ART AND BUSINESS FOR LADIES
A new artform is emerging from an unlikely source: a group of mostly middle-age, primarily new immigrant women meets twice a week to develop their art skills as well as business savvy.
Thirty-six artists from Kiryat Gat - including 15 from Ethiopia, 15 from Russia, Ukraine, Bukhara, the Caucasus and other locations in the former Soviet Union, and six native Israeli women - that have been meeting, under the aegis of the Jewish Agency's Israel Department, are now going commercial.
The close ties that developed among the women over the past 11 months, during which they enhanced their techniques while expanding their artistic horizons, produced professional collaboration.
They work in ceramics, wood, stone, oil paints, and other media. This has resulted in unique, multi-cultural artwork that integrates themes from different cultures. e.g. a vase made of Ethiopian techniques depicting small Russian sheds in the snow or Bukharan themes. Following an exhibit several weeks ago, where virtually everything was grabbed up, the women are now beginning to produce their art with an eye toward commercial success.
After taking part in a course sponsored by the Jewish Agency supported Unit for Economic Development, the group has developed five integrated models. They will continue to receive consultation from the Unit regarding marketing techniques. The success of the workshop has bred similar programs in Kiryat Malachi and in Afula
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SHPLO
No festive Bukharan meal is complete without shplo. This marvelous rice dish, which generally contains onion, pieces of lamb and/or chicken, carrot slices, and raisins, is one of the most popular Bukharan dishes
Ingredients
3 cups good rice, well rinsed, and soaked in cold water
3 large chopped onions
5 peeled carrots cut into thin slices
2 pounds lamb meat, cut into cubes of about 1 inch
2 spoons cumin granules
1 cup cooked chickpeas
1/3 cup black raisins
salt and fresh ground back pepper
1/2 cup oil (or melted lamb fat)
Preparation
- In a large pot, try the meat until well-browned on all sides. Add onion and continue to fry another 5 minutes. Add 1/2 cup water, cover, and cook on small flame about half an hour. Remove from pot.
- Place half the carrot slices in pot. Add meat mixture (with liquid), salt, and pepper. Add remaining carrot, chickpeas, and raisins in that order. Sprinkle on the cumin, and place the strained rice on top.
- Cover with water and bring to a boil. Cover well and cook on a low flame for 45 minutes.
- Place on large tray in the reverse order as the pot: first the rice, etc.
- When available scatter pomegranate seeds on rice.
Bon appetit - B'teavon!
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