COLORS OF KINDNESS
A healthy community is composed of individuals who share common interests and goals. Their contributions can be varied, but when people work together as a community something magical happens. Just consider the Colors of Kindness mural, created by the Jewish Community Center of Metropolitan Detroit. The goal of the project was simple: to emphasize the importance of collaboration.
The mural project was a carefully orchestrated symphony conducted by a local Michigan artist who knew exactly how to get many different people to create a cohesive, unique work of art. The crowds would arrive at the JCC’s campus in Oak Park. Inside, hundreds of chairs were set up on one side of the hall, and a large white canvas was stretched along the opposite wall. Each volunteer artist would receive a number, and as the numbers were called, four to five members would work and paint together.
No one was told what part of the mural to work on—volunteers could choose for themselves. The only instruction the artist gave to his painters throughout the process was: Don’t worry. There are no mistakes. Just have fun with your own small part of the mural and enjoy the act of creating something larger than yourself.
This kind of approach to collaboration is seen at JCCs nationwide and serves to create a warm, nurturing community.
Karpas Salad
We’ve dubbed this our karpas salad, named after the spring herbs and bitter greens served at a Passover seder, but we make it all year-round. It also features dates, pine nuts, pomegranate seeds, and a bright lemon dressing—a terrific mix.
SERVES 8 AS A SIDE
Salad
½ cup pine nuts
6 ounces baby arugula
Leaves from 2 bunches fresh flat-leaf parsley (about 4 cups)
Leaves from 1 bunch cilantro (about 2 cups)
½ cup fresh chives cut into ⅛-inch lengths
¾ cup dried pitted dates, thinly sliced
1½ cups pomegranate seeds (about 2 pomegranates)
Fresh dill to garnish.
Dressing
2 to 3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
In a small skillet, toast the pine nuts over low heat, watching carefully and stirring often, until golden, about 3 minutes. Transfer to a small bowl and let cool.
In a large bowl, combine the arugula, parsley, cilantro, and chives. Add the pine nuts and dates and toss.
To make the dressing, whisk the lemon juice (to taste) and olive oil together in a small bowl. Season with salt and pepper. Just before serving, toss the salad with the dressing. Sprinkle with the pomegranate seeds and dill to garnish. Adjust the seasoning, and serve.