The year ended sweetly at Moishe House Boston. Radical Latkes exceeded all expectations. We didn't just push the envelope: we bit the envelope and tore it open with our teeth. And oh, they were delicious: the sweet, full-bodied, flavor of golden beets, purple beets, sweet potatoes, jewel yams, and vidalia onions—a parsnip might have snuck in as well.
Since our kick-off meeting, we've been handing over the reigns of our house, so that other brilliant souls could step up with their own visions of spiritual journeys, social justice, and pan-fried deliciousness. Most sweetly, the leadership in the kitchen was emblematic of this new order in Moishe House Boston.
Lee stepped up as head chef and Radical Latke Mastermind, his vision bringing together an unprecedented rainbow of roots with deft and agility. The smell of Jessica's homemade applesauce had mouths watering all the way to Fenway. Rachel surprised everyone by bringing her own radical latkes, a proud marriage of apple and Idaho. Then, when all was shredded and fried and sauced and eaten, and the kitchen was looking particularly disheveled and breathless, I was about to roll up my sleeves and pick up a sponge, when three new friends swooped into the kitchen. For a long time, nothing could be discerned but a blur of dishes, sponges, hand-towels, and soap, as they engaged each other in an animated debate of production lines, efficiency, and industrial output. Then, as suddenly as they had appeared, they were gone, leaving the kitchen sparkling.
Everyone stepped up: Alyson, Margie, Ben, and I just provided the roots and the space. I hope we take this approach beyond the kitchen in the year to come. We have some awesome people in our community here, and I hope that our house can become a launching pad for the healing they want to bring to the world.
-Ari Johnson (Boston)
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