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Hershel Brooks was born December 3, 1930 in Brooklyn, New York. He was raised in an orthodox Jewish household, along with his four siblings, and attended Jewish community schools before pursuing his rabbinical studies. He studied at TelsheYeshiva in Cleveland, Torah Vodaath in New York, and Jewish Theological Seminary in New York. Before assuming his first rabbinical position, Brooks married his wife, Alma, and graduated with his BA from the University of Miami. He was first hired by a conservative congregation in Miami, and subsequently led congregations in Savannah, Georgia, Greensboro, North Carolina and Philadelphia, Pennsylvania. Eventually, he joined a temple in Anaheim, California, where he served for twenty years. In 1996, Brooks retired to Las Vegas. He was soon asked to lead services at Temple Bet Knesset Bamidbar [BKB] twice a month as its rabbi. He still is active at BKB, though he retired in 2011. In this interview, Brooks reflects on his family background and the path that lead to his becoming a rabbi in the Conservative Jewish Movement. He talks about his career, including his involvement with BKB as well as other Jewish community service, including facilitating adult bar mitzvah classes and serving on the local Rabbinical court of Judaism, known as Bet Din.
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Yvonne Fried, M.D., and Joan “Joni” Fried are the daughters of Milton and Esther Fried, the founders of Freed’s Bakery—the standard to which all other Las Vegas bakeries are held. When the Fried family moved to Las Vegas in 1955, Joni was born here, the fifth child, of the entrepreneurial Milton, a musician by night, and his industrious wife Esther, who guided the family business. As Esther’s 2006 obituary reads: in 1959 the couple opened “a snack bar, selling donuts and Danish, at the Panorama Market on West Charleston, while Milt played in the show band at the Sahara Hotel in the evenings.” For Yvonne and Joni, this made for a rather busy and interesting household to grow up in. Their Jewish upbringing was at Temple Beth Sholom. Photo above honors the multi-generations of the Freed’s Bakery tradition: (L-R) Joni Fried, Anthony & Sarah Fusco (Joni’s daughter) Max Jacobson Fried (Yvonne’s son) holding his son Lucas, and (far right) is his wife Emilia.
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