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.