Author: ArtScroll Staff

This will be iy’H my fourth Shemittah in Eretz Yisrael, but never have I felt its presence so clearly. I can actually feel the excitement among so many different sectors of the population. People are crowding into plant nurseries, discussing house plants and Shemittah. In the boulevards and traffic circles, city workers are racing to plant flowers and trees before Rosh Hashanah. And — with more than 50 percent of Jewish-owned land going to be taking its well-earned Shemittah rest — farmers are doing whatever they have to do to prepare for this once-in-seven-years mitzvah.

That’s great for those of us privileged to live here. But if you live in Lakewood, Cleveland, Manchester, or anywhere outside of the Holy Land — you may be wondering: what does Shemittah have to do with me?

Much more than you think.

Rav Chaim Kanievsky on Shemittah is a fascinating work compiled by Rav Avraham Yeshayah Steinman, grandson of both Rav Chaim shlita and Rav Aharon Leib Steinman zt”l. Newly translated into English, its stories and insights show us that while the mitzvah of letting the land rest belongs to farmers, the lessons of Shemittah belong to us all: lessons of humility, of attaining the proper balance between hishtadlus and bitachon, and, above all, lessons of emunah. 

Rav Chaim Kanievsky on Shemittah includes hashkafic perspectives on the mitzvah of Shemittah, dozens of inspiring stories of Shemittah observance, and selected halachos of Shemittah based on the piskei halachah of the Chazon Ish and Rav Chaim himself. It also includes “The Nine Mitzvos of Shemittah,” excerpted from The Schottenstein Edition Sefer HaChinuch, The Book of Mitzvos. 

Just as Galus Bavel came upon us partly because the people did not keep Shemittah, so too the mitzvah of keeping Shemittah is inextricably linked to the Geulah. As Rav Chaim reminds us, the Chazon Ish said that if we observe Shemittah properly, we merit redemption at the end of the Shemittah year. 

How important is it for us to learn about Shemittah? Rav Chaim has advised thousands of people seeking all different kinds of yeshuos, “Learn the laws of Shemittah and Hashem will grant you blessing.”

Chazal calls Shemittah-observing farmers  “giborei koach, powerful warriors.” No, we in chutz l’Aretz are not parking our tractors for a full year. But by learning the laws and lessons of Shemittah, we can have our own small portion in this vital and rare mitzvah.  

I’m speaking with Rabbi Paysach Krohn, the legendary “American Maggid” who has inspired thousands … tens of thousands … no, hundreds of thousands … okay, forget numbers — who has undoubtedly inspired, in his decades of writing and speaking, every one of us …. 

We’re talking about Rabbi Krohn’s new book, Yamim Noraim with the Maggid. The book opens with a poignant personal story about Rabbi Krohn’s encounter with a famed “vekker” — the man who walks Yerushalayim’s predawn streets, awakening people for Selichos. “Now that Elul is here,” I ask him, “how do we wake ourselves up?”

“Stories inspire,” he says simply. Then he goes on to explain. “When you go through Elul, Selichos, the Yamim Noraim, there is so much davening, and many times people are puzzled by the tefillos and piyutim. What I’ve tried to do is it take segments of Selichos, Avinu Malkeinu, Vidui, and the tefillos and explain them so that people will relate.”

They relate through his commentary — and through stories. “Look at the story about 7,000 Danish Yidden saved during the Aseres Yemei Teshuvah. It’s a fascinating story, and it shows us how we should never give up, an important message to hear at this time of year. There are also many stories of ‘regular people.’ When people read stories of people like you and me, they feel — if this person could do it, I can do it, too. We’re all good Yidden and we all do wonderful things, but we can all raise ourselves up a notch.”

Here’s one more story — not by, but about, Rabbi Krohn. In my many years working in Jewish publishing, I’ve written book cover copy for literally hundreds of titles. When I joined ArtScroll, one of the first books I wrote about was by Rabbi Krohn. Not long afterward, I got a phone call from Rabbi Krohn himself. He’d found out from the office that I had written the copy, and he wanted to thank me for it. Since then, he has called or written to thank me every time I’ve written about one of his books. What a wonderful lesson in gratitude! 

Let me take this opportunity, Rabbi Krohn, to thank you for teaching me hakaras hatov in such a meaningful way. Stories inspire — and so do you.

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AS: Can you tell us a little about your background and your culinary journey?

SM: I was born in Israel and grew up in the Moroccan community in Montreal, Canada. My grandparents are from Morocco and Libya. My mother was forever doting on us with her “bishulim,” her cooking. When I married, I thought I’d naturally fall into that role, but it took time for me to learn the principles and methods of cooking. I developed a passion for photography and cooking and started sharing recipes on a blog.

AS: Over 16,000 people turn to you for recipes. What’s the secret of your amazing popularity? 

SM: There is no secret. I think that when people are passionate about what they do, they’ll attract people who want to share in that passion. I love our community and how we share a love of cooking. Practically speaking, people want dinner ideas, because we all need to eat.

AS: What is your process for developing a recipe? Can you share with us how you developed a specific recipe in the book?

SM: Sometimes it’s reviving an old family favorite that needs accurate measurements. Sometimes it’s coming up with a whole new concept. Once you understand cooking methods, flavor pairings, and seasonings, then you can get creative and develop new dishes. For example, I love a good Tunisian sandwich (it’s in the book), but I wanted a fish recipe with those flavors that’s more elevated, so I developed the Harissa Fish that has olives, thinly sliced lemons, garlic, and cumin. I also aim to make prep simple and efficient.

AS: So many people today want to bring the food they serve up to a higher, more creative level, yet are afraid they won’t have the time. How can aspiring cooks deal with that? 

SM: Creativity does not need to be complicated or time consuming. It can be as simple as pairing flavors that are unexpected yet delightful. Think of adding a gremolata to a roast to cut through the richness and lend a bright acidity. Even adding pomegranate seeds would add a fruity tang. Or blending spices to create your own spice blends — that’s the fastest way to flavor. I believe the simple things are best.

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