Dance your cares away with Rachel Balaban

Brown University’s Ashamu Dance Studio is still empty as DAPpers, the dance class for the aging population with a special emphasis on movement challenges, doesn’t start for another 45 minutes. The nearby chair is broken, but Rachel Balaban, the regional coordinator of “Dance for Parkinson’s Disease” and the instructor of the upcoming class, doesn’t mind sitting on the floor. In fact, she appreciates an opportunity to stretch as she feels sore from the class she took the day before. It’s important to Balaban to be a student as well as a teacher. Discussing teaching and the class itself, she smoothly moves from one topic to the next, deftly anticipating the looming questions with the grace of a gazelle.
Balaban is back at her old stomping ground. As an undergraduate at Brown in the 1970s, she danced and pursued the possibility of dance therapy as a concentration. Eventually, Balaban figured out that she wasn’t meant to be a professional dancer and chose clothing design, the field she explored for more than 20 years. While working for a sportswear company in New York, her career path was disrupted by her now-husband’s business move to Newport. Caring for an 8-month-old at the time, Balaban sought work on her own terms. She started a successful clothing line, but found design to be isolating. Longing for the social nature of dance, she took advantage of her third daughter’s entrance into school to pursue dance.
In the late 1990s, Balaban joined the Arabella Project, a modern dance group in Providence for mature dancers that Julie Strandberg, professor of Performance Studies at Brown and her teacher, formed along with others. Mingling with dancers, Balaban realized that she wanted to continue being involved in the field. After some expressive movement training at Kripalu YogaDance in Massachusetts, she began teaching novices. The experience left her frustrated, because she found it challenging to keep a core of attendees.
Balaban was introduced to Dance for Parkinson’s Disease, a program that Mark Morris Dance Group started in Brooklyn, and she participated in a workshop that trains sufferers to dance. The idea appealed to her because it allied with her mission to share the power of movement with people. Balaban explains,
“This was a perfect place for me to reach people who want desperately to feel freedom in their bodies that they were starting to lose because of their condition.” Sufferers’ range of motion becomes limited, but dance allows them to forget about the impairment for the duration of the class. Dance becomes more than just a physical aid; it serves as an effective outlet for flexibility, balance and coordination.
Additionally, the benefits are evident on a cognitive level, one that deals with movement sequencing, patterning and memory. Each week, dancers create new neural pathways, enhancing their imagination that’s responsible for creativity, play and spontaneity. Balaban says that classes such as DAPpers are valuable because music has a way of organizing brain patterning. What’s more, the psycho-social aspect is a fundamental reason for the class’s success. Balaban emphasizes the value of belonging, connecting and being a part of something for people who are detached and depressed. She supports her statements with numbers – the adherence rate for these dance classes is 99 percent. Balaban sums up, “It’s a safe place. No matter how badly they might be feeling, once they’re here, they feel better.”
In fact, Balaban became so confident that dance classes for Parkinson’s sufferers are crucial to their well-being that she approached Strandberg about creating an undergraduate course, Artists and Scientists as Partners (ASaP), the result of a research project that’s dedicated to implementing the arts within a holistic healing approach. The idea is for the students to witness the positive effect that dancing has on those suffering from Parkinson’s and autism, patients who – in the future – might be prescribed such classes to reduce the need for medication and physician involvement. Because the second four weeks of the course focus on the role of the arts in healing and on the ways arts enhance the patient-doctor relationship, medical school students participate. DAPpers was made possible with a 2014 grant from the Rhode Island State Council on the Arts (RISCA) and from a private donor within the class. But the funding has run out and, Balaban says she might have to charge a fee unless the class receives another grant or donation.
Watching the dancers express themselves in the cozy, artistic environment, it’s obvious that they receive a substantial benefit from the class. The atmosphere recalls a family get-together, a gathering of like-minded individuals who are comfortable in front of one another. One of the four Brown student assistants participates alongside the older crowd. Balaban says that the intergenerational aspect and the location of the class allow the attendees to feel like they’re real dancers, creating and inventing routines.
In February, the DAPpers will have a chance to show off their interpretation of a classic modern dance. Like a folktale, the dance will see numerous transitions. First, Balaban will watch the Brown University dance program’s étude. Then, she will modify it for the class. Afterward, the DAPpers will perform it during the ASaP symposium, held in conjunction with American Dance Legacy Initiative (ADLI), on holistic approaches that benefit Parkinson’s sufferers. Finally, Central Falls High School will present its version of the routine. The cycle adheres to ADLI’s mission to preserve, archive and teach modern dance. It also allows the DAPpers to be a part of something bigger, to transcend the boundaries of the class, joining the college and the dance communities.
Staying true to the welcoming nature of the discipline, Balaban insists that the class is open to everyone, including the dancers’ children, grandchildren and caregivers. She says, “I’ve seen incredibly tender interactions. They can be playful during this hour.” Balaban enjoys what she does so much that she feels guilty even saying that she’s working. “What’s so fulfilling is that I’m getting to teach what I love, imparting to undergraduates how to integrate real-world experience with their studies.” Brown students are not the only ones who see how incredibly important the arts are. The dancers are the first to reap the benefits.
Mudge Anderson appreciates the music, the movement and the spirit of the class so much that she’s even willing to put up with “the lousy parking on the East Side” to be a part of this “wonderful concept.” Joyce Colaiace says that being a DAPper lets her feel better both mentally and physically; she’s “noticed quite a bit of improvement.” She too is not deterred by obstacles, explaining that she braved the wind and the rain because the class makes her concentrate on balance and movement. Likewise, Diane D’Errico takes pleasure in being free without embarrassment. She says the class challenges make her feel alive.
Balaban starts the class with “Heavenly Day” by Patty Griffin, believing that the underlying rhythm and the mood the tune evokes are most important. Throughout the class, she tells her students how to move in painterly terms: “You bowl, swoon, make a beautiful figure eight.” As she yells over the music, “Let the torso ripple,” they smile. Despite the presence of classmates, the dancers are in their own worlds, inhabiting the environment they create in their thoughts. Nothing kills the joyful mood. When a worker comes in to fix some broken chairs, Balaban puts him at ease too, “You can dance with us!” And dance they do. Per their teacher’s instructions, they become Olympians, sweepers, “Thriller” dancers. The possibilities are endless.

Practice your Jewish values on #GivingTuesday

Every year, on the day after Thanksgiving, you partake in the phenomenon known as Black Friday. You get up with the rooster, drive to the mall and set off on a hunt. Perhaps you have already perused the stores’ fliers and chosen the deals you must fight for. You will buy inexpensive products – whatever they may be – and then you will come home and try to find somewhere to store these most likely unneeded clothes, knickknacks and electronics. How many pairs of jeans, albeit cheap ones, does one need, after all? Possibly, you will wrap up your purchases and hand them out during Hanukkah. This holiday, why not spend your time, money and energy on something that’s more meaningful and lasting than a tchotchke?
This time, instead of participating in the hysteria of Black Friday or engaging in the consumerism of Cyber Monday, engineer your own Hanukkah miracle by getting involved in #GivingTuesday. Started in 2012 by New York’s 92nd Street Y, the initiative, in partnership with the United Nations Foundation, promotes charity and volunteer activities to support nonprofit organizations. The name was likely inspired by the Twitter hashtag – a phrase that follows a pound sign and is used to identify tweets on a specific topic. The event’s website explains the thinking behind the concept, “On Tuesday, Dec. 2, 2014, charities, families, businesses, community centers and students around the world will come together for one common purpose: to celebrate generosity and to give.”
Funds running low this year? You don’t have to give money to participate. Contribute by raising awareness, donating goods and services or volunteering – offering involvement beats apathy.
The Jewish Alliance of Greater Rhode Island is participating. Brian Sullivan, director of Marketing, says, “The Alliance will be taking part in #GivingTuesday for the first time since its inception. Our participation this year will be limited to social media, with the hopes of growing it into something larger in the coming years.”
Trine Lustig, vice president of Philanthropy, adds, “We are excited to join this international phenomenon that celebrates generosity. We have a day for giving thanks. We have two for finding bargain sales. Now we also have a day for tzedakah.”
Those who took part in the 2013 event generated roughly $19 million, growing donations 90 percent from the amount raised just a year before. Will these figures be surpassed once again in 2014?
Already, the number of partners has quadrupled since the inaugural year, climbing past 1,300. Stomach full of turkey, nourish your soul next. And don’t forget to document your efforts with #UNselfie photo to inspire others. Judging by last year’s stats of #GivingTuesday reaching 700 tweets per minute, the initiative is an effective means to reach more than 2 billion Twitter and 300 million Facebook users.

More noshes for your table

(Part two of two)
Enjoy the second installment of Temple Beth-El’s World Series of Jewish Noshes recipes. As mentioned last week, some of these are award-winning dishes. Others are simply delicious.

Eggplant Dip
Emily Shalansky
Ingredients:
1 large eggplant
1 small onion, diced
2 cloves garlic, minced
4 plum tomatoes, cored and diced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup coarsely chopped fresh basil
2 tablespoons coarsely chopped Italian parsley
1 tablespoon kosher salt, plus more to taste
Freshly ground pepper to taste
Process:
Preheat the oven to 375 degrees. Prick the eggplant with a fork. Place on a baking sheet and bake until soft, about 45 minutes. When cool, split in half and remove seeds. Scoop out the flesh and coarsely chop. Place in a bowl.
Stir the onion, garlic and tomatoes into the eggplant. Stir in the olive oil and lemon juice. Stir in the basil, parsley, salt and pepper. Serve.

Fritada de Espinaca (Spinach soufflé)
Sara Dorsch (recipe from “Sunday at the Moosewood Restaurant”)
Ingredients:
1 1/2 pounds fresh spinach (or two 10-ounce packages frozen spinach)
1/2 cup matzo meal or breadcrumbs
2 cups grated sharp cheddar cheese
6 eggs, beaten
1 pound cottage, farmer or feta cheese (or queso fresco)
1/2 cup grated Romano or Parmesan cheese
2 tablespoons olive oil
Salt and ground pepper
1/4 teaspoon nutmeg
Process:
Preheat oven to 350 degrees. If using fresh spinach, wash and stem it. Steam until soft. Drain it, squeezing out the excess liquid, and then chop it. If using frozen, simply squeeze out the excess liquid.
Set aside 1/4 cup of matzo meal or breadcrumbs and 1/4 cup cheddar cheese. In a large bowl, mix the spinach thoroughly with the rest of the ingredients.
Oil a 9 x 13-inch baking pan. Dust the bottom with the reserved matzo meal. Spread the spinach mixture evenly in the pan. Sprinkle the top with the reserved cheddar. Bake for 45 minutes to an hour, until the top is golden and firm to the touch.

Bread-and-Butter Pickles
Brendan Weiner
Ingredients
2 1/2 pounds Kirby cucumbers, cut crosswise into 1/4-inch rounds. (about 8 cups)
2 cups thinly sliced red onions
1/3 cup pickling salt
1 3/4 cups apple cider vinegar
1 3/4 cups water
1 1/4 cups packed light brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon turmeric
1 tablespoon yellow mustard seeds
1 1/2 teaspoons coriander seeds
1 teaspoon celery seeds
2 Fresno chili peppers or red jalapenos, pricked with toothpick
Process:
In a large bowl, mix together cucumbers, onions, peppers and salt. Allow to stand approximately 3 hours.
In a large saucepan, mix the cider vinegar, water, ginger, sugar, mustard seed, celery seed, coriander seeds and turmeric. Boil.
Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil
Transfer to sterile containers. Seal and chill in the refrigerator until serving.

Temple Beth-El foodie fundraiser

PROVIDENCE – To nosh means to eat food enthusiastically. That definition certainly proved true on Oct. 26, at Temple Beth-El’s “World Series of Jewish Noshes” event. Held for the fourth consecutive year with a different theme each time, the “World Series” event raised $7,500 for the synagogue’s Religious School Scholarship Fund. Deb Norman, owner of Rue de L’Espoir, Anita Solomon, lifelong member of Temple Beth-El, and Josh Willey, owner of The Pizza Gourmet, comprised the panel of judges. While they were able to taste many delicious dishes, selecting the champions of the evening was no easy task as the 20 or so candidates for the title outdid themselves, according to the attendees.
The predominant theme was tradition. The choices illustrated that we, as a people, really do define ourselves by our food. So, who are we, then? In short, we’re hungry, and we like no-nonsense nibbles. No fancy hors d’oeuvres here. Just hearty fare, some options healthier than others.
Laura Levinson decided to go with an oldie but a goodie. Her Salmon Party Log appetizer had been in the family for nearly 30 years. Levinson vouches for the success of the recipe, which was passed down to her from her late sister, Marcia, “We bring it to parties, gatherings, staff appreciation lunches.”
Similarly, Mark Schneider went with a mishpachah favorite – his grandmother’s chopped liver made in her bowl using his great-grandmother’s chopper. Unlike Levinson, who modified the original recipe by adding almond scales to the fish-shaped nosh, Schneider eschewed garnishes and stuck with the tried-but-true version that included such ingredients as chicken fat.
Many of the offerings were so traditional that they looked like they came from an old-fashioned Jewish deli. Brendan Weiner, the youngest contestant (at 10 years old), prepared two kinds of Home Run Pickles – Classic Dill and Bread and Butter. A student at Rocky Hill School in East Greenwich, he said he’ll probably become a chef. Considering the fact that Weiner was the people’s choice Second Runner Up, he has a solid chance of making that plan come true.
The attendees must have been longing for comfort foods because Ruby Shalansky’s Gravlax and Bob Sandy’s Poppy Seed Bagels with Corned Beef and Chopped Liver were popular, grabbing the judges’ First Runner Up and Second Runner Up prizes, respectively. Sandy explained that his wife Elaine’s trips to New York City’s delis, along with his experience working in various bakeries as a teenager, inspired the dish.
Some contestants felt altogether daring. John Catania and David Yopak, longtime friends, offered a spinoff on a standard recipe. They decided to use the Mohn Hamantaschen Poppy Seed Mix in bars instead. The result proved the risk paid off. Describing the reaction to their dessert, the two gushed, “They love it! They come back for more. It’s been a hit!” In fact, the bars looked so great that Catania didn’t mind cheating on the Paleo diet to taste the finished product.
Susan Dressler also presented a variation of the usual recipe. Her mother, Roslin Markoff, distributed not just any old blintzes, but Cupcake Blintzes with Blueberry Sauce. Dressler made them according to Markoff’s recipe. The latter shared that, during Thanksgiving, the family comes for these treats more than for the turkey.
A number of recipes were satisfying in their simplicity yet draining in their call for commitment. For instance, Michael Chazan, people’s choice First Runner Up, made his grandmother’s Potato Latkes the hard way. He ground enough potatoes for about 150 pieces by hand. Even though the process was demanding, the end result was worth the effort. The technique he used resulted in a smoother texture, he believes, ultimately impressing the judges.
Adrienne Uffer’s dish, Smoked Salmon Deviled Eggs, also called for some dedication. While the recipe was not complicated, she said, it was time-consuming. Uffer joked, “The worst part is peeling the eggs!”
A couple of contestants chose to underscore the unfussy nature of their dish with their presentation. Paula Bodo and Karen Borger, the duo that won the judges’ first prize, displayed lentils, onions and walnuts – the ingredients for their Vegan Chopped Liver – on a gorgeous hand-painted board, next to some freshly cut chives. The nibbles themselves were standing in rows on wooden platforms. This seemingly effortless dish had a flavor that was complicated enough to wow the harshest critics. The best part? It can accommodate all of your guests, some of whom probably steer clear of meat.
Nancy Kirsch’s setup also drew attention. The stand’s signs recalled a past Wendy’s commercial. One read, “Where’s the beef,” while the other declared, “Here’s the beef,” with an arrow next to it. Kirsch used her neighbor’s recipe as inspiration for Sandra’s Spicy Meatballs, which she created with beef, veal, lamb and matzo meal, along with some spices and sauces. She said the dish can work as an appetizer as well as an entrée, served with rice, pasta or potatoes.
While most of the dishes were familiar to the crowd, some choices beckoned with international flavor. Matt Goodman’s Borekas with Cheese Filling, a Turkish dish that’s also beloved by Israeli street vendors, went really well with Wendy Joering and Rhonda White’s Egg Creams. Because both delicacies are so portable, one could walk around eating and humming Lou Reed’s “You scream; I steam; we all want Egg Cream.”
Faye Stolzman also knows something about combining unexpected new flavors with a Jewish staple. She offered Curried Cheese with Mango Chutney, a dish that boasted Indian spices, such as turmeric, cumin and curry, along with our authentic cream cheese, the glue that held everything together. Stolzman said she stumbled onto the notion while eating really hot food at a restaurant and finding relief in sour cream that cooled her palate.
The evening also reflected our inclination to watch our figures and avoid creamy and cheesy foods that have a tendency to end up on our plates. Many dishes managed to maintain taste and flavor despite their healthy aspect. For instance, Emily Shalansky’s recipe for her mother’s Eggplant Dip was so great that her slightly partial husband, Steven Shalansky, declared, “This is the best eggplant dip I’ve ever had in my life!” Likewise, Kim Zwetchkenbaum’s Hummus was a huge hit with the attendees, who voted it people’s choice winner.
Sara Dorsch brought a Spinach Souffle that betrayed not only a Latin American touch with queso fresco, but also nutritious Sephardic cooking influences. Barbara Barry and Roberta Shapiro also presented a healthy vegetarian option, Mushroom Mock Chopped Liver. They believe that their version tastes better than the original. The two friends made it for Passover and noticed that the guests were more enthusiastic about this cashew, onion, mushroom and egg “liver” than about the real thing that was served next to it.
All in all, the evening was a tremendous success. A number of politicians, including David Cicilline, Jorge Elorza, Brett Smiley, Catherine Taylor, Jack Reed and Aaron Regunberg, sampled the noshes. About 200 attendees went home not only with full stomachs, but also full of recipe ideas. Want some inspiration yourself? Check out our food page for recipes from the event!

A few noshes for your table from the World Series of Jewish Noshes

These dishes scored high marks from Temple Beth-El’s event judges. Some even won prizes! Make these delicacies yourself and you might even receive praise from family members. It’s as easy as chopped liver.

Vegan Chopped Liver
Paula Bodo and
Karen Borger

Ingredients:
1 cup brown lentils
5 large yellow onions
1/2 cup chopped walnuts
2 tablespoons olive oil
Process:
Finely slice onions and sauté in olive oil until nicely caramelized, preferably in a stainless-steel pan. Stir frequently.
Cook/simmer lentils until soft/moist in 2 to 2 1/2 cups of water for about 40 minutes. Add salt or vegetarian bouillon cube to water. Drain if necessary.
Combine the 3 ingredients plus olive oil in a big bowl and blend with an immersion blender or a hand wand mixer. Add salt to taste.
Prepare a day in advance for ultimate flavor.

Grandma Yetta’s Potato Latkes
Michael Chazan

Ingredients:
2 cups peeled potatoes
1 small onion
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon flour
1/2 teaspoon baking powder
2 beaten eggs
Process:
Soak potatoes in cold water for 1 hour. Drain and hand-grate potatoes. Combine other ingredients and mix well. Fry in corn/vegetable oil.

Smoked Salmon Deviled Eggs
Adrienne Uffer

Ingredients:
8 extra-large eggs
1/2 cup sour cream
2 ounces cream cheese, room temperature
2 tablespoons mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives (plus extra for garnish)
4 ounces minced smoked salmon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Capers for garnish
Process:
Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in ted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
Add the sour cream, cream cheese, mayonnaise, lemon juice, chives, smoked salmon, salt and pepper to the egg yolks. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg-yolk mixture. Cover with plastic wrap, taking care not to flatten the filling, and refrigerate for 30 minutes for the flavors to blend.
When ready to serve, garnish with capers and some chopped chives.