Baruch Dayan HaEmet, Manny Winston

I just received this and am in shock. Manny's mailings were brilliant. He was a great man and will be missed in This World. G-d willing, he'll be effectively fighting for the Land and People of Israel in the Next World.

Dear Friends,
Manny Winston was niftar this morning at 8:30 am CDT after an 11 year battle against cancer. We will miss his presence in this world but, perhaps HaShem wanted him back.

North Shore Chabad of Highland Park will hold a brief memorial after morning davening at 7:30 PM, 847 Central Avenue, Highland Park June 13, 2011. You are welcome to come before we take off for Israel.

The levaya (funeral) for Manny will begin Tuesday, June 14 at the Sanhedria Funeral Home, hopefully around 5 PM after the 3 planes bringing family arrive. From there the levaya will be at Har Zeitim, Mount of Olives – through the gate to the left of the Intercontinental Hotel. Please come if you can.

May we all be blessed with simchas and also be comforted among the mourners of Jerusalem.

All the Best,

Gail Winston & all of Manny’s family and friends
Winston Commentary Mid East Analysis

More About "Persian Food from the Non-Persian Bride" by Reyna Simnegar

Just like a great meal that leaves flavor memories on your tongue and mind, I hope that you're hoping for more about the Persian food I wrote about in my cookbook review of  Persian Food from the Non-Persian Bride by Reyna Simnegar.

I've just received some pictures and recipes for you to sample, adapt in your kitchen.

Chicken with Eggplants
Joojeh Bodemjune
You should have seen how long it took to make this chicken the “authentic” Persian style. Momonbosorgue (my husband’s grandma) taught me this dish and it took us the whole afternoon! She is the sweetest little lady and she really knows her food. I closely watched her while tending to this dish and measured her every move while she sang basunak (wedding songs)…. However, there was no way I was going to spend all that time in my kitchen making just chicken! So, here is the non-Persian-bride-friendly version. It tastes the same!
Tricks of the trade
If you don’t want to fry the eggplants, feel free to broil them. Although it is optional, gureh gives this recipe a great tangy taste and a very exotic look. Gureh is available at Middle Eastern shops.

1 chicken, cut in pieces
1 onion, finely chopped
½ teaspoon turmeric
1 tablespoon salt, plus extra for the eggplant
¼ teaspoon pepper
2 garlic cloves, pressed
½ cup water
1 eggplant, peeled and cut lengthwise into ½ inch slices
2 potatoes, peeled and sliced into ¼ inch rounds
¼ cup canola oil, for frying
1 (6-ounce) can tomato paste
¼ teaspoon saffron powder
½ cup gureh (unripe grapes) (optional)


1. Preheat oven to 350°F.
2. In a 9″x13″ roaster, place the chicken pieces skin side up and sprinkle with onions. Rub the chicken with turmeric, salt, pepper, and garlic. Add the water, cover with foil, and bake for 1 hour.
3. In the meantime, sprinkle eggplant with salt. When they have sweated (about 15 minutes), rinse and dry them. Fry the eggplant in a medium skillet until browned. Set aside.
4. Remove the chicken from the oven, uncover, and use food tongs to transfer the chicken pieces from the roaster to a bowl. Add the tomato paste and saffron to the chicken juices in the roasting pan and mix well. Add the potatoes, covering the bottom of the roaster. Return the chicken pieces, skin side up, and drape the fried eggplant slices on top. Drizzle with gureh, if using. Return to oven and bake, uncovered, for another hour.

Yield: 6-8 servings

This seems like a great salad, though in Israel I'd cook the beets myself. I don't think I've ever seen them canned:

Beet Salad
Salad’e Chogondar

An easy salad that can be put together in a blink! I also use this salad for the Persian Yehi Ratzons in the Seder for Rosh Hashana.

2 (14.5-ounce) cans sliced beets
1 bunch scallions, finely sliced
½ cup chopped fresh cilantro
1 teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
1 tablespoon olive oil

Combine all ingredients and toss well.

Yield: Approximately 3 cups, depending on the size of the slices.

This "one pot meal" is very tempting:

Yellow Split Pea Stew
Choreshte Lape

Probably one of the most popular Persian stews, Choreshte Lape is a meal in itself! It has an extraordinary texture and a delicious tangy taste. It is sublime on a canvas of white rice and sprinkled with very thin French fries (which you can make from scratch if you have the time…but since I don’t, I use canned potato sticks instead).
Tricks of the trade
Remember how a Persian’s cook reputation can be ruined by overcooking basmati rice? Well, if a Persian cook’s yellow split peas are all mushy and shapeless, that reputation is down the drain as well! But there is nothing to worry about, since the trick of whole-yet-tender split peas is simply sautéing them in a bit of oil with a dash of cinnamon. I know what you are thinking…don’t try it with the rice…the trick doesn’t work there!

1 large onion, chopped
3 garlic cloves, pressed
¼ cup olive oil, plus 1 tablespoon extra to fry the split peas
2 pounds stew meat
2 teaspoons salt
1 teaspoon pepper
2 cups yellow split peas
1 teaspoon ground cinnamon
4 cups water
1 (6-ounce) can tomato paste
1 large tomato, diced
5 whole dehydrated limes (lemon omani) (3 pierced and 2 crushed )
½ cup bottled lemon juice or the juice of 3 fresh limes

½ cup canned potato sticks or narrow French fries (optional)


1. In a 6-quart saucepan, sauté the onion and garlic in olive oil until the onion starts to become translucent (about 1 minute). Add the meat; cover and cook until meat no longer looks red, stirring occasionally. Add salt and pepper.
2. In the meantime, sauté split peas in 1 tablespoon of oil for 1 minute. Add the cinnamon and mix well. Set aside.
3. Uncover the browning meat and add the water, tomato paste, diced tomato, dehydrated limes, lime juice, and sautéed split peas. Cover and simmer for 1½ hours or until meat is tender and split peas are soft but still whole.
4. Serve hot in a casserole dish. Garnish with potato sticks or French fries, if desired.

Yield: 8-10 servings

Here's a basic recipe for Persian Rice. It's not like the rice my now-Tunisian daughter taught me to make:

Persian Steamed White Rice
Chelo

Many people become extremely intimidated when it comes to making Persian rice. You have to trust me when I tell you it is really not a big deal—just don’t tell anyone Persian I said that! All you need to do is to imagine that instead of making rice, you are making pasta. Most of us know how to make pasta; it is probably what you ate everyday when you went to college! You are going to cook this rice in boiling water with oil and salt, just like pasta. You are going to wait until the rice is “al dente” (when you bite a grain of rice it should still have a white dot in the middle), just like pasta. Do not overcook Persian rice or your reputation as a Persian cook will suffer! And last, you are going to drain it, just like pasta.
The difference comes next: Persian rice has one cooking step that pasta doesn’t have. Persian rice gets steamed. Think of it this way: since this rice is fancy it requires a “spa treatment.” What is the result when you pamper yourself at the sauna? A new you! What is the result when you treat your rice to a “spa treatment”? Each and every grain of rice becomes its own entity and a pearl from heaven! What is the best after-effect of a “spa treatment” for a woman? It makes her a better wife, a better mother—and a better cook! What is the best after-effect of a “spa treatment” for Persian rice? The most scrumptious, crunchy, golden crust: TADIG!
To make this rice you will need a colander—and the smaller the openings, the better. You don’t want your precious rice to slip out! Also, many Persian cooks wash and soak the rice as if it were dirty laundry…I am sorry, I keep my laundry in the basement and I don’t have time for all that soaking, so trust me when I tell you that you don’t need to do it!
The quantities in the recipe below might seem large, but considering that Persians breathe rice, it goes really fast. If you want to make a smaller quantity, try only 3 cups rice, 8 cups water, ¼ cup oil, and 1 tablespoon salt. Also, any basmati rice will do. I prefer using Deer brand but other brands, like Tilda, are also good. Basmati rice is also available in whole-grain brown; although it is a little stickier, it is absolutely delicious and healthful!
Tricks of the trade
Chelo cooks very quickly. Therefore, when I make Chelo, I always make sure to have a colander ready in the sink to drain the rice so I do not overcook it. Also, when you steam the rice by placing the paper towels between the lid and the pot, make sure these are safely away from the heat. After this rice is steamed, it is important to tilt the lid to allow any extra steam to escape so that the crunchy bottom does not become soggy.
I often cook this rice on Thursday and have it ready to steam on Friday a few hours before Shabbat.

Part 1: Cooking the rice
5 cups basmati rice, checked and rinsed
12 cups water
½ cup canola oil
3 tablespoons salt

Part 2: Steaming the rice and making tadig
¼-inch canola oil poured into the bottom of the saucepan
2 tablespoons water
¼ teaspoon turmeric or powdered saffron (optional, for a more authentic flavor)

To cook the rice
1. Fill a large nonstick saucepan (at least 6 quarts) with 12 cups water; add oil and salt. Cover and bring to a brisk boil over high heat.
2. Add the rice and continue cooking over medium to high heat, stirring occasionally.
3. After 3–5 minutes, use a slotted spoon to scoop some grains from the water. Break one grain in half to make sure it is “al dente” (see above). Turn off the heat and pour rice into the colander to drain; set aside.


To steam and make tadig
1. Place the empty 6-quart saucepan back onto the stovetop over medium heat. Add ¼-inch canola oil and 2 tablespoons water. Add turmeric and/or saffron powder. Stir together.
2. Add the drained rice and shape it into a pyramid. Cover the pot and cook for 5–7 minutes until rice begins to steam.
3. Uncover and place 2 paper towels (one on top of the other) over the rice. The ends will extend outside the pot. Replace the lid tightly.
4. Reduce heat to low and simmer, covered, for 45 minutes. Turn off the heat and tilt the lid until ready to serve.
5. With a wide spatula, scoop the rice from the pot, making sure not to disturb the crust (tadig) that formed on the bottom of the pot. Serve the rice on a flat serving platter, mounding it into the shape of a pyramid. Turn the tadig out onto a flat serving platter by inverting the pot, as you would invert a cake pan, or cut it into pieces and serve around the rice.

Yield: 8 servings

Now, aren't you hungry? If you try out the recipes, please let me know!

Havel Havelim #319 Kisses a Mezuzah

To Kiss A Mezuzah is one of the blogs that has taken on more than its share of hosting the JBlog carnival, Havel Havelim.  As usual, Susan B. has done a great job with this HH #319.

Most probably due to the Shavuot Holiday, many of us blogged less and if like me also forgot to send in links so, this edition of Havel Havelim is a bit smaller than usual.  Quality doesn't need quantity.  There are some really interesting posts for you to read.  And please don't forget to share this HH around.

Have a wonderful week!  Shavua Tov!

Small JBlog Round-Up

I just visited a few blogs from my sidebar.  It's amazing what they have in common.  Check them out, please and tell them that I sent you!

• Life in Israel writes about modesty, religious rights and sports.
• Bat Aliyah is rendered speechless by the reply of a visiting student.
• Chavi's Tzniut Project report #14 is worth the read.
• The Bima Ima wonders how to help her kids connect to Israel from afar.

This isn't a regular feature.

Feeling The Pain of Others

Tikkun Olam has been blogging about her daughter's serious health problem, chronic pain.  Her daughter went from young, active and healthy to young and pretty much paralysed by pain, chronic pain.  Her daughter blogs about it in both Hebrew and English.  Here's an excerpt:

Four months ago, I didn't have RSD. I could walk, run, jump. Now it's hard for me to go to the bathroom or take a bath. It is hard for me to focus enough on my hand-eye coordination when I eat to not make a mess and get crumbs everywhere. I don't pity myself at all! Life deals bad hands a lot of the time. What makes me feel bad isn't that I have RSD, it's that everyone else has to learn to cope with it.

RSD, takes your life and your family's life. And that's what it is like to live with RSD - to not be able to live.

G-d willing she will "get her life back," and her family will go back to their usual things.

Tzipi, Refuah Shleimah

Unbelievably Easy, Baked Veggies With Salmon

This was the main course of Shavuot Lunch and I took the left-overs to work for lunch the next day.  It's amazingly simple to prepare and can be made in all sorts of ways.

• The baking paper is optional.  If you're using a "bake and serve" pyrex, ceramic or whatever dish for a fancy meal, then the paper ruins the elegance, though you can try to remove it before serving.
• Place portion size pieces of frozen or fresh fish.
• Add lots of raw vegetables, including onions and whatever herbs and spices you like.  If the fish is fresh it will cook very quickly, so the vegetables must be cut small or thin for quick cooking.
• Dribble some oil on top.  I use just a bit of soy oil.  I've never gone for canola and rarely cook with olive oil, because cooking is the great equalizer when it comes to oils.  The heat makes them almost all the same, nutrition-wise.
• Bake in a hot oven until almost fully cooked, then turn off the oven and let the remaining heat finish the job.  That is unless you have more things to bake and then cook until really cooked, so it will be healthy, bacteria dead etc.

Yes, it's that simple!!!

Which vegetables?  Almost any:

• carrots
• squash
• cauliflower
• eggplant
• sweet potato
• and more...

A Great Persian Cookbook

For sample recipes and pictures, click here, please.

I read cookbooks as if they're reading books, fiction, romance, history etc.  I look at the illustrations like others look at coffee table art books.  I store ideas, suggestions, food combinations in my head, and they become the inspiration for my cooking experiments.  I don't like taking orders, and that includes strictly following recipes.  Recently I've been devouring the food shown in a cookbook I was sent for reviewing:

Persian Food from the Non-Persian Bride-
and other Kosher Sephardic recipes you will love
by Reyna Simnegar

The most special and delicious meals I've eaten in kosher New York restaurants have been Persian. I'm sure that many of you know just the restaurant I'm referring to.  So, as I look at the pictures and read the recipes, I find myself tasting the food.  I'm hungry just thinking about it (and I've just eaten dinner.)

Even worse, I've been showing the book off to guests who must be very disappointed when I serve them my very ordinary meals. 

No doubt I will be incorporating flavors and recipes from Persian Food from the Non-Persian Bride.  The recipes are not only irresistible, but the graphics are excellent and instructions are clear.  I love reading all of the extra information, Simnegar's stories and information about Persian Jewish culture,  history and her family.

Rice does feature a lot in Persian meals, but there are plenty of other dishes for low-carbohydrate eaters like myself.  I've been very tempted to try (and of course to eat) Joojeh (Chicken) Kabab.  It's illustrated with some salad greens and tomatoes.  Best of all, it looks really simple to prepare.

Not all of the recipes are Persian.  There are some Moroccan vegetable dishes, like Spinach Salad and Moroccan Carrots.  Considering how foods like pizza, hamburgers and felafel have conquered the world, I have no objection to finding Moroccan salads and other international dishes in this great Persian Jewish cookbook.

If you love cookbooks, either for discovering new recipes or reading for ideas and inspiration, Persian Food from the Non-Persian Bride-and other Kosher Sephardic recipes you will love is the cookbook for you!  It will also make a great gift.

Please Pray -Refuah Shleimah- Complete Recovery

A very dear, special friend feel down some stairs a couple of weeks ago.   According to the doctors nothing is broken, but she has been in severe pain ever since and can't function. 

-Refuah Shleimah- A Complete Recovery
Esther Malka Bat Etela Devora

Those Delicious and Easy-to-Make 1, 2, 3 Cookies

Due to popular demand I made two types of 1, 2, 3 Cookies for my kids' visit on Shavuot.  No, not the grandkids, they've never even eaten them.  I'm referring to some of my other kids, the Jerusalem ones, the oldest and two youngest.  The boys made the menu requests of chicken and cookies.  Yes, one is permitted to eat chicken on Shavuot instead of cheesecake.  It's not like chametz on Passover.

I dug up the kitchen scale.  Luckily, I remembered in which closet I had hidden it away.

Batch #1 was cinnamon, very simple.

And the second batch (from the same dough) had vanilla and chocolate chips added.)

Once the cookies had cooled and hardened, I packed them off in their cookie tins, wrapped them with protective (so nobody--especially me--could take a nibble) plastic and stored them away on the top shelf.

Having gotten my fill, sampling them straight from the oven, I had no trouble resisting them when the kids ate them and praised the taste.  Before the kids left, my son packed the remaining cookies in a plastic container so he could take them to Jerusalem.  Temptation is now gone far away, thank G-d.  I sampled enough, too much!!!

Guess What!

Nu?  Have you guessed yet?

Hint:

Nice To Be Helped, A Pleasant pre-Shavuot Post

Whether I look my age or younger, I never mind being offered a seat in the bus.  B"H, there are still some very thoughtful and polite passengers on Israeli buses.  And there are bus routes that fill up with many older than I am, so I can't always expect help.  On the whole, my experiences are good here, except on buses with a lot of chareidi men and young boys.  I've had more Arabs get up for me than chareidi males of all ages.

One of the perks of working for Yafiz-Rami Levi is that personnel (employees) can check out on the express line, even if he/she has two full wagons of food etc.  I don't think I've ever bought more than ten items, because we use very few processed foods, do most of our shopping in the local store and my husband loves Machane Yehuda market.  Yesterday Rami Levi was selling vegetables for much less than even in the shuk (market) so I asked my boss for a couple of minutes' break, since express was empty and quickly grabbed a few kilo of salad.  But when I got to the line I saw that another employee was just about to start a double-wagon load.  But thank G-d he noticed me and signaled that I should get ahead of him, which I did.   People are nice.

That small purchase was the second I had done that day. The first was before I had signed in and started working.  After we closed the store for the night, I grabbed my shopping bag and discovered that I couldn't lift the combined weight of the two purchases.  Everyone waited for me as I quickly removed the light stuff and put some heavy things in my backpack.  As I hoisted the backpack onto my shoulders, one of the younger (ok, everyone's younger) workers grabbed my bag and wouldn't let me hold it.  She handed it to the guy who gives me rides to the Shiloh junction.  Then when we were on our way home, another young employee in the car reminded the driver that I had very heavy bags and he should take me all the way home and not leave me to wait for rides and walk to my door.  I never would have asked.  I'm grateful enough for any ride.  Yes, of course, he took me home.

People really are nice.

Chag Shavuot Sameach
Have a wonderful holiday, and look for the good.

As The Shavuot Holiday Approaches

This post is included in a Shavuot round-up on the Real Food Digest.

• The good news is that our kids want to visit and probably bring some friends. 

• The bad news is that our neighborhood keeps having water problems; that means that water isn't flowing in the pipes to our homes.

The kids have requested that I cook chicken for the evening holiday meal.  They love my simple chicken.  To cook the chicken I need lots of flowing/running water.  My cooking time is limited because of work.  I called Mekorot, the Israeli Water Company.  News is not very encouraging. I could hear the guy's tv as he manned the emergency line at 5am.  He certainly has an easier job than I have.

My older son also requested demanded 1, 2, 3 Cookies one of my legendary recipes.  I haven't made it for years, not because it's hard to make.  It's really very easy. The reason is that they are absolutely irresistibly delicious!  He even wants a few varieties.  Yes, that simple basic cookie recipe can be anything from cinnamon to chocolate chips to granola and more.  There are just three basic ingredients, flour, margarine and sugar.  Yes, no eggs.  He promised to take all the left-over temptation away from the house.  But when my daughter heard that I'd be making the beloved cookies, she requested that I keep some for the grandchildren who will be coming for Shabbat after Shavuot.

We may eat fish Shavuot lunch.  And in the afternoon we'll be hosting, as we do every year, a Torah shiur class in English.  I plan on serving fruit.  I'll slice some up, arrange on platters and stick in toothpicks.  I only serve water to drink.  Juice isn't on our menu.

G-d willing the water maivens will fix the problem very quickly.  B"H, we have an emergency tank so I can still flush the toilet and wash my hands.  Years ago water problems were much more frequent, and emergency tanks were the norm.  Newer homes don't have them.

I may as well end the post here, or I'll just start complaining more and more.  No time for that!

Frume Sarah's HH Jerusalem Day Celebration

The latest Havel Havelim is the Jerusalem Day celebration at Frume Sarah's blog.  She has done her usual great job giving us a tasty taste of the latest jblog posts.  I'm sure you'll find plenty to read and enjoy.  "Share" the link to HH and the links to any post you find particularly interesting.

Frume Sarah, thanks so much!

PS I just realized that this year I didn't write much about Jerusalem Day.  I guess that part of the reason is that my mind is in too many different places.  And I feel that Jerusalem and the State of Israel won't survive unless we become totally sovereign in all of the Land of Israel.  But this isn't my political blog.  Sorry...

And It Suddenly Appeared....

I just found my missing ring, yes,  less than a minute ago.  I had looked for it in the exact same area for the past day, knowing it had been on the table with its "partners" just over that spot.  Then it was gone.  I wore two, rather than three rings on Shabbat.  It felt missing.  I could feel its lack on my finger, even though it's the thinnest of the three. I would take pictures of my hands to  illustrate, but my nail polish needs redoing.

Suddenly, after pouring mug #2 of morning coffee, I looked down, and there it was on the floor, just waiting for me.  Yes, like magic.

One can make a very spiritual inspiring story about it.  I had rationalized to myself that "it's really not all that important."  It's only a ring, and it's rather bent out of shape.  Having lived so long on my middle finger, it has adoped the shape it needs, sort of like a sporty hat, rakishly off-center.

The ring was a gift from one of my kids.  Actually, all of my rings have some sort of story attached.

Pre-Shavuot KCC From Jewish Boston

It's the Jewish month of Sivan and the latest Kosher Cooking Carnival has been brought to you by  David Levy of Jewish Boston.  Please check it out, visit the links and "share" it in the media.

KCC is a monthly collection of blog posts on the subject of kosher food, kosher recipes, Jewish Laws of Kashrut, kosher restaurant and cookbook reviews.... yes, anything kosher.

If you have a post to submit, just send your link to blog carnival.  And if you'd like to host an edition, please contact me.

Next Week Shavuot? I'm Not Ready!

I go from Shabbat to Shabbat, getting my spiritual and physical breathers, rests, input of energies...  My life has gotten so busy, and next week it will get even more so, since the pool is opening.  The following week will have everything:

• work at Yafiz
• tutoring in Rimonim
• classes in Matan
• and the pool
• family and friends

But soon after that, the year of learning at Matan will end, the kids will get their vacation from learning in Rimonim and I'll just have to juggle Yafiz, the pool, family and friends and the rest of life.

Did I mention that the pool is opening?  I have permission to be a little late to the store on pool days.  Otherwise it wouldn't pay to pay for membership.  I'm terribly out of shape compared to recent years, since I didn't go to a pool even once this past winter.  Walking with a backpack is good, but there are muscles I can only work on in the water.

Back to the kitchen...  Shabbat Shalom and Chodesh Tov

Teaching Torah, Me?

This year, since I've had the wonderful opportunity for studying the Bible in Matan, I'm sometimes the featured speaker/teacher at our Shabbat Shiur Nahshim Women's Study Classes.  I, also, sometimes give the short Dvar (Words of) Torah at our Rosh Chodesh Women's Prayers at Tel Shiloh.

Unless there's another volunteer, I'll give the Dvar Torah this morning.  It'll be a short "taste" of my Shabbat one, connected to Shiloh, Chana, Shmuel, clothing and education.

I have no doubt that our move to Shiloh, thirty years ago this summer, has contributed greatly to my spiritual life.  It's hard to believe it; I've spent almost half my life in Shiloh.  Yes, I'm THAT old!

Where you live does have its influence.  In some ways it's obvious and in others it's subtle and takes a while until you really see it.  I've definitely metamorphised into a different person here.

This is a very busy Friday.

Chodesh Tov and Shabbat Shalom

Have a Good Month and a Peaceful Shabbat

Fear and Danger of The Trains on Jerusalem Streets

It seems like forever that downtown Jerusalem is in "transition" between buses, cars, taxis, emergency vehicles and pedestrians sharing Rechov Yaffo, Jaffa Street, the main street which starts at the Jaffa Gate of the Old City and leads us to the Central Bus Station and the road to Tel Aviv and the trains, the Jerusalem Lightrail.

In recent months, there are practice, training runs of the trains and all other vehicles are banned.  That includes ambulances and fire trucks.  So, if you're going to need those, plan your emergency for another location.  Yes, I'm serious.  Another problem is that people with hearing problems don't hear the little whistle that announces that a train is moving.  An elderly friend told me that she's terrified.  Oh, and one more "minor" problem.  The trains can't stop quickly, even in an emergency.

You can thank Ehud Olmert and his cronies.

Jew or Muslim? You Can Tell By How It's Tied

Last week my husband received his diploma, a masters degree.  It took over thirty years from his first attempt to the ceremony last week.  That's even longer than the twenty-two years it took me to get my bachelors degree.  I started at Stern College, NYC, and I finished in the now-closed Jerusalem branch of Empire State College, SUNY.

I got a real kick out of observing the other attendees at the ceremony at Hebrew University, Mt. Scopus, Jerusalem.  You had Jews and Arabs and probably other nationalities/religions who didn't dress in such obvious costumes.  My camera zoom caught two styles of women's hair-covering.  Both a scarves, the religious Muslim and the religious Jew.  The big difference is in how they're tied and wrapped.

PS At Yafiz I've been noticing more and more Arab women with Jewish style hats and scarves.  To be honest, if I had covered my neck like the Arab women do, I'd have a much younger looking neck at this age.

Recycling, Reaching Record Heights in Shiloh

Here's the neighborhood plastic bin-

People are catching on!  Look at all those plastic bottles!!