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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!
—
The post 25 Jewish dishes to eat in NYC right now appeared first on Jewish Telegraphic Agency.
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US Clamps Sanctions on Israel-bashing UN Rights Monitor Albanese
Francesca Albanese, UN special rapporteur on human rights in the Palestinian territories, attends a side event during the Human Rights Council at the United Nations in Geneva, Switzerland, March 26, 2024. Photo: REUTERS/Denis Balibouse
The Trump administration has imposed sweeping sanctions against Francesca Albanese, the United Nations Special Rapporteur for the Occupied Palestinian Territories, citing the UN official’s lengthy record of singling out Israel for condemnation.
In a post on X, US Secretary of State Marco Rubio announced the sanctions under a February executive order targeting those who “prompt International Criminal Court (ICC) action against U.S. and Israeli officials, companies, and executives.” He accused Albanese of waging “political and economic warfare” against both nations and asserted that “such efforts will no longer be tolerated.”
“Today I am imposing sanctions on UN Human Rights Council Special Rapporteur Francesca Albanese for her illegitimate and shameful efforts to prompt [International Criminal Court] action against U.S. and Israeli officials, companies, and executives,” Rubio announced on X/Twitter.
“Albanese’s campaign of political and economic warfare against the United States and Israel will no longer be tolerated,” declared the Trump administration’s top foreign affairs official. “We will always stand by our partners in their right to self-defense.”
Rubio concluded: “The United States will continue to take whatever actions we deem necessary to respond to lawfare and protect our sovereignty and that of our allies.”
The decision to impose sanctions on Albanese marks an escalation in the ongoing feud between the White House and the United Nations over Israel. The Trump administration has repeatedly accused the UN and Albanese of unfairly targeting Israel and mischaracterizing the Jewish state’s conduct in Gaza.
Albanese, an Italian lawyer and academic, has held the position of UN special rapporteur on human rights in the Palestinian territories since 2022. The position authorizes her to monitor and report on alleged “human rights violations” by Israel against Palestinians in the West Bank and Gaza.
Last week, Albanese issued a scathing report accusing companies of helping Israel maintain a so-called “genocide economy.” She called on the companies to cut off economic ties with Israel and warned that they might be guilty of “complicity” in the so-called “genocide” in Gaza.
Critics of Albanese have long accused her of exhibiting an excessive anti-Israel bias, calling into question her fairness and neutrality.
Albanese has an extensive history of using her role at the UN to denigrate Israel and seemingly rationalize Hamas’ attacks on the Jewish state.
In the months following the Palestinian terrorist group’s atrocities across southern Israel on Oct. 7, 2023, Albanese accused the Jewish state of perpetrating a “genocide” against the Palestinian people in revenge for the attacks and circulated a widely derided and heavily disputed report alleging that 186,000 people had been killed in the Gaza war as a result of Israeli actions.
The action comes as Israeli Prime Minister Benjamin Netanyahu visits Washington, where he has received a warm reception from the Trump administration. Netanyahu has been meeting with US officials to discuss next steps in the ongoing Gaza military operation.
Gideon Sa’ar, Minister of Foreign Affairs for Israel, commended the Rubio announcement with his own post on X/Twitter, exclaiming: “A clear message. Time for the UN to pay attention!”
The post US Clamps Sanctions on Israel-bashing UN Rights Monitor Albanese first appeared on Algemeiner.com.
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Hardball: Trump Administration Reports Harvard to Accreditor Over Antisemitism Allegations
US President Donald Trump speaks during a Cabinet meeting at the White House in Washington, DC, July 8, 2025. Photo: Kevin Lamarque via Reuters Connect.
The Trump administration escalated its showdown against Harvard University on Wednesday, reporting the institution to its accreditor for alleged civil rights violations resulting from its weak response to reports of antisemitic bullying, discrimination, and harassment following Hamas’ Oct. 7, 2023 massacre across southern Israel.
The US Department of Education (DOE) announced the action on Wednesday. Citing Harvard’s admitted failure to treat antisemitism as seriously as it treated others forms of hatred in the past, the DOE called on the New England Commission of Higher Education to review and, potentially, revoke its accreditation — a designation which qualifies Harvard for federal funding and attests to the quality of the educational services its provides.
“Accrediting bodies play a significant role in preserving academic integrity and a campus culture conducive to truth seeking and learning,” said Secretary of Education Linda McMahon. “Part of that is ensuring students are safe on campus and abiding by federal laws that guarantee educational opportunities to all students. By allowing anti-Semitic harassment and discrimination to persist unchecked on its campus, Harvard University has failed in its obligation to students, educators, and American taxpayers.”
The DOE, McMahon added, “expects the New England Commission of Higher Education to enforce its policies and practices, and to keep the Department fully informed of its efforts to ensure that Harvard is in compliance with federal law and accreditor standards.”
As previously reported by The Algemeiner, Harvard’s Presidential Task Force on Combating Antisemitism has acknowledged that the university administration’s handling of campus antisemitism fell well below its obligations under both Title VI of the Civil Rights Act of 1964 and its own nondiscrimination policies.
In a 300-plus-page report, the task force compiled a comprehensive record of antisemitic incidents on Harvard’s campus in recent years — from the Harvard Palestine Solidarity Committee’s endorsement of the Oct. 7 terrorist atrocities to an anti-Zionist faculty group’s sharing an antisemitic cartoon depicting Jews as murderers of people of color. The report identified Harvard’s past refusal to afford Jews the same protections against discrimination enjoyed by other minority groups as a key source of its problem.
Coming several weeks after President Donald Trump ordered the freeze of $2.26 billion in federal research grants and contracts for Harvard, the task force report found it was “clear” that antisemitism and anti-Israel bias have been fomented, practiced, and tolerated not only at Harvard but also within academia more widely.”
The university is now suing the federal government over the funding halt.
President Trump has spoken scathingly of Harvard, calling it, for example, an “Anti-Semitic, Far Left Institute … with students being accepted from all over the world that want to rip our Country apart” in an April post to his Truth Social platform.
In recent weeks, however, both Trump and McMahon had commended Harvard’s constructive response in negotiations over reforms the administration has asked it to implement as a precondition for restoring federal funds. The requested reforms include hiring more conservative faculty, shuttering diversity, equity, and inclusion [DEI] programs, and slashing the size of administrative offices tangential to the university’s central educational mission.
The administration has since changed its tone in the wake of a report by The Harvard Crimson that interim Harvard President Alan Garber has said “behind closed doors” that he has no intention of doing anything that would make Harvard more palatable to conservatives.
Earlier this month, the Trump administration’s Joint Task Force to Combat Antisemitism issued Harvard a formal “notice of violation” of civil rights law. Charging that Harvard willfully exposed Jewish students to a flood of racist and antisemitic abuse both in and outside of the classroom, it threatened to strip whatever remains of Harvard’s federal funding.
“Failure to institute adequate changes immediately will result in the loss of all federal financial resources and continue to affect Harvard’s relationship with the federal government,” wrote the federal officials comprising the multiagency Task Force. “Harvard may of course continue to operate free of federal privileges, and perhaps such an opportunity will spur a commitment to excellence that will help Harvard thrive once again.”
In Wednesday’s announcement, US Department of Health and Human Services Secretary Robert F. Kennedy Jr. said Harvard’s conduct “forfeits the legitimacy that accreditation is designed to uphold.”
“HHS and Department of Education will actively hold Harvard accountable through sustained oversight until it restores public trust and ensures a campus free of discrimination,” he said.
Follow Dion J. Pierre @DionJPierre.
The post Hardball: Trump Administration Reports Harvard to Accreditor Over Antisemitism Allegations first appeared on Algemeiner.com.
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IDF Strikes Hezbollah Sites in South Lebanon as Terror Group Pushes to Rebuild Amid US Disarmament Talks
IDF operating in southern Lebanon. Photo: IDF Spokesperson
Israeli forces uncovered and destroyed Hezbollah weapons caches in southern Lebanon on Wednesday, as a new report indicated that despite ongoing U.S.-led efforts to secure a disarmament deal, the Iran-backed group is making repeated, largely concealed attempts to rebuild its military presence in the area.
Troops carried out several operations targeting Hezbollah infrastructure in southern Lebanon on Wednesday morning, destroying weapons depots, explosives and multibarrel launchers concealed in forested terrain, the IDF said, in violation of the November ceasefire, which requires Hezbollah to withdraw its forces 20 miles from the Israeli border.
A new report released this week by the Alma Research and Education Center found that Hezbollah is focused on rebuilding in three areas: operational deployment, weapons acquisition, and financial recovery.
“Hezbollah didn’t give up its resistance narrative and motivation,” Alma’s director, Lt. Col. (Res.) Sarit Zehavi, told The Algemeiner.
“It wants to rebuild its capabilities and infrastructures, whether it’s the villages that will be used as human shields or the military infrastructure in South Lebanon and in Lebanon in general.”
According to Zehavi, Hezbollah is attempting to return Radwan fighters to positions south of the Litani River as part of a wider plan to restore its elite forces to operational readiness. The IDF on Monday killed Radwan commander Ali Abd al-Hassan Haidar in a targeted strike. The action came hours after US Special Envoy for Syria Thomas Barrack met with Lebanese President Joseph Aoun, Prime Minister Nawaf Salam and Parliament Speaker Nabih Berri in Beirut to discuss a long-term deal that would include an Israeli withdrawal and complete disarmament of Hezbollah.
Barrack described the Lebanese response to the proposal as positive. Later, he issued a blunt warning to Hezbollah in response to a vow by the terror group’s leader, Naim Qassem, not to lay down its arms. “If they mess with us anywhere in the world, they will have a serious problem with us,” Barrack said in an interview with Lebanese news network LBCI. “They don’t want that.”
Zehavi said it was premature to predict the outcome of the diplomatic efforts. She warned that the challenge of disarming Hezbollah remains enormous and emphasized that the Lebanese Armed Forces have not demonstrated the capability or willingness to confront the group.
“It’s too soon to be optimistic or pessimistic,” she said, noting that no firm commitments have emerged from the Beirut talks.
Hezbollah’s efforts to smuggle and manufacture weapons have been complicated by both Israeli strikes and the regional realignment over recent months. While Israeli strikes have disrupted many supply routes, according to Zehavi, Syrian authorities have intercepted far more Hezbollah-bound weapons than the Lebanese Army, which claims to have uncovered 500 arms caches but has provided no evidence.
The financial front marks the third aspect of Hezbollah’s rebuilding effort. Last week, the group halted cash payments to Shiite civilians whose homes were damaged in the war, citing liquidity problems. Zehavi attributed the shortfall to disruptions in Iran’s funding networks — an outcome of the 12-day war against the regime in Tehran — and said the constraints would likely hamper Hezbollah’s ability to compensate its base and sustain operations.
“I hope they will continue to have problems with the cash flow, that way it will be very difficult for them to recover,” she said.
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