NO ANNUAL MEMBERSHIP DUES. We depend on the generosity of our members
By Julie Loftis, JFS Marketing Specialist
What turns a counseling session into hope, a grocery dropoff into dignity, a phone call into relief? At Jewish Family Services, the answer is simple: you. Gratitude here isn’ t a season – it’ s the everyday thread that ties donors, volunteers, partners, and neighbors to the people who need them most.
You can see it in any given week:
• A volunteer sets a bag of pantry staples on a senior’ s porch and lingers for a few minutes of friendly conversation.
• A donor’ s gift covers therapy for a child who has been through more than any child should.
• A partner agency helps us reach a family facing food insecurity – fast.
Those gestures aren’ t abstract. They’ re the safety net. As one longtime donor told us,“ When I give to JFS, I’ m not just writing a check. I’ m helping someone’ s grandmother stay in her home – or giving a child the chance to feel safe again.” A veteran volunteer put it this way:“ I started to give back, but I’ ve received so much in return. The gratitude on people’ s faces reminds me we’ re all connected.”
Our Board sees it too.“ JFS is where compassion meets action,” a board member recently shared.“ We see rising needs – mental health, aging, food insecurity – and we see how this community responds. It’ s inspiring.”
The science of gratitude says noticing the good changes how we feel and act. We see that play out daily. Gratitude shifts attention from scarcity to possibility – and that shift fuels action: a meal shared, a therapy hour funded, prescriptions delivered, a light bill paid on time. Gratitude becomes care. Care becomes stability. Stability becomes hope.
That’ s why this year’ s Family to Family Campaign theme – Together in Purpose, United in Action— rings true. Tikkun olam begins close to home. No one should have to face a hard season alone, and with this community beside us, they don’ t ever have to.
As Thanksgiving nears, we invite you to take a quiet inventory: Where did you feel connected this month? Who showed up for you? Where might you show up next? Whether you give time, resources, introductions, or encouragement— your presence matters. Your action strengthens our purpose. Your compassion changes outcomes.
At JFS, we often say gratitude is the heart of community. This November, our hearts are full.
By Charlotte Rochouze
As I write this, Charlotte is still hot. But soon enough, the air will turn crisp, and as if by a switch, the leaves will turn golden and begin to fall. That’ s when I start to think about soups and other warm dishes coming out of the kitchen.
The following recipe hails from my great-grandmother, Fanny Bach, a lifelong Atlantan. In our family, it’ s always been called Butterbean and Barley Soup –“ butterbeans” being the Southern name for lima beans.
Only recently did I realize how much this soup resembles cholent( a hearty stew typically prepared for Shabbat) – a word my very Southern, very assimilated family didn’ t know. Ours isn’ t a stew; it’ s truly a soup, but the ingredients and spirit are very much the same.
My mom always prepared this Halloween night to warm us up before trick-or-treating. The smell of it simmering still brings me right back to those nights – the porch light on, the candy bowl full, and bowls of hot soup waiting on the stove.
Thank you for being with us – together, in purpose and in action.
We’ ve always used flanken( thinly cut beef short ribs) for this recipe which – to my surprise – I recently found at Walmart. It’ s a popular cut in Jewish cooking, though any combination of short ribs, chuck or stew meat works just as well.
Butterbean and Barley Soup
• 1½ lbs. flanken, short ribs, chuck or stew meat
• 2 large onions – chopped
• 1 cup pearled barley
• 1 cup dried large lima beans – soaked overnight
• 3 carrots – cut into bite-size pieces
• 2 ribs celery – cut into bitesize pieces
• 1 can sliced mushrooms – drained
• 4 TBS olive oil
• 1 TBS dried dill( 3 TBS if using fresh)
• 1 tsp garlic powder
• 1 TBS brown sugar
• 2 tsp Worcestershire sauce
• 1 TBS ketchup
• 2 tsp Lawry’ s seasoned salt
• 10 – 12 cups water, divided
1. In a large pot, heat the
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My Family’ s Butterbean and Barley Soup
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2. Add 6 – 8 cups water to cover, along with the seasoned salt. Bring to a boil, reduce heat to simmer, and cook until the meat is tender, about 1½ – 2 hours. Skim any foam that rises.
3. Meanwhile, in a separate pot, cook the lima beans in salted water until just tender, about 45 minutes.
4. Add the barley and cook for another 15 minutes. Drain and set the barley and bean medley aside.
5. To your pot containing the meat, add the onions, barley, beans, carrots, celery, mushrooms, dill, garlic, brown sugar, Worcestershire sauce, ketchup, and enough water to cover( about 4 more cups) to the meat pot.
6. Simmer, covered, for 30 – 45 minutes more.
7. Season to taste and serve warm with crusty bread.
Charlotte Rouchouze, PhD is a local French teacher, food blogger, and beaded jewelry designer. Her blog about food traditions from around the world can be found at www. thechildrenstable. com. Contact her at charlotte. rouchouze @ yahoo. com.
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