The Jew And The Carrot

Shelsky's Appetizing Shop Puts the Old Bagel and Schmear to Shame

By Devra Ferst

Julia Dubois

In recent years, a few fortunate Jewish communities have seen a rebirth of the deli. Ribbons of house-smoked pastrami are layered on loaves of traditional seeded rye and served alongside crunchy house-made pickles. But what of the appetizing shops and dairy delis? Once a staple of Jewish communities, appetizing stores carried rich smoked salmon, fresh bagels, pickled herring and even a handful of sweets like rugelach. Many of the shops have disappeared and an appetizing renaissance hasn’t come yet.

Enter Shelsky’s Smoked Fish, the Brooklyn-based appetizing store which opened their doors for a soft opening yesterday. The tiny shop, which will officially open this weekend, will be serving up an ambitious list of cured and smoked salmon, pickled herring, bagels, bialys and pickles, many of which will be made in-house. A line of clementine and ginger flavored products — a cured salmon, pickled herring and rugelach, to start — named after the owner’s two daughters, will also be featured. And a list of creative sandwiches put the plain bagel and schmear to shame.

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Permalink | | Share | Email | Print | Filed under: Zabars, Smoked Fish, Shelsky's, Russ and Daughters, Guss's Pickles, Kosar's, Brooklyn Appetizing Shop, Appetizing Shop

Mixing Bowl: Defining Sustainability, A Tipsy Egg Cream, Michael Pollan's Food Rules

By Devra Ferst

Animal science expert Temple Grandin suggests some steps that kosher slaughterhouses could take to improve animal welfare on the op-ed page of the Forward.

Josh Ozersky ponders why he thinks Jewish food is bad “I don’t claim to have an answer for this problem, which is one of the most baffling in all of American culinary history.” We’re not sure we agree with his whole shtick but it’s worth a read in TIME.

Couldn’t make it to the Atlantic’s Food Summit in DC this week? Read about it on the Atlantic. One session at the conference sought to define sustainability. “Most people agree that ‘sustainability’ is a good thing when it comes to food, but there’s a big problem with the term: It’s incredibly hard to define,” writes Daniel Fromson about the session, where four experts shared their definitions.

Jewish meat delis have gotten much attention, in the past couple of years (thank you David Sax). But little notices has been given to the fish counter of classic dairy delis. Shelsky’s Smoked Fish, which will open in Brooklyn in the coming month, will offer “smoked salmon, house-pickled herring, house-cured herring, bagels, bialys and rugelach,” reports the Village Voice.

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Permalink | | Share | Email | Print | Filed under: Smoked Fish, Sustainability, Michael Pollan, David Sax, Farmers' Markets, Atlantic Food Summit




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