said. salt and pepper, to taste Below are recipes for Zernicke's lentil soup and my Preparation: potato chowder. The lentil soup relies on balsamic vinegar put lentils in a bowl, cover with water and allow to sit for a flavor punch, and the chowder has a combination of overnight. Over medium heat, heat oil in a large soup pot spices. If salt consumption is a concern, be sure to use and Cook onions. Add garlic and celery. Once celery begins to low-salt or homemade vegetable broth, no-salt-added soften, add carrots, vegetable broth, tomatoes with liquid and diced tomatoes, and limit or skip adding salt to taste in bay leaf. Drain lentils. Add lentils to soup. Simmer, covered, the ecilbes. stirring occasionally, for 30-40 minutes until vegetables are MARY LOUISE'ZERNICKE'S LENTIL SOUP cooked through. Remove bay leaf. Stir in vinegar and add salt and pepper as desired. Serves 4-6 POTATO CHOWDER Ingredients: 2 Tbs. canola oil 2 cups chopped onions (1/4-inch pieces) I cup chopped carrots (1/4-inch pieces) 1 cup Chopped celery (1/44nch pieces) 11/2 cups chopped red bell pepper (1/'2-inch pieces) 1/4 tsp. to I tsp. minced, seeded jalapefio, or to taste (optional) 4 cups chopped russet or Idaho potato, peeled (1/2-inch pieces) 14.5 -oz. can diced tomatoes with liquid 1/2 tsp. ground black pepper 1/4 tsp. dried, ground oregano 1/4 tsp. ground cumin ,- -, ,- -,  4 cups water r m I I I CALL NOW I I and get I i TWO FREE I i ! Personal Training i Sessions! ! | A $120 Value | I am B   gm mu mm d[ 407-740-7750 11/2 cups nonfat milk salt, to taste (optional) diced avocado (optional) Preparation.. In a large pot over medium heat, add oil and saut onions until soft. Add carrots, elery, bell pepper and jalapefio if us- ing. Saut for I minute. Add potatoes, tomatoes with liquid. 1312 .Palmetto Avenue Winter Park, FL 32789 Ingredients: I cup dried brown lentils 2 Tbs. olive oil 2 cups diced onion 1 Tbs. minced garlic Who Else Wants to Lose AT LEAST 18% Body Fat and Be in the Best Shape of Their Life with only 20-minutes, 2-3x a week? If you would like to take charge and make the first step towards changing your fitness future call Elite Strength and Fitness and mention you saw this ad in Altamonte City Magazine our promise to you is that our system will get you the results you want. GUARANTEED. black pepper, oregano, cumin and water. Stir well, bring to a simmer, cover and cook about 20 minutes until potatoes are just starting to get soft. Add milk. return to simmer, cover and cook about 20-25 minutes more, being careful not to let the soup boil. Stir occasionally until vegetables are cooked through. Taste and correct seasoning, adding salt if desired. Ladle into bowls and top with diced avocado if using. Serves 6-8 Faith Kramer is a San Francisco Bay Area food writer. She blogs at This article was reprinted by permission from j. the Jewish news weekly of Northern California.