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25 Jewish dishes to eat in NYC right now
(New York Jewish Week) — In a metropolis like ours — with both an incredibly rich Jewish heritage and a dynamic, ever-changing dining scene — it is almost impossible to choose just 25 dishes that define what Jewish food in New York City is like today.
And yet, that’s exactly what we tried to do with this list, created in partnership with our colleagues at The Nosher. Rather than present a “best of,” we aim to paint a vibrant portrait of the city’s Jewish food landscape, from classics like herring schmaltz and egg creams to new mashups like churros made from Yemenite malawach dough and bright-green vegan pickle-flavored soft serve.
This compilation of standout Jewish dishes across the boroughs is meant to capture what Jewish food — and maybe even being Jewish — is like in New York City today: joyful, a little bit syncretic, sometimes messy and always a source of pride.
From kosher adjaruli khachapuri — a Georgian cheese bread boat — in Queens to a Wagyu pastrami sandwich in Brooklyn, keep reading for our list of 25 Jewish dishes to eat in NYC right now.
Is your favorite Jewish dish not on our list? Let us know what we missed so that we may include it on a future list. Happy eating!
1 | Adjaruli khachapuri
Marani
(Shannon Sarna)
Ten years ago, one of the few places in New York City to get a Georgian cheese boat, or adjaruli khachapuri, was Marani, a two-level kosher Georgian restaurant in Rego Park, Queens. Today there are several more Georgian menus around town, but Marani remains the only kosher Georgian restaurant in the city. It’s really two restaurants in one: Upstairs, you’ll find a full bar and a meat menu with items like khinkali (Georgian soup dumplings). But downstairs, the dairy portion of the restaurant, is where you’ll find an Instagram-worthy cheese boat. Marani offers four varieties of khachapuri, but the classic boat-shaped adjaruli ($16), topped with raw egg and butter, is what cheesy carb dreams are made of. (Kosher) — Shannon Sarna
2 | Cheddar jalapeno knish
Yonah Schimmel
(Lily Lester)
Yonah Schimmel’s started as a Coney Island pushcart in 1890, and their Lower East Side storefront at 137 East Houston St. has been in business since 1910. Inside, the original counter still stands, and their knishes — essentially potato-filled Ashkenazi pastries — have been made the same way since then, too. Alongside the traditional potato, Yonah Schimmel’s has a host of knish flavors on the daily, from savory kasha and broccoli to sweet apple strudel and chocolate cheese, plus rotating daily specials. On the afternoon of our visit, we were lucky enough to try the cheddar jalapeno knish ($5.50) — a thick, almost mashed potato-filled pastry with a cheesy, mildly spicy kick. This one is definitely not your bubbe’s knish. (Kosher) — Lily Lester
3 | Chocolate rugelach
Lee Lee’s Baked Goods
(Lily Lester)
If you’re looking to meet a legend and taste legendary rugelach, we’ve got you covered: Alvin Lee Smalls, better known as “Lee Lee,” has been making rugelach in his Harlem bakery for more than 50 years. His mission has been to introduce rugelach to his uptown neighbors, as well to keep the craft of artisanal, handmade rugelach alive. Smalls, who is African American and not Jewish, started making the rolled cookies after seeing a recipe in the paper. After six months of tweaking, he perfected it. (His secret? Butter — and lots of it.) The soft, flaky, mouth-watering pastries come in three flavors: raspberry, apricot and, perhaps best of all, chocolate, which is especially memorable and gooey ($3 each). Sitting amid the homey, Southern kitchen-like decor at Lee Lee’s Baked Goods with a fresh plate of rugelach is a cross-cultural dream — and I don’t want to wake up. — Lily Lester
4 | Egg Cream
S&P Lunch
(Lily Lester)
Egg creams — which famously involve neither eggs nor cream — are one of those iconic New York Jewish foods with with mysterious origins. Does the name derive from a mispronunciation of the Yiddish word “echt,” meaning genuine? Or is it a riff off the phrase “Grade A milk”? No matter. If you are in search of the platonic ideal of a classic egg cream, head to Flatiron’s S&P Lunch. There, the folks behind the newly revamped old-school lunch counter use “the same ingredients that everybody uses,” as co-owner Eric Finkelstein told us us, adding, “the order of operations is very important.” I’m not a scientist, so I can’t tell you how or why S&P’s combination of seltzer, milk and Fox’s U-Bet syrup ($5) is so delicious — just trust me when I tell you that it is. — Lisa Keys
5 | Everything bagel with smoked whitefish salad
Modern Bread and Bagel
Upper West Side, Manhattan | Chelsea, Manhattan
(Shevy Baskin)
Embracing a gluten-free diet doesn’t mean your bagel-eating days are over. Thanks to the folks at kosher-certified Modern Bread and Bagel — which now boasts two locations in Manhattan — you can enjoy an everything bagel with whitefish salad ($13.95) that’s so good, you likely will forget it’s gluten-free. Don’t just take our word for it: These bagels have been named among the best in the city in a massive bagel-tasting project. We especially appreciate that the whitefish salad isn’t too salty, and that the pickled red onions add a welcome bite. (Kosher) — Shannon Sarna
6 | French fries with tehina ketchup
Laser Wolf
(Michael Persico)
For two summers in a row, New Yorkers and tourists alike have clamored for a table at Chef Michael Solomonov’s Tel Aviv-inspired eatery, Laser Wolf, located on the rooftop of Williamsburg’s Hoxton Hotel. The main attractions here are the skewers — meat, fish or vegetables — which are cooked on a charcoal grill and come with a bottomless and ever-changing selection of salatim, or Israeli salads. But the true revelation at Laser Wolf may be the french fries, which are a far cry from simple fried sticks of potatoes. These special spuds are brined, steamed, frozen and finally deep fried, creating the crispiest exterior and a super creamy interior. Each order ($14) is served with tehina ketchup. So what if the only reservation you can snag is at 10 p.m. on a weeknight? These fries are worth it. — Shannon Sarna
7 | Hummus masabaha with sauteed chicken liver
Miss Ada
(Courtesy Miss Ada)
The punnily named Brooklyn eatery Miss Ada — a play on the Hebrew word for restaurant, “misada” — is located just one block from Fort Greene Park. Inside the airy space, which has a charming backyard and an open kitchen decorated with fresh herbs, chef/owner Tomer Blechman offers his elevated take on traditional Israeli and Middle Eastern dishes. There’s no wrong dish to order, though the most comforting item on the dinner menu may be the creamy hummus masabaha with sauteed chicken liver — fresh hummus topped with warm chicken livers and caramelized onions ($15). You can “wipe” the delicious combo with fresh pita like an expert or eat it daintily with a knife and fork (well, as daintily as you can eat hummus). If you’re a chopped liver fan, this is one dish you won’t want to pass up on. As a bonus, a stroll through Fort Greene Park makes a great aperitif. — Lior Zaltzman
8 | Iced café slushie
Edith’s Sandwich Counter
(Brendan Cunningham)
On my first trip to Israel I fell in love with “ice café.” Not to be confused with a cold cup of coffee with ice cubes, Israeli ice café is essentially a coffee milkshake that’s delicious and refreshing in any season, but especially the scorching summer. Here in New York, Edith’s Sandwich Counter — a tiny Williamsburg spot that celebrates Jewish food from around the world — has made this treat even better. Edith’s iced café ($8.25) — a slushie made of cold brew, oat milk and tahini — is a delicious vegan concoction that’s both less sweet than a milkshake but creamier. What’s more, Edith’s offers a punch card to earn a free iced café slushie after your 10th purchase — which won’t be a difficult feat. — Julia Gergely
9 | Jachnun
12 Chairs Cafe
Soho, Manhattan| Williamsburg, Brooklyn
(Courtesy of 12 Chairs)
Jachnun is a hand-rolled Yemenite pastry that, while ubiquitous in Israel, is surprisingly hard to find in New York. But at 12 Chairs Cafe, an Israeli restaurant with locations in Soho and Williamsburg, you can get your fill: As part of their weekend brunch menu, you can order jachnun ($14), which is cooked slow and low overnight with a touch of date honey, resulting in a flaky, chewy and sweet pastry that melts in your mouth. The jachnun is served rolled up with traditional savory sides of zhug (a Yemenite spicy sauce), hard-boiled eggs and crushed tomatoes. The delectable treat might transport you to faraway lands, but be sure to take in the vibes right where you are: On the weekends, 12 Chairs is an especially lively spot where Israeli pop music is blasted through the speakers. — Julia Gergely
10 | Kafe Hawaij sticky bun
Fan-Fan Doughnuts
(Melissa Hom)
At Brooklyn’s Fan-Fan Doughnuts, James Beard-nominated Chef Fany Gerson makes decadent fried dough treats with juicy, oozing toppings and fillings. Gerson marries her Mexican and Jewish roots in her creations, which include guava and cheese doughnuts and, for Hanukkah, wonderfully comforting sufganiyot. Amid all these bright and inventive offerings are her sticky buns, a rolled pastry ($5.50) made with New York Shuk’s Kafe Hawaij, a transporting Israeli-Yemeni spiced coffee mix. Come early, prepare to stand in line and perhaps bring some extra napkins and wipes — because Fan-Fan is an immersive and sometimes sticky experience. — Lior Zaltzman
11 | Malawach churros
Balaboosta
(Peter Bonacci)
Chef Einat Admony’s Israeli dishes have been a staple of the NYC food scene since 2005, when Admony first opened Taim, a fast-service restaurant specializing in falafel. Since then, Admony has opened (and closed) several restaurants, including Kish Kash, Bar Bolonat and her second iteration of Balaboosta, a modern Israeli restaurant now located in the West Village, named for the Yiddish term for “perfect housewife.” Balaboosta is known for dishes like fried olives with labne and cauliflower with peanut tahini, but if you’re craving an extra-special sweet treat, save room for the malawach churros ($13). A riff on the popular Spanish/Portuguese treat, Admony’s churros are made of malawach — a flaky Yemenite flatbread that is popular throughout Israel. They are deep-fried, coated in cinnamon sugar and served with a mixed berry sauce and dulce de leche. — Shannon Sarna
12 | Manti
Chaikhana Sem Sorok
(Shannon Sarna)
Step off the subway in Rego Park, Queens and you’ll be surrounded by the melodious sounds of Russian, Spanish, Korean, Polish and more. This diverse neighborhood is also home to the largest Bukharian Jewish community outside of Israel; walk a few blocks east on 63rd Drive and you will have your choice of kosher restaurants that specialize in this Central Asian cuisine. Our pick of the bunch is Chaikhana Sem Sorok, a glatt kosher eatery featuring traditional Uzbeki and Bukharian cuisine, including some shlep-worthy manti dumplings topped with a hefty sprinkle of black pepper ($12 for four large dumplings the size of a child’s fist). The subway ride will feel worth it when you bite into the fatty meat surrounded by a delicate wrapping, but be sure to explore the rest of the menu, too, including the spiced lagman soup with noodles and hunks of meat; savory samsa pastries filled with beef, lamb or pumpkin; plus traditional tandoor bread to sop it all up. (Kosher) — Shannon Sarna
13 | Meat kubeh with beet broth
Kubeh
(Shannon Sarna)
The menu at Kubeh, which is dedicated to “lesser-known cuisines of the Middle East,” features seasonal salads, shareable plates and well-balanced cocktails. But what you really want to order is their namesake dish: kubeh, Iraqi-Kurdish stuffed dumplings served with your choice of broth. We recommend the traditional Kurdish siske kubeh, which are filled with slow-cooked beef. Pair them with selek, a rich beet and celery broth ($21). Before opening her restaurants, Long Island native Chef Melanie Shurka traveled to Israel and spent weeks with Iraqi grandmothers and renowned chefs learning how to carefully craft this regional dish. Now, New Yorkers get to enjoy the fruits of her labor: At Kubeh, they hand roll each dumpling they serve, carrying on this delicious, sacred tradition of comfort food. — Shannon Sarna
14 | Mercato Platter
Ras Plant Based
Crown Heights, Brooklyn | Chelsea, Manhattan
(Lily Lester)
Ras Plant Based, a happening, colorful spot on Franklin Avenue in Crown Heights, serves up tasty vegan Ethiopian cuisine. Though its owners, Milka and Romeo Regalli, aren’t Jewish, they decided to pursue kosher certification after a local rabbi offered to help them do it. “It was an easy decision to make,” Milka tells us. “We wanted to be able to open our space to everyone in the community.” The Mercato Platter ($21) is a must-try sampler of the eatery’s “spicier” dishes, including yakatilt — a medley of carrots, onions, cabbage and bell pepper; gomen, or braised collards; and missir, a red lentil stew with berbere sauce. The colorful spread arrives on a bed of spongy injera that melts in your mouth. With several rolled-up pieces of injera on the side, the platter is a fun meal to share with a friend. (Kosher) — Julia Gergely
15 | New York-style cheesecake
S&S Cheesecake
(Courtesy of S&S Cheesecake)
Up in the northern reaches of the Bronx, an unassuming storefront has been producing delectable cheesecakes every day for more than 60 years. Many consider S&S Cheesecake to be the best in a city known for its cheesecakes. The business was founded by Holocaust survivor Fred Schuster in 1960 and little has changed since then, including the recipe: The rich, creamy cheesecake is dense, flavorful and not too sweet with a soft, crumbly bottom. “The secret is to bake with love and serve with pride and passion,” says Yair Ben-Zaken, Schuster’s son-in-law, who operates the bakery today. The cakes are certified kosher and prices start at $20 for a 7-inch cake. (Kosher) — Julia Gergely
16 | Onion disc
Kossar’s Bagels & Bialys
Lower East Side, Manhattan | Hudson Yards, Manhattan | Upper East Side, Manhattan
(Julian Voloj)
Kossar’s Bagels and Bialys is world-famous for its bialys, with good reason: They’ve been baking the crusty rolls, with a center filled with toasted onion, on the Lower East Side since 1936. Buying a bialy (or a dozen) from Kossar’s is never the wrong move, though savvy New Yorkers know to arrive early or pre-order a large onion disc, also known as pletzl. This giant wheel of a carbohydrate, topped with caramelized onions and poppy seeds, is an incredible value at $6.95. Grab some cream cheese on your way out the door and you’ve got a hearty snack for the whole family. — Lisa Keys
17 | Pickle soft serve
Jacob’s Pickles
Moynihan Train Hall, Manhattan
(Courtesy of Jacob’s Pickles)
“Are you sure you want to do this?” asked the person behind the counter at Jacob’s Pickles when we ordered the pickle soft serve ($5). The correct answer: Yes, yes you do. The vegan, oat-milk-based pickle-flavored soft serve, topped with pickle slices, tastes like cucumber sorbet and is the refreshing treat you didn’t know you needed. Be warned: The portion size is enormous, so whether you’re looking for a palate cleanser or a revitalizing midday snack, sharing this frozen treat is an excellent group activity for anyone but the faintest of hearts. — Lily Lester
18 | Pickles (with a side of books)
Sweet Pickle Books
(Isabella Armus)
Ever sit down with a good pickle and wished you had a book to enjoy with it? Or vice versa? Well, both come hand-in-hand at Sweet Pickle Books — a one-of-a-kind used bookstore that also sells its own line of pickles. Located on Orchard Street near the Lower East Side’s historic “pickle alley,” owner Leah Altshuler came up with the idea for her hybrid shop at the beginning of the pandemic and it’s still thriving today. Drop by the cozy space, which is filled with love-worn paperbacks that hover below the $10 mark, and either swap your book donations for a jar of bread-and-butter, spicy or dill pickles — or simply buy a jar the old-fashioned way ($9.50-$12.95). — Isabella Armus
19 | Schmaltz & a Shot
Russ & Daughters Cafe
(Courtesy of Russ and Daughters)
When people think of Russ & Daughters, their first thought is usually smoked fish, and rightly so: The family-owned appetizing business has been specializing in the stuff since they opened in 1914. But at Russ & Daughters Cafe on Orchard Street, a sit-down restaurant around the corner from the original Russ & Daughters location, a herring dish, Schmaltz & a Shot ($17), draws upon the legacy of the eatery’s Jewish founder: Back in the day, Joel Russ would sit at a small table at his Houston Street shop where he’d kibbitz with friends and customers over schmaltz herring (extra-fatty herring) and schnapps. Today, the nostalgic plate of herring, raw onion and boiled potato hearkens back to this intimate, old-school vibe — while the bracing shot of vodka brings you right back to the present. — Lily Lester
20 | Schmaltz potatoes
Agi’s Counter
(Courtesy of Agi’s Counter)
Ashkenazi influences are peppered throughout the menu at Agi’s Counter, a charming neighborhood restaurant in Crown Heights that’s owned and operated by Chef Jeremy Salamon. The wine list is composed of exclusively Hungarian wines — a nod to Salamon’s heritage — and if you’re a fan of strong Eastern European flavors like caraway seeds, beets and trout, this is the spot for you. But perhaps the best reason for Jewish food lovers to come to Agi’s Counter is for the schmaltz potatoes, which are prepared confit-style in chicken fat and served with a healthy dollop of schmaltz aioli and lots of fresh chives. It comes as a side dish for $13, but it shines like the main attraction. — Shannon Sarna
21 | Seder Plate Margarita
Gertrude’s
(Lana Schwartz)
The Passover seder plate is rife with symbolism: bitter herbs represent the bitterness of slavery; saltwater represents the tears of our ancestors; and, in recent years, an orange has come to represent women and LGBTQ+ Jews, whose stories aren’t often told. For those who love the ceremony of the seder, you can now seek it out year-round: Gertrude’s, a newish Jewish bistro from the folks behind popular Williamsburg diner Gertie, has a Seder Plate Margarita ($15) on their imaginative cocktail menu. The drink combines some of these Passover flavors — bitter orange, parsley and salt water, plus lime and mezcal — for a unique, refreshing beverage that pairs well with dishes designed to “push the Ashkenazi tradition,” as co-owner Nate Adler says. Four cups of wine not included. — Lana Schwartz
22 | Seoul Meets Bagel sandwich
Between the Bagel
(Courtesy of Between the Bagel)
Walk into Between the Bagel on Astoria’s busy 30th Avenue corridor and you’ll spot a typical Jewish-American bagel menu of eggs, schmears and sandwiches. You’ll also notice, perhaps incongruously, a menu of Korean classics like yachaejeon (Korean vegetable pancakes) and dumplings. The true standouts at this spot are the mashups of of the two cuisines, particularly the popular Seoul Meets Bagel — a bagel topped with beef bulgogi (marinated and grilled beef), egg, cheese, kimchi and gochujang mayo ($10.83, tax included). This spicy, hearty sandwich will keep you full for hours. The friendly owner, Ben Suh, who describes the neighborhood as “a smorgasbord of culture,” has become a local legend: Not just popular for his culinary creations, Suh is known to give candy and samples to his customers, and treats for their dogs. — Lisa Keys
23 | Tahini soft serve sundae
Seed & Mill
(Courtesy of Seed & Mill)
At their stall in Manhattan’s Chelsea Market, Seed & Mill — a New York-based company known for its high-quality tahini and halva — serves a oat-milk-based soft serve that may forever change your mind about vegan desserts. Their satisfying tahini soft serve sundae ($8) is topped with crumbled halva and a drizzle of tahini, resulting in a creamy, salty concoction with just the right amount of contrasting crunch. While you’re there, grab a piece of their rich dark chocolate halva to go. — Shannon Sarna
24 | Thai Tea Babka French Toast
Thai Diner
(Philissa Cramer)
A Thai restaurant might be an unorthodox place to grab babka, but then again the Thai Tea Babka French Toast ($15) at Nolita’s happening Thai Diner is unorthodox in its own right. Only available during brunch and lunch, the dish features thick pillows of homemade babka, swirled with vanilla and fragrant with thai tea. A bright orange Thai-tea-flavored crema and a tiny pitcher of sweetened condensed milk allows customers to intensify the dish’s distinctive blend of rich spices and sweet milkiness. Thai Diner’s pandan-flavored green-and-white cookie offers another Southeast Asian twist on a Jewish deli classic, black-and-white cookies, but the French toast has been a signature dish since the restaurant opened in 2020 for good reason. — Philissa Cramer
25 | Wagyu Pastrami Sando
Shalom Japan
(John Keon)
Since opening in South Williamsburg in 2013, Shalom Japan has been making waves online and IRL. The restaurant is owned by husband-and-wife team Aaron Israel and Sawako Okochi, who draw upon their respective Jewish and Japanese roots. You’ve probably seen, or even tried, their iconic matzah ball ramen, which combines two of the world’s greatest comfort soups into a singular stellar dish. However, the star of the impressive menu may be their melt-in-your-mouth Wagyu Pastrami Sando ($22), which features house-cured pastrami simply dressed with Gulden’s mustard and piled between pillowy slices of shokupan, Japanese milk bread. I don’t give this title lightly: This sandwich is the softest thing I’ve ever eaten. — Isabella Armus
Is your favorite Jewish dish not on our list? Let us know what we missed so that we may include it on a future list!
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The post 25 Jewish dishes to eat in NYC right now appeared first on Jewish Telegraphic Agency.
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University of California Rejects Ethnic Studies Admissions Requirement in Faculty Assembly Vote
Demonstrators holding a “Stand Up for Internationals” rally on the campus of the University of California, Berkeley, in Berkeley, California, US, April 17, 2025. Photo: Carlos Barria via Reuters Connect.
The University of California (UC) Faculty Assembly has rejected a proposal to establish passing ethnic studies in high school as a requirement for admission to its 10 taxpayer-funded schools for undergraduates.
As previously reported by The Algemeiner, the campaign for the measure — defeated overwhelmingly 29-12 with 12 abstaining — was spearheaded by Christine Hong, chair of the Critical Race and Ethnic Studies department at UC Santa Cruz. Hong believes that Zionism is a “colonial racial project” and that Israel is a “settler colonial state.” Moreover, she holds that anti-Zionism is “part and parcel” of the ethnic studies discipline.
Ethnic studies activists like Hong throughout the University of California system coveted the admissions requirement because it would have facilitated their aligning ethnic studies curricula at the K-12 level with “liberated ethnic studies,” an extreme revolutionary project that was rejected by California Gov. Gavin Newsom in 2023. Had the proposal been successful, school officials of both public and private schools would have been forced to comply with their standard of what constitutes ethnic studies to qualify their students for admission to UC.
Being indoctrinated into anti-Zionism and “hating Jews” would essentially have become a prerequisite for becoming a UC student had the Faculty Assembly approved the measure, Tammi Rossman-Benjamin, executive director of antisemitism watchdog AMCHA Initiative, told The Algemeiner on Friday. AMCHA Initiative first raised the alarm about the proposal in 2023, calling it “a deeply frightening prospect.”
“Ethnic studies never intended to be like any other discipline or subject. It was always intended to be a political project for fomenting revolution according to the dictates of however the activists behind the subject defined it,” Rossman-Benjamin explained. “And anti-Zionism has been at the core of the field, and this became especially clear after Oct. 7. Most of the anti-Zionist mania on campuses that day — the support for the encampments, the Faculty for Justice in Palestine chapters — it was a project of Ethnic Studies. At UC Santa Cruz, 60 percent of Faculty for Justice in Palestine members were pulled from the ethnic studies department.”
Founded in the 1960s to provide an alternative curriculum for beneficiaries of racial preferences whose retention rates lagged behind traditional college students, ethnic studies is based on anti-capitalist, anti-liberal, and anti-Western ideologies found in the writings of, among others, Franz Fanon, Huey Newton, Simone de Beauvoir, and Karl Marx. Its principal ideological target in the 20th century was the remains of European imperialism in Africa and the Middle East, but overtime it identified new “systems of oppression,” most notably the emergent superpower that was the US after World War II and the nation that became its closest ally in the Middle East: Israel.
UC Santa Cruz’s Critical Race and Ethnic Studies (CRES) department is a case study in how the ideology leads inexorably to anti-Zionist antisemitism, AMCHA Initiative argued in a 2024 study.
Following Hamas’s Oct. 7, 2023, massacre across southern Israel, CRES issued a statement rationalizing the terrorist group’s atrocities as political resistance. Additionally, the department days later participated in a “Call for a Global General Strike,” refusing to work because Israel mounted a military response to Hamas’s atrocities — an action CRES called “Israel’s genocidal attack on Gaza.” Later, the department held an event titled, “The Genocide in Gaza in our [sic] Classrooms: A Teaching Palestine Workshop,” in which professors and teaching assistants were trained in how to persuade students that Zionism is a racist and genocidal endeavor.
Imposing such noxious views on all California students would have been catastrophic, Rossman-Benjamin told The Algemeiner.
“The goal of admissions requirements is to make sure that students are adequately prepared for college,” she noted. “Their goal was to use their power to force students to take the kind of Critical Ethnic Studies that is taught at the university, with the goal of revolutionizing society. The idea should have been dead on arrival, being rejected on the grounds that there is no evidence that it is a worthwhile subject that should be required for admission to the University of California.”
Follow Dion J. Pierre @DionJPierre.
The post University of California Rejects Ethnic Studies Admissions Requirement in Faculty Assembly Vote first appeared on Algemeiner.com.
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Israeli FM Praises Paraguay Decision to Label Iran’s IRGC, Proxies Hamas and Hezbollah as Terrorist Organizations
Paraguayan President Santiago Peña praying at the Western Wall in Jerusalem on Dec. 12, 2024. Photo: The Western Wall Heritage Foundation
Israeli Foreign Minister Gideon Sa’ar praised Paraguay’s decision to designate Iran’s Islamic Revolutionary Guard Corps (IRGC) as a terrorist organization, and to broaden the country’s previous designation to include all factions of Hamas and Hezbollah.
The top Israeli diplomat congratulated the South American country and described President Santiago Peña’s decision as a “landmark move” in addressing security challenges and fostering international peace.
“Iran is the world’s leading exporter of terrorism and extremism, and together with its terror proxies, it threatens regional stability and global peace,” Sa’ar wrote in a post on X. “More countries should follow suit and join the fight against Iranian aggression and terrorism.”
I commend Paraguay and @SantiPenap for the landmark decision to designate the Iranian Revolutionary Guard Corps, Hamas, and Hezbollah as terrorist organizations.
Iran is the world’s leading exporter of terrorism and extremism, and together with its terror proxies, it threatens… https://t.co/OzWACbWcno— Gideon Sa’ar | גדעון סער (@gidonsaar) April 24, 2025
On Thursday, Peña issued an executive order designating the IRGC as a terrorist organization “for its systematic violations of peace, human rights, and the security of the international community.”
The executive order also expanded Paraguay’s 2019 proscription of the armed wings of the Palestinian terrorist group Hamas, the al-Qassam Brigades, and Hezbollah, the Iran-backed terrorist group in Lebanon, to encompass the entirety of both organizations, including their political wings.
“With this decision, Paraguay reaffirms its unwavering commitment to peace, international security, and the unconditional respect for human rights, solidifying its position within the international community as a country firmly opposed to all forms of terrorism and strengthening its relations with allied nations in this fight,” Peña wrote in a post on X, emphasizing the country’s strategic relationship with the United States and Israel.
Iran is the chief international backer of Hamas and Hezbollah, providing the Islamist terror groups with weapons, funding, and training. According to media reports based on documents seized by the Israeli military in Gaza last year, Iran had been informed about Hamas’s plan to launch the Oct. 7 attack months in advance.
Last year, Peña reopened Paraguay’s embassy in Jerusalem, making it the sixth nation — after the US, Guatemala, Honduras, Kosovo, and Papua New Guinea — to establish its embassy in the Israeli capital. During the same visit, he condemned the Hamas-led massacre across southern Israel on Oct. 7, 2023, calling the perpetrators “criminals” in a speech at the Knesset, the Israeli parliament.
The Trump administration also praised Paraguay’s decision to officially label the IRGC as a terrorist organization, describing it as a major blow to Iran’s terror network in the Western Hemisphere.
“Iran remains the leading state sponsor of terrorism in the world and has financed and directed numerous terrorist attacks and activities globally, through its IRGC-Qods Force and proxies such as Hezbollah and Hamas,” US State Department spokesperson Tammy Bruce said in a statement.
The US official said Paraguay’s action will help disrupt Iran’s ability to finance terrorism and operate in Latin America — particularly in the Tri-Border Area, where Paraguay borders Argentina and Brazil, a region long regarded as a financial hub for Hezbollah-linked operatives.
“The important steps Paraguay has taken will help cut off the ability of the Iranian regime and its proxies to plot terrorist attacks and raise money for its malignant and destabilizing activity,” the statement read.
“The United States will continue to work with partners such as Paraguay to confront global security threats,” Bruce added. “We call on all countries to hold the Iranian regime accountable and prevent its operatives, recruiters, financiers, and proxies from operating in their territories.”
During his first administration, Trump designated the IRGC as a foreign terrorist organization (FTO), citing the Iranian regime’s use of the IRGC to “engage in terrorist activities since its inception 40 years ago.”
At the time, Trump said this designation “recognizes the reality that Iran is not only a state sponsor of terrorism, but that the IRGC actively participates in, finances, and promotes terrorism as a tool of statecraft.”
“The IRGC is the Iranian government’s primary means of directing and implementing its global terrorist campaign,” he continued.
The post Israeli FM Praises Paraguay Decision to Label Iran’s IRGC, Proxies Hamas and Hezbollah as Terrorist Organizations first appeared on Algemeiner.com.
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Yale’s Silence Is Allowing Blatant Campus Antisemitism — and Betraying the Promise of ‘Never Again’
Yale University students at the corner of Grove and College Streets in New Haven, Connecticut, U.S., April 22, 2024. Photo: Melanie Stengel via Reuters Connect.
As darkness fell over Yale University on Wednesday evening, Jewish students faced intimidation that echoed history’s darkest chapters. The following day, as the sun rose on Holocaust Remembrance Day, the world solemnly reflected on the devastating consequences of unchecked hatred.
Yet, disturbingly, at Yale, the shadows of that same hatred linger once again.
For several nights now, radical anti-Israel activists, primarily organized by “Yalies for Palestine,” an anti-Israel hate group, have targeted Jewish students at Yale — in many cases, based solely on their outwardly Jewish appearance.
On Wednesday, protestors blocked walkways, physically intimidated Jewish students, and hurled bottles and sprayed liquids at them — all while campus police stood by and did nothing.
One Jewish student described her chilling encounter with the protesters the night before, on Tuesday: “When I tried to get through, they blocked me, ignored my requests to pass, and handed out masks to those obstructing me. Yale security told me they couldn’t help.”
The immediate trigger for this harassment is the invitation extended by Shabtai, a Yale Jewish society, to Itamar Ben-Gvir, an Israeli government minister. Whether one supports or opposes Ben-Gvir’s politics is beside the point. Notably, Naftali Bennett, a former Israeli prime minister, was also protested and disrupted during a separate campus event in February, underscoring a broader trend of hostility toward Israeli speakers regardless of their political affiliation.
These events signal more than isolated protests; they constitute a redux of hatred that historically escalates when met with institutional silence or indifference.
Yale’s administration, under President Maurie McInnis and Dean Pericles Lewis, has failed to adequately respond. Though Yale revoked official recognition from Yalies for Palestine, its tepid actions have not halted the dangerous slide toward overt hostility. The silence — from both the university and the Slifka Center, Yale’s center for Jewish life — is deafening.
This isn’t the first troubling instance at Yale. A year ago, similar demonstrators disrupted campus life with vitriolic anti-Israel rhetoric, silencing dialogue and fostering an atmosphere hostile to Jewish students.
Earlier this year, CAMERA on Campus documented Yale’s Slifka Center pressuring students to erase evidence of anti-Jewish harassment during a pro-Israel event, effectively whitewashing antisemitism and emboldening extremists.
As CAMERA’s Ricki Hollander has powerfully documented, the rhetoric of anti-Zionism today often revives the antisemitic patterns of the past, particularly those propagated by the Nazi regime in the 1930s. These tactics, she explains, echo Nazi-era propaganda that portrayed Jews as subhuman, sinister, and uniquely malevolent — a narrative used to justify marginalization and, ultimately, genocide.
These dynamics — scapegoating, dehumanizing, and ostracizing Jews under the guise of “anti-Zionism” — are not relics of history. They are alive and active across elite American campuses. And now, unmistakably, they have taken root at Yale.
McInnis must break the silence and condemn the open harassment and assault of Jewish students. She must also hold the perpetrators of the heinous actions and those responsible for the safety of students accountable for their inaction.
This week has revealed a grave failure of moral and institutional duty on many fronts. When law enforcement stands by as Jewish students face intimidation and assault, it sends a chilling message: their safety matters less.
We must demand a full investigation and real accountability. Condemnations of antisemitism are not enough. Policies must be changed to ensure Jewish students and organizations can freely exercise their right to free expression without being subject to harassment and assault. Anything less would betray Yale’s stated values — and the promise of “never again.”
Douglas Sandoval is the Managing Director for CAMERA on Campus.
The post Yale’s Silence Is Allowing Blatant Campus Antisemitism — and Betraying the Promise of ‘Never Again’ first appeared on Algemeiner.com.