REFORM THE MOVEMENTS EVOLUTION
A new book by Rabbi Asher (Richard) Hirsch - «From the Hill to the Mount - A Reform Zionist Quest» has recently been jointly published by the Zionist Library - the World Zionist Organizations publishing house, and the Gefen Publishing House.
The personal story of Rabbi Hirsch, who made aliyah from the US, is an integral part of the story of the Reform movement and the change which has taken place in its leadership - becoming part of the Zionist movement and transferring its headquarters to Jerusalem.
Rabbi Hirsch was the founder of the Religious Action Center in Washington, which represented the Reform movement and other American streams on social issues. He served as Secretary General of the World Union of Progressive Judaism - the world Reform movement - from 1973 until his retirement in 1999, when he was chosen to be the organizations Honorary Life President.
Between 1987-1992 Rabbi Hirsch also served as chairman of the World Zionist Council he is currently chairman of the Jewish Agencys FSU Committee.
Rabbi Hirsch was among the key activists in the cooperation between Jews and Blacks in the human rights struggle in the US and worked alongside his colleague Martin Luther King.
The book contains thoughts on the following subjects: Judaism and social justice; Jewish pluralism in Jewish life; Progressive Judaism in Israel; the Reform movement and Zionism; Israel among the nations.

Outside cover of
"From the Hill to the Mount"
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SPINACH AND POTATO PIE
Ingredients
1 pack of spinach leaves
8 large potatoes
1/4 cup oil
2 medium onions, finely chopped
2 eggs, beaten
Salt and pepper to taste
2/3 cup of corn-flake crumbs or flavored bread crumbs
Preparation
Wash the spinach well, remove tough stalks and cook in water for several minutes until the leaves are tender. Drain well and chop.
Peel the potatoes, cut in half and cook in water until soft.
Drain the potatoes and mash, add the oil.
Allow the ingredients to cool, mix the spinach, potatoes, chopped onions, eggs, salt and pepper.
Pour into a greased baking pan and sprinkle with corn-flakes.
Bake at 350F for half an hour.
B'Te'avon! Bon Appetit!
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