A Taste of Shabbat with Jordana Baruchov: The Fish Course

hey everybody welcome to our very first taste of shabbos this is really very very exciting this is a brand new series that we're doing and i want to explain the series to you so you could understand what's going to be happening tonight and the next few weeks first i want to welcome everybody this evening we have people from all over i have people i see already from missouri queens who's running the program tonight with me it is just gonna be amazing once people if you put things in the chat i could say hello to you as of now we have 134 people here with us tonight and it's just going to keep on growing and growing i got highland park hi highland park okay so what's a taste of shabbos as we all know shabbos is really very special shabbos is a really special day but what makes it even more special is the foods that we eat and the delicacies and fish is the very first dish that we're going to be discussing tonight and fish has special significance and you're going to hear throughout the evening you're going to hear people talk about why shabbos means so much to them we're going to learn how to make two specific fish recipes and we're going to hear some fish tips we're going to hear about some customs of reference to fish so what does fish have to do with shabbos well listen very carefully you ready when you catch a fish after you catch a kosher fish there's not much left you have to do of course you want to clean it you don't want to eat a dirty fish but in reference to mead and chicken there's so much to do to prepare that fish but what to do to prepare that food but for fish there's no preparation for that just like shabu-shabu is something special unique it has its holiness it's there for everyone to catch on to it everybody could grab hold just like you grab hold on to that fish and afterwards there's not much to do with it well guess what shabbos is the same thing shabbos you can grab hold onto it no matter who you are no matter where you are in your life it doesn't matter you could grab onto shabbos and make it your own and that's what we're going to hear from people tonight how they've grabbed on to different aspects of shabbos how they've grabbed on to different aspects of judaism and made it their very own so without further ado i want to call on our very first participant of the evening she's all the way from canada lisa lisa can we have a spotlight on lisa all the way from canada who's going to share some shabbos inspiration with us how are you so what part of canada are you from lisa i'm from pickering which is just outside of toronto so okay for those of you who yeah just i usually just say toronto it's easier especially for anybody south of uh south of here yes go ahead tell us about shabbos a little bit aloha hi so it's interesting to look at at shabbos and and things like fish and fish has such a both as a food and as a theme is sort of interwoven through so many aspects of judaism the custom of eating fish on the sabbath and on special occasions goes back to our very origins as a people there are records of the israelites complaining to moses about the lack of the variety of food and available to them in the desert sounds like my grandmother a little bit of blessed memory complaining if if the fish wasn't cooked just right and there's lots of records that uh that say that back in back in egypt when we were in slave we had access to fish and it's interesting you know the mana in the desert had every conceivable taste apparently except for fish so when we were a free after that after we were in israel and and then further throughout the diaspora the lack of fish in the desert has become sort of a focus of our dissatisfaction and now it's become our custom to eat this for first for celebrations and for shabbat filter fish itself may actually trace back to our days in egypt as it appears that the same fish population has not substantively changed in the last 5 000 years you can still find the same sort of of mullet in the rivers of the nile that you could back then so it's probably a very interesting way that the history has flowed through through time and passed down passed down dishes like gefilte fish preserved fish that our people were able to make thousands of years ago there's some people who on on rosh hashanah as well how display a whole cooked fish to represent the head of the year and to say the blessing that we should be like like heads not like tails fish are also a fertility symbol the first time in the torah that's god speaks to any living creature this the speech is directed at fish in genesis it says god bless them saying be fruitful and multiply and fill the waters of the sea the torah uses fish to connotate fertility and abundance and this is where we we leave in having it having fish tied to shabbat we find in that same story of creation that three things were blessed on successive days the fish blessed on the fifth day man blessed on the sixth day and the seventh day being shabbat those things are all tied together and we come and we get to see that every friday fish is symbolic of the holiness of shabbat it's ready readily accessible to all as jordana just pointed out once caught it's ready for use just like unlike other meats and things that have to be kosher similarly shabbat is there for all of us with minimal preparation required comes around every week no matter how ready we are we too can just dive in and enjoy those blessings thank you so so much lisa and without further ado we are gonna go to our first cook of the evening we have esther esther please let us know what are you making tonight if you could focus on esther and then we have the slide there's esther hi esther do we want to show her why let's see the slide first of the food that she's going to make esther give us a chance so everyone could see and then if you'd like we're going to also put in the chat later the two recipes for tonight this is the cod recipe lisa that's your question i don't think i've ever tasted coffee she had what would you say could you tell us is it different than other types of fish cod yes it is it's very flaky it's a lighter type of fish um i just want to show you how it looks like here um i just seasoned it with a little salt and pepper but it's very it's a lighter fish than a regular salmon um it's very high in protein it lowers uh you know if you have high blood pressure or cholesterol it helps with lowering that so i love cooking with very light flaky fish such as cod so okay it's a very healthy fish okay very healthy high protein very high in protein so without further ado turn up the heat so what you're going to need for the recipe here i have about a pound of fish right here pound of cod and i just cut it in four pieces so it feeds about you know about four people here as an appetizer uh side dish and i have some flour here i whisk one egg and about a cup of bread crumbs and about a cup of oil so here i'm using vegetable oil um you can use canola oil you can use any kind of i wouldn't use olive oil but any kind of vegetable or canola oil would work just fine and i also do like pepper succotash on top so for that you're going to need about half of a red pepper half of an orange pepper and about a quarter of a red onion diced together and i have that ready over here and we'll throw that into another pan so i'll start off with taking a piece of the cod again i lightly um you've seasoned it with salt and pepper and we're going to do three dips so the first one is flour the second one is the egg wash and the third one is the bread crumbs so very slowly and seems like my oil is nice and hot how do you how do you know when the oil is ready to use they're typically um so i i've had it on for about five minutes um and i want to feel the heat if i put my hand on top i want to be able to really feel the heat and make sure that it's hot because if you don't you don't want to put um anything in in oil that's not very hot because then the product the fish the chicken it'll really absorb a lot of the oil you don't want to do that you want to make it nice and crispy so here i dip the cod and flour okay and then i dip it in i take some water and i sprinkle it into that oil and it sizzles then it's yes yes you can do that as well okay i have so much you got to be careful when you do that so yes okay we're on the third dipping yep dip that in there okay and what i also like to do is i like to just put the tip in just to see if it sizzles okay so there you go you kind of see the oil sizzling which is awesome i don't know if you guys can see that very good okay and then i'll go in with my second piece very quickly again flour egg wash bread crumbs and it's a really simple dish i know a lot of um you know people that make schnitzel they use the same type of um you know the flour egg wash and breadcrumbs so i really like to fry a lot and i have three boys and they love everything you know very deep fried uh but i try to use lean meats such as cod and white protein protein protein protein do you find yes yes and this is a great great dish to get that protein and it really fills you up and it's nice and flaky inside and it's not fishy which is what i like you know it doesn't have that really strong fishy smell oh okay so that's kind of like that brown you're saying cod doesn't have a fishy smell so that's awesome yeah it should not be fishy okay it's very light flaky and i love that it gets nice and crispy so we hear it i hear it going in there sizzle with me sizzle with me it sounds good and we see it now good focus on that fish that looks great okay so when you see this nice brown color you want to turn it over you know it's interesting uh esther somebody was saying how they their bread crumbs they add some flavoring to the bread crumbs did you ever try doing that also yeah yeah so i actually put a really generous amount of salt and pepper to my quads but a lot of times if i don't if i'm not too generous i do salt and pepper on pizza you can add a little salt and pepper to both the flour and the egg wash and even the bread crumbs and that's keep careful attention to what esther said she salts and peppers the fish in advance i have a funny story to tell you guys afterwards okay so while that's finishing up i just want to bring you over here quickly and this is what i call a pepper succotash it's basically like i mentioned before red pepper green pepper yellow pepper you could put any kind of colors of pepper and i like to use red onion because it's more flavorful and it's not as strong as taste as a regular white onion so i also put that in level oil saute that up you can add a little smp salt and pepper and you want to saute this for probably i would say no longer than five minutes you want it to still be crispy but soft and you want the onions to be semi-translucent you don't want to burn it you kind of want to you know just make it nice and juicy and crispy a little lower and let's see how our fish is doing okay so i can make the heat a little higher is it okay while you do that can we call on victoria to give us some words of inspiration we'll come back to you sure okay so let's find victoria elisa if you can find victoria to give us some words of inspiration on shabbat oh there you are hello hello um so i was asked to be part of the show and i'm very honored uh thank you all um and as a chef what i like to do i like to connect to my food and i like to have a better understanding of every ingredient and especially every law i'm a rookie i've only started uh on my journey a spiritual journey not long ago so i like to dig in especially when it comes to a cash route laws and everything i like to dig in a little bit deeper and get a better understanding of things so i learned something that i wanted to share with you about fish as we all know fish in order for it to be kosher it has to have two things right it has to have fits and it has to have uh scales so the part that i want to share with you is uh something that i read the skills is just like the um shield for us skills represent our integrity in torah we talk about integrity very often and as we all know what we put out there is what comes back to us and integrity is really really really big so in fish scales represent integrity and those little things that uh propel the fish to move forward those fish represent ambition and i thought it was such a cool way of thinking of the casualty law when it comes to fish is the scales being the that that shield that protects us that integrity that we should all always have and those fins for killing us to move forward that ambition that we all pray that hashem grants us so i want to leave you guys to my my speech is kind of short and sweet and i want to leave you guys with the blessing that in the upcoming year from now on and up coming here and forward we all have just like a fish we're full of those scales of the uh integrity and ambition thank you victoria thank you thank you we're gonna go back to the cooking now let's look at esther esther you want do you have like a finished product to show us hi hi guys oh look at that look yum oh my god uh you can garnish this with some lemon it's delicious wow what a way to start your shabbat meal thank you so much esther thank you and now we're going to send it off to libby libby from queen everybody should know that link was a really big leader in organizing this special first ever taste of shabbat so we're so proud thank you libby for all your hard work and getting it ready she is going to show us why don't we put up the recipe together elise you want to show up that slide of the type of salmon that she's going to be making for us tonight okay that's okay let's see that sounds dumb okay let's see it now okay tell [Music] you look gorgeous so does the salmon okay we are starting a salad and for me i don't do well as i am doing i'm going to tell you i love having people over for show this meal so selling 15 people 20 people 30 people is not something unusual so any dish that i pick has to be like fast it has to be brainless delicious presentation it has to have everything but especially speed so for me salmon is great i learned from my friend a good friend of mine she never has salmon salmon cut in slices it's always like a big chunk of salmon the presentation is fantastic and the crease is just there so what do we start with we start with chili sauce sweet chili sauce you open it up you just pour it on the fish pour it on generously or or whatever you want again i don't do measurements i don't do anything although it actually does give you measurements then i smear that on just just as easy as that i'll preheat your oven to 350. and then as simple as this this is the panko crumbs so i could typo crumbs libby can i ask you questions did you put anything on the salmon beforehand or you should flame like i do i don't do salt i don't do pepper because the sweet chili sauce has its taste of its own okay and that will that will do you that that should do it fine um it's usually pretty sweet and spicy at the same time the panko also usually has like some sort of spices it's never that i don't do plain pancakes there's always a little bit something in that tank then you take your onions so the onions i have french's onions okay easy enough just pour that on top as much as you want just to make it look pretty and is that i threw so i cut the tips of the scallion then i slice the scallion in the center i open each leaf and i washed it and that's how i check for bugs yeah because we don't want to eat bugs and also you're not supposed to eat people no no i'm going to sprinkle on black sesame seeds and voila that's it i think within seconds the dish is done my oven is already set at 350 no it's not online i'm setting it right now and then i just put that whole thing in the oven for 25 minutes and then we'll go through our next inspiration and then we'll come back to the two of you all right so this is this is the finished product okay i'll just stick a fork in there and people will cut as much as they want so i don't create i don't do anything i just set it there and everybody takes what they want i love it i love it thank you libby it looks fabulous thank you for all your hard work let's hear from ina ina hi guys could you find inaudible hi everyone okay give us some inspiration you're all the way from brooklyn i'm so happy yes and i see you have a keyboard just a little bit but it's not about me playing thing it's about shabbat and i'm so excited to share some true stories you guys because it's something that i serve every shabbat by my table between fish course and mid course you need to have an excellent true story with can expire others oh and this is my granddaughter who's joining my show so let me tell you a story guys in the mid 90s a jewish advertising executive wondered if if the new york times you know like new york times give me a second okay we are on screen okay we painted the shabbos candle lighting each each week okay so he contacted the jewish philanthropist and sold him the idea and it cost nearly 2 dollars a week like three lines for the next five years every friday juice around the world would see jewish women and girls light shabbos candles today 18 minutes before sunset in new york at such at such time and eventually the philanthropies had to reduce the number of his projects so in june 1999 the little shabbos scandalizing notes stopped going and at least like what people thought on january 1st 2000 new york times ran a millennium edition commemorating the paper's 100th anniversary and it was a special issue that featured three front pages three front pages one contained the news from january 1st the second actual news of the day january 1st 2000 and the third one was futuristic one featured projects headlines of january 1st 2100 and included such stories as welcoming the 51st state cuba or virtual congress or miniature dinosaurs as a pets or debates over the issue whatever robots should be allowed the world and um in addition to these creative articles there was a one little extra piece and guess what guys down at the bottom of the ear to 2100 front page was a candlelighting time in new york for january first 200. how crazy these jewish women and girls light sharpest candles to the 18 minutes before sunset in new york at such as such time what else where that like that was for local times and information nobody asked for it nobody paid for it so it was like very curious like what happened whose idea it was so production manager of new york times the irish catholic was asked about this curious entry and his answer just blew my mind blew my mind he answers that the answer speaks for eternity of our people and to a power of jewish ritual like shabbat and that's what he said that we don't know what will happen in the year 2100 it's impossible to predict the future but a one thing you can be certain that in the year 2100 jewish women and girls will be lighting shabbos candles so we're coming closer to 2100 lighting shabbos scandals and sending freeze to almighty and we are so like fish that move against the current and keeping traditions alive and keep our eyes open to think miss what and doing missiles and we like fish we love school we love learning and we love people we like to live in community and we multiply baruch hashem brinking keys to this life to this world to preach hashem and keep our tradition alive so keep shabbat guys i'm mate thank you that was so beautiful i loved that story we're gonna take it back to libby now libby and esther they should be together in their kitchen having their cod and their salmon we could spotlight them just something so interesting before you guys schmooze it up that you have to unmute them um i just wanted to tell you the reason why i was asking constantly if what you put on the fish before and you got to hear the story so um i once had moroccan fish at my father-in-law's house and i fell in love with moroccan fish i just fell in love with it and i so wanted to make it and so i got the recipe on how to make moroccan fish for my mother-in-law and i made it and i'm telling you it looked amazing it smelled amazing but as soon as you tasted that moroccan fish it did not taste like the moroccan fish it was meant to taste so i called up my mother-in-law and i said i don't understand what's going on it looks like you're fish it smells like your fish but it doesn't taste like your fish did you follow the recipe i said i followed the recipe exactly the way you told me i wrote it down she says well did you stall to the fish well the fish you didn't put that in the recipe i was supposed to do something to the fish beforehand so that's why i was constantly asking the two of you if you did anything to the fish beforehand and so now i know that when i make moroccan fish i sold my salmon in advance and now it tastes really yum but let me hear a little bit about you guys do you have any customs or anything that you want to share in reference to fish you want to let people know like when you set the shabbat table how do you know we have a separate plate a separate four like what's that going on there what do you want to share with us well i i'm going to tell you jordan another reason i choose um salmon is because i actually like the skin of salmon so when i go to the fish man he takes the skin and he takes it off and i tell him please don't throw it out so it doesn't look pretty but i i broil the skin and it's like chips so for me i think it's delicious it's easy and that's my salmon um as far as the table is concerned it's really nice to what we do we have a we have three dishes a big one for the meat a small one for the fish and salad and then we have our bowls for the soup and fish is separated your plate is separated your fork is separated everything is separated so it's it's really pretty for shamas it's just beautiful to set this table to put on the glasses that your your crystal everything is just so magnificent and to share it with family and friends it's the highlight of the week this is what we all wait for yes and fish is such a such a special dish and such a special protein and such a special type of meat uh you know where it is more expensive than regular chicken or steak and so you feel special eating it and uh for us for our family we always have like um fish plates in the beginning of the meal you know around the time when you're having your appetizers and then you clear that out and you start with your main dishes so yes does anyone know how to say fish in hebrews yes and that really that's a lot of what we're talking about how fish is so natural and it really brings in the whole week together it completes our cycle it completes the shabbat meal it really makes it something super super special uh thank you ladies i i even love your plates look at that thank you [Music] whose kitchen is it mine oh okay libby and libby's from queens everybody we're in you're in liberty thank you libby um we have another word of inspiration from dina dina from brooklyn that was quick lisa good for you tina i love the head scarf yours is is a creature that does not close the eyes and there is a metaphor for hashem hashem is always watching he never closes the eyes so um same it says in taheelum121 behold the garden of israel will neither slumper or sleep hashem is always watching us also another interesting fact is rabbi uh robster ralph said that the world shabbos begins with a sound sha so to point to the fact that mundane things should not be discussed on shabbos perhaps this is one reason why we should eat fish on shabbos unlike any other kosher creature fish is always silent and that demonstrates that one should remain silent on shabbos aside from speaking words of torah and filos it also said that we eat two types of fish and shabbos why is it good because words wine meat and two times fish all combined together equal to the word you shalom and that's where all our blessings come from from yerushalaim and a person should keep this in mind while eating fish and because that will bring blessings for the entire week so what's interesting is that god bless he thinks consequently fish was created on thursday man was created on friday and shabbat was created on saturday so the three things are together and it's a triple the blessing i have a special connection to fish because i don't eat meat and neither does my daughter so in my house on shabbat everybody gets together and fish is something that we enjoy together very grateful to project inspire because of project inspire i started to keep shabbat uh when i got back five years ago it completely changed my life so um but i i recommend keeping shabbat it's amazing especially nowadays with the world being upside down you just disconnect for 24 hours to connect and be with the family oh thank you tina i want to tell you i loved loved that idea of the eyes that was unbelievable first of all i can say do you have blue eyes what color eyes do you have because your eyes look very unique on their own i don't know something about your eyes themselves are also very unique and so then you start talking about eyes and i'm like oh my gosh that's unbelievable i i noticed it also even in the morning when we did our little practice run so i thought that was beautiful beautiful concept how cutters god's eyes are always watching us his eyes are always open i love that i love that concept thank you so so much and i'm so glad that you see the beauty in shabbos and i really hope people are going to see more and more beauty to this day and it's and we're trying to really focus on the enjoyment of the day sometimes people get bogged down with what i can do what i can't do i can't do it this is all about what we could enjoy and just that everybody can participate everybody could be a part of it so i wanna i wanna call on our next uh person for inspiration uh where is uh leslie leslie hi leslie after leslie does her inspiration i'm gonna just do a whole wrap-up of everything and talk to you a little bit about project inspire but leslie please tell everybody where you're from here i'm from long island and um it was very interesting when i was asked to participate um i was asked to talk about the fish course and i'm like there's the fish course so clearly you know i'm i'm i'm pretty secular and so i was like gonna cook fish and i don't cook fiction fish in my house because it's my house my kitchen is an arrow my house is small and it just truthfully just stinks up my house so i don't do it um but basically uh you know growing up shabbos wasn't really a thing in my house you knew you were in a jewish home but shabbos wasn't a thing we didn't like candles or or you know i am the youngest so maybe my mother might have lit candles with the older siblings but i don't remember it um we did have candles but typically they ended up on the top of a birthday cake um when we ran out of birthday candles so like i said you know the best recollection i can have about shabbos as a young child was you know having grape juice and holly bread in nursery school and it was you know it was cute but it was it was it was ceremonial not necessarily you know it wasn't necessarily capable of attaching the deep meaning to it it i said um basically it wasn't until i had a family of my own that i felt the the sense of urgency to bring um the faith into my home and trying to figure out how that it would be real and not just kind of willy-nilly um so i just kind of you know thought about my role as a jewish mother and i felt that given our lifestyle at minimum i could do lighting candles and bacon challah i have a i have a very you know hectic and long commute so baking it every week wasn't really going to happen so i knew that every once in a while i would bake how the word can you commute to tell them where you go like interestingly i work in crown heights and i've been working there for 25 years right down the block from 770 i pass it every day and it's it's kind of like i almost feel sometimes i kind of feel like a stranger in a strange land but at the same time you know you know we can all kind of co-exist so back in march the day that um it was determined that it was going to be our last day of work before distance distance learning and teaching i teach in brooklyn something compelled me to go into this the big marketplace on you know on kingston and new york east new york and go buy three bags of three five pound bags of cauliflower this is not this was not me this was not it's not that it was out of my comfort zone it was just something i didn't do but i'm like you know what might have a hard time finding it people were kind of scrounging it was like everybody's running for toilet paper and everybody's running for flower and you know there are orthodox communities near me in long island but not the way it was on crown heights and the demands you know was harder to get by may so you know i said you know i i just figured that maybe i would just just bake lo and behold i went through the process of baking and taking collar three times since quarantine started and instead of you know i have a small family my children don't eat it instead of making six i made like you know 12 little ones every time because only my husband and i eat it it's this cute little thing and and then if i had a lot extra you know i would either freeze it or give it to my family and my friends but you know in as far as the candle lighting it took literally 14 years of marriage for me to finish one box of shabbos candles in the middle of a pandemic because truthfully i was a home to do it when you commute back and forth from brooklyn on a friday in the evening you're not going to get home before shabbos starts so i'm like well i'm home there's really no excuse i can do it i can bake it i can light them so i made a promise to myself moving forward that i would like candles every week and i haven't i think i only missed one shabbos i'm trying to remember one shabbos since quarantine where i haven't lit candles and what what i find very interesting is particularly about what jordana said about making shabbos your own were all from different different um practices of judaism and different levels of observance um but with a mutual respect that you know in my home what we're capable of doing is lighting candles and baking challah and hopefully in the future we will you know take it a step further and so we're making it our own and right now it just basically signifies the end of a week of chaos into a family weekend where we can just kind of be together is it perfect no but it's ours and it's meaningful my children may not be right next to me when i'm lighting but they're in the room and they hear it and they see it and i'm hoping that when they have their own children that they're gonna have these really fun memories of yeah my mom used to do that because at the beginning when i started talking i said my mom didn't do that so every you know the door of a door from generation to generation you can bring it you know and and and it gets a little bit better a little bit more meaningful every time oh i love that thank you so so much listen it was beautiful thank you share beautiful thank you so much you know i i want to touch on something that when uh esther and libby were together i had mentioned about the separate plate because according to jewish law we don't eat fish with meat there are communities where they'll have uh fish and milk together but we do not have fish and meat together we eat it on a separate plate you could have at the same meal it's not like milk and meat where if i have meat and i have to wait a certain time afterwards in order to have milk product this is something totally different i can have fish and then i can have meat i could have meat then i could have fish we just don't put it on the same plate we don't eat it together and what's customary that's you might find you know i'm just trying to expose express to everybody if you go to someone's house for chapati you should be aware that if you have your fish on a plate they're going to take it away afterwards and they'll take the fork away and then usually you'll have a drink something just to clear the pallet in between the two but there is no law that i can't have uh the other item one right after the other okay so i just want to make sure that's clear for everybody and um i wanted to also talk about certain programs that project inspire is doing they really have amazing amazing programs uh this one that we're starting now called the taste of shabbos is something more generic general that everyone could participate in and really get a feel of the different courses throughout a shabbat meal it should be so challenging you should feel at ease with it the next one next week is going to be about dips and salads and we're going to run through an actual shabbat meal week after week but there's another program called soul food i don't know i don't know if aviva brodie or rachel berger on the on the zoom right now they are hi guys they are doing something a little bit more in depth there you're going to be hearing and getting emails and seeing little postings about what they're doing it's going to be a small group where they'll take certain foods maybe and talk about really the jewish shabbat laws in debt um so it's uh it's really really uh an interesting program you can look out for it it's i think for people who are ready for the next level who really want to get into it learn the laws and really take this on completely i think what we saw tonight that we have all these different levels all these words of inspiration we have people that are keeping shabbat we have people that are thrilled that they're just they're lighting candles which are about they're making anything we do like i started awkward anything we do is special because shabbat is special and shabbat is for all of us all of us could catch it just like the fish we could all catch on to that holiness i don't have to be this most righteous person on the face of the earth i don't have to be the smartest person on the face of the earth i don't have to be the most talented person on the face of the earth but we you and i can all participate partake in the beauty of shabbos just like it's easy to prepare that fish it's easy to do just take on something do something as leslie said she got those candles going and it just brings in that beauty if you have kids in the house it really emanates in the walls they feel it they see the importance of it they see that you care and when i light my shabbat candles i have my own daughter standing right next to me when i light the candle even though i was raised in a religious home that's something i do right next to me every time i like it there's other programs that we're doing we have eric shabbat project inspire has welcoming shabbat that's hosted by charlie harare we have these mind flex programs uh throughout the week in the evenings classes there's other classes where we have breakout rooms we have so much going on if you're the type that you don't want to do this main zoom we got one-on-one learning going on that you could be hooked up with somebody they could partner you with someone if there's a topic that you really want to learn with somebody you could do that too project inspire is awesome they are there for all of us they just keep on inspiring us inspiring us even throughout this pandemic we were down but they just took the reins and just kept on going and said what can we do next what's the next program where else it just they have a team of workers that are awesome and we have branches out there we have long island we have manhattan we have arizona we have bergen county new jersey we have canada toronto we have um queens brooklyn muncie we're out there for you guys so we're excited to be with you i really really really hope you enjoyed this evening tonight a shout out to everybody who joined us we will if i'm not mistaken uh elisa was going to post the recipes in the chat i hope uh that will be done you could have the recipes if not i guess uh you could email uh products inspire and they can have those recipes out usually there's a recording of the event and uh you could usually find that within 24 hours on project inspire's website so there you see the recipes as well we're just so thrilled that you joined us we hope that you'll join us for the next week's uh dips and salads and we'll hear about the importance of warming and learn about little tips with the pimps and um this was just awesome and i thank you we had over 170 people on this zoom tonight and i'm sure more are going to watch it once it's recorded um i want to thank you uh let's see anybody here that we want to give a shout out to uh i see a lot of shouts out to me i don't need the shoutouts but oh someone asked where is the program soulful is going to be advertised great question i don't have the flyer yet i was told the flyer is going to be available soon just like you heard about this program a taste of shabbos you will see that information i'm assuming the next few days or so the soul food program will be out there so look for it on facebook instagram through your email i'm sure you're gonna see more of that and again aviva cody and rachel burke thank you for spearheading that program um and um yeah i think that's it so thank you queens thank you guinea pigs thank you thank you enjoyed it thank you this looks delicious thank you thank you very much everybody be safe thank you