The Jew And The Carrot

Katz's Wins the Name Game Battle

By Laila Kearney

(Reuters) — The New York City delicatessen Katz’s has won a legal battle to force a Florida restaurant to change its name, according to court documents made public on Monday.

Katz’s Delicatessen, founded in 1888, sued Katz’s Deli of Deerfield Beach in June, claiming that the Florida restaurant had blatantly infringed on its trademark rights and tried to profit illegally from its name and reputation.

Both establishments sell Jewish and Kosher-style deli food.

Katz’s Delicatessen of Deerfield agreed to change its name in the settlement, which was signed in Manhattan federal court last week.

The Deerfield Beach restaurant owner, Charles Re, said he agreed to the change because keeping the name was not worth the legal troubles.

“It wasn’t something that we needed to have to sustain ourselves,” Re said.

Re, who is originally from the New York City borough of the Bronx, said he would change the name of his restaurant to Zak’s Deli.

Katz’s Delicatessen in Manhattan’s Lower East Side has been seen in a several movies including and in television shows such as “Law & Order” and shows on Food Network and Travel Channel.

Its best-known screen appearance may be in the 1989 romantic comedy “When Harry Met Sally,” with the character played by Meg Ryan faking an orgasm during a meal with Billy Crystal’s character.

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President Obama Stops By Canter's Deli

By Rachel X. Landes

President Obama visited Canter’s Deli today, an old favorite of Jews in Los Angeles. Over the course of the meal, he sat with a teacher, a wounded veteran, and two women entering the job market, according to Mark Knoller, CBS’s White House correspondent.

Canter’s opened in 1931, and has always been a family-owned business dedicated to providing classic Jewish deli foods for the L.A. area.

Let’s hope the President had the good sense to order the matzo ball soup. Goodness knows he’ll probably need some comfort food to go with everyone’s kvetching.

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Nouveau Jewish Food Hits Streets of Manhattan

By Michael Kaminer

Workmen’s Circle poster advertising the Taste of Jewish Culture street fair // Facebook

New York’s got so many hip new delis that it may be as easy to find gefilte fish and borscht as it was in 1892, when The Workmen’s Circle held its first meeting on the Lower East Side.

So it’s no small irony that the social-justice organization is hosting the city’s first street fair aimed at showcasing smart new iterations of traditional Jewish cuisine.

The Workmen’s Circle Taste of Jewish Culture, set for July 27 on Manhattan’s Madison Avenue, is actually the organization’s sixth outdoor festival, but the first focused on food.

The slate of exhibitors reads like a nouveau-deli who’s who, including Mile End, Shelsky’s of Brooklyn, Peck’s, Baz Bagel, and Gefilteria.

“The fair has always featured klezmer and social-justice-themed music,” executive director Ann Toback told the Forward by e-mail from a tour bus in Poland, where she’s researching Ashkenazi culture. “But we’ve also been experimenting with it as a chance to connect with larger audiences.”

Sharing Jewish food “is about as authentic a Jewish experience as you can get,” she said. “And selling Jewish-inspired foods via a street experience is quintessentially Jewish. It’s a perfect place to share our cultural heritage with a wide swath of New Yorkers.”

To corral the right mix of vendors, Toback tapped Noah Arenstein, the peripatetic lawyer-cum-foodie whose most recent venture, pop-up eatery Scharf & Zoyer, offered over-the-top novelties like kugel sandwiches.

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6 Ways To Put a Jewish Twist on Your Mojito

By Hody Nemes

The mojito is a classic Cuban drink. But who says it can’t be a Jewish one, too?

In honor of National Mojito Day on July 11, we have concocted (and named!) 6 Jewish mojitos that will spice up a summer party. Or a synagogue kiddush.

Start by finding the five classic ingredients of a mojito: rum, lime juice, sugar, mint, and sparkling water.

That’s when the real fun begins:

1) The Borscht Belt

Throw in a tablespoon of beet puree to create a beautiful pink mojito that marches to the beet of its own drum. Add a dash of ginger for an extra refreshing kick.


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Your New Favorite Summer Treat: Halva Popsicles

By Molly Yeh

My love affair with halva began in the cafeteria of an IDF base, surrounded by pounds upon pounds of halva bars and a bunch of my best Birthright friends. We sat for an entire afternoon, unwrapping the bars, “quality controlling,” and making enough halva bread pudding to serve a literal army.

Logic would have it that after all of that quality controlling, I’d have gotten sick of it, but it really just made me want more in a way that I now hoard it and try to sneak it into everything. Muffins, pie, even my birthday cake this year was filled with it. Such sweet, nutty, fudgey goodness is only made better by the fact that it brings back wonderful memories of my trip to Israel.

This summer, my favorite way to enjoy halva is in popsicle form. Chopped up pieces of halva scattered throughout tahini and honey yogurt, and then frozen and embellished with chocolate? I could eat a whole batch.

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Adam Fleischman's Chocolate Fried Chicken

By Rachel X. Landes

ChocoChicken’s chocolate fried chicken and duckfat fries. // Twitter/KristieHang

Looking for a new way to eat all-American food on Independence Day? Try any of Adam Fleischman’s restaurants.

Who is he, you ask? Why, the founder of the famous Umami Burger, of course!

In 2009, Umami Burger was a single burger joint on La Brea Avenue, in Los Angeles. Since then, the chain has exploded to more than 20 locations in New York, Florida and California. After his first year in business, he had four restaurants that garnered him about 1 million dollars a month.

When Umami Burger opened in New York City, the line curved around the block.

Known for its gourmet burgers like the Truffle Burger, with house-made truffle cheese and glaze, the Hatch Burger, with four types of green chilies and house cheese, and the Umami Burger, with Parmesan crisp, shiitake mushrooms and house ketchup, Umami Burger has revolutionized burgers. “When I created the Umami burger, I wanted a forward-looking burger,” Fleischman said in an interview. “I wanted a burger that was global and that had all sorts of modern influences.”

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Israel's 12 Sweetest Treats — And Where To Find Them

By Rotem Maimon

Photo by David Silverman

(Haaretz)— Israel has made great strides in the numbers of patisseries and boulangeries that have opened here, and many of the top pastry chefs have honed their craft abroad, but is there such a thing as a real Israeli dessert? We asked chefs from 12 leading restaurants to describe their most Israeli desserts. Taste and decide for yourself.

1) Catit

The dessert: olive oil sable, blood orange crème, ginger crème, tapioca tuile, buttermilk foam, rose petals and hibiscus dust, olive oil and white chocolate ice cream.

Pastry chef Hila Perry: “The olive oil is Israeli, as is the citrus – the blood orange – that surrounds it. And the buttermilk always reminds me of that childhood treat, Daniela whipped pudding, in its best form.”


2) Herbert Samuel in Herzliya (kosher):

The dessert: Mount Bracha tahini. Tahini sorbet, espresso granite, sesame tuile.

Pastry chef Shlomi Palensya: “We wanted something Israeli that would fit the rules of kashrut and also appeal to tourists. We started with a tahini sorbet then we thought ‘What would make it more interesting?’ So we made a sesame tuile and added coffee granite, and it immediately became one of our signature dishes.”

Photo by David Silverman


3) Kitchen Market:

The dessert: Israeli cheesecake with black olives, strawberries and yogurt sorbet

Pastry chef Yossi Sheetrit: “This cheesecake is something you can find in any Israeli household, except that we’ve added a little twist. The flavors are very Israeli: cheese, olives and olive oil.”

Photo by David Silverman


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Korean BBQ Meets Latkes at a Baltimore Pop-Up

By Michael Kaminer

Courtesy of Hersh’s

It must be a first for Baltimore: An Asian-Jewish culinary mashup, courtesy of an Italian joint and a hip local coffee shop.

Siblings Stephanie and Josh Hershkovitz, who own Hersh’s pizzeria in downtown Baltimore, are teaming with Phil Han, the Korean-American owner of sleek new cafe Dooby’s, on a June 19 Jew-sian Mashup pairing Han’s Korean barbecue with Hersh’s potato latkes. “It’s what happens when two Jews and a Japanese-influenced Korean walk into a bar,” enthuses Hersh’s web site.

“We started talking to Phil when he ate at our restaurant one night, and the idea was born,” said Stephanie Hershkovitz, a former lawyer who switched gears to food after decamping to her hometown from Brooklyn. “Phil’s place serves coffee, but with Asian influences. My brother and I are Jewish. And it just sounded like fun to put his Korean barbecue on our latkes,” which Hersh’s usually serves over Hanukkah.

Highlights of the evening’s menu will include pork-belly-stuffed Asian buns with house-made kimchi; corned beef sliders using Dooby’s brioche buns and Hersh’s meat, served with Japanese hot mustard; and noodle kugel topped with kimchi and spicy bean salad.

All of it will get washed down with brews from Union Craft Brewing, a Baltimore brand whose creators are Josh’s old Hebrew-school friends. Stephanie said she expects to sell all 40 seats for the event. “We have a fair amount of regular customers on the guest list, and I’d say most of them are not Jewish,” she said.

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4 Things Sabra Teaches Us About Hummus

By Anne Cohen

Thursday May 15 is National Hummus Day. If you’ve been paying attention to Jewish food trends, you might also be aware that 2014 has been declared “The Year of the Hummus.”

That’s a lot of chickpeas.

To celebrate, Sabra (the official dips sponsor to the NFL!) has written a (not-so) handy guide to teach hummus philistines about Israel’s national dip. Here are just some of the things we learned from “Hummus for Dummies”:

1. How to pronounce “hummus”

Do you end in Oos, in Iss, in Uss? According to “Hummus for Dummies,” hummus is a “fun word,” yet difficult to pronounce. Pretty straightforward so far. Then it gets weird:

Some people will tell you that it starts with a “choo” sound made toward the back of your throat (less “choo-choo train” — more “achtung baby”).

If in doubt, you can always just call it “yummus.”

2. Hummus can be fruity

We are told that hummus is a “rich, smooth, creamy dip” made from chickpeas, tahini, garlic, spices, oils, vegetables — and fruits? Mango in your hummus, really?

If that’s not enough to satisfy your sweet tooth, the guide also offers recipes for hummus-based desserts like “Chocolate Hummus Truffles,” and “Chocolate, Coconut and Caramel Hummus Pastries.”

3. “Chickpeas are sometimes confused with nuts.”

Are they? Why? A section called “Browsing through interesting hummus facts” explains that because you can roast and season chickpeas, innocent bystanders could taste the crunchy — and yes, granted — slightly nutty legume and get confused. So once again, just in case you missed that class: Chickpeas are not nuts.

4. Hummus “loves you back.”

Any fan of the veggie-tray can tell you that it’s the dip that packs on the pounds. But now, you can enjoy those fresh carrot and celery sticks the way God intended you to — ”hummus can be the fresh flavorful answer to the prayers at the center of your vegetable tray.” Glad we cleared that one up.

Just kidding Sabra. We love hummus too.

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4 Cocktails for the 4 Sons

By Pamela Wiznitzer

While the story of Passover may be the reason for having the seder, the real stars of the event are the food and drinks served throughout the evening. Carefully planned, perfected all day for all to enjoy while listening to the hours long story of Moses and the exodus.

Like most kids growing up, the reading of the “4 sons” was a significant part of the evening. But what if those sons were a bit older (lets say over the age of 21) and could order a drink alongside their question. What would these guys imbibe based upon their personalities?
Pamela Wiznitzer

The Wise Son: Aperitif Cocktail

The wise son knows that the key to enjoying the seder and making it to the end is by pacing. With one glass of wine already consumed and three more to go, there is no way he will survive the night unless it sticks with something a bit more low proof. And it never hurts to start the evening with an aperitif style drink. This refreshing and slightly citrusy sipper is the perfect way to ease into the nighttime festivities.

• 1.5 oz fresh grapefruit juice
• .5 oz fresh lemon juice
• 1 oz Bartenura Etrog Liqueur
• 3 oz Bartenura Moscato d’asti
• Combine ingredients into a glass, stir lightly and garnish with the oils of a lemon peel.

The Wicked Son: Tequila Shot

The wicked son is always up to no good and is not one to stick to the conventional methods of drinking. Known for making the night a bit more crazy and perhaps putting some people over the edge, the Wicked son opts to drink a shot of straight tequila (no chaser) to awaken his inner mischievous self.

• 1 oz 99 Agave Blanco

The Simple Son: Tom Collins

Sometimes the best cocktails are the least fussy, and this classic from the father of cocktails, Jerry Thomas, will fit the bill for the Simple son. Herbaceous notes from the gin, the bright citrus from the lemon a sweetness of the syrup combine together beautifully in this cocktail. And this guy knows that limes are too overpriced to use this year for the seder, so sticking with lemon juice will alleviate the burden of the holiday tab.

• 2 oz Distillery 209 Gin
• .75 oz fresh lemon Juice
• .75 oz simple syrup (**1 cup water and 1 cup sugar dissolved)
Pamela Wiznitzer

• Soda Water
• Combine gin, lelom and sugar into a highball glass with ice. Stir and top with soda water. Garnish with a lemon wedge. For a fun alternative, use Dr. Brown’s Celery Soda in place of soda water for a fun twist on this classic.

The One who does not know how to ask: Vodka Soda
It worked in college….you can barely taste it….and it’s safe.

• 2 oz Vodka (we recommend Distillery 209 vodka or L’chaim Vodka)
• Soda water
• Combine in a highball glass over ice. Garnish with a lemon or lime wedge.

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James Deen, Jewish Porn Star — And Foodie?

By Anne Cohen

Turns out, James Deen has hobbies. And those hobbies include food.

The Jewish porn star is now the face of a culinary web series, aptly named “James Deen Loves Food.” Produced by Woodrocket.com (a porn/comedy site that is definitey NSFW), past episodes have shown Deen coming up with the world’ most expensive burrito, ordering the entire menu at his local Burger King, and testing which brand makes the superior Ketchup. Oh, and he also sampled various serial killers’ last meals.

Woodrocket.com

“I am a Jew! Of course I love food,” he told Heeb magazine in a recent Q&A. “I am pretty sure if you don’t, they stop inviting you to the meetings and drop your credit score.”

So, with Passover coming up, it’s fitting that Deen’s latest culinary venture has a Jewish theme: Ramen Matzo Ball soup.

According to the chef, the final product was “pretty good. It was definitely more on the ramen side. But the extra sodium added some flavor that normal Jewish cuisine lacks.”

You can catch the full episode here, and get the recipe over at Heeb. Watch (and eat) at your own risk.

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Don't Worry, Ben's Deli Is Staying Kosher

By Michael Kaminer

Keep calm: Ben’s Kosher Deli is not going treyf.

The owners of the iconic eatery on W. 38th Street in Manhattan’s Garment District were overwhelmed with panicked calls this week after Crain’s New York Business reported Ben’s is “pondering the unthinkable” and might “break with tradition to reduce costs” as it expands beyond the New York metro area.

“It’s a headache,” a person who answered the phone at Ben’s Manhattan business office told the Forward. ”People are calling to see if we’re giving up our kosher certification, which we have no intention of doing.”

With a mix of bemusement and frustration, Ben’s founder Ronnie Dragoon told the Forward that Crain’s reporter Lisa Fickenscher had actually asked him what he would do if kosher fabricators and processors went out of business.

“My response was that if they are no kosher fabricators or processors, I’d have no alternative but to look elsewhere,” Dragoon said. “But she took the intention away from the answer.”

Confusing readers more, the Crain’s piece noted that a chef who’d come in to audition for a spot at Dragoon’s new Westchester location —  slated to open in August — had presented a tasting menu that included a bacon-and-cheese dish.

“The chef had made up a menu for us, so there was a list of ten ingredients, including bacon and cheddar. But he never made that dish,” Dragoon said. “The way it was written, it sounded like he brought the food in, prepared it, and had us taste it. Even if he wanted something non-kosher, he couldn’t purchase it for our kitchen. All of our purchasing is done through the business office. We have ingredient and food-item lockdown.”

The chef, Scott Rabedeau, got hired anyway. He’ll be designing a menu for the 5,200-square-foot Scarsdale Ben’s that includes “dishes from yesteryear, Ashkenazi standards, and Mediterranean dishes - past, present, and future.” Rabedeau’s an alumnus of Maggiano’s, the New Jersey Italian chainlet “started by a Jew,” Dragoon laughed.

Scarsdale will become the first of three planned locations to open by 2015, including Washington, DC, and Boston. Ben’s, Crain’s reported, is on “solid footing” after a challenging few years that saw locations close in 2006; the chain now generates more than $25 million annually.

“One location in a city works very well,” Dragoon said. “It’s appreciated, you have a wider audience, and you’re a niche business with little competition for that dollar. That’s why my location in Boca Raton is very successful. On Long Island, I have three units that cannibalize each other. One each in DC or Boston will do well.”

Dragoon even told the Forward he thinks a kosher restaurant could thrive in a neighborhood like the Lower East Side, where a mini-controversy erupted over the storefront that once housed Noah’s Ark Deli, the area’s last full-service kosher restaurant. Neighbors started a petition urging the building’s co-op to seek another kosher tenant; dissidents said kosher’s time was over downtown.

“That neighborhood may not have the local population to support it, but it’s a very mobile population in Manhattan,” he said. “It’s possible people would flock to it if it’s the right kind of operation.”

Kosher eateries everywhere are facing tough times, though, Dragoon said. “Occupancy costs like rent and taxes have outstripped demand for kosher restaurants,” he explained. “Because so many fabricators are closing, food prices go up, too. The high costs across the board make it tough.”

Ben’s, however, is here to stay, Dragoon said. He also had a message for Forward readers, and anyone else listening: “Ben’s is staying kosher for as long as there are kosher fabricators or processors.”

Photo credit: Facebook/Ben’s Kosher Deli

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$6 For a Knish? Welcome to the Super Bowl

By Anna Goldenberg

If you have tickets for the Super Bowl at the MetLife Stadium this Sunday, and you’re planning to munch on some kosher snacks while watching the battle between the Seattle Seahawks and the Denver Broncos, you’d better bring some extra cash: This stuff’s not cheap.

As the Forward reported, this year’s event is likely to be the most kosher Super Bowl ever. A significant number of the ticket holders for the 82,000 seats are expected to be Jewish; the stadium features a praying area — and a solid selection of kosher food.

But it comes at a hefty price: The kosher caterers charge $13 for a turkey or chicken wrap, $13 for chicken wings and $11 for a hot dog with chips (Hebrew National, of course). And don’t forget to tip! If you want to save money, we recommend a knish: The dough snacks go for $6 per piece.

After shelling out $1,000 (at the very least) for a ticket, $13 for a wrap might actually seem a bargain. If not, you could always bring your own food.

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Sherryl Betesh’s Syrian Kibbe Nabelsieh: Recipe

By Sherryl Betesh

Sherryl Betesh’s Kibbe Nabelsieh: Meat-Filled Bulgur Shells

Filling:
1 medium onion, chopped
1 tablespoon olive oil
2 1/2 pounds ground beef
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon kosher salt

Dough:
3 cups fine bulgur wheat
11/2 cups all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 cup vegetable oil, plus more for frying

Lemon wedges, for serving

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Learning Syrian Jewish Kitchen Classics

By Anne Cohen

All good Jewish kids know that nothing beats your bubbe’s brisket.

That heartwarming philosophy is basically the premise of Mo Rocca’s cooking show, “My Grandmother’s Ravioli, ” which pays tribute to the culinary wizards behind each family’s recipes.

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DIY Fortune Cookies for Christmas

By Molly Yeh

Something is special about Wednesday. You may wake up with a warm fuzzy feeling, and perhaps there will be fresh snow on the ground. Smells of sugar and spice might fill your apartment hallways, and outside, all will be quiet. The groceries will be closed, the convenience stores too… and even your Twitter feed will slow to a trickle.

Wednesday is special, very very special. Wednesday… is Chinese food day.

Egg rolls, stir fry, soup dumplings, oh my. (I’m so excited I could cry.)

But you know what could make the day extra special? Freshly made fortune cookies, complete with festive, one-of-a-kind, no-dictionary-needed fortunes.

They’re really not difficult, and they’re a million times better than the restaurant ones.

So go on, give yourself the fortune you always wanted, and have a very Merry Chinese Food Day!

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Last BBQ of the 'Goyish Year'

By Michael Kaminer

Ari White thought it was time to “show Brooklyn some love”. And he did it on Sunday and Monday — with 2,500 pounds of meat.

White’s the pit boss of Bronx-based Hakadosh BBQ, whose “Wandering Que” brings kosher Texas smokehouse pop-ups to street fairs across New York City.

But White’s custom-built “BBQ rig” had never graced the streets of Brooklyn, where the Wandering Que boasts a fiercely loyal following.

So under a tent in the parking lot of Crown Heights shul Chevra Ahavas Yisroel, White served up beef ribs, brisket, lamb shanks, lamb “bacon”, and turkey legs to hungry carnivores who schlepped from across the city to sample his celebrated kosher ‘cue. The pop-up, a fundraiser for the Orthodox synagogue, was billed on Facebook as “the last Que of the Goyisha Year.”

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125 Years of Katz's Deli

By Lauren Rothman

Bauer and Dean Publishers

There are a handful of New York City landmarks that most people recognize: Lady Liberty. The Chrysler Building. And Katz’s Delicatessen.

Opened on the Lower East Side in 1888 and purchased by the Russian Katz family in 1903, the delicatessen famous for its orgasmic pastrami sandwiches, its Friday evening frankfurters ‘n’ beans and its Cel-Ray soda is one of the oldest continually operating businesses in New York City. And, at the ripe age of 125, Katz’s is still going strong: each week, the deli serves up more than 10,000 pounds of pastrami, 6,000 pounds of corned beef, and 4,000 hot dogs to locals and tourists alike. That’s a lot of cow.

Katz’s has attracted its fair share of attention over the years. But no one had ever written a book about it until now. In September, current part owner Jake Dell wrote the introduction to Katz’s: Autobiography of a Delicatessen in which he traces the famed storefront’s evolution from a tight-knit neighborhood joint to a star-studded celebrity hangout at the height of the early 1900s Yiddish theatre boom to a can’t-miss tourist attraction in the oughts. Large-format, full-color photos by Baldomero Fernandez detailing every nook and cranny of the restaurant accompany Dell’s text.

When it comes to publishing food or cookbooks, it’s usually the restaurant chef or owner that approaches the publisher with an idea. But in the case of Katz’s, Dell said, it was Bauer and Dean Publishers that, a few years ago, came to him. With the big anniversary fast approaching, Dell thought the timing was perfect.

“It was kind of a no-brainer,” he said.

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Where To Eat on Thanksgivukkah — and Hanukkah

By Molly Yeh

A once in a lifetime holiday that combines two of the most tasty holidays is a really serious event. Latkes, presents, lighting the menorah, making stuffing, and a turkey on the same night? Talk about a lot of pressure. We’d totally understand if you’re just not feeling up for making pumpkin sufganiyot. And we think you’ll family will understand too once they see some of your other options.

Restaurants aren’t taking Thanksgivukkah lightly. They’re bringing out the big guns in the form of challah stuffing, burnt marshmallow challah donuts, sweet potato latkes, and more. With delectable options like these, it’s a shame we won’t see them again for 79,000 years.

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A Jewish Chef in Fiji

By Gerri Miller

inter-continental fiji

There are few Jews living in the South Pacific island nation of Fiji, aside from a small Jewish community in the capital city of Suva who are mostly descendants of Australian merchants who arrived in the 1880s. One of them is Ofir Yudilevich, executive chef at the InterContinental Fiji Golf Resort & Spa on the main island of Viti Levu. Responsible for four restaurants, catering and room service for an average of 3,000 guest and staff meals a day, Yudilevich has come a long way from his family’s restaurant in New Zealand.

Born in Israel in 1974, Yudilevich grew up in Rehovot, south of Tel Aviv, but moved to Auckland, New Zealand after his bar mitzvah, when his parents divorced and his father was remarried, to a Kiwi. (His mother and sister remained in Israel.) Yudilevich Sr., an Israeli army vet who became a property developer and restaurateur, opened New Zealand’s first Israeli, kosher-style restaurant, Le Haim (kosher certification wasn’t available). The menu, including falafel, shawarma, Grandma’s potato latkes and over 30 salads, was a hit with the Jewish community.

RECIPE: Fiji-Style Pickled Fish

It was also a training ground for Ofir Yudilevich.

“It hooked me on the love of food and working in a kitchen, and I have not looked back since,” he says. With that experience under his belt, he worked at Sheraton Auckland and the chain’s hotels in Sydney, Bangkok, and Tel Aviv. Moving up in the culinary ranks, he spent a year at the Ivy in London. Now he gets to feed visitors to paradise, a dream job if there was one.

Gerri Miller: How does an Israeli-born New Zealander wind up in Fiji?
Ofir Yudilevich: I came here by accident last October. I had finished (a job) in Cebu, the Philippines, and was taking a year’s sabbatical. I became a dive instructor there. The chef happened to resign on the same day, so it was meant to be.

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  • “Everything around me turns orange, then a second of silence, then a bomb goes off!" First installment of Walid Abuzaid’s account of the war in #Gaza:
  • Is boredom un-Jewish?
  • Let's face it: there's really only one Katz's Delicatessen.
  • "Dear Diaspora Jews, I’m sorry to break it to you, but you can’t have it both ways. You can’t insist that every Jew is intrinsically part of the Israeli state and that Jews are also intrinsically separate from, and therefore not responsible for, the actions of the Israeli state." Do you agree?
  • Are Michelangelo's paintings anti-Semitic? Meet the Jews of the Sistine Chapel: http://jd.fo/i4UDl
  • What does the Israel-Hamas war look like through Haredi eyes?
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