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DTSTART;TZID=UTC:20160220T100000
DTEND;TZID=UTC:20160710T170000
DTSTAMP:20260406T092656
CREATED:20160203T024040Z
LAST-MODIFIED:20160321T183442Z
UID:5186-1455962400-1468170000@www.thefhm.org
SUMMARY:Samuel Bak: A Retrospective of Seven Decades
DESCRIPTION:Artist Samuel Bak began painting as a boy in the Vilna Ghetto. He and his mother were the only members of his family to survive the Holocaust. Mr. Bak spent his life wrestling with his experience during the Holocaust\, creating a legacy of testimony through his art. The exhibition\, curated by the artist himself\, will officially open at 2016’s To Life: To the Arts gala on February 18\, at which Mr. Bak will receive the Loebenberg Humanitarian Award. Click here for more information on To Life.
URL:https://www.thefhm.org/event/samuel-bak-a-retrospective/
LOCATION:The Florida Holocaust Museum\, 55 5th Street S\, Saint Petersburg\, FL\, 33701\, United States
CATEGORIES:Exhibits
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20160301
DTEND;VALUE=DATE:20160302
DTSTAMP:20260406T092656
CREATED:20160223T012145Z
LAST-MODIFIED:20160227T005251Z
UID:5310-1456790400-1456876799@www.thefhm.org
SUMMARY:Lisl Schick Day: WEDU “Be More Involved” Award Winner!
DESCRIPTION:Be More Involved | Mason Dixon Award for Volunteerism\nMrs. Schick will recount her amazing journey from Vienna to England to the United States at 1pm on March 1.  A regularly scheduled docent tour of the Museum’s permanent exhibition will begin at 2pm. \nMrs. Schick was selected as the winner of this year’s WEDU Be More Involved | Mason Dixon Award for Volunteerism. In honor of this wonderful accomplishment\, Lisl Schick Day will take place on March 1\, 2016 at The Florida Holocaust Museum. A percentage of all admission on this day go to educational programs that Lisl Schick supports! \nLisl Schick was born in Vienna\, Austria in 1927. \nIn 1939\, at age eleven\, she and her seven year old brother escaped Nazi-occupied Austria on a Kindertransport train for England\, where they lived for six years before being reunited with their parents in New York. \n This life-defining experience has led Mrs. Schick to volunteer hundreds of hours speaking at schools and with tour groups at The Florida Holocaust Museum. She translates staggering numbers into an individual story\, situating it in historical context for audiences and emphasizing how we all have the potential to make a positive difference through upstander behavior. \nSharing her testimony with children who are the same age she was during the Holocaust is a powerful teaching tool\, something to which students attest in their thank you letters: \n\n“You showed us responsibility and maturity. I was intrigued when I heard that you\, a young girl at the time\, could be so responsible and uplifting to your brother on the train. This is meaningful to people because they could look back and act like you did.”\n“I intend to use this information in the future so that I will not be a bystander if someone is getting bullied.”\n\nTo honor local educators Mrs. Schick sponsors the annual Walter Porges Teacher Appreciation Evening in memory of her brother. She also serves on The Florida Holocaust Museum’s Board of Directors and the annual gala committee. \n In addition Mrs. Schick helped found the Ruth Eckerd Performing Arts Center\, serving on its first Board of Directors. She helped establish Planters\, the women’s educational and fundraising branch for the Morton Plant/Mease Foundation. She held leadership roles for the Pinellas County Medical Auxiliary\, American Cancer Society\, and Hadassah\, for which she was the first elected National Vice President from the State of Florida.
URL:https://www.thefhm.org/event/lisl-schick-day/
LOCATION:The Florida Holocaust Museum\, 55 5th Street S\, Saint Petersburg\, FL\, 33701\, United States
CATEGORIES:Events
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BEGIN:VEVENT
DTSTART;TZID=UTC:20160301T183000
DTEND;TZID=UTC:20160301T183000
DTSTAMP:20260406T092656
CREATED:20160223T201708Z
LAST-MODIFIED:20231129T234411Z
UID:5319-1456857000-1456857000@www.thefhm.org
SUMMARY:GHRAM lecture by Dr. Phillip Kasaija\, Fulbright Scholar-in-Residence
DESCRIPTION:Dr. Kasaija’s focus is on international law and conflict resolution. He has written extensively on the transitional justice processes in post-genocide Rwanda and has served as a consultant to the governments of Uganda and Somalia. Dr. Kasaija comes to St. Petersburg as a Fulbright Scholar-in-Residence through a unique partnership between The FHM\, USF St. Petersburg and Stetson University College of Law.
URL:https://www.thefhm.org/event/ghram-lecture-by-dr-phillip-kasaija-fulbright-scholar-in-residence/
LOCATION:The Florida Holocaust Museum\, 55 5th Street S\, Saint Petersburg\, FL\, 33701\, United States
CATEGORIES:Events
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BEGIN:VEVENT
DTSTART;TZID=UTC:20160315T190000
DTEND;TZID=UTC:20160315T190000
DTSTAMP:20260406T092656
CREATED:20160223T202755Z
LAST-MODIFIED:20231129T234411Z
UID:5320-1458068400-1458068400@www.thefhm.org
SUMMARY:Bent\, by Martin Sherman- A Staged Reading
DESCRIPTION:The Florida Holocaust Museum presents a staged reading of “Bent\,” performed by A Simple Theatre on Tuesday\, March 15th\, at 7:00 pm. \n“Bent” is a 1979 play by Martin Sherman\, and its title refers to the slang word “bent” used in some European countries to refer to homosexuals. Bent revolves around the persecution of gays in Nazi Germany\, and takes place during and after the Night of the Long Knives\, sometimes called Operation Hummingbird\, when the Nazi regime carried out a three-day series of political ex-judicial executions. \nAt least 85 people died during the purge\, although the final death toll may have been in the hundreds\, and more than a thousand perceived opponents were arrested. The night was a turning point for the German government that established Hitler as “the supreme judge of the German people\,” as he put in his July 13\, 1934 speech to the Reichstag. \nPlay Synopsis: \nIn 1934 Berlin on the eve of the Nazi incursion\, Max\, a grifter and his lover Rudy are recovering from a night of debauchery with a SA trooper. Two soldiers burst into the apartment and slit their guest’s throat\, beginning a nightmare odyssey through Nazi Germany. \nProduced with and performed by A Simple Theatre at The Florida Holocaust Museum. This performance is for mature audiences only. \nTo purchase tickets\, visit asimpletheatre.org or call (727) 864-7811.
URL:https://www.thefhm.org/event/bent-by-martin-sherman-a-staged-reading/
LOCATION:The Florida Holocaust Museum\, 55 5th Street S\, Saint Petersburg\, FL\, 33701\, United States
CATEGORIES:Events
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BEGIN:VEVENT
DTSTART;TZID=UTC:20160320T140000
DTEND;TZID=UTC:20160320T140000
DTSTAMP:20260406T092656
CREATED:20160223T205113Z
LAST-MODIFIED:20231129T234411Z
UID:5321-1458482400-1458482400@www.thefhm.org
SUMMARY:Pass the Plate: The 2nd Annual FHM Spring Cook-Off
DESCRIPTION:The Florida Holocaust Museum invites the community to come together in a celebration of family\, history\, heritage\, and delicious recipes at the Pass the Plate: The 2nd Annual FHM Spring Cook-Off at the museum. \nThe FHM Spring Cook-Off is FREE and open to the public\, and honors the delicious recipes passed down from generation to generation.  We invite the public to enter a family dish\, taste the traditional recipes of others\, or both! The event will feature a cooking demonstration and sampling from Chef Laura Frankel\, America’s favorite kosher chef and an innovator of modern kosher cuisine. Chef Laura’s books are available for purchase at The FHM gift shop with part of the proceeds going to the Museum. \nDo you have a favorite family recipe? Call (727) 820-0100 x271 to enter your traditional dish as soon as possible. You must register your dish ahead of time.  No pork or shellfish recipes\, please. \nThose in attendance will have a chance to sample dishes and vote on their favorites to award a People’s Choice Award\, so participants in the contest are encouraged to bring sufficient quantities for the public to taste. Local chefs\, food journalists\, and public personas will act as honorary judges and award a “Judge’s Choice!” \nTHE JUDGES \nJeffrey Jew: Executive Chef of BellaBrava and Stillwaters Tavern in downtown St. Pete \nDion Lim: WTSP 10 News evening anchor \nIan Beckles: Former Bucs player\, 1250 WHNZ host of Flavor of Tampa Bay radio show \nMeredyth Censullo: Local TV and social media persona \nHonorary Judge\, Ellen Bernstein: Winner of last year’s Pass the Plate event! \n  \nFARRO PRIMAVERA RECIPE \n4 tablespoons unsalted butter \n1 small celery root\, peeled and finely diced \n2 medium shallots\, finely diced \n1 large fennel bulb\, diced \n2 cloves garlic\, minced \n1 bay leaf \n2 cups farro (14 ounces) \n1 cup dry white wine \n4 cups water \nSalt and freshly ground pepper \n3 tablespoons grated Grana Padano cheese\, plus shaved cheese for garnish \n4 ounces marinated baby artichokes\, drained and halved (3/4 cup) \n1 bunch baby (thin) asparagus\, ends trimmed and spears cut into 1 inch segments \n1 cup fresh baby peas (can use frozen) \n½ cup fava beans\, shelled and peeled \n2 celery ribs and celery leaves\, sliced thinly \n1/2 cup flat-leaf parsley leaves \n1/4 cup snipped chives \n1 tablespoon tarragon leaves \n2 teaspoons red wine vinegar \n3 tablespoons extra-virgin olive oil \n  \n\nIn a large saucepan\, melt 2 tablespoons of the butter. Add the celery root\, shallots\, fennel\, garlic and bay leaf and cook over moderate heat\, stirring occasionally\, until the vegetables are lightly browned\, about 5 minutes. Add the farro and cook\, stirring\, for 2 minutes. Add the wine and cook\, stirring occasionally\, until completely absorbed\, about 5 minutes. Add half of the water and cook\, stirring occasionally\, until completely absorbed\, about 12 minutes. Season with salt and pepper. Add the remaining water and cook\, stirring occasionally\, until completely absorbed\, about 12 minutes longer. Discard the bay leaf. Stir in the grated cheese along with the artichokes and the remaining 2 tablespoons of butter until creamy. Spoon into bowls.\nHeat a medium sauté pan\, lightly coated with extra virgin olive oil\, over medium heat. Sauté the asparagus\, peas and fava beans until lightly caramelized. Arrange the vegetables over the farro.\nIn a medium bowl\, toss the sliced celery and celery leaves with the parsley\, chives and tarragon. Add the vinegar and oil\, season with salt and pepper and toss. Mound the salad over the farro\, garnish with cheese shavings and serve.\n\n  \nHERBED PEA AND RICOTTA BRUSCHETTA RECIPE \n1 cup whole milk ricotta cheese \nzest of 1 lemon \n3 tablespoons chopped flat leaf parsley \n3 tablespoons chopped basil \n1 tablespoon chopped mint \n3 tablespoons evoo \n6 baby artichokes (about 1 pound) \n1/2 lemon \n1 cup shelled fresh fava beans (from 1 pound in the pod) \n6 tablespoons extra-virgin olive oil\, plus more for brushing \n8 small spring garlic cloves or 4 medium garlic cloves\, thinly sliced \n1 small shallot\, minced \n8 medium asparagus\, peeled and cut on the diagonal into 1/2-inch lengths \n12 scallions\, cut into 1-inch lengths \n1 cup shelled fresh peas (from 1 1/2 pounds in the pod) \nSalt \n1 tablespoon chopped flat-leaf parsley \n1/2 tablespoon finely chopped chives \n1/2 teaspoon finely chopped tarragon \nEight 1/2-inch-thick slices of sourdough bread\, crusts removed \n\nIn a small bowl\, combine the ricotta cheese\, lemon zest\, herbs and evoo. Stir together and set aside.\nPreheat the oven to 375°. Pull the outer leaves off the artichokes until you reach the yellow inner leaves. With a small\, sharp knife\, trim the stems and any dark green spots from the artichoke bottoms. Rub with the lemon. Slice the artichokes lengthwise 1/8 inch thick and place in a bowl; squeeze the lemon half over them and toss to coat with juice.\nBlanch the fava beans in a medium saucepan of boiling water for about 15 seconds to loosen their skins. Drain and let cool\, then peel the fava beans.\nIn a large\, deep skillet\, warm the 6 tablespoons of olive oil. Add the garlic and shallot and cook over moderate heat until fragrant\, about 3 minutes. Stir in the artichokes until coated with oil and spread in an even layer. Cover with a round of parchment paper an inch larger than the skillet\, pressing it directly over the artichokes. Cover the skillet with a lid and cook over moderately low heat until the artichokes are barely tender\, about 3 minutes. Add the asparagus\, cover with the parchment and lid and cook for about 3 minutes.\n\n\nRepeat with the scallions\, peas and fava beans\, adding them at approximate 3-minute intervals and adjusting the heat so the vegetables sweat but do not brown. Season with salt\, stir in the herbs and remove the skillet from the heat.\nPut the bread slices on a baking sheet\, lightly brush both sides with olive oil and bake until golden brown\, about 4 minutes per side. Set the toasts on plates\, dollop the cheese mixture on the toasts\, spoon the vegetables on top and serve.
URL:https://www.thefhm.org/event/pass-the-plate-recipes-remembered/
LOCATION:The Florida Holocaust Museum\, 55 5th Street S\, Saint Petersburg\, FL\, 33701\, United States
CATEGORIES:Events
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