J Voices Asheville JCC

In the penultimate episode of the J Arts podcast mini-series, Geri and Michaela talk to local music duo Zoe and Cloyd about their unique style that fuses Jewish and Appalachian music tradition.
Don't miss the JCC's Zoe and Cloyd concert on August 21, 2022!

Theme music "Zisa Meydele" by Zoe & Cloyd, courtesy of Natalya Weinstein
Intro from Zoe and Cloyd's concert at "Farm and Fun Time," courtesy of Natalya Weinstein
Outro "Hoffman's Hora—David's Frailach" by Zoe and Cloyd, courtesy of Natalya Weinstein

In this second episode of the J Arts podcast series, Geri and Michaela talk to Contemporaneo Gallery owner Francisco Troconis and local artist Denby Dale about kinetic art (art based in movement) and the influence on it from Israeli artists.

Theme music "Zisa Meydele" by Zoe & Cloyd, courtesy of Natalya Weinstein

Intro "Yaacov Agam at the Dizengoff Fountain" courtesy of Park West Gallery
Outro of Agam's Harpe Musicale performance piece from  "See the Sound: A Sunday in NY with Yaacov Agam" courtesy of Park West Gallery

In conjunction with the JCC's "J" Art Fest event series, J Voices is releasing four episodes that explore each featured art form (visual, musical, culinary) through a Jewish lens. Listen to the first in the series, in which we talk with humanitarian artist and Asheville native Ben Betsalel about how art connects us to our humanity.

Theme music "Zisa Meydele" by Zoe & Cloyd, courtesy of Natalya Weinstein

Learn more about J Art Fest here

See Ben's work by visiting benbetsalel.com or globalportraitprojects.org

Get a taste of Jewish food tradition as Geri and Michaela talk to chefs Rachel Miriam and Adrienne Press about how cuisine brings people together.

Theme music "Zisa Meydele" by Zoe & Cloyd, courtesy of Natalya Weinstein

Chef Rachel's Nourishing Mushroom Gravy and Creamy Polenta:

Nourishing Mushroom Gravy
yield: 4 each, 8 to 12-ounce servings, to be spooned over creamy polenta
olive oil
1 large sweet onion, small dice
1 pound fresh mushrooms (shiitake, white button, crimini, oyster, king; small & medium dice, shiitakes sliced 1/4-inch thick)
plenty of minced or grated fresh ginger root, 1-2 heaped tablespoon minimum
2 celery stalk, small dice
3 carrots, small dice
3-5 garlic cloves, smashed and minced
½ teaspoon good smoked paprika
1 teaspoon dry sage and rosemary, ground in a spice grinder
few sprigs thyme
1 bay leaf
4 cups vegetable broth
2 tablespoon coconut aminos
1 tablespoon balsamic vinegar
4 teaspoons arrowroot powder
Heat olive oil over medium-high heat, cook onion until softened, stirring to prevent browning. Add sliced mushrooms, celery, and carrot, cook, stirring occasionally until mushrooms release all their liquid and begin to turn golden brown; next add garlic, ginger, and all seasoning, saute a few minutes, coating all vegetables in spice.
Next add vegetable broth and coconut aminos, scraping the bottom of the pan with a wooden spoon to release. Simmer, partially covered, stirring occasionally, until flavors begin to develop and liquid has reduced some, about 30 to 45 minutes.
Spoon 1/4 cup of the gravy into a small bowl, add the arrowroot powder, whisking until smooth. Finally slowly pour the arrowroot base back into the gravy, stirring well. Simmer until thickened.
Mushroom gravy recipe adapted from: https://alifewellplanted.com/
Creamy Polenta
yield: 2 quarts
1.5 cups Bob's Red Mill Organic Corn Grits aka Polenta
3.75 cups water or chicken stock
3.75 cups milk or nuetral plant-based milk of choice
½ cup grass-fed butter (1 stick)
sea salt and ground black pepper to taste
optional add-ins: minced herbs of choice, ½ to 1 cup of grated choice of choice
Over high flame, combine and bring water, stock and milk just to a boil. Slowly whisk in the polenta / corn grits, reduce flame to medium, medium-high until a strong boil, then reduce heat and stir often, being sure to scrape all along the bottom and sides of the pan to prevent sticking. Begin tasting for seasoning and doneness around 20 minutes. Add in butter, herbs and/cheese if using at this time. May take up to 45 minutes of longer to achieve desired consistency, depending on the brand or quality of polenta.

In celebration of Purim and Women's History Month, hosts Geri and Michaela sit down with Rabbi Batsheva Meiri and ask, "what can we learn from women in the Book of Esther?"

Intro poem from "Esther's Blessing on Finding Our True Name" by Devon Spier
Theme music "Zisa Meydele" by Zoe & Cloyd, courtesy of Natalya Weinstein
Outro music by Geri Garfinkel-Gershon and Michaela Kelley
Sponsors : Red Maple Dental and Gaia Goldman

In the premier episode of season 3 of J Voices, hosts Michaela and Geri talk to historian Sharon Fahrer and former JCC Executive Director Lael Gray to answer the question, "Why Does Asheville Need a JCC?"

Intro audio from "Why the J?" courtesy of Marty Gillen
Theme music "Zisa Meydele" by Zoe & Cloyd courtesy of Natalya Weinstein
Outro music "They Call It the J" courtesy of Bob Deutsch and Penny White