Day #4 of our Minimester Program

Day #4 of our Minimester Program

A Sampling of Some of Our Courses

Thank you to all of our visiting instructors this week, including Dr. William Hahn, Dr. Roseanne Lesack, Dr. Howard Gelb, Rabbi Ed Bernstein, Dr. Dan Salama, Dr. Maria Alvarez, Craig Zeuner, Hava Holzhauer, Justin Dash and Eric Altschul.

From Broadway to the Big Screen
Liz Restivo

Ms. Restivo's Minimester, "From Broadway to the Big Screen," proved to be a musically magical time for all! Students were introduced to a  history of some of the best Broadway shows that made it to the movies - from Oklahoma to My Fair Lady to Chicago.  The week even culminated in an impromptu musical number!

Holocaust Fiction and Survivor Accounts
Gene Davis

Students explored the question of the validity of such Holocaust fiction as Sarah’s Key and Schindler’s List, as opposed to reading and studying Holocaust survivor accounts exclusively, like Primo Levi’s Survival at Auschwitz and Elie Wiesel’s Night. 

Support material in the course consisted of readings in Facing History and Ourselves, online interviews, documentaries, reviews, clips of popular films on the subject, and critical readings on the morality of composing fiction on the Holocaust.

Health and Nutrition

Brenda Schneider 

Students in this course enjoyed a week of nutrition centered activities that culminated in the student created recipe book that you see here!

How to Feel Better about Anything

Pam Howard

Students in How to Feel Better About Anything learned an important truth that it isn't our circumstances, but our thoughts about our circumstances, that determine how we feel. They also learned how to use the self-coaching model developed by Life Coach Brooke Castillo to feel better, create what they want in life, and take responsibility for their feelings, actions, and results.

Good Bacteria Foods

Nachshon Carmi

After four days of learning about food fermentation, we moved to a hands-on experience. We chopped cabbage, mixed it with salt and packed it into jars. We will follow the fermentation process in the weeks to come. In this course we also 

agreed that fermented foods are an acquired taste - while exploring the taste and health differences of familiar fermented foods (bread and cheese)  others such as sauerkraut, kombucha, kefir and miso.