JEWISH WORLD

is digital editor of Black Enterprise magazine in New York; Kathryn Menu is editor of the Sag Harbor Express; Dean Harding is at NBC News; Beth Young started and edits the East End Beacon; Francy Rios is assignment desk editor at News12 The Bronx; TimGannon is a reporter for the Riverhead News- Review; Pat Rogers is publisher of and journalist at Hamptons Art Hub; Fred Towle is sales and mar- keting director at the South Shore Press; Megan Kapler is a filmmak- er in New York; Annette Fuentes has been a reporter for the New York Daily News and an editor at Newsday and is an author; Niclas Gillis, a student at SUNY Old Westbury from Sweden, is a writer and director in New York; Asha Johnson is a videographer at News12 Long Island; Eric Wald is co-publisher of The Waldo Tribune; Annette Hinkle is com- munity news editor at the Shelter Island Reporter. And the list goes on. S ome of my ex-students are in government work. Fran Evans is a spokesperson for the Suffolk County Legislature; Tim Laube was the clerk of the legislature and is now business manager of the Eastport-South Manor School District on Long Island; Brian Frank is chief environmental ana- lyst for the Town of East Hampton; Jeff Szabo became a deputy Suffolk County executive and since 2010 has been CEO of the Suffolk County Water Authority. I know my Environmental Journalism class Jeff and Brian took has been help- ful in their positions. Brian told me it was “the inspiration” for him to get into environmental work. Some students, like me, after years in journalismwent into teach- ing it. Claire Serant is at Brooklyn College and Bill O’Connell, a pro- fessor of communications at Suffolk County Community College. The years of doing and teaching journalism have been very fulfill- ing. Prof. Karl Grossman is a jounal- ism institution on Long Island. JEWISH WORLD • JANUARY 26 - FEBRUARY 1, 2018 27 Professor continued from page 24 We happily recall our teachers, and the opposite is true, too: I fondly recall students Café Motek at Mara Theater in Kiryat Shmona aims at social inclusion for people with mental illness. Photo courtesy of Enosh The café serves coffee and light meals at a symbolic price, Mondays from 5 to 8pm and Wednesdays from 6 to 9pm. The goals are to involve people with mental disabilities in a social ven- ture together with college students and community volunteers; and to create an opportunity for the gener- al public to shed stereotypes or fears about people with mental ill- ness. Bekivun Haruach (Toward the Wind), 102 Yarkon Street, Tel Aviv This volunteer-run nonprofit café is open Tuesdays evenings from 5 to 7:30, hosted by Mendalimos Bar and overseen by professional man- agement. Like Café Matok, the goals here are to integrate people with mental disabilities into the social and leisure fabric of the city and to help eliminate stigma and stereotypes in the greater society. Harutzim, 11 Yad Harutzim Street (SHEKEL Center), Jerusalem. Harutzim Café in Jerusalem is staffed by intellectually disabled clients of SHEKEL Community Services for People with Special needs. Harutzim kosher mehadrin bistro-café employs and trains peo- ple with intellectual disabilities to work in Israel’s restaurant industry. Run in partnership with business- man Nir Segal, Harutzim also caters events and has become a popular social and cultural hub, drawing local Jerusalemites to pro- grams during the summer months. It’s open Sunday to Friday from 7:30am to 5pm (2pm on Fridays) for sit-down meals and take-away. SHEKEL also runs Harutzim cafeterias at Beit Yehudit (Ginot Ha’ir Community Center) and Lev Smadar Cinema, both in Jerusalem’s German Colony. Café Shalva, 1 Shalva Road, Jerusalem Café Shalva is an equal-opportu- nity work setting where people with disabilities learn to be man- agers, waiters and hosts through a vocational training program run in cooperation with Ministry of Economy. They work alongside staffers without disabilities. Café Shalva’s inclusive coffee shop opened in Jerusalem in 2016. The kosher mehadrin Mediterranean-Italian fusion cui- sine and the interior design were developed in partnership with the management of Derech Hagefen restaurant in Beit Zayit. The menu includes breakfast dishes, pasta, fish, seasonal salads and desserts. Café Shalva is open Sunday through Thursday from 8am to 10:30pm; Fridays until 2:30. Abigail Klein Leichman is a writer and associate editor at Israel21c. Israel’s first social enterprise restaurant, Liliyot was established as a nonprofit in 2000. Coffee continued from page 14