'OLYMPI-YEDA 2001'
ISRAEL'S INTERNATIONAL SCIENCE CONTEST FOR TEENS
Teenage science buffs can now apply for entry in the 2001 "Olympi-yeda - Olympics of the Mind" - the highly popular international science contest for boys and girls, to be held in Israel this summer. February 2 is the deadline for submitting applications.
The competition is sponsored by the Israel National Museum of Science - Daniel and Matilde Recanati Center in Haifa and is open to 8th and 9th graders in Israel, the United States, Canada, England and Australia. The final stage of the competition will be nationally televised on Israeli TV.
Olympi-yeda was created to promote interest in science and to encourage youngsters to pursue careers in science and technology, according to Zvi Jankelowitz, Executive Director of the Boston-based American Friends of the Israel National Science Museum. Now 12 years old, Olympi-yeda is a four-stage event, designed to offer fun, excitement and challenge, as well as cash prizes, to the participants.
Eighth and ninth graders who enter are given a multiple-choice general science examination online. The top-scorers qualify for a second-stage multiple-choice exam to test their knowledge and understanding of a particular science subject. Study materials are provided by the Israel National Museum of Science. In salute to the 2000 Summer Olympic Games in Sydney, the 2001 Olympi-yeda examines diverse scientific phenomena and principles underlying sport and engagement in it.
This August, as many as 25 delegation members from the United States, Canada, Great Britain and Australia will travel to Israel to take part in a science summer camp, where they will join their 25 Israeli peers in a science and technology workshop, meet with Israel's leading scientists. They will also travel around Israel, visiting the country's historic, cultural and artistic sites and institutions.
At the conclusion of the camp, 8 finalists will be chosen from the 50 contestants to participate in the competition's nationally televised finals.
The Olympi-yeda is a joint project of the Museum, the Jewish Agency, Israel's Ministry of Science, Culture and Sport, Israel's Ministry of Education, the Municipality of Haifa, the Technion - Israel Institute of Technology, and the Weizmann Institute of Science.
For further information contact the American Friends of the Israel National Museum of Science, 1150 Walnut Street, Newton, Massachusetts 02461, telephone (617) 964-5025 or e-mail zvij@mail.com
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ISRAEL LEXICON FOR PERIOD 1900-2000
The Israel Lexicon edited by Elana Shamir, brings together in one volume a variety of information on hundreds of entries relating to Eretz Israel and the State of Israel in various areas from the end of the 19th Century to the end of the 20th Century.
The lexicon also contains information on unemployment, Yigal Alon, Ashdod, the State Attorney, Yiddish, the Jezreel Valley, the War of Attrition, Henrietta Szold, Hebrew literature, the Hebrew language, the immigrations to Israel, the Karaites, Rosh Pinah, the IDF Chiefs of Staff, settlements, Israeli authors, historical and military information, the Middle East and much more.
The book that was recently published by the Aviv Encyclopaedia, has a very efficient key of names and subjects, numerous tables, data, maps, and pictures providing an excellent tool for those involved in leadership and training, education in the Jewish and Israeli cultural world and for anyone looking for information on current affairs and backgrounders.
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CHINESE STYLE MEATBALL SOUP
Ingredients (for 8 portions):
4 coarsely grated carrots
100 gm. of sliced mushrooms
2 chopped onions
4 celery stalks, sliced finely
1/2 root of parsley sliced finely
6-7 cups of water
1 tsp. Salt
1/4 tsp. black pepper
2 tbsps. chicken soup powder
250 gm. minced meat
2 tbsps. Vinegar
2-3 tbsps. soy sauce
2-3 tbsps. Tabasco sauce
1 tsp. Sugar
1/2 tsp. Ginger
1 egg or 2 whites
1 spring onion cut into small slices
Preparation: (for 20 pieces)
Place vegetables, herbs, water, salt, pepper and soup powder in a pot and cook for 20 minutes on a low heat.
Make small, nut-sized balls from the minced meat and place them into the same one after the other. Continue to simmer for a further 15-20 minutes.
Add the vinegar, soy sauce, sugar and ginger to the soup and bring to the boil. Taste and add Tabasco sauce (optional), salt and pepper to taste.
Beat the egg or egg whites in a bowl with a tablespoon of water and pour slowly into the boiling soup, so that "threads" are formed in the soup. Sprinkle the spring onion on the soup.
B'Te'avon! Bon Appetit!
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