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THE SOUTHERN ISRAHJTE
Friday, Aug. 20, 1971
Group Would Prevent
Abuse of Rabbonim
NEW YORK (JTA) — A 36-
year-old New York Orthodox
rabbi said that the fledgling In
dependent Rabbinate of Amer
ica, of which he is director, was
created to function as a pro
fessional organization in seeking
to prevent abuses of rabbis by
congregations, rather than as a
labor union.
Rabbi L. Martin Kaplan, who
now holds a pulpit here and
who has served congregations in
Albany, New Jersey and Ten
nessee, also said that the im
mediate stress of the organiza
tion’s effort is on membership
building.
Currently, he said, the organ-
ganization has about 100 mem
bers, most of them Orthodox
rabbis serving Conservative con
gregations. He said the three-
month-old organization would
maintain a confidential file on
complaints registered by rabbis
against congregations and that
this information would be
made available to any rabbi
seeking a position, regardless of
his affiliation.
Rabbi Kaplan stated that the
organization was particularly
concerned with congregations
which fire their rabbis for any
reason and would investigate all
such incidents reported to it, He
said another major concern was
unfair harassment of rabbis and
attempts to “usurp” the rabbi’s
classical authority.
Rabbi Kaplan listed as other
categories of complaints failure
to respect the rabbi’s profession
al dignity; failure to provide a
rabbi with adequate compensa
tion, tenure, retirement and
severance pay; exclusion of rab
bis from boards of directors or
other congregational policy
making bodies; and “excessive
complaints” where the rabbi is
not at fault, as for example, not
visiting sick congregrants when
not informed.
he told the JTA the new or
ganization is open to any rabbi
who is legally recognized by the
domestic relations law of his
state. He expressed the opinion
that the existence of the pro
jected confidential file would
make congregations more cir-
i° mer °s
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cumspect in their relations with
their rabbis, “just as the exis
tence of credit bureaus makes
people more careful about pay
ing thir bills."
Asked about the dangers in
herent in such secret files, Rab
bi Kaplan said he was aware of
the dangers and that the prob
lem “will have to be worked
out” One of the problems he
hopes the new organization will
help to resolve is that of the
organizationally-unaffi 1 i a t e d
rabbi. He said that of the ap
proximately 3,000 rabbis in the
United States, about 1,200 have
no such affiliation.
Their unaffiliated status, Rab
bi Kaplan, declared, permits
congregations to “bargain” on
lower standards in their hiring
practices, which tends to drag
down professional standards for
the entire rabbinate. Most un
affiliated rabbis are not in that
situation by choice, he added,
asserting that any rabbi who
serves a congregation of a Jew
ish “wing” different from his
has a hassle” getting into one
of the major rabbinical groups.
Currently, he reported, the
new organization has an office
in mid-Manhattan but no staff.
So far, he added, no complaints
have been registered. The organ
ization has an executive com
mittee of 11 rabbis, representing
all three branches of Judaism.
Pending creation of working
committees, he said, he person
ally would deal with initial
complaints by determining the
validity of the complaint and
raising the issue with the of
fending congregation. Rabbi
WHAT’S
COOKING
By RUTH SIRKIS
Gazpatcho
I am sure you will like this
one. First — you don’t have to
cook it, and this by itself is a
real virtue for any summer dish.
Secondly, it tastes great, looks
handsome, and is also good for
your diet. I am speaking about
GAZPATCHO — the Spanish-
Mexican cold soup. It is made of
fresh vegetables like tomatoes,
cucumbers and bell peppers. It
is smartly seasoned with onions,
garlic, salt, pepper, and if you
wish, hot pepper. The result is
delicious and can be served at
lunch or dinner. You can also
feature it on a buffet table or
at any summer party. Put it in
a glass bowl, and the beautiful
red color of the gazpatcho will
brighten the decor.
For 6-8 servings
Three ripe tomatoes
One cucumber
One medium onion
One bell pepper
Two garlic cloves
Two cups tomato juice
One-half cup tomato paste
Two tbls. lemon juice
One tbls. olive oil
Two egg yolks
One tsp. salt
One-quarter tsp. pepper
Dash hot pepper (optional)
1. Clean vegetables and peel
the onion, cucumber and garlic.
Cut up all vegetables.
2. Put them all in an electric
blender. Add all other ingredi
ents and blend for three-four
minutes, or until the soup looks
quite smooth. Taste and add
more salt and/or lemon juice if
needed.
3. Pour into transparent glass
bowl. Refrigerate for two hours.
The colder the soup, the better
it tastes.
4. Serve the soup with
cjiopped onions, peppers, cucum
bers and tomatoes—one tbls. of
each—floating on the surface.
You may also garnish the soup
with parsley or chives instead of
chopped vegetables.
Copyright 1971, JTA
Kaplan added that initially, at
least, the approach to represent
ing a rabbi with a valid com
plaint would be limited to per
suasion. Later, he indicated, as
the organization becomes larger
and stronger, “we will use
rabbi power” in defending the
rabbi “when his position or au-
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CONGREGATION
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... a Conservative congregation, is
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