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If yOuR CuSTOMERS STILLLOOkEd LIkE ThIS, WE WOuLdN’T hAvE TOchange ThE JEWISh TIMES.

e BALTIMORE JEWISH TIMES was contemporary, relevant and essential reading forlocal Jewish families when it was founded in1919. In nearly a century since, those familiesand their lives have changed, and so has the Jewish Times. Now we’re proud to introducethe new JT – still filled with important newsand engaging features for and about Jewish Baltimore, but with the color, sophistication,usefulness and convenience today’s busy and demanding readers expect.

We wouldn’t make such bold changes to an institution that’s been around nearly a centurywithout doing our homework. Reader input anddemographic research drove the choices we’vemade in designing the new JT. e extensive decennial community study conducted earlierthis year by Baltimore’s Associated Jewish Charities provided important insights into the

current priorities, interests and concerns of local Jewish readers.

In our own research, we asked readers and non-readers to tell us what was most appealing –and what was missing – in the Jewish Times,leading us to improve some familiar features(Torah Portion, Besherts, food and recipe coverage) and introduce or expand others(Green Living, parenting, travel and local business briefs, among others). We’ve expandedour news staff and editorial vision to showcasefresh voices and some of the market’s most celebrated writers. e design team that’sworked all year on the new format includes thefresh vision of innovative young artists as well asthe input and experience of our award-winningveteran magazine art directors.

PHOTO COURTESY OF THE JEWISH MUSEUM OF MARYLAND

Tasty MORSELSThe JT has always served up meaty stories that give you plenty to chew on. But starting August 26th, look for more easy-to-digest tidbits on topics like business, going green, travel, trends, parenting, fashion – oh, and food. All with a distinctly Jewish flavor.

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• Across all demographic groups – but particularlywith prime consumers 35-49 – newspaperreadership is declining, while magazine readership has grown over the last five years.Baby Boomers and “Generation X” stronglyprefer the color, coated stock and compellingstorytelling of magazines over newspapers.1

• Consumers give their full attention to maga-zines, more than any other medium, includingdigital media. your message competes withreaders’ other activities when you advertise in newspapers, online or on radio or Tv. To get readers’ full attention, magazines areyour best bet. 2

• Affluent households pay more attention tomagazine ads – and take more action based on

the ads they see in magazines – than they do to ads in any other medium.3

• Almost 66% of readers report that they enjoymagazine ads, and almost 50% read their favorite magazines in part to learn about companies and brand who advertise there. 4

1GfK MRI, Fall 2006 – 2010

2 BIGresearch Simultaneous Media Usage Study, 2010

3 Ipsos Mendelsohn Affluent Survey, 2010

4 Affinity’s VISTA service, 2011.

yOuR CuSTOMERS hAvEChANGEd – reach ThEM

IN ThE NEW JT!

SO Why AdvERTISE IN A JT MAGAzINE INSTEAd Of ThE fAMILIAR JEWISh TIMES NEWSPRINT fORMAT?

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TRAdITION, traditionEven with a fresh coat of paint and a newattitude, it’s still the Jewish Times, wherelocal readers have turned for more than 90 years to find everything from the weeklycandle-lighting times and Besherts to newsabout Israel and important coverage of political issues that affect our community. It’sstill your father’s JT, but now it’s yours, too.

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21208 Pikesville

21209 Mt.Washington

21117 Owings Mills

21136 Reisterstown

21215 Park Heights

21093 Lutherville

21044/5 Columbia

21133 Randallstown

21210 Roland Park

21204 Ruxton

21212 Homeland

21153 Stevenson

21042 Ellicott City

21401 Annapolis

21201 Mt. Vernon

21230 Canton

21286 Towson

21202 Inner Harbor

21218 Waverly

21030 Cockeysville

JEWISH TIMES READERS HAVE PURCHASING POWER!

REAdER PROfILE

[Reader Profile continued on next page]

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WHERE OUR READERS SHOP

Pikesville 95%

Owings Mills 58%

Towson/Timonium/Cockeysville 66%

Towson Town Center 53%

Reisterstown 43%

Hunt Valley 42%

Canton/Federal Hill/Inner Harbor 41%

Columbia 35%

NET WORTHsubscribers have significant net worths —resources

available to purchase goods and services regardless of general economic conditions. forty percent are millionaires and 55 percent of subscriber householdsearn in excess of $100,000 annually.

$1 million or more 40%

$500,000-$999,999 29%

$200,000-$499,999 20%

$100,000-$199,999 5%

Less than $100,000 6%

Average net worth $1,257,400

Household annual income $153,830

HOT LISTINGSsubscribers will create $315 million worth of

residential real estate listings in the next 12 months.*

Own their own residence 83%

Own a vacation or weekend home 13%

Make commercial real estate decisions 15%

Number of houses “for sale” planned 1,235

Median household income $149,600

Market value of residence (mean) $255,400

* Research USA Study

DISTRIBUTION 10,000 Copies

TOP 20 SUBSCRIBER ZIP CODES

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Two-thirds Of OuRREAdERS vISITEd ORCALLEd A BuSINESS BECAuSE Of AN adthey saw in the

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SUBSCRIBERS HOLD TOP POSITIONSMost of employed Baltimore subscribers are in topprofessional or managerial positions. They are makingkey buying decisions for their businesses and organizations.

from health and legal to business and financial services,subscribers are concentrated in desirable fields.

Top management (CEO, owner,

president, general manager) 38%

Other professionals 26%

Healthcare professionals 15%

Legal services 4%

Educators 15%

EDUCATED CONSUMERSA Jewish Times subscriber is four times more likely to have a master’s degree than the national average.

Bachelor’s degree 64%

Master’s degree 22%

Doctorate degree 9%

DINING OUTsubscriber households are frequent patrons of

sit-down dining establishments. The typical monthlybill for a sit-down restaurant is $330.*

A third of subscribers patronize sit down restaurants more than ten times a month.*

1-3 times 17%

4-5 times 24%

6-9 times 23%

10-19 times 24%

20 or more 9%

MEDICAL & HEALTHCAREsubscribers regularly use health facilities and

services in the area.

Facilities used in the past 12 months*

Sinai Hospital44%

Greater Baltimore Medical Center 25%

Johns Hopkins Hospital 23%

Northwest Hospital 22%

Mercy Medical Center 7%

St. Joseph Medical Center 7%

Union Memorial 5%

University of Maryland 4%

Services used in the past 12 months*

Exercise program 63%

Imaging/x-rays 58%

Healthcare services 42%

Emergency room 35%

Outpatient surgery 32%

Orthopedic 30%

In-hospital stay 26%

Orthodontists 10%

* Reference to days or months refers to the time at which the subscriber completed the survey.

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Listen TO yOuR MOThERThe new JT offers strategies for incorporating faith intoyour family life, as well as tips on parenting, dealingwith difficult situations, the joys and challenges ofmixed-faith marriage and other timely topics, straightfrom the experts (including Jewish mothers).

jewishtimes.com 23

What’s brewingwith HonestTea’s founder?Stirring

ThingsUpPhil JacobsExecutive Editor

Jim BurgerPhotographer

We started earlier this year during Sukkot withour cover story on JakirManela andKayamFarmatthe Pearlstone Retreat Center. It is a model of sus-tainabilitybasedoncoreTorahvalues, includingnotjust the Jewish communitybutpeopleof all faiths. It’sno coincidence that theCEOs of somany sociallycentered businesses are Jewish, bringing along corevalues of Judaism.

At a timewhen it seems easy to find articles onthe Bernie Madoffs of the world, we continue ourseries on a newmovement of Jewish entrepreneur.Be it green or sustainable, more and more Jewishbusinesses are findingways of giving back.

Our occasional series now goes from Reisters-town and the greenery of county farms to a tripinside theWashington Beltway into Bethesda andthe offices ofHonestTea.

“Thosewho say it cannotbedone shouldnot in-terrupt thepeopledoing it”—aChineseproverbonthewallofHonestTea’s corporateoffices inBethesda

“Now I know the secret ofmaking the best per-sons; it is to grow in the open air and eat and sleepwith the earth”—WaltWhitman

No, thiswasn’thangingonawall; it isoneofmanymotivational sayings printed on the underneath ofHonestTea bottle caps.

SethGoldman’s demeanor is of aman at peacewith himself. He’s strong andmuscular, sinewy, anathlete.His smile is winning.He knows he’s being a

mentsch tohis employees,hisproduct,hisworldandhis Judaism.

Mr.Goldman said it is no coincidence that thereare somany Jews committed to social justice.Howthey approach it is done in differentways.

“It’s not an accident,” he said. “It’s Jewish. It’s ourcommitment to social justice andhowwe approachit in our differentways.”

Indeed, he is the son of two college professors.He has three siblings who have all achieved excel-lence in their lives. Their dinner table talk was ofworld issues, responsibilities. There wasn’t muchtalking going on of sports or trivialities. It was akitchen table where ideas were formed. Perhapsthere’s irony here that it was on his kitchen tablethat spices and flavors were formulated into morethan just teas, but into a fluid movement.

“We have a core commitment to help theworldand to do somethingmeaningful for the Earth,” hesaid, and added that thismessagewas the oxygenhebreathed in his house as a child.

SethGoldman is the “TeaEO” ofHonest Tea, acompany that is somuchmore than about a bever-age chain. It is a creative organization, he’ll tell you,that is “based on social justice.”

Shakehishandandyoulookintotheeyesof some-one who cares. Even if it’s for five minutes of yourtime, he starts off by asking you about yourself. Theenergy is strong, happy andpurposeful.

It seems no accident that the issue of sustainability, fair trade and alwaysgiving back are running through certain businesses like a central nervoussystem of “doing the right thing.” What makes it almost coincidentalis that the CEOs — or in the case of this particular article, the “TeaEO”— are Jewish. Tikkun olam, being a light unto the world, is not just amitzvah project on the way to a bar mitzvah. It is, instead, a way oflife, a way of doing business.

golfballs.Hereturnedhooksandslicesback into thehandsofgolfers.Perhapshishonest “tee” was a precursor toHonestTea.He even ran a lemonade stand nearthat same golf course.

He writes on a blog post earlier thisyear, “Today Iwas elected a boardmem-ber of the American Beverage Associa-tion, which means that either we’vechanged or the beverage establishmenthas changed, andmaybe both.”

He said that when a person starts abeverage company out of his house, heisbydefinitionanoutsider.Mr.Goldmanadded that because distribution is key tothe beverage business, that business isalmost always controlled byCoke, PepsiandDrPepper/Snapple.

“AllbeverageupstartsresenttheEstab-lishments because its near-strangleholdondistributionmakes itdifficult forus toget our drinks to customers.”

He thought that a great deal haschanged with Pepsi and Coke owningbeverage companies like Naked andOdwalla and Vitaminwater.

“Sowhochanged,” he asked, “HonestTea or the beverage establishment?Well,it’s truewenow occasionally hire peoplefrom the beverage industry and we dowith theCoke distribution system, butHonest Tea is still making organic, FairTrade-certifiedtea,andwestillofferdrinkswith less thanhalf the sugar ofmost bev-erages. It’s alsoworthnoting thatover the12years sincewe’vebeen inbusiness, the

average calorie profile of bottled teas hasmovedfrom100caloriesper8-ounceserv-ing to 60. The average calorie profile ofkids’ pouch drinks hasmoved from100calories per pouch to 75.

“There’s still a lot ofwork to be doneabout helping America’s beverage com-paniesbecomemore sustainable,”hecon-tinues. “National recycling rates are stillbelow40 percent and I’m suremore canbe done to promote healthier beverages.It feels a bit surreal to think ofmyself aspart of the establishment, but unlike 12years agowhen it felt like itwasBigSodaagainst everyone else, the industry hasevolvedandembracedentrepreneurial in-novation. If this is thenewestablishment,I’mproud to have a seat at the table.”

Why did he choose tea to get him tothe table?

In an interview with the WhartonSchoolofBusiness,Mr.Goldmanaddressedthe issue of tea as a product, or what hecalled “an amazing product, the world’ssecondmostpopulardrink(water’s first).”

Tea, he said, is produced by some ofthe world’s poorest cultures, yet it is sa-vored by thewealthiest.

“So you have this ability to createwealthat a community levelwithout sortof subsidizing or paying anything eco-nomically inefficient.” uu

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Bred To Be The Best: Seth Goldman of Honest Tea, recalls growing up around a kitchen table where the family debated

world issues and responsibilities.

jewishtimes.com 23Baltimore Jewish Times April 1, 201122

Mr.Paper’swartime experiences tookhimtoNorthAfrica,France,ItalyandGer-many, and includedmeetingswithGen.DwightD.Eisenhowerandhelpingtolib-erate theDachauconcentrationcamp.His story was documented by Mr.

Paperandhiswife,Cecile “Cis”GoldbergPaper, in his memoirs titled “MyWar”(published through the Internet compa-nyLulu.com ).Mr.Paper,whowill celebratehis89th

birthday next Saturday, Nov. 13, cher-ishes his service in helping to defeat theNazis.When enlisting in theU.S.Armyin 1942, he recalls thinking to himself,“Mypeople are beingkilled. Iwant tokill

thoseGermans.”Born and raised in thePimliconeigh-

borhood,Mr. Paper,who lives inNorth-westBaltimore, attendedBaltimoreCityCollege.Heacquiredhisnicknamebecause“myYiddishnamewasYitzchuk and theotherkidscalledme ‘Itzickle,’ orChic.”After graduating fromhigh school, he

joinedtheMarylandStateGuardandlatertheArmy, completinghis basic training atFort LeonardWood inMissouri. At thesametimehejoinedthemilitary,Mr.Papermethiswife.Hewas19andshewas17.“We met at a sorority party,” Mrs.

Paper said.After a two-year courtship, theymar-

ried atBethTfilohSynagogueonFeb.21,1943.Fivedayslater,Mr.PapershippedouttoCasablanca.(Bycoincidence,“Casablan-ca”was the lastmovie the couple saw be-foreMr. Paper headed overseas.)Achieving the rank of second lieu-

tenant as an officer candidate,Mr. PaperwasgivenorderspersonallybyEisenhower,then a three-star general.“He calledme ‘kid’. I was assigned as

a liaison officer with the BritishNation-alForcestohelpdefeat[Germanfieldmar-shal Erwin]Rommel,” saidMr. Paper.Eisenhower approachedhimoneday

andsaid, “I seeyouspeakYiddishandun-derstandYiddish,butnotHebrew. Aren’tthey the same?”Mr.Paperresponded,“Itwouldtakeme

more than fiveminutes to explain.”Eisen-hower responded, “Sitdownandtellme.”Mr. Paper laterwas promoted to the

rankofcaptainandwasresponsiblefor250soldiers.Hisplatoonswereresponsible forbuilding anddestroyingbridges. “I had tofeed,clotheandlistento‘DearJohn’letters,”he said.OrderedbyEisenhowertoFrance,Mr.

Paper was informed he would connectwiththeFrenchMaquis, anundergroundresistance group. “A rough-looking,beardedmanwith 20 to 30 guys behindhim approachedme,” he said. “He askedme in French, ‘Are you the captain?’ IaskedhiminFrench, ‘AreyoutheMaquis?Showme some ID.’ ”Mr. Paper noticed the word JUIF

stamped on his ID, which meant theman was Jewish. “We started speakingin Yiddish,”Mr. Paper said.The band of men with theMaquis

wereall Jewish,knownas “train jumpers,”teenagers who hopped off trains headed

forconcentrationcamps.Mr.PaperhelpedtheMaquis blowup two bridges behindenemy lines inLyon.Forhis valor,hewasawarded theBronze Star.Another interesting Jewish twist for

Mr. Paper occurred while stationed inItaly in 1944.

“I received a letter frommywife thathermotherdied,”he remembered. “Inev-er had experienced the death of a familymember. I knew since she had no boysthat I should sayKaddish.”Heasked if therewas a rabbi he could

see, andhewasdirectedtoanofficewhereheconsultedwithaJewishchaplainnamedRabbiPaperman,whowasfromBaltimore.Eventually reachingGermany in ear-

ly1945,Mr.Paper saidhewas sent toMu-nich, which was leveled. Again, orderscamedown fromEisenhower.“I was told to take a half-dozenmen

and go to a camp. It turned out to beDachau,”Mr. Paper said. “Wewere toldnot to go in through the front gates [be-cause snipers] would shoot you, and thecampwas full of typhus.We communi-cated to the prisoners through the fenceand told themthatdoctors, clothingandfoodwere coming.”AtDachau,Mr. Paper found a small

leather-boundbook lyingontheground.“ItwasapartofachumashfromHolland,theBookofBamidbar,” saidMr.Paper.Afewyears ago,hedonatedthechumashtothe Goldsmith Museum at ChizukAmunoCongregation in Stevenson.Returning to the United States six

monthsafterthewarended,Mr.Papersaidhismind“was totally crappedup.” ��

“I had to feed,clothe and

listen to ‘DearJohn’ letters.”

— Maurice ‘Chic’ Paper

On Veterans Day, which will be observed next Thurs-day, Nov. 11, Maurice “Chic” Paper will have yet anotheropportunity to reflect on his three years of militaryservice during World War II.

Arts & Life

Paper’s

WarMaurice “Chic” Paper fondly remem-bers giving a lesson to Gen. Dwight

D. Eisenhower on the difference between Yiddish and Hebrew.

Stacy KartenContributing Editor

On the eve of Veteran’s Day, Maurice“Chic” Paper remembers working with Ike,going to Dachau and surviving World War II.

jewishtimes.com 4411Baltimore Jewish Times April 1, 20114400

Summer has alreadyarrived. The humidity seems to seep intomy brain and cause a “summer fog,”making it difficult to plan ahead. I’m al-ways ready to fire up the gas grill andthrow on some chicken, fish or meat,but what about entrees and side dishesthat show a little flair?

My creativity seems to wilt in theheat. I’m always trying to put a littleMiddle East taste on my table. Waitingfor the local tomatoes to ripen can bedaunting, but the “B” word, blueberries— use them while they’re in season tofinalize any menu. Here are somequick and easy make-ahead entreesand sides that will go with just abouteverything. My creativity seems to wiltin the heat. I’m always trying to put alittle Middle East taste on my table. ��

Hummus StuffedChicken Breast (Meat)1 cup of your favorite variety

of hummus4 boneless, skinless chicken

breasts (about 5-6 ounces each), pounded thin 1 cup unbleached flour

4 large eggs, whites only1 tablespoon water

11/2 cups bread crumbs, preferably pankosalt and pepper to taste

1/3 cup olive oil

Prepare chicken breasts flattened toabout 8-by-6-inches wide. Season withsalt and pepper. Spread on 2 tablespoonsof hummus, leaving 1/2-inch border.Roll each breast and wrap individual-ly in aluminum foil. Chill in the refrig-erator about 45 minutes. Preheat ovento 400 degrees. Using 3 shallow dishes,place flour in one, egg whites/water mixin another and bread crumbs in third.Unwrap chicken and roll first in flour,then egg mix and last bread crumbs,pressing so they stick. Heat olive oil inlarge non-stick skillet until hot.

Fabulous CuscusCakes (Pareve)3/4 cup whole wheat or regular

dry couscous11/2 teaspoons salt, divided1 large garlic clove, peeled

and cut up1/4 cup fresh flat leaf parsley leaves 1/2 cup canned chickpeas, rinsed

and drained well2 large eggs, slightly beaten

finely grated zest of 1 medium lemon (about 11/2 teaspoons)

3 to 5 tablespoons vegetable or canola oil

Put the couscous and salt in a mediumbowl. Add 1 cup boiling water, cover thebowl and let sit for 5 minutes. Meanwhile,in food processor, chop garlic and pars-ley, pulsing until finely chopped. Addchickpeas and another 3/4 teaspoon salt.Pulse until coarsely chopped. Uncovercouscous and fluff with fork. Stir in chick-pea mixture, eggs and lemon zest untilwell combined. You can refrigerate themixture at this point. Press couscous mix-ture into 1/4-cup measure, smooth thetops and invert measuring cup.

Lemon Tarragon Chicken (Meat)May use roasted chicken from the market.Puff pastry shells by Pepperidge Farm areavailale in the freezer section of the super-market.

3/4 cup finely chopped celery1/4 cup finely chopped red

onion1 dill pickle, finely chopped

1/4 cup chopped fresh tarragon, lightly packed

3 tablespoons fresh lemon juicesalt and fresh ground pepper to taste

3 cups cooked, shredded chicken1 (10-ounce) package frozen puff pas

try shells, baked as directed on package

4-6 cups baby lettucesIn a bowl, mix together the mayonnaise,celery, onion, pickle, tarragon, lemonjuice and lemon zest. Season to tastewith salt and pepper. Add the chickenand stir to coat. Spoon equally into thebaked pastry shells (some mixture willspill over the sides). To serve, garnishwith a parsley sprig (optional) and set ona bed of baby lettuces. Serves 6.

Ilene Spector is a local free-lancer whowrites cooking columns for the BALTIMOREJEWISH TIMES.

Tips & Tricks� Stir in chickpea mixture, eggs and lemon zest until wellcombined. You can refrigerate the mixture at this point, cov-ered, until ready to cook.�Press couscous mixture into 1/4-cup measure, smooth the tops and invert measuring cup torelease the cake onto a plate. � Repeat to make at least 9or more “cakes.” Heat about half the oil in a large skillet untilshimmering hot. �Gently, with a sharp metal spatula, add(slide) the cakes into the hot oil, about 5 at a time. Using thespatula, slightly flatten each cake to about 3/4-inch. � Cookuntil brown on both sides, flipping them only once. Drain ona paper towel-lined plate. Add remaining oil and cook re-maining cakes. � Stir in chickpea mixture, eggs and lemonzest until well combined. You can refrigerate the mixture at

Summer BluesDishing It Out | Ilene Spector

During the last election,presidential candidate BarackObama’s campaign contactedHonest Tea because he was thirst-ing for the beverage from city tocity. For the Democratic Nation-al Convention, Honest Tea cameup with a commemorative labelfor its Black Forest Berry and re-named it Barack Forest Berry. Ac-cording to Washingtonianmagazine, the White House re-frigerators are filled with a flavorcalled Green Dragon.

Mr. Goldman has a sisterwho is a doctor, a brother whois a corporate CFO and anoth-er sister who is a professor ofJewish American history.

Honest Tea’s got more than

12,000 Facebook friends and islisted by the Huffington Post asone of eight socially responsiblecompanies.

“I am proud of our business,”Mr. Goldman says. In 1998, Hon-est Tea had sales of $250,000. A yearlater, Giant and Harris Teeter wereamong its outlets, and sales hadquadrupled. By 2002, Honest Teawas the best-selling bottled tea inthe natural-foods industry. Salestopped $4.6 million.

That year, the U.S. Depart-ment of Agriculture began issu-ing “organic” seals. The partners’brews didn’t qualify. “The onlything we could reliably source wasorganic sugar,” Mr. Goldman says.

But by 2004, all Honest Tea

flavors were certified organic, andthe company had gained a loyalfollowing. One drinker had thelogo tattooed on his body.

Mr. Goldman bikes to work,has given bikes to employees, andhad showers for riders built in Hon-est Tea’s new eco-friendly office. Healso goes out of his way to buy in-gredients from economically.

“There’s still a lot of work tobe done about helping Ameri-ca’s beverage companies becomemore sustainable,” he continues.“National recycling rates are stillbelow 40 percent and I’m suremore can be done to promotehealthier beverages. It feels a bitsurreal to think of myself as partof the establishment.

Heart Healthy

With more than 3,000 versions in print, it’s awonder that each year the Passover table at Barnes& Noble showcases new haggadot. With so manychoices, the fifth question we ask becomes, “On thisnight, from which haggadah should we read?”

About 10 years ago we began hosting the sec-ond seder, when my children were in nursery school.The first night was the big, formal family seder of mychildhood. The second was smaller, with friends.

In addition to not really wanting to sit through asecond long, formal seder, we needed to create some-thing more young family-friendly; I turned to the teach-ings not of the rabbis but those of the nursery schoolteachers.

I decorated the table with all the chaserai the kidsmade in school — the egg carton pyramids, the card-board cut-out, colored-in seder plates, the clothespin“baby Moses” in the crumpled-up brown paper bag“basket.” We read from the haggadah the preschoolclass had made, the one illustrated by the children.

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jewishtimes.com 3355

bringing furniture and accessories fromNouveau that he thought matched Cun-ningham’s taste for natural elements andsleek lines. Many pieces were immediatelyturned away, and others grew on Cun-ningham only over time. This was the casewith “Houston,” a commanding paintingthat hangs in the staircase. The piece,which shows the curved spine of a woman,is particularly relevant because of Cun-ningham’s work as director of spinal re-search at the Orthopaedic Spinal ResearchLaboratory at St. Joseph Medical Center.

“Steve was really fantastic to workwith,” says Cunningham, who says he nev-

er felt like his personal tastes were beingcompromised by the designer’s influence.Personal elements, like souvenirs fromCunningham’s world travels, can be foundthroughout the home. A handmade abo-riginal boomerang, which was presentedto Cunningham as a gift from the SpineSociety of Australia, is framed and mount-ed above the living room fireplace. On themantel is a miniature jade inukshukbrought back after a trip to Vancouver.

“My theme was stone, wood, leatherand steel,” says Cunningham, who was in-spired by the sturdy wood and steel stair-case that is at the heart of the five-storytownhome. In the “John Wayne” room—a cozy den on the home’s fourth floor—this theme comes through in custom-made Vanguard leather chairs and a dis-tressed wood and steel table fromJohnston Casuals. The table, which weighsseveral hundred pounds, is reminiscent ofa barn door and reinforces the rusticity ofthe space. A small table from Cunning-ham’s boyhood days, decorated with fish-ing and hunting graphics, is an endearingpiece that fits the décor surprisingly well.In the corner of the bar is a framed pic-ture of the American icon himself— the

BRYANCUNNINGHAMHAS LIVEDMOSTOFHISLIFE INTHEBALTIMORECOUNTYCOUNTRYSIDE.So, when he decided to buy a home in Baltimore City, hewanted a place that was spacious and quiet, yet still inthe heart of things. After a year of searching, he finally set-tled on a five-story waterfront townhouse— one of just10— in the Crescent at Fells Point development.

The home’s open floor plan and soaring ceilingsattracted Cunningham initially, but when it came timeto furnish the home, the spaciousness presented a realchallenge, says Steve Appel, co-owner of Nouveau Con-temporary Goods and senior designer for White-head+Appel Interior Design, who assisted Cunninghamin selecting furnishings and art for the 3,900-square-foothouse. “The house was like an accessory vacuum,” saysAppel. “Just trying to get it to the point where it looked

comfortable and lived in took a lot more pieces than Ithought.”

When Cunningham purchased his home in Febru-ary 2009, it was essentially a blank slate: sturdy and spa-cious, but lacking character. With the help of hisgirlfriend, Cunningham painted all the walls in subtlenatural tones, changed all the door hinges and installedall new light fixtures. In the living room, he added vi-sual interest by covering several walls with TennesseeLedgestone. “I wanted to really bring some texture out,”he says. “I like the townhomes in the city that have ex-posed brick.”

Once he’d set the stage, Cunningham enlisted Ap-pel’s help to find comfortable, clean-lined pieces with-out, as Cunningham puts it, “a lot of fluff.” During thecourse of a year, Appel made 10 to 15 trips to the home,

City SanctuaryWith a theme of steel, wood, leather and stone, a spacioustownhouse on the harbor takes on a rustic, masculine feel.

M&T Securities, Inc. (member FINRA/SIPC) is a member of the M&T Investment Group. Brokerage services are offered by M&T Securities, Inc., not by M&T Bank. ©2011 M&T Bank. Member FDIC.

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jewishtimes.com 4411Baltimore Jewish Times April 1, 20114400

Summer has alreadyarrived. The humidity seems to seep intomy brain and cause a “summer fog,”making it difficult to plan ahead. I’m al-ways ready to fire up the gas grill andthrow on some chicken, fish or meat,but what about entrees and side dishesthat show a little flair?

My creativity seems to wilt in theheat. I’m always trying to put a littleMiddle East taste on my table. Waitingfor the local tomatoes to ripen can bedaunting, but the “B” word, blueberries— use them while they’re in season tofinalize any menu. Here are somequick and easy make-ahead entreesand sides that will go with just abouteverything. My creativity seems to wiltin the heat. I’m always trying to put alittle Middle East taste on my table. ��

Hummus StuffedChicken Breast (Meat)1 cup of your favorite variety

of hummus4 boneless, skinless chicken

breasts (about 5-6 ounces each), pounded thin 1 cup unbleached flour

4 large eggs, whites only1 tablespoon water

11/2 cups bread crumbs, preferably pankosalt and pepper to taste

1/3 cup olive oil

Prepare chicken breasts flattened toabout 8-by-6-inches wide. Season withsalt and pepper. Spread on 2 tablespoonsof hummus, leaving 1/2-inch border.Roll each breast and wrap individual-ly in aluminum foil. Chill in the refrig-erator about 45 minutes. Preheat ovento 400 degrees. Using 3 shallow dishes,place flour in one, egg whites/water mixin another and bread crumbs in third.Unwrap chicken and roll first in flour,then egg mix and last bread crumbs,pressing so they stick. Heat olive oil inlarge non-stick skillet until hot.

Fabulous CuscusCakes (Pareve)3/4 cup whole wheat or regular

dry couscous11/2 teaspoons salt, divided1 large garlic clove, peeled

and cut up1/4 cup fresh flat leaf parsley leaves 1/2 cup canned chickpeas, rinsed

and drained well2 large eggs, slightly beaten

finely grated zest of 1 medium lemon (about 11/2 teaspoons)

3 to 5 tablespoons vegetable or canola oil

Put the couscous and salt in a mediumbowl. Add 1 cup boiling water, cover thebowl and let sit for 5 minutes. Meanwhile,in food processor, chop garlic and pars-ley, pulsing until finely chopped. Addchickpeas and another 3/4 teaspoon salt.Pulse until coarsely chopped. Uncovercouscous and fluff with fork. Stir in chick-pea mixture, eggs and lemon zest untilwell combined. You can refrigerate themixture at this point. Press couscous mix-ture into 1/4-cup measure, smooth thetops and invert measuring cup.

Lemon Tarragon Chicken (Meat)May use roasted chicken from the market.Puff pastry shells by Pepperidge Farm areavailale in the freezer section of the super-market.

3/4 cup finely chopped celery1/4 cup finely chopped red

onion1 dill pickle, finely chopped

1/4 cup chopped fresh tarragon, lightly packed

3 tablespoons fresh lemon juicesalt and fresh ground pepper to taste

3 cups cooked, shredded chicken1 (10-ounce) package frozen puff pas

try shells, baked as directed on package

4-6 cups baby lettucesIn a bowl, mix together the mayonnaise,celery, onion, pickle, tarragon, lemonjuice and lemon zest. Season to tastewith salt and pepper. Add the chickenand stir to coat. Spoon equally into thebaked pastry shells (some mixture willspill over the sides). To serve, garnishwith a parsley sprig (optional) and set ona bed of baby lettuces. Serves 6.

Ilene Spector is a local free-lancer whowrites cooking columns for the BALTIMOREJEWISH TIMES.

Tips & Tricks� Stir in chickpea mixture, eggs and lemon zest until wellcombined. You can refrigerate the mixture at this point, cov-ered, until ready to cook.� Press couscous mixture into 1/4-cup measure, smooth the tops and invert measuring cup torelease the cake onto a plate. � Repeat to make at least 9or more “cakes.” Heat about half the oil in a large skillet untilshimmering hot. �Gently, with a sharp metal spatula, add(slide) the cakes into the hot oil, about 5 at a time. Using thespatula, slightly flatten each cake to about 3/4-inch. � Cookuntil brown on both sides, flipping them only once. Drain ona paper towel-lined plate. Add remaining oil and cook re-maining cakes. � Stir in chickpea mixture, eggs and lemonzest until well combined. You can refrigerate the mixture at

Summer BluesDishing It Out | Ilene Spector

During the last election,presidential candidate BarackObama’s campaign contactedHonest Tea because he was thirst-ing for the beverage from city tocity. For the Democratic Nation-al Convention, Honest Tea cameup with a commemorative labelfor its Black Forest Berry and re-named it Barack Forest Berry. Ac-cording to Washingtonianmagazine, the White House re-frigerators are filled with a flavorcalled Green Dragon.

Mr. Goldman has a sisterwho is a doctor, a brother whois a corporate CFO and anoth-er sister who is a professor ofJewish American history.

Honest Tea’s got more than

12,000 Facebook friends and islisted by the Huffington Post asone of eight socially responsiblecompanies.

“I am proud of our business,”Mr. Goldman says. In 1998, Hon-est Tea had sales of $250,000. A yearlater, Giant and Harris Teeter wereamong its outlets, and sales hadquadrupled. By 2002, Honest Teawas the best-selling bottled tea inthe natural-foods industry. Salestopped $4.6 million.

That year, the U.S. Depart-ment of Agriculture began issu-ing “organic” seals. The partners’brews didn’t qualify. “The onlything we could reliably source wasorganic sugar,” Mr. Goldman says.

But by 2004, all Honest Tea

flavors were certified organic, andthe company had gained a loyalfollowing. One drinker had thelogo tattooed on his body.

Mr. Goldman bikes to work,has given bikes to employees, andhad showers for riders built in Hon-est Tea’s new eco-friendly office. Healso goes out of his way to buy in-gredients from economically.

“There’s still a lot of work tobe done about helping Ameri-ca’s beverage companies becomemore sustainable,” he continues.“National recycling rates are stillbelow 40 percent and I’m suremore can be done to promotehealthier beverages. It feels a bitsurreal to think of myself as partof the establishment.

Heart Healthy

With more than 3,000 versions in print, it’s awonder that each year the Passover table at Barnes& Noble showcases new haggadot. With so manychoices, the fifth question we ask becomes, “On thisnight, from which haggadah should we read?”

About 10 years ago we began hosting the sec-ond seder, when my children were in nursery school.The first night was the big, formal family seder of mychildhood. The second was smaller, with friends.

In addition to not really wanting to sit through asecond long, formal seder, we needed to create some-thing more young family-friendly; I turned to the teach-ings not of the rabbis but those of the nursery schoolteachers.

I decorated the table with all the chaserai the kidsmade in school — the egg carton pyramids, the card-board cut-out, colored-in seder plates, the clothespin“baby Moses” in the crumpled-up brown paper bag“basket.” We read from the haggadah the preschoolclass had made, the one illustrated by the children.

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LET’S BE upfront ABOuT ITWant to know why you should read this week’s JT?A bold, colorful new contents page draws you rightinside the magazine, while From the Editors givesyou the story behind the story for each week’s issue.

jewishtimes.com 23

What’s brewingwith HonestTea’s founder?Stirring

ThingsUpPhil JacobsExecutive Editor

Jim BurgerPhotographer

We started earlier this year during Sukkot withour cover story on JakirManela andKayamFarmatthe Pearlstone Retreat Center. It is a model of sus-tainabilitybasedoncoreTorahvalues, includingnotjust the Jewish communitybutpeopleof all faiths. It’sno coincidence that theCEOs of somany sociallycentered businesses are Jewish, bringing along corevalues of Judaism.At a timewhen it seems easy to find articles on

the BernieMadoffs of the world, we continue ourseries on a newmovement of Jewish entrepreneur.Be it green or sustainable, more andmore Jewishbusinesses are findingways of giving back.Our occasional series now goes fromReisters-

town and the greenery of county farms to a tripinside theWashington Beltway into Bethesda andthe offices ofHonestTea.“Thosewho say it cannotbedone shouldnot in-

terrupt thepeopledoing it”—aChineseproverbonthewallofHonestTea’s corporateoffices inBethesda“Now I know the secret ofmaking the best per-

sons; it is to grow in the open air and eat and sleepwith the earth”—WaltWhitmanNo, thiswasn’thangingonawall; it isoneofmany

motivational sayings printed on the underneath ofHonestTea bottle caps.SethGoldman’s demeanor is of aman at peace

with himself. He’s strong andmuscular, sinewy, anathlete.His smile is winning.He knows he’s being a

mentsch tohis employees,hisproduct,hisworldandhis Judaism.Mr.Goldman said it is no coincidence that there

are somany Jews committed to social justice.Howthey approach it is done in differentways.“It’s not an accident,” he said. “It’s Jewish. It’s our

commitment to social justice andhowwe approachit in our differentways.”Indeed, he is the son of two college professors.

He has three siblings who have all achieved excel-lence in their lives. Their dinner table talk was ofworld issues, responsibilities. There wasn’t muchtalking going on of sports or trivialities. It was akitchen table where ideas were formed. Perhapsthere’s irony here that it was on his kitchen tablethat spices and flavors were formulated into morethan just teas, but into a fluidmovement.“We have a core commitment to help theworld

and to do somethingmeaningful for the Earth,” hesaid, and added that thismessagewas the oxygenhebreathed in his house as a child.SethGoldman is the “TeaEO” ofHonest Tea, a

company that is somuchmore than about a bever-age chain. It is a creative organization, he’ll tell you,that is “based on social justice.”Shakehishandandyoulookintotheeyesof some-

one who cares. Even if it’s for five minutes of yourtime, he starts off by asking you about yourself. Theenergy is strong, happy andpurposeful.

It seems no accident that the issue of sustainability, fair trade and alwaysgiving back are running through certain businesses like a central nervoussystem of “doing the right thing.” What makes it almost coincidentalis that the CEOs — or in the case of this particular article, the “TeaEO”— are Jewish. Tikkun olam, being a light unto the world, is not just amitzvah project on the way to a bar mitzvah. It is, instead, a way oflife, a way of doing business.

golfballs.Hereturnedhooksandslicesback into thehandsofgolfers.Perhapshishonest “tee” was a precursor toHonestTea.He even ran a lemonade stand nearthat same golf course.He writes on a blog post earlier this

year, “Today Iwas elected a boardmem-ber of the American Beverage Associa-tion, which means that either we’vechanged or the beverage establishmenthas changed, andmaybe both.”He said that when a person starts a

beverage company out of his house, heisbydefinitionanoutsider.Mr.Goldmanadded that because distribution is key tothe beverage business, that business isalmost always controlled byCoke, PepsiandDrPepper/Snapple.“AllbeverageupstartsresenttheEstab-

lishments because its near-strangleholdondistributionmakes itdifficult forus toget our drinks to customers.”He thought that a great deal has

changed with Pepsi and Coke owningbeverage companies like Naked andOdwalla and Vitaminwater.“Sowhochanged,” he asked, “Honest

Tea or the beverage establishment?Well,it’s truewenow occasionally hire peoplefrom the beverage industry and we dowith theCoke distribution system, butHonest Tea is still making organic, FairTrade-certifiedtea,andwestillofferdrinkswith less thanhalf the sugar ofmost bev-erages. It’s alsoworthnoting thatover the12years sincewe’vebeen inbusiness, the

average calorie profile of bottled teas hasmovedfrom100caloriesper8-ounceserv-ing to 60. The average calorie profile ofkids’ pouch drinks hasmoved from100calories per pouch to 75.“There’s still a lot ofwork to be done

about helping America’s beverage com-paniesbecomemore sustainable,”hecon-tinues. “National recycling rates are stillbelow40 percent and I’m suremore canbe done to promote healthier beverages.It feels a bit surreal to think ofmyself aspart of the establishment, but unlike 12years agowhen it felt like itwasBigSodaagainst everyone else, the industry hasevolvedandembracedentrepreneurial in-novation. If this is thenewestablishment,I’mproud to have a seat at the table.”Why did he choose tea to get him to

the table?In an interview with the Wharton

SchoolofBusiness,Mr.Goldmanaddressedthe issue of tea as a product, or what hecalled “an amazing product, the world’ssecondmostpopulardrink(water’s first).”Tea, he said, is produced by some of

the world’s poorest cultures, yet it is sa-vored by thewealthiest.“So you have this ability to create

wealthat a community levelwithout sortof subsidizing or paying anything eco-nomically inefficient.” uu

New year. New creations.Experience a culinary “renaissance” at Sotto Sopra. Executive Chef Riccardo Bosio is back in the kitchen with his new menu, featuring Sotto Sopra’s classics and a contemporary feast of new dishes. Come share Bosio’s passion and taste 2011’s new palette of flavors and culinary sensations. Savor the “Soul of Northern Italy,” in the heart of Baltimore’s cultural district, Mt. Vernon.

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Bred To Be The Best: Seth Goldman of Honest Tea, recalls growing up around a kitchen table where the family debated

world issues and responsibilities.

jewishtimes.com 3355

bringing furniture and accessories fromNouveau that he thought matched Cun-ningham’s taste for natural elements andsleek lines. Many pieces were immediatelyturned away, and others grew on Cun-ningham only over time. This was the casewith “Houston,” a commanding paintingthat hangs in the staircase. The piece,which shows the curved spine of a woman,is particularly relevant because of Cun-ningham’s work as director of spinal re-search at the Orthopaedic Spinal ResearchLaboratory at St. Joseph Medical Center.

“Steve was really fantastic to workwith,” says Cunningham, who says he nev-

er felt like his personal tastes were beingcompromised by the designer’s influence.Personal elements, like souvenirs fromCunningham’s world travels, can be foundthroughout the home. A handmade abo-riginal boomerang, which was presentedto Cunningham as a gift from the SpineSociety of Australia, is framed and mount-ed above the living room fireplace. On themantel is a miniature jade inukshukbrought back after a trip to Vancouver.

“My theme was stone, wood, leatherand steel,” says Cunningham, who was in-spired by the sturdy wood and steel stair-case that is at the heart of the five-storytownhome. In the “John Wayne” room—a cozy den on the home’s fourth floor—this theme comes through in custom-made Vanguard leather chairs and a dis-tressed wood and steel table fromJohnston Casuals. The table, which weighsseveral hundred pounds, is reminiscent ofa barn door and reinforces the rusticity ofthe space. A small table from Cunning-ham’s boyhood days, decorated with fish-ing and hunting graphics, is an endearingpiece that fits the décor surprisingly well.In the corner of the bar is a framed pic-ture of the American icon himself— the

BRYANCUNNINGHAMHAS LIVEDMOSTOFHISLIFE INTHEBALTIMORECOUNTYCOUNTRYSIDE.So, when he decided to buy a home in Baltimore City, hewanted a place that was spacious and quiet, yet still inthe heart of things. After a year of searching, he finally set-tled on a five-story waterfront townhouse— one of just10— in the Crescent at Fells Point development.

The home’s open floor plan and soaring ceilingsattracted Cunningham initially, but when it came timeto furnish the home, the spaciousness presented a realchallenge, says Steve Appel, co-owner of Nouveau Con-temporary Goods and senior designer for White-head+Appel Interior Design, who assisted Cunninghamin selecting furnishings and art for the 3,900-square-foothouse. “The house was like an accessory vacuum,” saysAppel. “Just trying to get it to the point where it looked

comfortable and lived in took a lot more pieces than Ithought.”

When Cunningham purchased his home in Febru-ary 2009, it was essentially a blank slate: sturdy and spa-cious, but lacking character. With the help of hisgirlfriend, Cunningham painted all the walls in subtlenatural tones, changed all the door hinges and installedall new light fixtures. In the living room, he added vi-sual interest by covering several walls with TennesseeLedgestone. “I wanted to really bring some texture out,”he says. “I like the townhomes in the city that have ex-posed brick.”

Once he’d set the stage, Cunningham enlisted Ap-pel’s help to find comfortable, clean-lined pieces with-out, as Cunningham puts it, “a lot of fluff.” During thecourse of a year, Appel made 10 to 15 trips to the home,

City SanctuaryWith a theme of steel, wood, leather and stone, a spacioustownhouse on the harbor takes on a rustic, masculine feel.

M&T Securities, Inc. (member FINRA/SIPC) is a member of the M&T Investment Group. Brokerage services are offered by M&T Securities, Inc., not by M&T Bank. ©2011 M&T Bank. Member FDIC.

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/FINRA(member Inc. Securities, M&T Securities, M&T by offered are services

mo.cbtm

Investment M&T the of member ais SIPC) /T&M11 02©Bank. M&T by not Inc., es,

BrokerageGroup. ent CIDFrebmeMknaBT

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jewishtimes.com 23Baltimore Jewish Times April 1, 201122

Mr.Paper’swartime experiences tookhimtoNorthAfrica,France,ItalyandGer-many, and includedmeetingswithGen.DwightD.Eisenhowerandhelpingtolib-erate theDachauconcentrationcamp.His story was documented by Mr.

Paperandhiswife,Cecile “Cis”GoldbergPaper, in his memoirs titled “MyWar”(published through the Internet compa-nyLulu.com ).Mr.Paper,whowill celebratehis89th

birthday next Saturday, Nov. 13, cher-ishes his service in helping to defeat theNazis.When enlisting in theU.S.Armyin 1942, he recalls thinking to himself,“Mypeople are beingkilled. Iwant tokill

thoseGermans.”Born and raised in thePimliconeigh-

borhood,Mr. Paper,who lives inNorth-westBaltimore, attendedBaltimoreCityCollege.Heacquiredhisnicknamebecause“myYiddishnamewasYitzchuk and theotherkidscalledme ‘Itzickle,’ orChic.”After graduating fromhigh school, he

joinedtheMarylandStateGuardandlatertheArmy, completinghis basic training atFort LeonardWood inMissouri. At thesametimehejoinedthemilitary,Mr.Papermethiswife.Hewas19andshewas17.“We met at a sorority party,” Mrs.

Paper said.After a two-year courtship, theymar-

ried atBethTfilohSynagogueonFeb.21,1943.Fivedayslater,Mr.PapershippedouttoCasablanca.(Bycoincidence,“Casablan-ca”was the lastmovie the couple saw be-foreMr. Paper headed overseas.)Achieving the rank of second lieu-

tenant as an officer candidate,Mr. PaperwasgivenorderspersonallybyEisenhower,then a three-star general.“He calledme ‘kid’. I was assigned as

a liaison officer with the BritishNation-alForcestohelpdefeat[Germanfieldmar-shal Erwin]Rommel,” saidMr. Paper.Eisenhower approachedhimoneday

andsaid, “I seeyouspeakYiddishandun-derstandYiddish,butnotHebrew. Aren’tthey the same?”Mr.Paperresponded,“Itwouldtakeme

more than fiveminutes to explain.”Eisen-hower responded, “Sitdownandtellme.”Mr. Paper laterwas promoted to the

rankofcaptainandwasresponsiblefor250soldiers.Hisplatoonswereresponsible forbuilding anddestroyingbridges. “I had tofeed,clotheandlistento‘DearJohn’letters,”he said.OrderedbyEisenhowertoFrance,Mr.

Paper was informed he would connectwiththeFrenchMaquis, anundergroundresistance group. “A rough-looking,beardedmanwith 20 to 30 guys behindhim approachedme,” he said. “He askedme in French, ‘Are you the captain?’ IaskedhiminFrench, ‘AreyoutheMaquis?Showme some ID.’ ”Mr. Paper noticed the word JUIF

stamped on his ID, which meant theman was Jewish. “We started speakingin Yiddish,”Mr. Paper said.The band of men with theMaquis

wereall Jewish,knownas “train jumpers,”teenagers who hopped off trains headed

forconcentrationcamps.Mr.PaperhelpedtheMaquis blowup two bridges behindenemy lines inLyon.Forhis valor,hewasawarded theBronze Star.Another interesting Jewish twist for

Mr. Paper occurred while stationed inItaly in 1944.

“I received a letter frommywife thathermotherdied,”he remembered. “Inev-er had experienced the death of a familymember. I knew since she had no boysthat I should sayKaddish.”Heasked if therewas a rabbi he could

see, andhewasdirectedtoanofficewhereheconsultedwithaJewishchaplainnamedRabbiPaperman,whowasfromBaltimore.Eventually reachingGermany in ear-

ly1945,Mr.Paper saidhewas sent toMu-nich, which was leveled. Again, orderscamedown fromEisenhower.“I was told to take a half-dozenmen

and go to a camp. It turned out to beDachau,”Mr. Paper said. “Wewere toldnot to go in through the front gates [be-cause snipers] would shoot you, and thecampwas full of typhus.We communi-cated to the prisoners through the fenceand told themthatdoctors, clothingandfoodwere coming.”AtDachau,Mr. Paper found a small

leather-boundbook lyingontheground.“ItwasapartofachumashfromHolland,theBookofBamidbar,” saidMr.Paper.Afewyears ago,hedonatedthechumashtothe Goldsmith Museum at ChizukAmunoCongregation in Stevenson.Returning to the United States six

monthsafterthewarended,Mr.Papersaidhismind“was totally crappedup.” ��

“I had to feed,clothe and

listen to ‘DearJohn’ letters.”

— Maurice ‘Chic’ Paper

On Veterans Day, which will be observed next Thurs-day, Nov. 11, Maurice “Chic” Paper will have yet anotheropportunity to reflect on his three years of militaryservice during World War II.

Arts & Life

Paper’s

WarMaurice “Chic” Paper fondly remem-bers giving a lesson to Gen. Dwight

D. Eisenhower on the difference between Yiddish and Hebrew.

Stacy KartenContributing Editor

On the eve of Veteran’s Day, Maurice“Chic” Paper remembers working with Ike,going to Dachau and surviving World War II.

jewishtimes.com 4411Baltimore Jewish Times April 1, 20114400

Summer has alreadyarrived. The humidity seems to seep intomy brain and cause a “summer fog,”making it difficult to plan ahead. I’m al-ways ready to fire up the gas grill andthrow on some chicken, fish or meat,but what about entrees and side dishesthat show a little flair?

My creativity seems to wilt in theheat. I’m always trying to put a littleMiddle East taste on my table. Waitingfor the local tomatoes to ripen can bedaunting, but the “B” word, blueberries— use them while they’re in season tofinalize any menu. Here are somequick and easy make-ahead entreesand sides that will go with just abouteverything. My creativity seems to wiltin the heat. I’m always trying to put alittle Middle East taste on my table. ��

Hummus StuffedChicken Breast (Meat)1 cup of your favorite variety

of hummus4 boneless, skinless chicken

breasts (about 5-6 ounces each), pounded thin 1 cup unbleached flour

4 large eggs, whites only1 tablespoon water

11/2 cups bread crumbs, preferably pankosalt and pepper to taste

1/3 cup olive oil

Prepare chicken breasts flattened toabout 8-by-6-inches wide. Season withsalt and pepper. Spread on 2 tablespoonsof hummus, leaving 1/2-inch border.Roll each breast and wrap individual-ly in aluminum foil. Chill in the refrig-erator about 45 minutes. Preheat ovento 400 degrees. Using 3 shallow dishes,place flour in one, egg whites/water mixin another and bread crumbs in third.Unwrap chicken and roll first in flour,then egg mix and last bread crumbs,pressing so they stick. Heat olive oil inlarge non-stick skillet until hot.

Fabulous CuscusCakes (Pareve)3/4 cup whole wheat or regular

dry couscous11/2 teaspoons salt, divided1 large garlic clove, peeled

and cut up1/4 cup fresh flat leaf parsley leaves 1/2 cup canned chickpeas, rinsed

and drained well2 large eggs, slightly beaten

finely grated zest of 1 medium lemon (about 11/2 teaspoons)

3 to 5 tablespoons vegetable or canola oil

Put the couscous and salt in a mediumbowl. Add 1 cup boiling water, cover thebowl and let sit for 5 minutes. Meanwhile,in food processor, chop garlic and pars-ley, pulsing until finely chopped. Addchickpeas and another 3/4 teaspoon salt.Pulse until coarsely chopped. Uncovercouscous and fluff with fork. Stir in chick-pea mixture, eggs and lemon zest untilwell combined. You can refrigerate themixture at this point. Press couscous mix-ture into 1/4-cup measure, smooth thetops and invert measuring cup.

Lemon Tarragon Chicken (Meat)May use roasted chicken from the market.Puff pastry shells by Pepperidge Farm areavailale in the freezer section of the super-market.

3/4 cup finely chopped celery1/4 cup finely chopped red

onion1 dill pickle, finely chopped

1/4 cup chopped fresh tarragon, lightly packed

3 tablespoons fresh lemon juicesalt and fresh ground pepper to taste

3 cups cooked, shredded chicken1 (10-ounce) package frozen puff pas

try shells, baked as directed on package

4-6 cups baby lettucesIn a bowl, mix together the mayonnaise,celery, onion, pickle, tarragon, lemonjuice and lemon zest. Season to tastewith salt and pepper. Add the chickenand stir to coat. Spoon equally into thebaked pastry shells (some mixture willspill over the sides). To serve, garnishwith a parsley sprig (optional) and set ona bed of baby lettuces. Serves 6.

Ilene Spector is a local free-lancer whowrites cooking columns for the BALTIMOREJEWISH TIMES.

Tips & Tricks� Stir in chickpea mixture, eggs and lemon zest until wellcombined. You can refrigerate the mixture at this point, cov-ered, until ready to cook.� Press couscous mixture into 1/4-cup measure, smooth the tops and invert measuring cup torelease the cake onto a plate. � Repeat to make at least 9or more “cakes.” Heat about half the oil in a large skillet untilshimmering hot. �Gently, with a sharp metal spatula, add(slide) the cakes into the hot oil, about 5 at a time. Using thespatula, slightly flatten each cake to about 3/4-inch. � Cookuntil brown on both sides, flipping them only once. Drain ona paper towel-lined plate. Add remaining oil and cook re-maining cakes. � Stir in chickpea mixture, eggs and lemonzest until well combined. You can refrigerate the mixture at

Summer BluesDishing It Out | Ilene Spector

During the last election,presidential candidate BarackObama’s campaign contactedHonest Tea because he was thirst-ing for the beverage from city tocity. For the Democratic Nation-al Convention, Honest Tea cameup with a commemorative labelfor its Black Forest Berry and re-named it Barack Forest Berry. Ac-cording to Washingtonianmagazine, the White House re-frigerators are filled with a flavorcalled Green Dragon.

Mr. Goldman has a sisterwho is a doctor, a brother whois a corporate CFO and anoth-er sister who is a professor ofJewish American history.

Honest Tea’s got more than

12,000 Facebook friends and islisted by the Huffington Post asone of eight socially responsiblecompanies.

“I am proud of our business,”Mr. Goldman says. In 1998, Hon-est Tea had sales of $250,000. A yearlater, Giant and Harris Teeter wereamong its outlets, and sales hadquadrupled. By 2002, Honest Teawas the best-selling bottled tea inthe natural-foods industry. Salestopped $4.6 million.

That year, the U.S. Depart-ment of Agriculture began issu-ing “organic” seals. The partners’brews didn’t qualify. “The onlything we could reliably source wasorganic sugar,” Mr. Goldman says.

But by 2004, all Honest Tea

flavors were certified organic, andthe company had gained a loyalfollowing. One drinker had thelogo tattooed on his body.

Mr. Goldman bikes to work,has given bikes to employees, andhad showers for riders built in Hon-est Tea’s new eco-friendly office. Healso goes out of his way to buy in-gredients from economically.

“There’s still a lot of work tobe done about helping Ameri-ca’s beverage companies becomemore sustainable,” he continues.“National recycling rates are stillbelow 40 percent and I’m suremore can be done to promotehealthier beverages. It feels a bitsurreal to think of myself as partof the establishment.

Heart Healthy

With more than 3,000 versions in print, it’s awonder that each year the Passover table at Barnes& Noble showcases new haggadot. With so manychoices, the fifth question we ask becomes, “On thisnight, from which haggadah should we read?”

About 10 years ago we began hosting the sec-ond seder, when my children were in nursery school.The first night was the big, formal family seder of mychildhood. The second was smaller, with friends.

In addition to not really wanting to sit through asecond long, formal seder, we needed to create some-thing more young family-friendly; I turned to the teach-ings not of the rabbis but those of the nursery schoolteachers.

I decorated the table with all the chaserai the kidsmade in school — the egg carton pyramids, the card-board cut-out, colored-in seder plates, the clothespin“baby Moses” in the crumpled-up brown paper bag“basket.” We read from the haggadah the preschoolclass had made, the one illustrated by the children.

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T

T

I know ThAT GuyThere’s a reason they call it “Smalltimore.” Peopleyou already know – or will want to know – are doinginteresting things here, making an impact, saving theworld, changing Judaism. Meet them in the new JT.

jewishtimes.com 23

What’s brewingwith HonestTea’s founder?Stirring

ThingsUpPhil JacobsExecutive Editor

Jim BurgerPhotographer

We started earlier this year during Sukkot withour cover story on JakirManela andKayamFarmatthe Pearlstone Retreat Center. It is a model of sus-tainabilitybasedoncoreTorahvalues, includingnotjust the Jewish communitybutpeopleof all faiths. It’sno coincidence that theCEOs of somany sociallycentered businesses are Jewish, bringing along corevalues of Judaism.At a timewhen it seems easy to find articles on

the BernieMadoffs of the world, we continue ourseries on a newmovement of Jewish entrepreneur.Be it green or sustainable, more andmore Jewishbusinesses are findingways of giving back.Our occasional series now goes fromReisters-

town and the greenery of county farms to a tripinside theWashington Beltway into Bethesda andthe offices ofHonestTea.“Thosewho say it cannotbedone shouldnot in-

terrupt thepeopledoing it”—aChineseproverbonthewallofHonestTea’s corporateoffices inBethesda“Now I know the secret ofmaking the best per-

sons; it is to grow in the open air and eat and sleepwith the earth”—WaltWhitmanNo, thiswasn’thangingonawall; it isoneofmany

motivational sayings printed on the underneath ofHonestTea bottle caps.SethGoldman’s demeanor is of aman at peace

with himself. He’s strong andmuscular, sinewy, anathlete.His smile is winning.He knows he’s being a

mentsch tohis employees,hisproduct,hisworldandhis Judaism.Mr.Goldman said it is no coincidence that there

are somany Jews committed to social justice.Howthey approach it is done in differentways.“It’s not an accident,” he said. “It’s Jewish. It’s our

commitment to social justice andhowwe approachit in our differentways.”Indeed, he is the son of two college professors.

He has three siblings who have all achieved excel-lence in their lives. Their dinner table talk was ofworld issues, responsibilities. There wasn’t muchtalking going on of sports or trivialities. It was akitchen table where ideas were formed. Perhapsthere’s irony here that it was on his kitchen tablethat spices and flavors were formulated into morethan just teas, but into a fluidmovement.“We have a core commitment to help theworld

and to do somethingmeaningful for the Earth,” hesaid, and added that thismessagewas the oxygenhebreathed in his house as a child.SethGoldman is the “TeaEO” ofHonest Tea, a

company that is somuchmore than about a bever-age chain. It is a creative organization, he’ll tell you,that is “based on social justice.”Shakehishandandyoulookintotheeyesof some-

one who cares. Even if it’s for five minutes of yourtime, he starts off by asking you about yourself. Theenergy is strong, happy andpurposeful.

It seems no accident that the issue of sustainability, fair trade and alwaysgiving back are running through certain businesses like a central nervoussystem of “doing the right thing.” What makes it almost coincidentalis that the CEOs — or in the case of this particular article, the “TeaEO”— are Jewish. Tikkun olam, being a light unto the world, is not just amitzvah project on the way to a bar mitzvah. It is, instead, a way oflife, a way of doing business.

golfballs.Hereturnedhooksandslicesback into thehandsofgolfers.Perhapshishonest “tee” was a precursor toHonestTea.He even ran a lemonade stand nearthat same golf course.He writes on a blog post earlier this

year, “Today Iwas elected a boardmem-ber of the American Beverage Associa-tion, which means that either we’vechanged or the beverage establishmenthas changed, andmaybe both.”He said that when a person starts a

beverage company out of his house, heisbydefinitionanoutsider.Mr.Goldmanadded that because distribution is key tothe beverage business, that business isalmost always controlled byCoke, PepsiandDrPepper/Snapple.“AllbeverageupstartsresenttheEstab-

lishments because its near-strangleholdondistributionmakes itdifficult forus toget our drinks to customers.”He thought that a great deal has

changed with Pepsi and Coke owningbeverage companies like Naked andOdwalla and Vitaminwater.“Sowhochanged,” he asked, “Honest

Tea or the beverage establishment?Well,it’s truewenow occasionally hire peoplefrom the beverage industry and we dowith theCoke distribution system, butHonest Tea is still making organic, FairTrade-certifiedtea,andwestillofferdrinkswith less thanhalf the sugar ofmost bev-erages. It’s alsoworthnoting thatover the12years sincewe’vebeen inbusiness, the

average calorie profile of bottled teas hasmovedfrom100caloriesper8-ounceserv-ing to 60. The average calorie profile ofkids’ pouch drinks hasmoved from100calories per pouch to 75.“There’s still a lot ofwork to be done

about helping America’s beverage com-paniesbecomemore sustainable,”hecon-tinues. “National recycling rates are stillbelow40 percent and I’m suremore canbe done to promote healthier beverages.It feels a bit surreal to think ofmyself aspart of the establishment, but unlike 12years agowhen it felt like itwasBigSodaagainst everyone else, the industry hasevolvedandembracedentrepreneurial in-novation. If this is thenewestablishment,I’mproud to have a seat at the table.”Why did he choose tea to get him to

the table?In an interview with the Wharton

SchoolofBusiness,Mr.Goldmanaddressedthe issue of tea as a product, or what hecalled “an amazing product, the world’ssecondmostpopulardrink(water’s first).”Tea, he said, is produced by some of

the world’s poorest cultures, yet it is sa-vored by thewealthiest.“So you have this ability to create

wealthat a community levelwithout sortof subsidizing or paying anything eco-nomically inefficient.” uu

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jewishtimes.com 3355

bringing furniture and accessories fromNouveau that he thought matched Cun-ningham’s taste for natural elements andsleek lines. Many pieces were immediatelyturned away, and others grew on Cun-ningham only over time. This was the casewith “Houston,” a commanding paintingthat hangs in the staircase. The piece,which shows the curved spine of a woman,is particularly relevant because of Cun-ningham’s work as director of spinal re-search at the Orthopaedic Spinal ResearchLaboratory at St. Joseph Medical Center.

“Steve was really fantastic to workwith,” says Cunningham, who says he nev-

er felt like his personal tastes were beingcompromised by the designer’s influence.Personal elements, like souvenirs fromCunningham’s world travels, can be foundthroughout the home. A handmade abo-riginal boomerang, which was presentedto Cunningham as a gift from the SpineSociety of Australia, is framed and mount-ed above the living room fireplace. On themantel is a miniature jade inukshukbrought back after a trip to Vancouver.

“My theme was stone, wood, leatherand steel,” says Cunningham, who was in-spired by the sturdy wood and steel stair-case that is at the heart of the five-storytownhome. In the “John Wayne” room—a cozy den on the home’s fourth floor—this theme comes through in custom-made Vanguard leather chairs and a dis-tressed wood and steel table fromJohnston Casuals. The table, which weighsseveral hundred pounds, is reminiscent ofa barn door and reinforces the rusticity ofthe space. A small table from Cunning-ham’s boyhood days, decorated with fish-ing and hunting graphics, is an endearingpiece that fits the décor surprisingly well.In the corner of the bar is a framed pic-ture of the American icon himself— the

BRYANCUNNINGHAMHAS LIVEDMOSTOFHISLIFE INTHEBALTIMORECOUNTYCOUNTRYSIDE.So, when he decided to buy a home in Baltimore City, hewanted a place that was spacious and quiet, yet still inthe heart of things. After a year of searching, he finally set-tled on a five-story waterfront townhouse— one of just10— in the Crescent at Fells Point development.

The home’s open floor plan and soaring ceilingsattracted Cunningham initially, but when it came timeto furnish the home, the spaciousness presented a realchallenge, says Steve Appel, co-owner of Nouveau Con-temporary Goods and senior designer for White-head+Appel Interior Design, who assisted Cunninghamin selecting furnishings and art for the 3,900-square-foothouse. “The house was like an accessory vacuum,” saysAppel. “Just trying to get it to the point where it looked

comfortable and lived in took a lot more pieces than Ithought.”

When Cunningham purchased his home in Febru-ary 2009, it was essentially a blank slate: sturdy and spa-cious, but lacking character. With the help of hisgirlfriend, Cunningham painted all the walls in subtlenatural tones, changed all the door hinges and installedall new light fixtures. In the living room, he added vi-sual interest by covering several walls with TennesseeLedgestone. “I wanted to really bring some texture out,”he says. “I like the townhomes in the city that have ex-posed brick.”

Once he’d set the stage, Cunningham enlisted Ap-pel’s help to find comfortable, clean-lined pieces with-out, as Cunningham puts it, “a lot of fluff.” During thecourse of a year, Appel made 10 to 15 trips to the home,

City SanctuaryWith a theme of steel, wood, leather and stone, a spacioustownhouse on the harbor takes on a rustic, masculine feel.

M&T Securities, Inc. (member FINRA/SIPC) is a member of the M&T Investment Group. Brokerage services are offered by M&T Securities, Inc., not by M&T Bank. ©2011 M&T Bank. Member FDIC.

mtb.com

/FINRA(member Inc. Securities, M&T Securities, M&T by offered are services

mo.cbtm

Investment M&T the of member ais SIPC) /T&M11 02©Bank. M&T by not Inc., es,

BrokerageGroup. ent CIDFrebmeMknaBT

Home | Joe Sugarman

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>> THE STORY OF THE JT >> READER PROFILE >> SEE THE NEW JT DESIGN

Contents

jewishtimes.com 23Baltimore Jewish Times April 1, 201122

Mr.Paper’swartime experiences tookhimtoNorthAfrica,France,ItalyandGer-many, and includedmeetingswithGen.DwightD.Eisenhowerandhelpingtolib-erate theDachauconcentrationcamp.His story was documented by Mr.

Paperandhiswife,Cecile “Cis”GoldbergPaper, in his memoirs titled “MyWar”(published through the Internet compa-nyLulu.com ).Mr.Paper,whowill celebratehis89th

birthday next Saturday, Nov. 13, cher-ishes his service in helping to defeat theNazis.When enlisting in theU.S.Armyin 1942, he recalls thinking to himself,“Mypeople are beingkilled. Iwant tokill

thoseGermans.”Born and raised in thePimliconeigh-

borhood,Mr. Paper,who lives inNorth-westBaltimore, attendedBaltimoreCityCollege.Heacquiredhisnicknamebecause“myYiddishnamewasYitzchuk and theotherkidscalledme ‘Itzickle,’ orChic.”After graduating fromhigh school, he

joinedtheMarylandStateGuardandlatertheArmy, completinghis basic training atFort LeonardWood inMissouri. At thesametimehejoinedthemilitary,Mr.Papermethiswife.Hewas19andshewas17.“We met at a sorority party,” Mrs.

Paper said.After a two-year courtship, theymar-

ried atBethTfilohSynagogueonFeb.21,1943.Fivedayslater,Mr.PapershippedouttoCasablanca.(Bycoincidence,“Casablan-ca”was the lastmovie the couple saw be-foreMr. Paper headed overseas.)Achieving the rank of second lieu-

tenant as an officer candidate,Mr. PaperwasgivenorderspersonallybyEisenhower,then a three-star general.“He calledme ‘kid’. I was assigned as

a liaison officer with the BritishNation-alForcestohelpdefeat[Germanfieldmar-shal Erwin]Rommel,” saidMr. Paper.Eisenhower approachedhimoneday

andsaid, “I seeyouspeakYiddishandun-derstandYiddish,butnotHebrew. Aren’tthey the same?”Mr.Paperresponded,“Itwouldtakeme

more than fiveminutes to explain.”Eisen-hower responded, “Sitdownandtellme.”Mr. Paper laterwas promoted to the

rankofcaptainandwasresponsiblefor250soldiers.Hisplatoonswereresponsible forbuilding anddestroyingbridges. “I had tofeed,clotheandlistento‘DearJohn’letters,”he said.OrderedbyEisenhowertoFrance,Mr.

Paper was informed he would connectwiththeFrenchMaquis, anundergroundresistance group. “A rough-looking,beardedmanwith 20 to 30 guys behindhim approachedme,” he said. “He askedme in French, ‘Are you the captain?’ IaskedhiminFrench, ‘AreyoutheMaquis?Showme some ID.’ ”Mr. Paper noticed the word JUIF

stamped on his ID, which meant theman was Jewish. “We started speakingin Yiddish,”Mr. Paper said.The band of men with theMaquis

wereall Jewish,knownas “train jumpers,”teenagers who hopped off trains headed

forconcentrationcamps.Mr.PaperhelpedtheMaquis blowup two bridges behindenemy lines inLyon.Forhis valor,hewasawarded theBronze Star.Another interesting Jewish twist for

Mr. Paper occurred while stationed inItaly in 1944.

“I received a letter frommywife thathermotherdied,”he remembered. “Inev-er had experienced the death of a familymember. I knew since she had no boysthat I should sayKaddish.”Heasked if therewas a rabbi he could

see, andhewasdirectedtoanofficewhereheconsultedwithaJewishchaplainnamedRabbiPaperman,whowasfromBaltimore.Eventually reachingGermany in ear-

ly1945,Mr.Paper saidhewas sent toMu-nich, which was leveled. Again, orderscamedown fromEisenhower.“I was told to take a half-dozenmen

and go to a camp. It turned out to beDachau,”Mr. Paper said. “Wewere toldnot to go in through the front gates [be-cause snipers] would shoot you, and thecampwas full of typhus.We communi-cated to the prisoners through the fenceand told themthatdoctors, clothingandfoodwere coming.”AtDachau,Mr. Paper found a small

leather-boundbook lyingontheground.“ItwasapartofachumashfromHolland,theBookofBamidbar,” saidMr.Paper.Afewyears ago,hedonatedthechumashtothe Goldsmith Museum at ChizukAmunoCongregation in Stevenson.Returning to the United States six

monthsafterthewarended,Mr.Papersaidhismind“was totally crappedup.” ��

“I had to feed,clothe and

listen to ‘DearJohn’ letters.”

— Maurice ‘Chic’ Paper

On Veterans Day, which will be observed next Thurs-day, Nov. 11, Maurice “Chic” Paper will have yet anotheropportunity to reflect on his three years of militaryservice during World War II.

Arts & Life

Paper’s

WarMaurice “Chic” Paper fondly remem-bers giving a lesson to Gen. Dwight

D. Eisenhower on the difference between Yiddish and Hebrew.

Stacy KartenContributing Editor

On the eve of Veteran’s Day, Maurice“Chic” Paper remembers working with Ike,going to Dachau and surviving World War II.

jewishtimes.com 3355

bringing furniture and accessories fromNouveau that he thought matched Cun-ningham’s taste for natural elements andsleek lines. Many pieces were immediatelyturned away, and others grew on Cun-ningham only over time. This was the casewith “Houston,” a commanding paintingthat hangs in the staircase. The piece,which shows the curved spine of a woman,is particularly relevant because of Cun-ningham’s work as director of spinal re-search at the Orthopaedic Spinal ResearchLaboratory at St. Joseph Medical Center.

“Steve was really fantastic to workwith,” says Cunningham, who says he nev-

er felt like his personal tastes were beingcompromised by the designer’s influence.Personal elements, like souvenirs fromCunningham’s world travels, can be foundthroughout the home. A handmade abo-riginal boomerang, which was presentedto Cunningham as a gift from the SpineSociety of Australia, is framed and mount-ed above the living room fireplace. On themantel is a miniature jade inukshukbrought back after a trip to Vancouver.

“My theme was stone, wood, leatherand steel,” says Cunningham, who was in-spired by the sturdy wood and steel stair-case that is at the heart of the five-storytownhome. In the “John Wayne” room—a cozy den on the home’s fourth floor—this theme comes through in custom-made Vanguard leather chairs and a dis-tressed wood and steel table fromJohnston Casuals. The table, which weighsseveral hundred pounds, is reminiscent ofa barn door and reinforces the rusticity ofthe space. A small table from Cunning-ham’s boyhood days, decorated with fish-ing and hunting graphics, is an endearingpiece that fits the décor surprisingly well.In the corner of the bar is a framed pic-ture of the American icon himself— the

BRYANCUNNINGHAM HAS LIVED MOST OF HISLIFE INTHEBALTIMORECOUNTYCOUNTRYSIDE.So, when he decided to buy a home in Baltimore City, hewanted a place that was spacious and quiet, yet still inthe heart of things. After a year of searching, he finally set-tled on a five-story waterfront townhouse— one of just10— in the Crescent at Fells Point development.

The home’s open floor plan and soaring ceilingsattracted Cunningham initially, but when it came timeto furnish the home, the spaciousness presented a realchallenge, says Steve Appel, co-owner of Nouveau Con-temporary Goods and senior designer for White-head+Appel Interior Design, who assisted Cunninghamin selecting furnishings and art for the 3,900-square-foothouse. “The house was like an accessory vacuum,” saysAppel. “Just trying to get it to the point where it looked

comfortable and lived in took a lot more pieces than Ithought.”

When Cunningham purchased his home in Febru-ary 2009, it was essentially a blank slate: sturdy and spa-cious, but lacking character. With the help of hisgirlfriend, Cunningham painted all the walls in subtlenatural tones, changed all the door hinges and installedall new light fixtures. In the living room, he added vi-sual interest by covering several walls with TennesseeLedgestone. “I wanted to really bring some texture out,”he says. “I like the townhomes in the city that have ex-posed brick.”

Once he’d set the stage, Cunningham enlisted Ap-pel’s help to find comfortable, clean-lined pieces with-out, as Cunningham puts it, “a lot of fluff.” During thecourse of a year, Appel made 10 to 15 trips to the home,

City SanctuaryWith a theme of steel, wood, leather and stone, a spacioustownhouse on the harbor takes on a rustic, masculine feel.

M&T Securities, Inc. (member FINRA/SIPC) is a member of the M&T Investment Group. Brokerage services are offered by M&T Securities, Inc., not by M&T Bank. ©2011 M&T Bank. Member FDIC.

mtb.com

/FINRA(member Inc. Securities, M&T Securitie M&T by offered are services

mo.cbtm

Investm M&T the of member ais SIPC) /T&M11 02©Bank. M&T by not Inc., es,

BrokerageGroup. ment .CIDFrebmeM.knaBT

Home | Joe Sugarman

T

T

EvERy PICTuRE TELLS A storyWith much more color in every issue and coatedmagazine stock instead of newsprint (no more inkon your hands!), the JT’s award-winning photographybecomes an even more powerful storytelling tool.

jewishtimes.com 23Baltimore Jewish Times April 1, 201122

Mr.Paper’swartime experiences tookhimtoNorthAfrica,France,ItalyandGer-many, and includedmeetingswithGen.DwightD.Eisenhowerandhelpingtolib-erate theDachauconcentrationcamp.His story was documented by Mr.

Paperandhiswife,Cecile “Cis”GoldbergPaper, in his memoirs titled “MyWar”(published through the Internet compa-nyLulu.com ).Mr.Paper,whowill celebratehis89th

birthday next Saturday, Nov. 13, cher-ishes his service in helping to defeat theNazis.When enlisting in theU.S.Armyin 1942, he recalls thinking to himself,“Mypeople are beingkilled. Iwant tokill

thoseGermans.”Born and raised in thePimliconeigh-

borhood,Mr. Paper,who lives inNorth-westBaltimore, attendedBaltimoreCityCollege.Heacquiredhisnicknamebecause“myYiddishnamewasYitzchuk and theotherkidscalledme ‘Itzickle,’ orChic.”After graduating fromhigh school, he

joinedtheMarylandStateGuardandlatertheArmy, completinghis basic training atFort LeonardWood inMissouri. At thesametimehejoinedthemilitary,Mr.Papermethiswife.Hewas19andshewas17.“We met at a sorority party,” Mrs.

Paper said.After a two-year courtship, theymar-

ried atBethTfilohSynagogueonFeb.21,1943.Fivedayslater,Mr.PapershippedouttoCasablanca.(Bycoincidence,“Casablan-ca”was the lastmovie the couple saw be-foreMr. Paper headed overseas.)Achieving the rank of second lieu-

tenant as an officer candidate,Mr. PaperwasgivenorderspersonallybyEisenhower,then a three-star general.“He calledme ‘kid’. I was assigned as

a liaison officer with the BritishNation-alForcestohelpdefeat[Germanfieldmar-shal Erwin]Rommel,” saidMr. Paper.Eisenhower approachedhimoneday

andsaid, “I seeyouspeakYiddishandun-derstandYiddish,butnotHebrew. Aren’tthey the same?”Mr.Paperresponded,“Itwouldtakeme

more than fiveminutes to explain.”Eisen-hower responded, “Sitdownandtellme.”Mr. Paper laterwas promoted to the

rankofcaptainandwasresponsiblefor250soldiers.Hisplatoonswereresponsible forbuilding anddestroyingbridges. “I had tofeed,clotheandlistento‘DearJohn’letters,”he said.OrderedbyEisenhowertoFrance,Mr.

Paper was informed he would connectwiththeFrenchMaquis, anundergroundresistance group. “A rough-looking,beardedmanwith 20 to 30 guys behindhim approachedme,” he said. “He askedme in French, ‘Are you the captain?’ IaskedhiminFrench, ‘AreyoutheMaquis?Showme some ID.’ ”Mr. Paper noticed the word JUIF

stamped on his ID, which meant theman was Jewish. “We started speakingin Yiddish,”Mr. Paper said.The band of men with theMaquis

wereall Jewish,knownas “train jumpers,”teenagers who hopped off trains headed

forconcentrationcamps.Mr.PaperhelpedtheMaquis blowup two bridges behindenemy lines inLyon.Forhis valor,hewasawarded theBronze Star.Another interesting Jewish twist for

Mr. Paper occurred while stationed inItaly in 1944.

“I received a letter frommywife thathermotherdied,”he remembered. “Inev-er had experienced the death of a familymember. I knew since she had no boysthat I should sayKaddish.”Heasked if therewas a rabbi he could

see, andhewasdirectedtoanofficewhereheconsultedwithaJewishchaplainnamedRabbiPaperman,whowasfromBaltimore.Eventually reachingGermany in ear-

ly1945,Mr.Paper saidhewas sent toMu-nich, which was leveled. Again, orderscamedown fromEisenhower.“I was told to take a half-dozenmen

and go to a camp. It turned out to beDachau,”Mr. Paper said. “Wewere toldnot to go in through the front gates [be-cause snipers] would shoot you, and thecampwas full of typhus.We communi-cated to the prisoners through the fenceand told themthatdoctors, clothingandfoodwere coming.”AtDachau,Mr. Paper found a small

leather-boundbook lyingontheground.“ItwasapartofachumashfromHolland,theBookofBamidbar,” saidMr.Paper.Afewyears ago,hedonatedthechumashtothe Goldsmith Museum at ChizukAmunoCongregation in Stevenson.Returning to the United States six

monthsafterthewarended,Mr.Papersaidhismind“was totally crappedup.” ��

“I had to feed,clothe and

listen to ‘DearJohn’ letters.”

— Maurice ‘Chic’ Paper

On Veterans Day, which will be observed next Thurs-day, Nov. 11, Maurice “Chic” Paper will have yet anotheropportunity to reflect on his three years of militaryservice during World War II.

Arts & Life

Paper’s

WarMaurice “Chic” Paper fondly remem-bers giving a lesson to Gen. Dwight

D. Eisenhower on the difference between Yiddish and Hebrew.

Stacy KartenContributing Editor

On the eve of Veteran’s Day, Maurice“Chic” Paper remembers working with Ike,going to Dachau and surviving World War II.

jewishtimes.com 4411Baltimore Jewish Times April 1, 20114400

Summer has alreadyarrived. The humidity seems to seep intomy brain and cause a “summer fog,”making it difficult to plan ahead. I’m al-ways ready to fire up the gas grill andthrow on some chicken, fish or meat,but what about entrees and side dishesthat show a little flair?

My creativity seems to wilt in theheat. I’m always trying to put a littleMiddle East taste on my table. Waitingfor the local tomatoes to ripen can bedaunting, but the “B” word, blueberries— use them while they’re in season tofinalize any menu. Here are somequick and easy make-ahead entreesand sides that will go with just abouteverything. My creativity seems to wiltin the heat. I’m always trying to put alittle Middle East taste on my table. ��

Hummus StuffedChicken Breast (Meat)1 cup of your favorite variety

of hummus4 boneless, skinless chicken

breasts (about 5-6 ounces each), pounded thin 1 cup unbleached flour

4 large eggs, whites only1 tablespoon water

11/2 cups bread crumbs, preferably pankosalt and pepper to taste

1/3 cup olive oil

Prepare chicken breasts flattened toabout 8-by-6-inches wide. Season withsalt and pepper. Spread on 2 tablespoonsof hummus, leaving 1/2-inch border.Roll each breast and wrap individual-ly in aluminum foil. Chill in the refrig-erator about 45 minutes. Preheat ovento 400 degrees. Using 3 shallow dishes,place flour in one, egg whites/water mixin another and bread crumbs in third.Unwrap chicken and roll first in flour,then egg mix and last bread crumbs,pressing so they stick. Heat olive oil inlarge non-stick skillet until hot.

Fabulous CuscusCakes (Pareve)3/4 cup whole wheat or regular

dry couscous11/2 teaspoons salt, divided1 large garlic clove, peeled

and cut up1/4 cup fresh flat leaf parsley leaves 1/2 cup canned chickpeas, rinsed

and drained well2 large eggs, slightly beaten

finely grated zest of 1 medium lemon (about 11/2 teaspoons)

3 to 5 tablespoons vegetable or canola oil

Put the couscous and salt in a mediumbowl. Add 1 cup boiling water, cover thebowl and let sit for 5 minutes. Meanwhile,in food processor, chop garlic and pars-ley, pulsing until finely chopped. Addchickpeas and another 3/4 teaspoon salt.Pulse until coarsely chopped. Uncovercouscous and fluff with fork. Stir in chick-pea mixture, eggs and lemon zest untilwell combined. You can refrigerate themixture at this point. Press couscous mix-ture into 1/4-cup measure, smooth thetops and invert measuring cup.

Lemon Tarragon Chicken (Meat)May use roasted chicken from the market.Puff pastry shells by Pepperidge Farm areavailale in the freezer section of the super-market.

3/4 cup finely chopped celery1/4 cup finely chopped red

onion1 dill pickle, finely chopped

1/4 cup chopped fresh tarragon, lightly packed

3 tablespoons fresh lemon juicesalt and fresh ground pepper to taste

3 cups cooked, shredded chicken1 (10-ounce) package frozen puff pas

try shells, baked as directed on package

4-6 cups baby lettucesIn a bowl, mix together the mayonnaise,celery, onion, pickle, tarragon, lemonjuice and lemon zest. Season to tastewith salt and pepper. Add the chickenand stir to coat. Spoon equally into thebaked pastry shells (some mixture willspill over the sides). To serve, garnishwith a parsley sprig (optional) and set ona bed of baby lettuces. Serves 6.

Ilene Spector is a local free-lancer whowrites cooking columns for the BALTIMOREJEWISH TIMES.

Tips & Tricks� Stir in chickpea mixture, eggs and lemon zest until wellcombined. You can refrigerate the mixture at this point, cov-ered, until ready to cook.�Press couscous mixture into 1/4-cup measure, smooth the tops and invert measuring cup torelease the cake onto a plate. � Repeat to make at least 9or more “cakes.” Heat about half the oil in a large skillet untilshimmering hot. �Gently, with a sharp metal spatula, add(slide) the cakes into the hot oil, about 5 at a time. Using thespatula, slightly flatten each cake to about 3/4-inch. � Cookuntil brown on both sides, flipping them only once. Drain ona paper towel-lined plate. Add remaining oil and cook re-maining cakes. � Stir in chickpea mixture, eggs and lemonzest until well combined. You can refrigerate the mixture at

Summer BluesDishing It Out | Ilene Spector

During the last election,presidential candidate BarackObama’s campaign contactedHonest Tea because he was thirst-ing for the beverage from city tocity. For the Democratic Nation-al Convention, Honest Tea cameup with a commemorative labelfor its Black Forest Berry and re-named it Barack Forest Berry. Ac-cording to Washingtonianmagazine, the White House re-frigerators are filled with a flavorcalled Green Dragon.

Mr. Goldman has a sisterwho is a doctor, a brother whois a corporate CFO and anoth-er sister who is a professor ofJewish American history.

Honest Tea’s got more than

12,000 Facebook friends and islisted by the Huffington Post asone of eight socially responsiblecompanies.

“I am proud of our business,”Mr. Goldman says. In 1998, Hon-est Tea had sales of $250,000. A yearlater, Giant and Harris Teeter wereamong its outlets, and sales hadquadrupled. By 2002, Honest Teawas the best-selling bottled tea inthe natural-foods industry. Salestopped $4.6 million.

That year, the U.S. Depart-ment of Agriculture began issu-ing “organic” seals. The partners’brews didn’t qualify. “The onlything we could reliably source wasorganic sugar,” Mr. Goldman says.

But by 2004, all Honest Tea

flavors were certified organic, andthe company had gained a loyalfollowing. One drinker had thelogo tattooed on his body.

Mr. Goldman bikes to work,has given bikes to employees, andhad showers for riders built in Hon-est Tea’s new eco-friendly office. Healso goes out of his way to buy in-gredients from economically.

“There’s still a lot of work tobe done about helping Ameri-ca’s beverage companies becomemore sustainable,” he continues.“National recycling rates are stillbelow 40 percent and I’m suremore can be done to promotehealthier beverages. It feels a bitsurreal to think of myself as partof the establishment.

Heart Healthy

With more than 3,000 versions in print, it’s awonder that each year the Passover table at Barnes& Noble showcases new haggadot. With so manychoices, the fifth question we ask becomes, “On thisnight, from which haggadah should we read?”

About 10 years ago we began hosting the sec-ond seder, when my children were in nursery school.The first night was the big, formal family seder of mychildhood. The second was smaller, with friends.

In addition to not really wanting to sit through asecond long, formal seder, we needed to create some-thing more young family-friendly; I turned to the teach-ings not of the rabbis but those of the nursery schoolteachers.

I decorated the table with all the chaserai the kidsmade in school — the egg carton pyramids, the card-board cut-out, colored-in seder plates, the clothespin“baby Moses” in the crumpled-up brown paper bag“basket.” We read from the haggadah the preschoolclass had made, the one illustrated by the children.

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jewishtimes.com 23

What’s brewingwith HonestTea’s founder?Stirring

ThingsUpPhil JacobsExecutive Editor

Jim BurgerPhotographer

We started earlier this year during Sukkot withour cover story on JakirManela andKayamFarmatthe Pearlstone Retreat Center. It is a model of sus-tainabilitybasedoncoreTorahvalues, includingnotjust the Jewish communitybutpeopleof all faiths. It’sno coincidence that theCEOs of somany sociallycentered businesses are Jewish, bringing along corevalues of Judaism.At a timewhen it seems easy to find articles on

the BernieMadoffs of the world, we continue ourseries on a newmovement of Jewish entrepreneur.Be it green or sustainable, more andmore Jewishbusinesses are findingways of giving back.Our occasional series now goes fromReisters-

town and the greenery of county farms to a tripinside theWashington Beltway into Bethesda andthe offices ofHonestTea.“Thosewho say it cannotbedone shouldnot in-

terrupt thepeopledoing it”—aChineseproverbonthewallofHonestTea’s corporateoffices inBethesda“Now I know the secret ofmaking the best per-

sons; it is to grow in the open air and eat and sleepwith the earth”—WaltWhitmanNo, thiswasn’thangingonawall; it isoneofmany

motivational sayings printed on the underneath ofHonestTea bottle caps.SethGoldman’s demeanor is of aman at peace

with himself. He’s strong andmuscular, sinewy, anathlete.His smile is winning.He knows he’s being a

mentsch tohis employees,hisproduct,hisworldandhis Judaism.Mr.Goldman said it is no coincidence that there

are somany Jews committed to social justice.Howthey approach it is done in differentways.“It’s not an accident,” he said. “It’s Jewish. It’s our

commitment to social justice andhowwe approachit in our differentways.”Indeed, he is the son of two college professors.

He has three siblings who have all achieved excel-lence in their lives. Their dinner table talk was ofworld issues, responsibilities. There wasn’t muchtalking going on of sports or trivialities. It was akitchen table where ideas were formed. Perhapsthere’s irony here that it was on his kitchen tablethat spices and flavors were formulated into morethan just teas, but into a fluidmovement.“We have a core commitment to help theworld

and to do somethingmeaningful for the Earth,” hesaid, and added that thismessagewas the oxygenhebreathed in his house as a child.SethGoldman is the “TeaEO” ofHonest Tea, a

company that is somuchmore than about a bever-age chain. It is a creative organization, he’ll tell you,that is “based on social justice.”Shakehishandandyoulookintotheeyesof some-

one who cares. Even if it’s for five minutes of yourtime, he starts off by asking you about yourself. Theenergy is strong, happy andpurposeful.

It seems no accident that the issue of sustainability, fair trade and alwaysgiving back are running through certain businesses like a central nervoussystem of “doing the right thing.” What makes it almost coincidentalis that the CEOs — or in the case of this particular article, the “TeaEO”— are Jewish. Tikkun olam, being a light unto the world, is not just amitzvah project on the way to a bar mitzvah. It is, instead, a way oflife, a way of doing business.

golfballs.Hereturnedhooksandslicesback into thehandsofgolfers.Perhapshishonest “tee” was a precursor toHonestTea.He even ran a lemonade stand nearthat same golf course.He writes on a blog post earlier this

year, “Today Iwas elected a boardmem-ber of the American Beverage Associa-tion, which means that either we’vechanged or the beverage establishmenthas changed, andmaybe both.”He said that when a person starts a

beverage company out of his house, heisbydefinitionanoutsider.Mr.Goldmanadded that because distribution is key tothe beverage business, that business isalmost always controlled byCoke, PepsiandDrPepper/Snapple.“AllbeverageupstartsresenttheEstab-

lishments because its near-strangleholdondistributionmakes itdifficult forus toget our drinks to customers.”He thought that a great deal has

changed with Pepsi and Coke owningbeverage companies like Naked andOdwalla and Vitaminwater.“Sowhochanged,” he asked, “Honest

Tea or the beverage establishment?Well,it’s truewenow occasionally hire peoplefrom the beverage industry and we dowith theCoke distribution system, butHonest Tea is still making organic, FairTrade-certifiedtea,andwestillofferdrinkswith less thanhalf the sugar ofmost bev-erages. It’s alsoworthnoting thatover the12years sincewe’vebeen inbusiness, the

average calorie profile of bottled teas hasmovedfrom100caloriesper8-ounceserv-ing to 60. The average calorie profile ofkids’ pouch drinks hasmoved from100calories per pouch to 75.“There’s still a lot ofwork to be done

about helping America’s beverage com-paniesbecomemore sustainable,”hecon-tinues. “National recycling rates are stillbelow40 percent and I’m suremore canbe done to promote healthier beverages.It feels a bit surreal to think ofmyself aspart of the establishment, but unlike 12years agowhen it felt like itwasBigSodaagainst everyone else, the industry hasevolvedandembracedentrepreneurial in-novation. If this is thenewestablishment,I’mproud to have a seat at the table.”Why did he choose tea to get him to

the table?In an interview with the Wharton

SchoolofBusiness,Mr.Goldmanaddressedthe issue of tea as a product, or what hecalled “an amazing product, the world’ssecondmostpopulardrink(water’s first).”Tea, he said, is produced by some of

the world’s poorest cultures, yet it is sa-vored by thewealthiest.“So you have this ability to create

wealthat a community levelwithout sortof subsidizing or paying anything eco-nomically inefficient.” uu

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Bred To Be The Best: Seth Goldman of Honest Tea, recalls growing up around

a kitchen table where the family debated world issues and responsibilities.

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