2018

Dear Friends,
The second part of Ruthy’s TWO PART Stained Glass Cake Stand Craft Class takes place on
Monday, January 1st at 2 pm.
January will be a DOUBLE COOKING CLASS MONTH! Come watch Erica Vinas on Wednesdays,
January 3rd and 31st at 2 pm, when her popular Fresh Bites class addresses “Anti-inflammatory
Foods” and “Tu B’shvat - Fabulous Fruits”.
Our Book Club discussion group will meet this month to discuss “The Fortunate Ones” on
Monday, January 8th at 2 pm. Zumba Gold with Denise will run concurrently.
This month’s Chair Massages will be held on Tuesday, January 9th and Monday, January 22nd at
1:50 pm. Register in the office to secure your appointment slot.
Zumba Gold with Denise will run concurrently on the 22nd at 2 pm.
Join award-winning tenor Salvatore Chiarelli, accompanied by concert pianist Ishmael Wallace, as
he presents popular, traditional and classic Italian songs during our Martin Luther King, Jr. Day
Concert - From Italy with Love: Two Countries - One Heart, on Monday, January 15th at 2 pm.
Celebrate our January birthdays at our Birthday Party on Wednesday, January 17th. Don’t forget
to enter to win birthday pastries, a Moriah cap or a Moriah T-shirt!
Moriah will be open for a PICKUP LUNCH on Sunday, January 21st at 10:30 am.
Sign up to join us on our trip to the New York Historical Society’s Gallery of Tiffany Lamps on
Wednesday, January 24th. Please see attached flyer for details
In honor of Tu B’shvat, on Monday, January 29th at 2 pm, Music Monday with Cantor Eric S.
Freeman turns over a new leaf, with songs about trees and nature.

Moriah thanks the following people for their generous donations to our Center:
Mrs. Judy Darmstadter
Mrs. Lotte Cohen Mr. & Mrs. Herman Greenberg Ms. Adriana Nunez Ms. Janet Diaz-Arias
Amelia Almachi & Family Florence Lustig & Alan Gewirtz Carmen Rodriguez & Family Mrs. Bertha Trepp
Ms. Zoraida Roman Mrs. Edith Silverman in honor of Shuli and her staff Ms. Hildelisa Garcia
Anonymous Mrs. Mary Stiefel Ms. Myrta Malave Mrs. Rita Knurr

IN MEMORY OF ROSE SALIK

Mrs. Olga Levy Mrs. Chani Hilewitz Daniel & Nava Teger
Mr. & Mrs. Gidon Feigenbaum Mrs. Sima Bachrach Ms. Linda Rozowicz

We Welcome Our New Members!

Ms. Maria Amoros Ms. Hildegard Schultheiss
Ms. Rina Moscovitz Ms. Bracha Etzion
Shuli Gutmann, Director
Chani Hilewitz, Bookkeeper Ruthy Feigenbaum, Program Assistant
Moriah is funded by the NYC Department for the Aging and your generous contributions.
A project of Agudath Israel of America, Community Services Inc.
 How to Age Well
Getting older is inevitable (and certainly better than the alternative). While you can’t control your age, you can slow the
decline of aging with smart choices along the way. From the foods you eat and how you exercise to your friendships and
retirement goals — it all has an effect on how fast or slow your body ages. Keep reading for simple ways to keep your
body tuned up and your mind tuned in. And the good news is that it’s never too late to get started.
SMALL CHANGES
Small changes in your eating habits can lower your risk for many of the diseases associated with aging. Small changes in
body weight can have a big impact on health risks. Losing just 5 percent of your body weight has been shown to reduce
your risk for diabetes and heart disease and improve metabolic function in liver, fat and muscle tissue. That means a 200
pound person can reap big health benefits just by losing 10 pounds. While we’d all love to shed all of our extra pounds,
it’s a lot easier to start with a 5 percent weight loss goal and keep it off.
EAT BLUE (AND OTHER COLORS)
While you shouldn’t plan your health around any one “super food,” there’s a lot to be said for eating blueberries. In one
review of the eating habits of 187,000 male and female health workers, eating three or more servings of blueberries a
week was associated with a 26 percent lower risk for diabetes. Another study found that eating the equivalent of a cup
of blueberries a day lowered blood pressure. Most of us can’t eat a daily cup of blueberries. But the lesson is to add
darkly colored fruits and vegetables — blueberries, cherries, spinach and kale — to your diet. They are loaded with
nutrients, fiber and carotenoids. They will also fill you up so you’re less likely to binge on junk food.
AVOID PROCESSED MEAT
Processed meats like hot dogs and sausages have been salted, cured or smoked to enhance flavor and improve
preservation. A number of studies have found associations between eating a lot of processed meats and poor health. A
Harvard review found that eating one serving a day of processed meats was associated with a 42 percent higher risk of
heart disease and 19 percent increased risk of diabetes. But there was no increase in risk associated with eating
unprocessed red meat. Notably, the culprit in processed meats wasn’t the saturated fat or cholesterol — both whole
cuts of meat and processed meats contained the same amount per serving. The big differences were the levels of
sodium and chemical preservatives. Processed meats had about four times more sodium and 50 percent more nitrate
preservatives than unprocessed meats. Other research has implicated processed meats in a higher risk for colon cancer.
SKIP PACKAGED FOODS
The best eating strategy for aging well is to skip processed foods and beverages. That will immediately eliminate added
sugars from your diet. How do you know if a food is processed? One good indicator is if it comes in a package that has to
be ripped open. Think chips, granola bars, junk food, fast food, frozen pizza, etc. There are, of course, some exceptions
to the rule. Some whole, unprocessed foods that are good for you come in packages by necessity. Think nuts, eggs, olive
oil and milk to name a few. Try to live by the one ingredient rule. If a packaged food contains only one ingredient
(ground turkey, for instance) it’s probably a reasonable choice. Once you cut out packaged foods, you will start eating a
lot more fruits and vegetables, lean meats and fish and whole grains. This is essentially a Mediterranean diet, which has
been shown in numerous studies to be good for you. Harvard Men’s Health Watch offers a quick-start guide to the
Mediterranean diet. If you prefer another eating plan, then go for it. Whether it’s a vegan diet based on the China Study,
low-carb eating advocated by Atkins or the South Beach Diet, or trendy plans like the Whole 30 diet, all of these diets
are based on whole, real foods that don’t come in packages.
WHAT ABOUT SUPPLEMENTS?
Study after study has seemed to debunk the benefit of taking supplements. Fish oil is one of the most widely used
supplements to combat the effects of aging, but numerous studies show it has no benefit. There’s some evidence that
vitamin B12 is good for the aging brain, but most evidence suggests we get enough of it from our diet. A doctor can test
you to find out if you have a deficiency. The National Institutes of Health’s Office of Dietary Supplements offers a fact
sheet on B12. And lately, vitamin D has become popular, but again, there’s no strong evidence showing that we need to
take more of it. In fact, a 2010 Institute of Medicine report found that very few people were vitamin D deficient and
that randomized trials found no particular benefit for healthy people to take added vitamin D. The best advice about
supplements: Save the money you would spend on them and invest in a new pair of walking shoes, a gym membership
or a delicious healthy meal with your family and other loved ones. All of those are likely to do more for your emotional
and physical health than a supplement.
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Our delicious and

informative program
continues!
Observe as a registered
dietician and diabetes
educator demonstrates TWICE THIS MONTH!!!
how to cook simple, Wednesdays,
fresh and good-for-you January 3rd & 31st
dishes in quantities that at 2 pm
suit your lifestyle.
Sample her creations
and take home a printed
copy of the recipes.
 Book club
Discussion
Group
Come join the group on Monday, January 8th at 2 pm,
as we discuss Ellen Umansky’s emotionally layered novel
The Fortunate Ones
One very special work of art—a Chaim Soutine painting—will
connect the lives and fates of two different women,
generations apart, in this enthralling and transporting debut
novel that moves from World War II Vienna to contemporary
Los Angeles.
It is 1939 in Vienna, and as the specter of war darkens
Europe, Rose Zimmer’s parents are desperate. Unable to get
out of Austria, they manage to secure passage for their young
daughter on a kindertransport, and send her to live with
strangers in England.
Six years later, the war finally over, a grief-stricken Rose
attempts to build a life for herself. Alone in London,
devastated, she cannot help but try to search out one piece of
her childhood: the Chaim Soutine painting her mother had cherished.
Many years later, the painting finds its way to America. In modern-day Los
Angeles, Lizzie Goldstein has returned home for her father’s funeral. Newly single
and unsure of her path, she also carries a burden of guilt that cannot be
displaced. Years ago, as a teenager, Lizzie threw a party at her father’s house
with unexpected but far-reaching consequences. The Soutine painting that she
loved and had provided lasting comfort to her after her own mother had died was
stolen, and has never been recovered.
This painting will bring Lizzie and Rose together and ignite an unexpected
friendship, eventually revealing long-held secrets that hold painful truths.
Spanning decades and unfolding in crystalline, atmospheric prose, The Fortunate
Ones is a haunting story of longing, devastation, and forgiveness, and a deep
examination of the bonds and desires that map our private histories.

Register in the office and receive a library copy for

advance reading.
See what everybody has been reading
and join in the discussion!
From Italy with Love

Join award-winning tenor

Salvatore Chiarelli
accompanied by concert pianist Ishmael Wallace,
as he presents
popular, traditional and classic Italian songs in
From Italy with Love
Two Countries - One Heart

MONDAY
JANUARY 15, 2018
2:00 PM
Join us on a guided tour of the Gallery of Tiffany Lamps, which features 100
illuminated Tiffany lamps from the museum’s spectacular collection, displayed within
a dramatically lit, jewel-like space. Regarded as one of the world’s largest and most
encyclopedic, the Museum’s Tiffany Lamp collection includes multiple examples of
the Dragonfly shade, a unique Dogwood floor lamp (ca. 1900–06), a Wisteria table
lamp (ca. 1901), and a rare, elaborate Cobweb shade on a Narcissus mosaic base (ca.
1902), among many others.
The hidden history behind the lamps offers a fascinating look at the contributions of
women in the creation of this art. Louis C. Tiffany (1848–1933) was the artistic
genius behind Tiffany Studios. However, he was not the exclusive designer of its
lamps, windows, and luxury objects. Clara Driscoll (1861–1944), head of the
Women’s Glass Cutting Department from 1892 to 1909, has recently been revealed as
the designer of many of the firm’s leaded glass shades. Driscoll and her staff, self-
styled the “Tiffany Girls,” labored in anonymity but were well compensated.
Driscoll’s weekly salary of $35 was on par with that of Tiffany’s male designers, a
reflection of his regard for her abilities. The lamps in this exhibition reflect the
prodigious talent of designers and artisans who worked in anonymity to fulfill
Tiffany’s aesthetic vision.
Suggested reading in preparation for our trip:
Clara & Mr. Tiffany
A Moriah Book Club Selection

Wednesday, January 24th

Bus leaves Moriah at 10:30 am
Returning in time for lunch
Advance registration required
A $2.00 deposit is necessary to hold your spot
 January
2018
MENU ITEMS MONDAY 1/1 TUESDAY 1/2 WEDNESDAY 1/3 THURSDAY 1/4 FRIDAY 1/5
Cream of Tomato Vegetable Soup Mushroom Barley
Split Pea Soup Consommé
APPETIZER Soup Orange Juice Soup

Breaded Pollock Veggie Pizza with Chicken with Meat Stuffed

Baked Chicken
MAIN DISH Tartar Sauce Peppers & Onions Tangy Orange Sauce Peppers

Baked Barley with

Cole Slaw Carrots Egg Barley Ratatouille
SIDE DISH 1 Mushroom & Carrots

Mashed Potatoes Broccoli Green Beans Sliced Carrots Roasted Chick Peas
SIDE DISH 2

Whole Wheat Whole Wheat Whole Wheat Whole Wheat Challah

BREAD

X X X X X
MARGARINE
California Unsweetened
Cantaloupe Peaches Mandarins
DESSERT Fruit Salad Applesauce

with meal with meal on way out on way out on way out
MILK

MENU ITEMS MONDAY 1/8 TUESDAY 1/9 WEDNESDAY 1/10 THURSDAY 1/11 FRIDAY 1/12
Butternut Squash Chicken Soup with
Vegetable Soup Lima Bean Soup
Lentil Soup Soup Noodles
Orange Juice (Alternate)
APPETIZER Orange Juice Blended Juice
Chicken with Southern Baked
Cheese Blintzes Salmon Swedish Meatballs
MAIN DISH Tangy Orange Sauce Chicken

Baked Potatoes in Baked Barley with

1 oz. Egg Salad Spaghetti Noodle Pudding
SIDE DISH 1 Skin Au Gratin Mushroom & Carrots

Marinated Cucumber California Blend

Peas & Carrots Green Beans Sliced Carrots
SIDE DISH 2 Salad Vegetables

Whole Wheat Whole Wheat

Whole Wheat Whole Wheat Challah
BREAD (Alternate) (Alternate)

X X X X X
MARGARINE

Mandarins Fresh Apple Apricot Halves Applesauce Banana

DESSERT

with meal with meal on way out on way out on way out
MILK
MENU ITEMS MONDAY 1/15 TUESDAY 1/16 WEDNESDAY 1/17 THURSDAY 1/18 FRIDAY 1/19
Lima Bean Soup Chicken Soup with
Vegetable Soup Split Pea Soup Tomato Soup
APPETIZER Orange Juice Noodles
Baked Fish Loaf Chicken in Hamburgers with Roast Chicken with
Eggplant Parmigiana
MAIN DISH with Horseradish Mushroom Sauce Sautéed Onions Gravy
Home Fries
Cauliflower Brown Rice Roasted Chick Peas Succotash
SIDE DISH 1 in Skin
Marinated
Spaghetti Ratatouille Green Beans Steamed Carrots
SIDE DISH 2 Cucumber Salad
Whole Wheat Whole Wheat
Whole Wheat Hamburger Buns Challah
BREAD (Alternate) (Alternate)

X X X Ketchup X
MARGARINE
Unsweetened California Fruit
Chocolate Pudding Birthday Cake Mandarins
DESSERT Applesauce Salad

with meal with meal on way out on way out on way out
MILK

MENU ITEMS MONDAY 1/22 TUESDAY 1/23 WEDNESDAY 1/24 THURSDAY 1/25 FRIDAY 1/26
Mushroom Barley Split Pea Soup Vegetable Soup Consommé
Minestrone Soup
APPETIZER Soup Pineapple Juice Apple Juice Orange Juice
Salmon with Turkey with Cranberry Southern Baked
Vegetarian Lo Mein Meatballs
MAIN DISH Tartar Sauce Sauce Chicken

Stir Fry Vegetables Carrots Baked Yams Spaghetti Noodle Pudding

SIDE DISH 1
Roasted Butternut
Spaghetti Brown Rice Green Beans Mixed Vegetables
SIDE DISH 2 Squash
Whole Wheat Whole Wheat Whole Wheat
Whole Wheat Challah (Alternate)
BREAD (Alternate) (Alternate) (Alternate)

X X X X X
MARGARINE
Unsweetened
Fresh Oranges Mandarins Apricot Halves Diced Pears
DESSERT Applesauce

with meal with meal on way out on way out on way out
MILK

MENU ITEMS MONDAY 1/29 TUESDAY 1/30 WEDNESDAY 1/31

Split Pea Soup Lima Bean Soup
Tomato Soup
APPETIZER Orange Juice Orange Juice

Breaded Pollock Ziti Primavera Beef Stew

MAIN DISH
Broccoli
Tossed Salad Green Beans
SIDE DISH 1 Carrots

SIDE DISH 2
Mexicali Corn Tossed Salad Potatoes JANUARY
BREAD Whole Wheat Whole Wheat Whole Wheat 2018
MARGARINE X X X

DESSERT Cantaloupe Cubes Vanilla Pudding Apricot Halves

MILK with meal with meal on way out