Original Article Published On The Jerusalem Post

Ofra Friedman, media relations manager, and her team at the Israel Tennis Association haven’t been sleeping much these days.

They have been working day and night to bring the Fed Cup tennis event to Eilat.

In 2016, 101 nations entered Fed Cup by BNP Paribas, making it the world’s largest annual international team competition in women’s sport.

Next week, from February 3-6, Israel will serve as host to Europe/Africa Zone Group I matches. Top players from 14 countries will compete at Eilat’s Municipal Tennis Club. Each Group is initially split into round-robin pools of either three or four countries.

Israel is in a pool with Croatia, Estonia and Turkey. Other nations participating in the fourday event in Eilat include Great Britain, South Africa, Hungry and Belgium. Two nations will advance to the World Group II play-offs.

Israel last played in the World Group II playoffs in 2009. Two nations will be relegated to Europe/ Africa Zone Group II in 2017.

Eilat has hosted the tournament four times – 1995, 2011, 2012 and 2013.

The Fed Cup returns to Israel after two years in Hungary.

Friedman, who played college tennis at the University of North Carolina-Charlotte, is proud of the International Tennis Federation’s support.

“This means the ITF really thinks we can handle it well. After a two year break, the Fed Cup returns to Israel. We are hosting it again and we are happy about it.”

“It is a good chance for the Israeli fans to come out and watch a lot of top 100 players in four days of great tennis.”

Bringing a major international tennis event to sunny Eilat is a major undertaking.

The ITA team is responsible for such logistics as supervising player registration, hotel accommodations, credentialing for players, guests and media, VIPs, special requests, organizing press conferences, dealing with ticketing and marketing, liaison work with the Eilat municipality and such logistics as overseeing the giant screen – and the painting of the courts.

High-profile guests likely to be in attendance include Mary Pierce, former No. 3 player in the world who was recently appointed to the ITF’s Board of Directors and Iva Majoli, former No. 4 in the world and captain of the team from Croatia.

The already busy ITA team sometimes need to deal with unexpected issues which arise elsewhere in the tennis world.

Last Thursday morning, Friedman had to turn her attention to an event taking place that day in Australia. Israeli Dudi Sela, 87th ranked, was in the middle of an unexpected comeback against Fernando Verdasco of Spain, ranked 45th, in the second round of the Australian Open.

Verdasco had defeated Rafael Nadal in singles two days earlier, and had defeated Israeli Yoni Erlich and doubles partner Colin Fleming of Great Britain on Wednesday.

Sela went on to defeat Verdasco 4-6, 6-3, 6-3, 7-6.

“The media was killing me,” Friedman reports with a combination of pride and excitement for Israel tennis, “Everybody was talking about it. Everyone went crazy over the match.”

Sela was ultimately knocked out by 74th-ranked Andrey Kuznetsov of Russia in the third round, but Israeli tennis has plenty to look forward to just around the corner.

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Original Article in The New York Jewish Week:

Parents of young adults with disabilities–from Maine to California—use the term “falling off the cliff” to describe the situation their children often face upon graduation from high school.  They speak about the lack of adequate training programs and job opportunities for their children.  Without job training and employment, they potentially face fifty or more years of unemployment or underemployment, inadequate opportunities to form friendships and a sadly sedentary life of movies, video games and unhealthy eating.

While the unemployment rate in the population of people with disabilities is worrisome, there is reason for hope.  My recent travels across the country, generously supported by the Covenant Foundation, offer many examples of creative job training programs and work opportunities for people with disabilities—many started by their parents.

First the bad news:  According to the Bureau of Labor Statistics, in 2017, 18.7 percent of persons with a disability were employed.  In contrast, the employment-population ratio for those without a disability was 65.7 percent. The unemployment rate for persons with a disability was 9.2 percent in 2017, more than twice that of those with no disability (4.2 percent). (Unemployed persons are those who did not have a job, were available for work, and were actively looking for a job in the 4 weeks preceding the survey.).

The unemployment rate has improved slightly in 2018 across all populations.  According to the United States Department of Labor’s Office of Disability Employment Policy (ODEP) December 2018 Disability statistics, the unemployment rate for people with disabilities was 7.9% compared to 3.5% for people without disabilities.  Labor force participation for people ages 16 and over with disabilities was 20.7% compared to 68.4% for people without disabilities.  Employed persons with a disability were more likely to be self-employed than those with no disability.

Many parents of young adults with disabilities are taking action and creating job training programs and creating work opportunities.   They are starting dog biscuit, sock and t-shirt companies.  They are running boutique laundry services, running bakeries and cafes, making and selling granola—to Whole Foods!  They are running car washes, messenger services, book stores, and even hotels in Germany and India!  Some are even reading mammograms and doing sound engineering.  These businesses serve anywhere from one to dozens of workers.

I visited 13 such businesses between June and December 2018 and learned of many more from these business owners, parents, colleagues and the Facebook group, Autism Entrepreneurship.  Business owners were happy to share lessons learned and challenges faced, including:

-Take the lead from your child’s interests [i.e. dolls, in the case Yes She Can (job skills program) and GirlAgain (a resale boutique for American Girl dolls], but also have a careful business plan and start a business likely to be successful;

-Don’t start a business when you are feeling desperate; start a business after careful research (consult with professionals who know this type of business);

-Strive to keep costs down (investigate cheapest ways to ship, purchase ingredients, package the product, etc.);

-Be aware of such unanticipated costs as legal fees, websites (which are expensive), trash removal, local green taxes, etc.;

-Decide if plan is to be for profit, not for profit or both;

-Remember that running a business takes a lot of time and money;

-Know issues related to compensating workers, and how this can impact on their benefits (including Social Security);

-Transportation is an issue for many workers.  Those who don’t drive are dependent on an often unreliable public transportation system or on Access-A-Ride (which may come very early or late);

-Business owners in this space have a lot to offer each other.  Some would like to be part of a trade group.  Some would like to share advice and consider selling products of other disability run businesses;

There are so many wonderful examples of businesses providing vocational training and work opportunities for people with disabilities. Several are highlighted here:

  • Purely Patrick in Stowe, VT is a one-person business run by Patrick Lewis, 27, (with the help of his mother and two job coaches) from his room in his parent’s Brass Lantern Inn. Patrick is a young man with disabilities and many abilities who assembles and sells various products including kits for soups, cookies and dog biscuits through the use of assistive technology.  He uses a pouring device that is activated by a switch that he controls.  The company sells products online, at various local fairs and at the inn.
  • John’s Crazy Socks in Melville, NY was established two years ago when John, a young man with Down Syndrome, was nearing graduation from high school.  He and his dad were brainstorming business ideas and John suggested a sock company!  Father reports, “We are evangelists on what people with different abilities can do!  The best we can do is make our business a success.  Johns Crazy Socks is a social enterprise/business with 18 people of differing abilities making up the 35 person work force.  The work place is unified with all working side by side.”
  • Spectrum Design in Port Washington, NY is two separate 501c3 programs started by two mothers of children with autism.  Nicholas Center is the support agency and Spectrum Designs is the business component.  Spectrum Designs currently consists of three enterprises—Spectrum Designs, which produces customized apparel (3000-8000 shirts/day); Spectrum Bakes (bakery) and Suds, a boutique laundry service.  The apparel design employs 20+ people with autism and there are currently 60 people involved with Spectrum Designs and Nicholas Center—some are salaried workers and some are trainees. They also have a work out room, go on nature walks and teach health and nutrition.
  • Rising Tide Car Wash in both Parkland and Margate, FL employs 72 people with disabilities out of a total of 92 workers. The company was started by the brother of a person with autism, with the expert guidance of their father, a life-long entrepreneur.  Through Rising Tide U, an online course which provides road maps for entrepreneurs who wish to start businesses that empower individuals with autism through gainful employment, they are helping others get started.

Beyond the dozens of businesses on my growing list which provide creative job opportunities to people with disabilities, foundations like the Poses Family Foundation Workplace Initiative are working with industry to improve training and hiring of people with disabilities.

I keep coming across a very hopeful term in my travels—”Autism Advantage.”  Employers are slowly learning that hiring people with autism and other disabilities has a real business advantage.  This is not “chesed” or charity.  This is good business!  People with autism, for example, are often attentive to detail, follow rules and are loyal workers.  People with disabilities often don’t mind repetitive tasks, and they are likely to stay at a job without looking to move up or out.  The smaller business owners and large corporations continue to appreciate the unique skills and qualities of people with disabilities, the sooner the unemployment rate will go down, and the epidemic of falling off the cliff will come to an end once and for all!

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Original Article in The JNS:

This Thanksgiving season, there are several opportunities to experience the legendary Rube Goldberg. The Rube Goldberg Cartoon Gallery features the cartoon “simple way to carve a turkey,” as well as many other classic whimsical inventions “for fun, laughs and inspiration!” Flip through the Merriam-Webster dictionary and discover an entry which defines “Rube Goldberg” as “accomplishing by complex means what seemingly could be done simply.”

So how do you “simply” carve a Thanksgiving turkey, Rube-Goldberg style?

“Put a bowl of chicken salad on the window sill, which causes the on looking rooster to become overcome by grief, which leads to his tears saturating a sponge, pulling a string, releasing a trap door, causing sand to run down a trough, into a pail. The weight of the pail raises a see-saw, which makes the cord life the cover of an ice cream freezer. The penguin standing there will feel a chill, think he is at the North Pole, start to flap his wings for joy, fan a propeller, and turn a cog that causes the turkey to slide back and forth over a cabbage-cutter until it is sliced!” In Goldberg’s own words, his zany contraptions became “a symbol of man’s capacity for exerting maximum effort to achieve minimal results.”

To see, experience and even touch life-size Rube Goldberg contraptions in person, head to Philadelphia this Thanksgiving, Chanukah or winter break for “The Art of Rube Goldberg”—the first retrospective exhibit in 40 years—on display at the National Museum of American Jewish History from Oct. 12 to Jan. 21.

Visitors will learn that Goldberg was a man of many talents and interests, which over the course of his 72-year career extended beyond whimsical invention cartoons to include sports writing; answers to stupid questions in his “Foolish Questions” series (first published in the New York Evening Mail in 1908); political cartooning; his satirical takes on fashion, sports, politics, gender roles and other aspects of modern life; and his work as an early ad man.

Museum guests will also see why Goldberg has been an inspiration for generations of aspiring scientists, engineers and inventors of all ages. In many ways, he could be considered the granddaddy of STEAM—the popular, school-based approach to learning using Science, Technology, Engineering, the Arts and Mathematics as entry points for student questioning, critical thinking and discussion.

Adopting a comic style (and some funny friends)

Goldberg was born Rueben Garret Lucius Goldberg in San Francisco on July 4, 1883, the second of four children to German-Jewish immigrant parents Max Goldberg and Hannah Cohen. Though he wanted to be an illustrator from an early age, his parents had other ideas. Rube’s father was a police and fire commissioner who was also involved in real estate, banking and politics. He pushed Goldberg to attend the University of California-Berkeley, where he studied mining and engineering, and wrote for the college humor paper.

He did not push as hard a few years earlier when it came to celebrating bar mitzvah. According to Dr. Josh Perelman, chief curator and director of exhibitions and interpretation, Rube’s parents were traditional Jews, but “Rube diverged with his father around identity. He refused to become bar mitzvah. He is not what we would call a practicing Jew.” Yet, Perelman points out that “there is a sense of Jewishness in his work.”

Perelman, who spoke with JNS at the Rube Goldberg exhibit, describes Goldberg as “a very observational cartoonist—he was a member of a minority community, he was on the outside looking in. He walked the line between feeling he was a minority and feeling he was an integrated member of society. And there was a social-awareness theme with political overtones throughout.”

Goldberg’s first and last job directly related to his undergraduate engineering training was with the San Francisco sewer company. Needless to say, he wasn’t happy there and was willing to take a big pay cut to become a sports cartoonist for the San Francisco Chronicle. The exhibition traces Goldberg’s extensive and eclectic career, including his innovative early work with original drawings that reveal the beginnings of his comic style, then follows his steady rise to fame as a nationally syndicated presence in the 1920s and 1930s. Highlights include one of his earliest drawings, “The Old Violinist” from 1895, an original concept drawing of Boob McNutt and Bertha from the 1920s, and original artwork for such comic-strip series’ as Foolish Questions, Mike and Ike-They Look Alike and Boob McNutt (from the 1910s and 20s).

Goldberg was both influenced by and a participant in early film. He wrote the script for the 1930 Three Stooges movie, “Soup to Nuts,” designed many of the set pieces (chairs, tables) and even made a cameo appearance. His friends included the Three Stooges, Charlie Chaplin and Groucho Marks. His classic self-operating napkin sequence appears in Charlie Chaplin’s “Modern Times” (1936). The exhibit also features a rare interview of Goldberg by legendary broadcaster Edward R. Murrow.

‘Reintroduce him to the world’

Also on display are examples of children’s toys, hobby kits and board games inspired by Goldberg’s invention drawings. Goldberg had two U.S. patents, given in 1936, for the comic strip “LalaPalooza.” As the exhibit notes, his cartoons “shifted focus with political discord mounting in Europe.” Further, “he never shied away from hot-button social and political issues, and temperance and prohibition were recurring themes.”

Goldberg also offered early commentary on the Israel-Arab situation. In 1947, he sketched a black-and-white cartoon of two people walking in the desert on what seems to be parallel paths. One is identified as “Jews” and the other “Arabs.” The caption reads: “When will they find a meeting point?” Goldberg received the Pulitzer Prize for Editorial Cartooning in 1948. Later, he drew an editorial cartoon right after World War II that focused on the threat of nuclear war.

The exhibition ends with a survey of Goldberg’s work during his final decades and with a look at his lasting influence on popular culture. For example, Goldberg appears in advertisements for various cigarette, motor oil, gin, car and tire companies. His granddaughter, Jennifer George, reports, “The more I got to know him through his work, the more I understood how important it was not just to keep his legacy going, but to reintroduce him to the world.”

She and the exhibit have done a very commendable job. While Goldberg died in 1970, the official Rube Goldberg website notes that “Rube Goldberg lives on in pop culture, and is referenced daily in both print and digital media. His name is searchable, hash-taggable, and at best, viral.”

Fans and aspiring inventors can celebrate Rube Goldberg’s legacy by creating Rube Goldberg Machines™ in an annual Rube Goldberg Machine Contest.

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Original Article in Jerusalem Post:

SECAUCUS, New Jersey – What a difference 30 years makes in the kosher food business! 

When Kosherfest, the first trade show of the kosher food industry was launched in 1989, there were 500 visitors, 69 exhibitors and an estimated 16,000 kosher products on the market. Today, the kosher food industry is a billion-dollar industry which boasts 12% annual growth. Nearly 250,000 kosher certified products bear hashgacha (kosher certification) from 1,500 kosher-certifying agencies around the world.

Kosherfest 2018, a two-day trade show that took place at the Meadowlands Exposition Center in Secaucus, New Jersey, featured food, wine, beverages and industry supply exhibitors from more than 21 countries and many states across the United States, as well as sessions on the latest trends in the kosher food industry. The 7,000 visitors could navigate the show’s eight long aisles with a special downloadable exhibit app, pray morning and afternoon services onsite, and sample dozens of dairy and meat items. Each new product competition award winner, conference session and item on display in the exhibit hall told an important story of the state of the kosher food industry.

Menachem Lubinsky, CEO and President of Lubicom Marketing and Consulting, opened the show with the “State of the Kosher Industry” address, noting, “Thirty years ago, who could have envisioned this?!” He noted the first show displayed five kugels and six types of gefilte fish. “There were twelve kosher cookbooks. Now, there are 140.”

Lubinsky offered observations about the current state of the kosher food industry. “The OU offers kosher certifi cation in 100 countries. Companies have no choice but to have kosher certification – unless they are kosher, they are locked out of the American market – they can’t sell to Coke, Danon, etc. When I go to Trader Joe’s – I am floored – there are so many kosher products! And online shopping is beginning to take off.”

“Kosher consumers are loyal customers and will buy the store,” Lubinsky playfully notes. “We have 52 holidays before our first holiday,” he added, suggesting that kosher consumers buy flowers, prepared foods, baked goods, wine and more each week in observance of the Jewish Sabbath, before even taking in to consideration products purchased for Rosh Hashanah, Passover and other Jewish holidays.

For the second year in a row, Yarden Horwitz was invited to deliver the keynote address on “Strategic Planning Using Valuable Trending Information.” She recently left Google to start Spate (spate.nyc), a company which uses data science to predict the next big trend. She explains that her company “takes machine intelligence and identifies key words to see what is declining and rising.”

As an example, she explains that the top three food trends include keto (high protein, low carb diet), superfoods (foods mostly plant based and rich in nutrients) and bowls (food deconstructed and served in bowls). Horwitz demonstrated what she called “millions of online signals and data points” by noting a huge spike in kosher sales each April, just prior to Passover. Specifically, her company has observed an increase in people searching for “kosher (for Passover) beer.”

Other sessions at Kosherfest included: “Maximizing Your Opportunities in Food Service,” “Newest Trends in Kosher Cuisine,” “Leveraging Technology and Online Grocery in Your Store,” “Using Technology to Upgrade Kashrus Supervision: New Challenges and New Opportunities” and “Building Your Online Presence: Effective Website and Social Media Practices.”

Glass display cases showed the new product award winners given in 16 categories, including Easy Onions by Bloom’s (diced, sautéed onions in a can), which was awarded Best in Show, Snack Delite Fruity Marshmallow Bars (Convenience breakfast), TropicMax All Natural Plantain Croutons (Savory Snack), Meal Mart’s Israeli Style Shwarma Sausage (Packaged Meats) and the ShabBulb, a Shabbat permissible LED bulb (Novelty).

How do we understand the winners and what they suggest about the kosher food industry in 2018? In an interview with The Jerusalem Post, Lubinsky explains, “As you might guess, the change in the kosher community has been nothing short of a revolution. You might say that kosher grew from a food category into an industry. What the winners of the New Product Showcase and indeed the show indicate is the movement towards convenience, especially since there is a new breed of housewife chefs who live by cookbooks and weekly magazine supplements.

 “The onions are a good example of using foods that can be incorporated into upscale home food preparation,” he continued. “Another amazing movement is the millennials moving steadily toward healthier foods, seen in almost every category from natural and organic ingredients to healthier portion controlled snacks like veggie snacks. Yes, we are dealing with a much more affluent and younger kosher consumer who is willing to spend on upscale foods but at the same time is looking for healthier foods.”

Paula Shoyer, author of such cook books as The Kosher Baker, The New Passover Menu and The Healthy Jewish Kitchen, does cooking and baking demos across the United States and around the world. She is also a regular attendee at Kosherfest.

“The winners show that more and more every year, kosher people want to eat what everyone else is eating, which explains the popularity of the Korean sauces and the energy drink,” Shoyer said. “Israeli food is big, not just among Jews but in general in the US, so it’s smart to have shwarma sausage, date syrup marinade. Overall, I am happy to see international products among the winners. I am excited about the Korean sauces, which I have samples, and it allows me to create Korean food recipes for the kosher audience and not have to make everything from scratch, such as my tofu bibibop recipe in The Healthy Jewish Kitchen. I also love high quality pitted olives because I like shortcuts that do not involve packaged products.”

Yakov Yarmove, corporate director of ethnic marketing and specialty foods at Albertsons Companies, adds, “historically, we have migrated to national, non-kosher trends 30 years late. Now, Gen Z and millennials want it quicker. They work in the professional world and see it and want it. They want to know how they can do it as kosher. This is no longer your grandmother’s kosher!”

A walk through the aisles of Kosherfest reveals just how right Yarmove is. While old favorites like hot dogs, gefilte fish and deli slices are still available for the sampling and might be familiar to the generation of grandparents, there are many new and unique items which just may soon make it to the shelves of local supermarket chains and specialty stores.

The Rebbe’s Choice Herring offers a twist on the classic herring. Each flavor – including Jalapeño Matjes, Honey Mustard Sriracha, Smokey Zaatar and three others are “inspired” by such rabbis as Lelov, Kotzk, Reb Zusha and Rav Levi Yitzchak of Berditchev.

Jem’s Beer Factory, produced in Petah Tikvah, has been in the United States for two months. Eight flavors include berry ale, wheat and an IPA. Their brochure notes, “For me, brewing beer…serves as a catalyst for bringing people together and celebrate life, while contributing to the development of the beer culture in Israel and the realization of my personal Zionist dream.” Dagim Fish Co. has expanded to include zucchini fritters, mushroom fritters, pretzels and waffles.

Several curious women passed the Wandering Que and asked, “What is that?” When they realized they were giving out samples of smoked meat, one remarked, “I’m not becoming fleishig yet.” Signs throughout the exhibit hall warned visitors that both dairy and meat products were on display. Brian’s five flavors of calzones are “certified vegetarian.” Some of David’s Cookies are now pareve. Bongja Ziporah Rothkopf, CEO of KOKO Kosher Korean, which makes Gochujang red pepper paste, kosher kimchi and other Korean products, is excited to soon open a Korean Kosher restaurant in Jerusalem.

Vered Ben-Sa’adon, marketing and visitors center manager for Tura Estate Winery in Rechelim (Samaria), Israel, proudly points out, “There are not many religious women working in wineries!” A few booths away, Shay Fishbein, an engineer and teacher by training and his wife, explain how they began using the abundance of passion fruit plants on their moshav, Ein Iron (between Tel Aviv and Haifa) to bottle passion fruit liquor for family and friends. They now bottle and sell 15,000 bottles of Flora per year.

Perhaps the two exhibitors who traveled the furthest distance came from Sri Lanka and Malaysia. Audrey Peiris of PS Kosher Food Works in Sri Lanka explains that Sri Lanka exports coconuts, tea and spices. Peiris and Malaysian colleague, Mrs. Kalsaba, director of Bhavani Foods, maker of Uncle Saba’s Popadams (sitting at the next table), explain that they both learned about kosher when approached several years ago by the Star-K kosher certifying agency. They have been under their supervision ever since.

Christine Salmon, Kosherfest Show Director, proudly sums up the show and the kosher food industry.

“Some people don’t realize how diverse the kosher industry is today,” Salmon said. “Our exhibitors are showcasing some of the most innovative products in the world, and we are proud to provide a platform to introduce these products to the marketplace and connect professional kosher buyers and sellers to help move the industry forward. It’s incredible.”

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