Israeli Advocate Adeena Sussman in Spotlight at Women IN Philanthropy MaIN Event
KIRSTEN BEARD | CJN
Over 400 people attended the Jewish Federation of Cleveland’s Women IN Philanthropy MaIN Event on Nov. 21 at Green Road Synagogue in Beachwood, where Adeena Sussman, chef, author and advocate for Israel, discussed food’s impact on a community while facing adversity.
“As an American who lives in Israel, I have sort of a unique perspective,” Sussman told the Cleveland Jewish News prior to the event. “I understand both communities, and it’s been really gratifying to see people from the United States, seeing what’s happening in Israel, and lending support, or asking a lot of questions – wanting to understand the situation. I feel like I have the privilege and the responsibility to sort of just get out there and talk.”
During the event, Ilana Isakov Katz, the Federation’s Women IN Philanthropy chair, highlighted the work being done throughout the organization to help the community and discussed the opportunities available to help make a difference and contribute to the Federation’s 2025 Campaign for Jewish Needs.
Sussman, author of the books, “Shabbat: Recipes and Rituals From My Table to Yours,” her newest release, and “Sababa: Fresh Sunny Flavors From My Israeli Kitchen,” discussed growing up in California living among a few other Orthodox families and how food was introduced through her mother, who learned how to cook after meeting Sussman’s father. When living in Israel after college, Sussman said that’s when she understood her path in life. The discussion was moderated by Isakov Katz.
“That’s when I really sort of came to an understanding about seasonal cooking and how we can incorporate ingredients into Jewish cooking,” Sussman, who lives in Tel Aviv, Israel, said at the event. “And from there, my career in food sort of started.”
For her newest book, Sussman said she wanted to combine all her identities into one.
“I was looking for a subject that would help allow me to explore my Jewish identity, my newish Israeli identity and my cooking identity and sort of where those all overlapped,” Sussman said prior to the event. “And Shabbat was a good continuation of my first book, ‘Sababa,’ where I really focused in on Israeli food and Israeli ingredients.”
Sussman also discussed how her platform changed after the Oct. 7, 2023, Hamas attack on Israel. She said she has always felt a privilege and responsibility to share Israel’s beauty, but since then, she has felt a sense of urgency to share the stories of those impacted by the ongoing conflict.
“I really felt a sense of urgency to get out there and tell the stories of people who’ve been impacted by what happened on that day and since then and how it continues to ripple through Israeli society,” Sussman said at the event.
Sussman told the CJN she was on tour for her book at the time of the Oct. 7 attacks.
Earlier at the event, Dassi Shtern was awarded the 2024 Irene Zehman Volunteer Award in recognition of her work and dedication to the Jewish community. Shtern, director of special education and SEGULA for the Jewish Education Center of Cleveland, co-founded Chaviva High School for Orthodox girls. She is a member of Agudath Israel of Ohio’s government relations committee and a board member of the local Yachad chapter.
“I’m really humbled by everyone who came out here tonight, especially on our very first snowy evening,” Shtern said in accepting her award. “From the bottom of my heart, thank you.”
The award, established in 1980, recognizes a woman, a group of women, or a woman’s organization who demonstrate the highest ideals and practices of volunteer service.
Tamar Poupko Smith, Dorothea M. Polster and Rachel Weinberg, vice chairs of the Federation’s Women IN Philantropy, delivered opening and closing statements at the event. Adena Klineman, vice chair of the Federation’s Women IN Philantropy, led the hamotzi during dinner.
Closing the discussion, Sussman said her next steps were working to finish another book and encouraged everyone to keep cooking.
“I’ve been working every day, cooking (and) writing,” Sussman said. “I want to keep doing what I’m doing. I feel like it’s more important than ever. Also, the days that I spent this year cooking my food and escaping into my kitchen and my dishes were the best days of this year and brought me the most comfort.”
Sussman’s books were available for purchase at the event. After the main program, attendees had the opportunity to meet Sussman and have their copies signed.