Many months ago, Steve Lotter asked me to write up a history of the Jewish Federation Book Club, but my experience—going on ten years—doesn’t start at the beginning of the group. When I joined, Monika Wayne was the Activities Director of the Fed. She organized the Book Club’s schedule and lunches and wrote small articles about our upcoming books. Learning that I’m a writer and seeing that I attended every session, Monika asked if I’d take over writing what she called “the blurb.” Over time, my version of the super-short article for the Fed’s newsletter expanded to reflect points of interest brought up by the people reading and discussing these books.

The first author-included session we conducted was with Maine poet and memoirist Elizabeth Garber. She joined us for questions and answers about her book, Implosion: A Memoir of an Architect’s Daughter. This was so long ago that video chatting was new to us all. Elizabeth’s video image came across horizontally, so while the rest of us sat around one table at the Fed, I held my laptop sideways.

Years later, when Covid hit, we moved our sessions entirely to Zoom. Now that we have several members who live too far away to attend in person, we will keep using Zoom. Nevertheless, Steve Lotter continually encourages us to meet in person whenever possible, helping us evolve toward the hybrid version of our video chats. With Steve’s expertise and primo equipment, we now get to sit comfortably at the Fed, see our invited authors up on a big screen during the Zoom, and still have our away-from-Indiana members join us for those sessions.

All our guest presenters have authored the books they presented, with the exception of Professor Peter Blasenheim from Colorado College. A novel he often used in his South American history classes, Gabriela, Clove and Cinnamon by Jorge Amado, was much beloved by our group. The list of guest speakers below brings us up to date, with anticipation of renowned creative writing instructor Jonathan Blum, who will join us in September.

2018 — Elizabeth W. Garber, Implosion: A Memoir of an Architect’s Daughter
2021 — Professor Peter Blasenheim on Jorge Amado’s Gabriela, Clove and Cinnamon
2023 — Lori Rader-Day, mystery novel Death at Greenway
2024 — Elizabeth W. Garber, Sailing at the Edge of Disaster: A Memoir of a Young Woman’s Daring Year
2025 — Reuven Fenton, road-trip novel Goyhood
2026 — Saul Golubcow, detective series The Cost of Living and Other Mysteries
September 2026 — Jonathan Blum, short-story collection The Usual Uncertainties

Beth Buechler,
Community Contributor

Upcoming Book Discussions (Subject to Change):

• August 20: Local Woman Missing by Mary Kubica (Murder Mystery)

• September 17: The Usual Uncertainties by Jonathan Blum (Short stories) — Hybrid Zoom at Fed with Author

• October 8: The Astral Library by Kate Quinn (Magical Realism)

• November 12: The Secret Book Society by Madeline Martin (Historical Fiction)

• December 10:Heart of a Stranger by Angela Buchdahl (Memoir, Spiritual Guide)

Unless otherwise directed, the Federation Book Club meets via Zoom at 4 PM on the 2nd Thursday of the month.

Contact info@thejewishfed.org with “Book Club” in the subject if you’d like to join.

A favorite expression I use is “family of choice,” and today I learned there’s a literary phrase for it: “found family trope.” I like that even more. This trope features an isolated and/or lonely character whose arc involves forming a meaningful connection with others. Fredrik Backman’s novel A Man Called Ove is a perfect example of a curmudgeonly older man on the brink of suicide who—against his will—befriends a lively young family new to his neighborhood.

Sipsworth by Simon Van Booy also falls into the “found family” category. Main character Helen Cartwright is an 83-year-old widow and grieving mother who wishes for death. Soon, through unexpected friendships (starting with a field mouse), Helen finds herself a “family,” makes discoveries, and transforms in ways that I can’t mention here without spoilers.

Our readers were delighted with this story, calling the supporting characters wonderfully likable and Helen “fun getting to know.” We enjoyed the author’s use of language and analogies—such as “Even in death, there’s a queue”—which helped make this a fun page-turner about a quirky woman. We mostly agreed that the improbabilities of the story worked for the book and provided a good antidote to the times we live in.

An important theme of Sipsworth is how women become more invisible with age, sometimes dismissed as “doddering,” when they very well may have major accomplishments behind them. Some of us were displeased with the sudden ending, either wanting more closure or a six-months-later summary. I think that means we were well engaged.

Beth Buechler, Community Contributor

Upcoming Book Discussions (Subject to Change):

• August 20: Local Woman Missing by Mary Kubica (Murder Mystery)

• September 17: The Usual Uncertainties by Jonathan Blum (Short stories) — Hybrid Zoom at Fed with Author

• October 8: The Astral Library by Kate Quinn (Magical Realism)

• November 12: The Secret Book Society by Madeline Martin (Historical Fiction)

• December 10:Heart of a Stranger by Angela Buchdahl (Memoir, Spiritual Guide)

Unless otherwise directed, the Federation Book Club meets via Zoom at 4 PM on the 2nd Thursday of the month.

Contact info@thejewishfed.org with “Book Club” in the subject if you’d like to join.

Rosh Hashanah is a time for reflecting on how the previous year went and looking to improve one’s behavior. It is a time, the Rabbis tell us, that Hashem decides what will take place in the coming year. Will one receive a pay raise, lose a job, be healthy or sick, rich, or poor, live or die, etc. And we all from know the refrain of the hauntingly beautiful prayer Unetanah Tokef that Teshuvah (repentance), Prayer, and tzedakah will avert the decree. The Rabbis were trying to impart the important principle that these are three necessary steps towards influencing Heaven to bless us.

The third step of tzedakah is crucial to understand. How should we accomplish this worthy goal?

The Torah lays out the mitzvah (commandment) of tzedakah in the following verses: Deuteronomy 15:7–8:

If, however, there is a needy person among you, one of your kindred in any of your settlements in the land that Hashem, your G-d is giving you, do not harden your heart and shut your hand against your needy kindred. Rather, you must open your hand and lend whatever is sufficient to meet the need.

The Rabbis explain that “needy kindred” refers to someone who has temporarily hit hard times. They explain the phrase “meet the need” to mean that “we must even supply a servant to run ahead of the person supplying the help and proclaim that he is on the way.” But they continue to explain that if the needy person is already soliciting funds from the general fund, then individuals need not supply his every need, as he has become accustomed to accepting charitable funds.

Recently, I went shopping for some basics and was shocked by the prices. I understand that there are economic factors that have driven up prices, but it makes it very difficult to buy food. A small plastic bag of groceries that include neither meat nor fish cost me over $30. It is no surprise that people are finding it hard to make ends meet.

I spoke with a person who was working full-time, earning $19 per hour, asking for help with rent. She has seven children and told me her food bill ranges between $800–$1000 monthly. A few years ago, her salary would have been considered good, but now, sadly, it’s bordering on poverty, unless you live by yourself.

The mission of the Pantry program is to supplement the client’s income and to enable them to buy food that they need. Your donation will help us help others so that they don’t have to make a decision to either pay rent or buy food. They will be able to do both things.

Please donate what you can and encourage others to follow suit. Every donation, no matter the size, will get us closer to our goal. In the merit of your donation, May Hashem grant you a healthy, sweet, and prosperous Rosh Hashanah. May you and your entire family be sealed in the Book of Life.

Interested in attending? Email ijhs@ijhs.org to let us know!

The following article was written by Michael Brown, Executive Director of the Indiana Jewish Historical Society.

The song “Take Me Out to the Ball Game” narrates the story of Katie, a woman passionate about baseball, who agrees to date her boyfriend only if it involves attending a game. At the time, women were generally regarded as outsiders in the realm of sports. Jack Norworth, a 29-year-old musician from Tin Pan Alley, conceived the idea for the song during a train ride in 1908 after observing a baseball advertisement. Albert Von Tilzer composed the music for Norworth’s lyrics. Notably, neither Norworth nor Von Tilzer attended a Major League Baseball game until they were 32 and 20 years old, respectively, underscoring their outsider status.

The song was first performed by Norworth’s then-wife, Nora Bayes, and later popularized by numerous vaudeville acts.

The first documented performance of the song at a ballpark occurred in 1934 during the fourth game of the World Series. Prior to this, it was played during intermissions at theaters showing silent films. Albert Von Tilzer, originally named Elias Gumbinsky, was born in Indianapolis to Lithuanian Jewish immigrant parents who had previously resided in several cities, including Detroit, where his brother Harry Von Tilzer was born. The family, all musically gifted, changed their surname from Gumbinsky. Before Albert’s birth, they settled in Goshen, Indiana, to be near relatives and attempted to open a store, which was subsequently destroyed by fire under suspicious circumstances. Local townspeople falsely accused the Gumbinskys of arson for insurance purposes, reflecting prevalent antisemitic stereotypes of the 19th century.

In 1878, the family, facing adversity, relocated to the South Side of Indianapolis, the current site of Shapiro’s Deli’s parking lot. During the late 19th century, Jewish immigrants in this area encountered significant prejudice, as Indianapolis was predominantly inhabited by White Anglo-Saxon Protestants and lacked cultural diversity. The densely populated immigrant neighborhood was frequently labeled a “ghetto” by the local non-Jewish press and sometimes referred to as “Little Judea.” Eastern European Jews were often perceived as foreign and unsophisticated, even by members of the earlier, more established German-speaking Jewish community.

Despite the constraints of their crowded, industrial Indianapolis neighborhood, Albert and his brother Harry pursued their ambitions. They emerged as influential figures in popular music and culture, contributing to the establishment of Tin Pan Alley in New York, which transformed American music by producing numerous popular songs. “Take Me Out to the Ball Game” has become an anthem for individuals who aspire to connect with the core of American culture.

Currently, there are renewed efforts by some negative forces to marginalize Jewish Americans and obscure their significant contributions to the nation.

With this history in mind, the Indiana Jewish Historical Society and the Jewish American Society for Historic Preservation (JASHP) initiated the creation of a historical marker for “Take Me Out to the Ball Game.” Jerry from JASHP was so enthusiastic about the idea that he sought to expand the project nationally, offering the marker to any ballpark interested. Our initial proposal to Albert Von Tilzer’s hometown was declined, and subsequent outreach to numerous other ballparks was met with either no response or outright rejection. I suggested to Jerry that we approach the South Bend Cubs, who are already connected to the song through Harry Caray and to Indiana’s Jewish history by featuring a historic repurposed synagogue as their gift shop. The South Bend Cubs embraced the educational historical marker’s message of inclusivity, its connection to local Jewish history, and the legacy of Harry Caray, whose iconic rendition of “Take Me Out to the Ball Game” at Chicago Cubs games remains legendary.

We invite you to join us in celebration:

The dedication of the “Take Me Out to the Ball Game” Historical Marker will take place on Friday, May 15, from 4:30 to 5:30 pm EST, adjacent to the courtyard of the Historic Sons of Israel Ball Park Synagogue inside Four Winds Field. The event will begin with a keynote address by Rabbi Michael Friedland, and refreshments will be provided courtesy of South Bend Challah Company.

Michael Brown
Executive Director,
Indiana Jewish Historical Society

I remember it as the day the Earth stood still.

I fell in my apartment and crushed a section of my spine. In a blink of an eye, I went from being a perfectly healthy 69-year-old man to a quadriplegic. Confined to a nursing home after the accident, time took on a different form. Days were longer. Evenings were quieter. The rhythm of life I once knew—meetings, deadlines, spending time with friends—was replaced by stillness.

And then there were Fridays.

Every Friday afternoon, without fail, my best friend would walk through those doors. He came from a full life—work responsibilities, family obligations, the constant demands that pull at all of us. Yet he carved out that time, week after week, to sit beside me.

We would talk about business. We would dissect world politics. We would laugh about family stories. Sometimes we debated; sometimes we solved imaginary problems; sometimes we simply reflected. The topics mattered—but what mattered more was that he showed up.

Reading Tuesdays with Morrie by Mitch Albom years ago, I was moved by the ritual of weekly visits between Albom and his former professor, Morrie Schwartz. Their Tuesdays became sacred space—structured time devoted not to productivity, but to meaning. Not to achievement, but to connection.

In a different setting, our Fridays became something similar.

Unlike Morrie, I was not facing a terminal diagnosis. Unlike Mitch, my friend was not returning to a former teacher. But the essence was the same: intentional presence. In a season when I could not move freely in the world, someone chose to enter my world.

There is something profoundly humbling about being visited. It strips away pride. It reminds you that independence is not the only measure of dignity. When someone comes simply because you matter to them, it reorders your understanding of success, loyalty, and love.

Those Fridays gave structure to my week. They gave me anticipation. They reminded me that my mind was still active, that my opinions still had value, that my friendships were not contingent on mobility or status.

In Tuesdays with Morrie, one of the central lessons is that love and human connection are what endure. Achievement fades. Busyness dissolves. What remains is who sat with you when you needed sitting with.

My friend may not have realized it, but those visits carried me. They preserved my sense of identity. They strengthened my resolve to heal. They reminded me that even in confinement, life was still expansive when shared.

Then, not too long ago, the Earth stood still again. My dear friend Moshe passed away while visiting his family in Israel. I am still in shock but determined to use the strength he imparted on me because that is the way he would have wanted it.

We all have the opportunity to create our own “Tuesdays” or “Fridays.” They don’t require grand gestures. Just consistency. Just presence. Just the willingness to say: You matter enough for me to be here.

For that gift, I am forever grateful.

Dennis Kaplan
Community Contributor

We have three grandchildren who were born and raised in Israel. Our son and daughter-in-law made Aliyah in 2005. Ten years ago, when they were visiting America, our granddaughter Moriyah (now age 14) was with her mother in a shopping mall. Out of the blue, she turned and asked her mother, “Mommy, where will we go if a siren goes off?”

In that one question, Moriyah encapsulated what Israelis have been facing for decades. It’s a brutal reality that many Americans cannot comprehend.

Since 2007, the year Hamas took control of Gaza, nearly 20,000 rockets have been fired from Gaza, with the targets being Israeli civilians. All this was before the brutal attack by Hamas on October 7th, 2023. It was the Islamic Republic of Iran that supplied those rockets to Hamas along with the funding and training to build their own rockets.

Nearly 20 years of Hamas rocket attacks caused the countless sirens that sent our family to seek shelter. The accumulated trauma of those attacks impacted our granddaughter along with thousands of Israeli children. What is their motivation?

Iran and its terror proxies, especially Hamas and Hezbollah, have one deadly obsession: the destruction of Israel. That’s why Iran has provided an endless supply of weapons, funding, and training to these terror proxies for decades.

History is our witness.

With the signing of the Oslo Accords in 1993, there was a real hope for peace between Israelis and Palestinians through the two-state solution. That’s when Hamas and other Palestinian terror organizations, backed by Iran, embarked on a campaign of terror to literally blow up those hopes for peace.

Between 1993 and 2005, Hamas and other terror organizations carried out more than 150 suicide bombings in Israeli cities on buses, in restaurants and in shopping malls, killing over 1,000 Israeli civilians.

Fast forward to 2024.

In the middle of Israel’s war with Hamas in Gaza, Iran began to fire ballistic missiles at Israeli civilians to support Hamas. Because these missiles carry warheads that are much larger and more deadly than rockets from Hamas, the Iranian missile threat to Israeli civilians became clear.

During the 12-day war in June 2025, there was a hope that Iran’s ballistic missile program and efforts to develop nuclear weapons would be set back for years. That was not the case.

After the war, Iran began to rapidly reconstitute its ballistic missile program. In recent negotiations, Iran refused to negotiate in good faith with the Trump administration, and it became obvious that Iran is determined to develop nuclear weapons.

Iran’s ballistic missile program also serves another purpose: to shield Iran’s ongoing efforts to develop nuclear weapons.

In the current war, Iran has fired more than 400 ballistic missiles at Israel killing 23 civilians and wounding more than 4,500 (as of March 23, 2026.) The use of cluster warheads on these missiles makes them even more dangerous. In addition, Hezbollah has fired hundreds of rockets and drones at northern Israel.

For Israel’s political and security leadership, the urgency of launching this military operation was clear. Although Israel has an excellent missile defense system, it is not perfect. An even larger arsenal of ballistic missiles in the hands of Iran could overwhelm Israel’s missile defense system and pose an existential threat to Israel.

Israelis don’t agree on many things. Yet for this military operation, there is a strong national consensus. Israelis cannot tolerate a nuclear and ballistic missile threat in the hands of a regime that repeatedly calls for their destruction.

For those who think Iran is only a threat to Israel, we are now seeing the danger posed to Iran’s Arab neighbors in the Gulf. Since the outbreak of this war, Iran has launched more than 3,000 missiles and drones at Bahrain, Kuwait, Qatar, the U.A.E. and Saudi Arabia.

How does all this impact the national security of the United States?

According to expert reports, Iran is also pursuing the development of Intercontinental Ballistic Missiles (ICBM’s) that can reach the United States. And Iran’s ability to close the Straits of Hormuz to shipping threatens the international economy.

Iran’s growing ballistic missile threat—combined with its determination to develop nuclear weapons—already poses a clear and imminent danger to Israel, the United States, and the entire Middle East. A regime whose leaders chant “Death to America” and “Death to Israel” must not be allowed to fulfill those threats.

With this military operation, America and Israel are doing the world a favor so that no child will have to ask, “…where will we go if a siren goes off?”

Bob Feferman is former Community Relations Director for the Jewish Federation of St. Joseph Valley

Author Reuven Fenton is joining us for a Q & A Zoom session on February 12th to discuss his debut novel, Goyhood. Mr. Fenton gave us a personalized note:

I’m a longtime reporter for the New York Post covering myriad stories, usually of a breaking news nature but not always. In the spare moments I can squeeze out of my days, I write novels; I’m actually a few months away from completing my second one. Goyhood is my first, and it was based on an idea that came to me on a whim one day—wouldn’t it be interesting if a deeply Orthodox Jew discovered one day that he wasn’t Jewish, according to Jewish law. I wrote the story without outlining, as is my way, and over the course of many drafts the story came together. I hadn’t planned on it being a road trip book—I hadn’t planned anything—but it fell into that subgenre in a totally organic way. What better way for a protagonist to deal with an existential crisis such as Mayer’s than to get on the road?

I was pleased with how the book turned out, and doubly pleased that it became a sort of cult hit with book clubs—mostly Jewish, but not all. I’ve been lucky to have joined some 100 book clubs since the novel came out to discuss it. If you’re keen for more material for this writeup, I’d be happy to answer any questions you have. If you’d like, you can add that I see the two brothers, Mayer and David, as a representation of the duality of the sacred and profane that many people, me included, struggle with. The idea that they start out estranged and become united is supposed to represent the bonding of two extremes into a single, ideal human being.

You may order his book from this link.

If you are new to the Jewish Federation Book Club, please register for the February 12 Zoom meeting at this link.

As a follow-up to last time, two of us got together to watch the 2024 film Nightbitch, and we both agreed it clearly distinguished the main character’s fantasy from reality, portrayed her sympathetically, and showed her art as artistic rather than grossly nauseating. This was the rare case in which we believed the film was better than the book.

One Good Thing by Georgia Hunter

This novel follows Lili (Lilliana) Passigli who before the Nazi occupation, has been a complacent Italian Jewish daughter all her life, enjoying her safe existence. However, as the war accelerates, Lili is living with her best-friend-turned-family, Ester Reiss. When Esti joins the Italian Resistance, while critically injured she insists that Lili should escape with Esti’s toddler,

Theo. Lili reluctantly abandons her friend, and she Theo must survive by pretending to be mother and son. Constantly dependent on dangerous yet deliberate acts of courage and kindness during their flight through war-torn Italy, Lili discovers how a single moral choice can ripple outward, saving lives.

Our group enjoyed the perspective of WWII Italy, the somewhat “lightness” of the subject matter building on strength of character rather than detailed depictions of the Holocaust. Others thought the depictions unrealistic, possibly too light. My favorite part was—without spoiling any details—an ironic twist involving Mussolini.

Beth Buechler, Community Contributor

Upcoming Book Discussions (Subject to Change):

• January 8: The Housekeeper and the Professor, Yoko Ogawa

• February 12: Goyhood, Reuven Fenton [the author is joining us on the Zoom]

• March 12: Satisfaction Café, Kathy Wang

• April 9: Memorial Days, Geraldine Brooks

• May 14: Confederates in the Attic, Tony Horwitz

• June 11: El Dorado Drive, Megan Abbott

Unless otherwise directed, the Federation Book Club meets via Zoom at 4 PM on the 2nd Thursday of the month. See above for contact information if you’d like to join.

It was in South Bend that I first fell in love with the diversity of Judaism and developed a deep commitment to the unity of the Jewish people. When Debby Barton Grant welcomed me onto the Federation staff in 2012, I embraced every opportunity to learn. Later, when Karen Dwyer retired after 36 years as office manager, I was honored that Ben Davis and the board entrusted me to follow in her footsteps as Director of Operations.

I served in that role until December 2021. Working alongside Moshe Kruger z”l through the challenges of COVID—and witnessing his boundless optimism for the future of our community—helped me envision success even in uncertain times. He reinforced for me the idea that chaos can create opportunity. When the opportunity arose to lead the Jewish Federation of Northwest Indiana as Executive Director, the most difficult part of the decision was leaving this community.

Over the past four years, I have built upon the foundation formed in South Bend. My experience across all facets of Federation work came together in meaningful ways, preparing me for the unique responsibilities of executive leadership. I also gained experience navigating the rapid changes facing the Jewish community. This included deepening my work combating antisemitism and prioritizing the creation of secure Jewish spaces. I expanded my learning by earning a Certificate in Jewish Leadership from the Spertus Institute in Chicago, in partnership with Northwestern University. Most importantly, I continued to learn from the community I served and the staff I supervised, ensuring we remained responsive to the evolving needs of our members and congregational partners.

Two years ago, when Moshe shared his plans to retire and encouraged me to consider returning to South Bend, it felt distant—but it planted a seed. The idea of coming home to serve the community that shaped me stayed with me. I am heartbroken that I won’t have the opportunity to work alongside Moshe during this transition, and I already miss the passionate way I imagine he would update me on all that has changed over the past four years.

Despite my history with the St. Joseph Valley community, this role feels like a brand-new adventure. Four years can bring both subtle and monumental change. I look forward to reconnecting with so many of you and to meeting others for the first time. I am eager to hear your hopes, your concerns, and your visions for the future of our Federation. Wherever you are on your Jewish journey, I look forward to learning—and relearning—how Federation can continue to enrich the ways you engage with and embrace your Jewish identity.

As I focus on moving home over the next few weeks, I know the Federation remains in excellent hands thanks to the dedication of our staff. I am grateful to Steve Lotter, Interim Executive Director, for his willingness to lead during this transition and for his continued commitment to our community.

I am deeply thankful for this opportunity and excited for what lies ahead. I look forward to connecting with everyone in 2026 and in the meantime wish everyone a safe and happy New Year.

Emily Benedix
Executive Director
Jewish Federation of St. Joseph Valley
Click here to email Emily

The high holiday season is coming closer. I’m already thinking about things I can prepare in advance. Each holiday has its own special dishes, things that we traditionally make year after year. In hope of having a sweet year, we incorporate honey into our Rosh Hashanah meals. We dip apple slices in honey. We dip our Challah slices in honey. We lean towards recipes that contain honey. Main courses, side dishes, and desserts tend to be sweet. Honey cake is a common example of a typical Rosh Hashanah dessert.

When I was young, I did not like honey cake. I found it to be very dry. The problem was probably in the recipe. I don’t remember who made the honey cakes I tried in my youth, but those cakes were not moist and delicious. They may have been from a bakery. My mother never made honey cake. I don’t think she cared for it, either. Today, I have wonderful recipes for honey cakes that are not reminiscent of the cakes I didn’t enjoy back in the day. So, it’s all good now.

When my children were little, I came across a recipe for honey cookies. At that point, I kind of assumed that honey cake was an acquired taste and that children were not able to appreciate whatever appeal honey cake was supposed to have. Cookies seemed like a more child-friendly idea. So, for many years I made honey cookies.

Several years ago, I came across a new recipe for honey cookies. That is the recipe that I am sharing with you. Wow, wow, wow – these are so much better than the recipe that I used to make. I’m going to give credit to the spices, as I think that they lend a subtle flavor that pairs so well with the honey in the recipe. Also, these cookies freeze well. With all the holiday meal preparations, it is always nice to have recipes that you can prepare in advance and lighten the workload in the days leading up to the holiday.

Deena Abraham
Community Contributor

INGREDIENTS

• 2 ¾ c. flour

• 2 tsp. baking powder

• 1 tsp. cinnamon

• Pinch of ginger

• ½ tsp. salt

• 1 tsp. cardamom

• 1 egg

• 1 c. sugar

• ¾ c. oil

• ½ c. honey

• 1 tsp. vanilla extract

• ½ c. coarse sugar

DIRECTIONS

1. In a bowl, combine the flour, baking powder, cinnamon, ginger, salt, and cardamom. Set aside.

2. In another bowl, mix the egg and sugar until creamy. Mix in the oil. Mix in honey and vanilla.

3. Mix the flour mixture into the egg mixture.

4. Shape the dough into tablespoon sized balls. Put the coarse sugar into a bowl. Roll each dough ball in the coarse sugar.

5. Place the balls on a parchment paper lined baking sheet. Flatten the balls.

6. Bake at 350 degrees for 11-12 minutes.

“Tom Lake” is not a character, but a nickname for the lake where memories are so strong that a family’s entire history is revealed during the isolation of the pandemic. This makes these daughters and parents tighter than ever. The majority of our readers loved the book for its lovely narrative prose, its depiction of theater life, the difficulties of a life of fame, and choices surrounding fame vs. the hard yet satisfying work of cherry farming in Michigan.

For audiobook lovers, this is a must-listen if for no other reason than Meryl Streep’s performance as a mother un-layering her past to her daughters. Correction: this mother doesn’t bring out her entire history. For the secrets, you’ll have to read the book.

Beth Buechler
Community Contributor

Federation Book Club meets via Zoom at 4 PM on the 2nd Thursday of the month. Contact info@thejewishfed.org with “Book Club” in the subject to get involved.

Upcoming Book Discussions (Subject to Change):

August 14: The Ship of Brides, by Jojo Moyes
September 11: Remarkably Bright Creatures, by Shelly Van Pelt
October 9: The Correspondent, Virginia Evans
November 13: Nightbitch, by Rachel Yoder

Beth Buechler
Community Contributor

Federation Book Club meets via Zoom at 4 PM on the 2nd Thursday of the month. Contact info@thejewishfed.org with “Book Club” in the subject to get involved.

Also inevitable is that discussing the book will lead us to the Netflix series, produced by Shondaland. Shonda Rhimes later co-wrote “Queen Charlotte” along with Julia Quinn, for TV. Now in novelized form, both versions well explain the “Great Experiment” related to racial issues not even referred to in the novel of The Duke and I.

The story takes us to drawing rooms, ballrooms, and clubs, reflecting real historical customs but with modern sensibilities thanks to Quinn's dialogue and tone. One reader said that she’d “expected not to like the series, but did,” and “expected to like the book, and didn’t.” She added that the costumes and settings were beautifully depicted,” and another reader said the cast of the show was “eye candy.”

As for the book, readers said it builds on “strong women,” that Daphne was “mature for her age,” that she “acted as Simon’s therapist,” and the dialogue was “contemporary, teasing, romantic, and fun.” However, much of the novel was repetitive, which is partly why two readers hated the book. One of them, after hearing us talk, said she might give the series a try. Maybe she was convinced by the eye candy. It’s a strong argument.

Beth Buechler
Community Contributor

Federation Book Club meets via Zoom at 4 PM on the 2nd Thursday of the month. Contact info@thejewishfed.org with “Book Club” in the subject to get involved.

– Use Poyke pot size 4 –

Ingredients:

• 3.5 kg Asado meat (preferably boneless), cut into cubes in advance

• 4 onions cut into coarse slices

• 2–3 heads of garlic broken down into teeth

• 1/2 pack coriander (add 1/2 while cooking the vegetables and 1/2 with the rice)

• 1/2 pack of parsley (add 1/2 while cooking the vegetables and 1/2 with the rice)

• 6 carrots, cut into circles

• 1 glass of red wine

• 1 Kohlrabi

• 3 stalks of celery

• Green hot pepper, cut off the tip and add (Depending on the desired spiciness)

• 2–3 bay leaves

• 50 g Hawaij for soup

• 1/2 cup sweet chili

• 1.5 tablespoons salt

• Black pepper – as needed

Preparation:

1. Use a hanging Poyke dispenser or place on top “whispering” coals

2. Start with 1/2 cup of olive oil for frying and searing the meat, and vegetables (onions first, then carrots and then all the rest)

3. Add boiling water almost to the height of the meat and vegetables, add the spices and cook on low heat for 3–4 hours. Then add 1 kilo of rice and keep the heat low, wait 10 minutes and stir the contents of the pot and wait until the rice is cooked (about half an hour)

4. On the rice stage, you are welcome to add cashews, pine nuts and raisins according to taste and love.

5. Of course, the pot must be covered with a lid throughout the process

Enjoy Jordy’s recipe and the flavor of life

Today I offer you a very special recipe shared with our community as part of a father’s creation of legacy for his son. Some of you may recall the Israeli guests who were invited to our Israel Independence Day celebration. All three had compelling stories and challenging experiences to share, but for me, one in particular offered a remarkable lesson in living.

I am referring to Shimon Buskila, whose son, Yarden (Jordy) z’’l, was killed at the NOVA music festival on October 7^th. Shimon spoke of many things that afternoon, but the one that most stood out for me was the conscious choice he and his family made, the intentional life choice to step into the light and celebrate his son’s life as the blessing it was rather than to remain in the easier-by-far place of isolation and sadness. He told us that instead of leaving his son’s bedroom untouched, unentered, the family, together, turned Jordy’s room into a bright colorful living space where children and grandchildren could play and laugh and say his name with love. Jordy was twenty-five when he was killed, and incredibly, Shimon and his family have created a beautiful garden space with twenty-five mosaic benches, one to honor each year of Jordy’s life, each one handmade, the mosaics reflective of things that were special to Jordy. There is a fire pit where one could possibly make poyke, and a beautiful garden with plantings all around, open for people to visit and enjoy. Just extraordinary.

And then, there is this precious recipe, Jordy’s Poyke, which Shimon so generously shared with our community. This recipe was something Jordy often made and was known for by his friends and family—his signature dish.

So, what is poyke? According to Tablet Magazine in May 2024:

The name “poyke” comes from Afrikaans “potjiekos,” the literal translation being “small, round pot.” Originally, Dutch settlers would carry these cast iron pots in their caravans and wagons as they travelled. They could allow the poyke to cook slowly, unattended, while they made camp. It didn’t require much fuel, and it was portable. It was an efficient way to cook when camping and travelling. It later became commonplace in South African homes, cooked outdoors over charcoal or wood, often for many guests. South African Jews immigrating to Israel in the 1980s and ’90s brought these pots, or “potjiekos” and their traditions with them. Poyke quickly became a staple of any campfire. Whether it was rebellious teenagers on a kibbutz sneaking beers from their parents, or soldiers spending long weeks in the field, poyke was central as it required little attention, almost no culinary knowledge, and most significantly, poyke brings people together.

I have modified this recipe slightly for ease of use, first by cutting it in half, as the full recipe (which can be found in its original version here) would probably have served 16 people. And then by ever so slightly adjusting the meat quantities. I also had to do a bit of ingredient sleuthing. What Israeli’s call “sweet chili,” I at first thought was sweet paprika—but with the help of Omer Karavani, Judy Sassler & Shoshana Feferman, I discovered this was, in fact, not paprika but “Thai sweet chili sauce” that can easily be found on most grocer’s shelves. And thank goodness…because I’m pretty sure the paprika would have been disastrous! I have also included an easy-to-make recipe for the common Middle Eastern spice blend known as Hawaij (the soup blend—not the coffee blend), as I could not find it for sale in any of our local stores.

I found this recipe to be delicious. It can be modified to your liking—made with only vegetables, or additional vegetables, or chicken instead of beef, or potatoes instead of rice… And, of course, I made this in a conventional Dutch Oven on my indoor stove top…not on some majestic campfire’s bed of whispering embers. But one day, I might try that too.

It is a privilege to be able to share a part of the legacy being created for a remarkable young man, Jordy Buskila z’’l, along with the life lessons shared by his father, Shimon and family, who I will certainly think of whenever I make this very special heritage recipe.

Jordan’s Legendary Poyke

(A Galilean Campfire Beef Stew by Jordan Buskila z’’l)

Serves 10-12

INGREDIENTS

• 4–6 Tablespoons olive oil

• 4 ½ pounds short ribs/Flanked (option to remove bones before cooking) or 2 ½ pounds boneless beef chuck (cut into 1 ½-inch cubes). If using kosher meat, do not add salt to the meat. If using non-koshered meat, season meat with a generous pinch or two of kosher salt before searing.

• 2 large yellow onions, cut half lengthwise and then into thick slices (½ -inch wide)

• 1 ½ heads of garlic, (15 cloves) peeled but left whole, can slightly crush if desired.

• ½ -1 bunch cilantro (washed, dried, chopped and divided into 2 equal parts)

• ½-1 bunch Italian flat-leaf parsley (washed, dried, chopped and divided into 2 equal parts)

• 3 large carrots, peeled and cut into ½ -inch coins

• ¾ cup (generous pour) red wine (can be dry or sweet—your preference)

• 1small kohlrabi, peeled and cut into ½ -inch wedges

• 2-3 large stalks celery, cleaned, dried, and cut into ½-inch slices

• ½-1 hot green pepper (like a serrano, or jalapeño), top cut off but left whole

• 2 bay leaves

• 25 grams Hawaij for soup (4 Tablespoons) **you can purchase this spice blend ready-made or use the Ottolenghi recipe below**. Be sure to get the one for soup and not for coffee!

• ¼ cup Thai Sweet Chili sauce or Korean Sweet Chili sauce (red, in a bottle)

• ¾ Tablespoon fine sea salt

• Freshly ground black pepper to taste

• 1 pound plus 4 Tablespoons rice

• Pine nuts (to taste & optional)

• Cashew nuts (to taste & optional)

• Raisins (to taste & optional)

*Boiling water to be added almost to the height of the meat and vegetables after frying*

DIRECTIONS

1. In a 7-quart Dutch Oven on a conventional stove top, a hanging Poyke pot (size 4) hung over a campfire, or a Poyke pot (size 4) set on its legs over “whispering” coals:

2. Place 4–6 Tablespoons of olive oil into pot and warm over a medium high heat. Add the meat and sear until well browned.

3. Remove meat to a large bowl and set aside if using a Dutch oven on a conventional stove top. If using a traditional Poyke pot over a campfire, keep meat in the pot and add next ingredients.

4. Add the sliced onions and sauté until they begin to caramelize. Next, add the carrots and celery and sauté for a few minutes to soften.

5. Add the garlic cloves and the hot green pepper and sauté for about 2 minutes.

6. Return the meat to the pot at this point and pour the wine into the pot, allowing it to boil and reduce just a bit with the meat and vegetables.

7. Next, add the rest of the vegetables, the kohlrabi, the green chili pepper, ½ of the parsley, ½ of the cilantro, and all the spices. Stir for a minute or two to let the flavors blend.

8. Now, add the boiling water—to just below the level of the meat and vegetables. Bring all to a boil then turn the heat down until the pot is at a very low simmer, cover pot with a tight-fitting lid, and continue to simmer on a very low heat for about 2 ½-3 hours.

9. After the 2 ½-3 hours, remove the lid and add the rice and remaining parsley and cilantro, stirring gently to incorporate. At this time, you may also add additions such as pine nuts, cashews, or raisins, if using, and to taste.

10. Replace the lid on the pot and continue to simmer on a very low heat for another 30 minutes or so (just until the rice is cooked through).

11. Carefully remove from the heat and enjoy.

This dish has many as many variations as campfires. This version is the one Jordan Busilik was famous for. But as with all recipes, it is a guide… add or remove what you like and don’t like. If you prefer chicken, make it with chicken and switch to white wine. You can make this with lamb, or oxtails, or a combination of meat. The same with the vegetables. You can’t find kohlrabi—use a turnip. Add mushrooms or green beans, potatoes, sweet potatoes, zucchini—it’s your campfire stew. Add what your family likes. Just add the vegetables such as whole baby potatoes, or cubed sweet potatoes maybe after an hour and a half of cooking, and the zucchini, perhaps after 2 hours. Softer vegetables will break down into mush if cooked for the full 2 ½-3 hours, so use your judgment when adding the ingredients.

Yotam Ottolenghi’s Hawaij for Soup

Makes approximately ¼ cup (4 Tablespoons)

• 2 Tablespoons whole coriander seeds

• 4 teaspoons whole cumin seeds

• 4 whole cloves

• 16 whole cardamom pods crushed to remove the inner seeds, husks discarded

• 1 teaspoon fenugreek seeds

• 1 teaspoon ground turmeric.

1. Put the coriander and cumin seeds, cloves, cardamom, and fenugreek into a small frying pan and toast for about 5 minutes over a medium-high heat, shaking pan from time to time.

2. Let cool and blitz in a spice grinder into a smooth powder. Stir in turmeric and set aside.

As I sit here writing this column, it is just days before the holiday of Pesach. Very different sorts of recipes are on my mind than what I will be thinking about when this column comes out in May. Although, I have to admit that there isn’t a huge difference between the recipes that I make during Passover and the ones I make during the rest of the year. The exception would be desserts, as my Passover desserts are very different than what I serve during the other 51 weeks.

Honestly, there are so many things that I make all year long that are appropriate for Pesach and have been incorporated as regulars on my holiday menu. And there are recipes that I found in Passover cookbooks or online that we like so much that we enjoy them all year long.

A good example would be the quinoa salad that I am sharing with you this month. I make quinoa often. There are some quinoa recipes that I tried and didn’t like and other recipes that I tried and liked. But I had not ever found a recipe that I loved. Nothing that earned a check plus because it was so good. Until this recipe.

Last year I received the new Pesach cookbook by Miriam Pascal, Real Life Pesach Cooking, as a gift. It’s a very good cookbook. I sampled many recipes. And some of them were so good that I’ve made them many times since—not for Passover. I think that if a Passover recipe is good enough to make year-round, it really says something. (I actually bought a second copy of the book. My original copy is in my Pesach cabinet and locked away most of the year. The newer copy is accessible at all other times.) The recipe below is how I make it, slightly modified from the original – and it has become my go-to quinoa recipe. It can be prepared a couple of days in advance, but don’t add the dressing until right before serving.

Deena Abraham
Community Contributor

Roasted Vegetable & Quinoa Salad

INGREDIENTS

• 1 onion, chopped

• 2 med. Zucchinis, diced

• 1 red pepper, diced

• 4 Roma tomatoes, diced

• 4 cloves garlic, minced

• 1 ½ tsp. salt

• ½ tsp. pepper

• ½ tsp. parsley

• 6 Tbsp. olive oil

• 1 c. quinoa

• Dressing:

• 2 Tbsp. olive oil

• 2 Tbsp. lemon juice

DIRECTIONS

1. Preheat oven to 450 degrees.

2. Line a large baking sheet with parchment paper. Place prepared onion, zucchini, red pepper, tomatoes and garlic in the pan.

3. Season with salt, pepper, parsley, and olive oil. Toss to coat evenly.

4. Roast for 40 minutes, stirring every ten minutes.

5. While vegetables are roasting, prepare quinoa according to the directions on the package.

6. Cool vegetables slightly, then mix in with the quinoa.

7. Place in a bowl or pan, cover, and chill until close to serving time.

8. Before serving, dress by tossing with olive oil and lemon juice.

Everyone in our group loved this novel that takes place in a fictionalized Central American town. Loaded with explosively visual imagery including a volcano, its eruption, and a cast of engaging characters, we all agreed it’s a winner. We enjoyed the nostalgia from the rebellious 1960s, and the novel’s situations made us feel a mix of dread and danger, both realism and magic realism.

Starting out with multiple tragedies leading to a lifelong secret, the setup made some of us feel the opening is slow. At first, it reads like a memoir. However, early on, a hippie bus ride turns the plot around and the first-person narrative springs to life.

The Bird Hotel is full of charlatans, betrayals, disasters, art, wildlife, and the disconnections between biological mothers and their children. It becomes a tale of enduring love through the test of time.

Here are some comments on this book: “Juxtaposition of danger, mayhap, and beauty,” “Good pacing,” “Kept me guessing,” “Crisp, clearcut imagery,” that “All the women came out stronger in the end after all they’d been through,” and “I’ll want to read more Joyce Maynard books.”

Next time, we’re reading the first volume of Bridgerton—better known for the steamy Netflix romantic dramedy. We don’t often do this genre or begin a series, but felt like we needed “fluff” for uplifting our spirits. It may not work.

Beth Buechler
Community Contributor

Federation Book Club meets via Zoom at 4 PM on the 2nd Thursday of the month. Contact info@thejewishfed.org with “Book Club” in the subject to get involved.

Upcoming Book Discussions:
(SUBJECT TO CHANGE)

• May 8: Bridgerton (The Duke & I) by Julia Quinn

• June 12: Tell the Wolves I’m Home by Carol Rifka Vrunt

• July 10: Tom Lake by Ann Patchett

• August 14: The Ship of Brides by Jojo Moyes

This month’s recipe, Sautéed Mushrooms Over Tahini Labneh, comes from Arash Hashemi’s new book, So Easy, So Good. The book’s author is a business owner and recipe developer who I have followed for a while on social media. His blog is called Shred Happens, and he has transformed his life with his amazing attitude and wonderful recipes. I was so excited to learn he was publishing this cookbook, and when his book arrived at my door, I knew I simply had to choose a recipe from it to share with you.

If I’m being completely honest, I am not a superfan of za’atar. I know it’s having its culinary moment right now, and absolutely everybody absolutely loves it, but I find za’atar to be overpowering at times with a flavor like that of a very strong—to the point of bitterness—oregano, with a gentle finish akin to dust. Maybe it’s like cilantro, which for some tastes like dishwashing liquid, but for others, including myself, tastes fresh, herbaceous and divine. Who knows, but za’atar or not, the photo in the book looked so gorgeous that I decided to give it a try…for you.

The first time I made this recipe, I made it exactly as written, and it was good. And attractive. But it wasn’t quite there, flavor wise, so I tweaked it just a pinch to suit my own personal palate.

The tahini labneh is absolutely gorgeous exactly as is. I never thought to add tahini to labneh before, and it is a truly glorious addition that along with the garlic, salt and pepper, I could eat all by itself with nothing but a spoon on repeat. It’s that good! The mushrooms, for me, required a tiny flavor boost…likewise the olive oil drizzle.

I began by doubling the number of mushrooms because I love them. And keep in mind…if you double amounts of things, you must also double the seasonings that go along with them—the Worcestershire sauce, garlic cloves, etc. In addition to this, I added a generous ½ teaspoon or so of smoked paprika and a healthy pinch or two of Aleppo chili pepper flakes to the mushroom sauté.

I felt the olive oil drizzle could be a bit more exciting as well. I was not overly generous with the za’atar, because, as I mentioned earlier, it’s not my favorite spice. I used only 1 ½ teaspoons of the za’atar and additionally added a healthy pinch of Aleppo chili flakes to the marinating oil to kick it up a notch.

This dish can be served as an appetizer, as a part of a mezze alongside other dips and spreads, perhaps with pita or toasted baguette slices, and whatever else you love as a pre-dinner offering or buffet style meal. It can be layered onto a sandwich or even used as a sauce or topping for roasted vegetables such as cauliflower, beets, or any vegetable combinations that speak to you.

Cristyne Porile
Community Contributor

Sautéed Mushrooms Over Tahini Labneh

A Shareable Plate Recipe by Arash Hashemi from his book So Easy, So Good

INGREDIENTS

• 5 oz shitake mushrooms, stems removed, cleaned, and cut into ¼-inch slices

• 6 oz cremini mushrooms, cleaned, and cut into ¼-inch slices

• 2 fat garlic cloves, minced

• **I use a bit more**

• 1 Tablespoon olive oil

• 1 teaspoon Worcestershire sauce

• Salt and freshly ground black pepper (to taste)

• 1 Tablespoon chopped fresh parsley, for garnish

• ½ teaspoon Aleppo pepper, for garnish and a pinch of heat (optional)

For the Tahini Labneh

• 10 ounces labneh, homemade or store-bought.

• 3 Tablespoons tahini

• 2 fat cloves garlic

• Salt and freshly ground black pepper (to taste) **I use white pepper for this**

For the Za’atar Oil

• 2 Tablespoons olive oil

• ¾ Tablespoon za’atar

DIRECTIONS

1. In a medium dry pan over medium-high heat, sauté the mushrooms. (Dry sautéing eliminates excess moisture and gets that golden brown sear.) Stirring occasionally, wait for the mushrooms to release their liquid, about 3 to 4 minutes, then sauté until the liquid has reduced, another 2 to 3 minutes.

2. Once the mushrooms are turning golden brown, add the garlic, olive oil, Worcestershire sauce, and the salt and pepper to taste. Sauté for another 2 to 3 minutes.

3. Spread the tahini labneh onto a serving platter. Place the warm sautéed mushrooms on top and drizzle with the za’atar infused oil.

4. Garnish with the parsley. For a touch of extra heat, sprinkle on some Aleppo pepper.

The basic premise is that a successful novelist late in life inherits untenable land in her native country of the Dominican Republic. She decides, with her sculptor friend, to create it as a cemetery for her unfinished manuscripts full of stories she didn’t feel she had the right to tell. Many tales are loaded with abuse and suffering mostly at the hands of a vicious dictator.

When the spirits within those stories begin telling them to the groundskeeper and each other, a whirlwind of connections among all the characters, living and dead, takes on a life of its own.

I highly recommend this novel for readers who enjoy complex, braided plots and don’t mind referring back to previously read pages to get a grip on what they’ve read. This book also serves as a cautionary tale for writers who have stacks of unpublished manuscripts and know not what to do with them.

Beth Buechler
Community Contributor

Federation Book Club meets via Zoom at 4 PM on the 2nd Thursday of the month. Contact info@thejewishfed.org with “Book Club” in the subject to get involved.

Upcoming Book Discussions:
(SUBJECT TO CHANGE)

• April 10: The Bird Hotel by Joyce Maynard

• May 8: Bridgerton (The Duke & I) by Julia Quinn

• June 12: Tell the Wolves I’m Home by Carol Rifka Vrunt

My main priority was the number of eggs in the recipe. Eggs are so expensive these days! (I can’t even think about Pesach/Passover when I usually purchase double-digit dozens of eggs to use during a single week.) But when I looked, I found I had some good cake recipes that do not contain eggs.

Chocolate Pudding Cake is truly a family favorite. I’ve been making it for years and can’t even recall where I found this recipe. Also, I have no idea how it works. Scientifically, something amazing happens when this cake is baked. The result is a cake with a layer of pudding on the bottom. If you invert the pieces when you put them on plates, you end up with a pudding-like “frosting” on each piece.

It is important to use a true 8” pan for this recipe. A disposable aluminum square pan is much smaller than 8” and will not be large enough for the recipe. For those of you who prefer disposables, sorry. Use a real baking pan. It really isn’t hard to clean afterwards, and it’s well worth the flavors of this delicious cake.

One more thing: follow the directions! They may seem odd, but they are correct. You will have a stiff batter to spread into the greased (true 8”) pan. Then you will sprinkle the sugar and cocoa mixture on top without mixing it into the batter. Then you will pour boiling water on top without mixing it into the batter. Trust me, it works.

Deena Abraham
Community Contributor

Chocolate Pudding Cake

Courtesy of Deena Abraham

INGREDIENTS

• 1 c. flour

• 1 ⅓ c. sugar, divided use

• 6 Tbsp. cocoa, divided use

• 2 tsp. baking powder

• ¼ tsp. cinnamon

• ½ tsp. instant coffee granules

• ¼ tsp. salt

• ½ c. pareve milk

• ¼ c. oil

• 1 tsp. vanilla

• 1 c. boiling water

DIRECTIONS

1. Mix the flour, 2/3 of a cup of sugar, four tablespoons of cocoa, baking powder, cinnamon, coffee granules, and salt together.

2. Stir in the pareve milk, oil, and vanilla. The batter will be stiff.

3. Spoon the batter into a greased true 8” pan.

4. Combine the remaining sugar and cocoa and sprinkle evenly over the top of the batter. Do not mix it into the batter.

5. Pour boiling water on top of the cake. Do not stir!

6. Bake at 350º for 35 minutes.

The novel we read for our February session starts off eerily with a woman we come to know as Cherry. Unnoticed on an airline flight at first, she rises at one point and pronounces unwarranted death predictions to random passengers, setting everything in motion. The novel is a suspenseful, intriguing weave of past and present, addressing loss, fate, mortality, intuitive abilities, and gratitude for life. While you might read this book afraid of what’s to come, I recommend ignoring that sense of dread and trust that the outcome will be both satisfying and realistically explained. You may even hate Cherry to begin with because of the negative impact she has on those whose deaths she predicts, but the more you learn about her past, the more this woman becomes an endearing character. One criticism was that at times, we had to reread portions to keep so many characters straight.

A few of us look forward to reading more of this Australian author’s novels, but one didn’t finish Here One Moment, saying, “Not my type of book.”

With one of us not completing the book, I’m leaving off on averaging a star rating, but would personally give it five out of five.

Beth Buechler
Community Contributor

Federation Book Club meets via Zoom at 4 PM on the 2nd Thursday of the month. Contact info@thejewishfed.org with “Book Club” in the subject to get involved.

Upcoming Book Discussions:

• March 13: The Cemetery of Untold Stories by Julia Alvarez

• April 10: The Bird Hotel by Joyce Maynard

• May 8: Bridgerton (The Duke & I) by Julia Quinn