Minke (Mina) Brik was first identified on this class photograph by both parents of the author. The family Brik had a bakery. There, the Jews used to bring their pot of tcholent (traditional stew) before shabbes. In the baker’s oven that always stayed hot and slow-cooked the food overnight, the stew simmered until the Saturday lunch. Moishe Rozenbaumas has described these Shabbes meals in his memoirs.
Minke Brik has also been recognized by Yochebed Vareyes.

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