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Deeply Jewish comedy is having a moment, even as antisemitism rocks pop culture
(JTA) — Two weeks after a Trump-supporting heckler threw a beer can at Ariel Elias at a club in New Jersey over her politics, the Jewish comedian’s fortunes took a turn for the better. A video of the incident went viral and she made her network television debut on Jimmy Kimmel’s late-night talk show.
She spent most of her five-minute set talking about her Jewish identity and how it clashed with parts of her upbringing in Kentucky.
“I’m Jewish from Kentucky, which is insane, it’s an insane origin story,” she said last month before getting to jokes about how Southerners mispronounce her name and how badly her parents want her to date Jews.
Even though the crowd found it funny, Elias’ tight five wasn’t particularly groundbreaking. In the world of standup comedy, discussing one’s Jewish identity in a deep way has become increasingly common on the mainstream stage over the past several years. Jewish comedians are going beyond the bagel and anxiety jokes, discussing everything from religiosity and traditions (and breaking with those traditions) to how their Jewishness has left them prone to awkward situations and even antisemitism.
Ari Shaffir calls his most recent special, which was released earlier this month and titled “Jew” — and racked up close to four million views on YouTube in two weeks — “a love letter to the culture and religion that raised [him].” In his recent one man show “Just For Us” — which drew widespread acclaim and a slew of celebrity audience members, from Jerry Seinfeld to Stephen Colbert to Drew Barrymore — Alex Edelman discussed the details of growing up Modern Orthodox (and infiltrating a group of white nationalists). In 2019, Tiffany Haddish released a Netflix special called “Black Mitzvah,” in which she talks about learning about her Jewish heritage.
At the same time, the current uptick in public displays of antisemitism — punctuated by a series of celebrity antisemitism scandals and comedian Dave Chappelle’s controversial response to them — is complicating the moment for comedians who get into Jewish topics. Jewish comics are even debating what kinds of jokes about Jews are acceptable and which cross a line.
“I find it ironic that at a time where more Jewish comedians feel comfortable expressing their Judaism (i.e. wearing a yarmulke, making Jewish-oriented content) and not hiding it (by changing their name for example), we also see an up-swelling of outright antisemitism,” said Jacob Scheer, a New York-based comedian. “I don’t think — and hope — those two things are not related, but I find it really interesting and sad.”
The two phenomena could be related. Antisemitic incidents nationwide reached an all-time high in 2021, with a total of 2,717 incidents, according to an April 2022 audit from the Anti-Defamation League. Those incidents range from vandalism of buildings to harassment and assault against individuals.
“Now that [antisemitism is] a headline, it actually helps me to do what I need to do, which is just be extra out and loud and proud,” said Dinah Leffert, a comic based in Los Angeles. “I was hiding who I am just so I can survive in this environment. But this environment is not worth it if I have to hide.”
Scheer said that “people who are Jewish with an emphasis on the ‘Jew’ are having a moment.”
“[The] ‘Jew-ish’ world I wouldn’t say is dead, but I don’t think the ‘Jew-ish’ world is producing that much,” he said.
By “Jew-ish,” Scheer clarified that he means comics like Seinfeld and Larry David, who often infuse secular, culturally Jewish material into their comedy. Their apex of fame came during a time when Jewish comedy was not nearly as mainstreamed — the “Seinfeld” sitcom team was famously told that their idea was “too New York, too Jewish.”
Some of Seinfeld and David’s Jewish comedic successors, such as Judd Apatow and Seth Rogen, sprinkled in more explicitly Jewish jokes before 2010. But today, “you see more Alex Edelmans coming out,” Scheer said, referencing the increase in visibility for comedians with more observant upbringings.
Things have progressed to the level of “Jews doing comedy for other Jews about Jewish things,” Scheer added. In August, the first-ever Chosen Comedy Festival at the Coney Island Amphitheater in Brooklyn featured a lineup of mostly Jewish comics whose repertoires ranged from impressions of old Jewish women (who sound like bees) to breakdowns of the differences between how Sephardi and Ashkenazi Jews say “Shabbat shalom.” Leah Forster, who also performed at the festival, uses her Hasidic upbringing as source material for her standup routines, creating characters and using accents and impressions. (In her early days as a comedian, Forster performed for women-only audiences while she was a teacher at a Bais Yaakov Orthodox school in Brooklyn.)
The festival, which was hosted by Stand Up NY (an Upper West Side club that Scheer says is known for being “the Jewish one”) welcomed a packed audience of about 4,000 guests, many of whom were Orthodox. A second Chosen Comedy Festival will take place in downtown Miami in December.
(The New York Jewish Week, a 70 Faces Media brand, was the media partner for the Chosen Comedy Festival but had no say in its lineup.)
The festival’s co-hosts, Modi Rosenfeld and Elon Gold, who frequently collaborate, both grew their audiences in the early days of the pandemic: Rosenfeld with his camera-facing comedic characters, like the esoteric Yoely who delivers news updates with a Hasidic Yiddish twist; and Gold with his Instagram Live show “My Funny Quarantine,” which featured guest appearances from other comedians. Both Gold and Rosenfeld work antisemitism into their material.
Some are finding the moment difficult to navigate. In late October, at the standup show she runs in Los Angeles, the comic two slots ahead of Dinah Leffert asked the room, “Is anyone still even supporting Kanye at this point?” The crowd responded with resounding whoops, claps and cheers, leading Leffert to feel like they did support Kanye West, the rapper who spent much of last month in the news for his multiple antisemitic rants.
Just a few jokes into her own 10-minute set, Leffert walked offstage.
“My body wouldn’t let me keep being inauthentic about what I was really feeling,” she said. “I don’t want to give laughter to people who are anti-Jewish.”
Leffert, who is openly Zionist, said she also observes a level of anti-Zionism in comedy clubs these days that feels to her like antisemitism.
“They’re not criticizing Israel,” she said. “It slips into antisemitism very quickly. And it’s just a really hostile environment.”
During the last large-scale military flare-up of the Israeli-Palestinian conflict in May 2021, she felt inundated with Palestinian flag comments on posts about Jewish holidays, not Israel.
“You just get Palestinian flags underneath your Hanukkah posts,” she said.
In October, at a club in Omaha, comedian Sam Morril told a joke about how he hopes Jeffrey Epstein won’t be honored during Jewish Awareness Month.
“Can I ask why you chose to yell out ‘free Palestine’ after a Jeffrey Epstein joke?” he responded. When the heckler said she was making a “public statement” and was looking for “justice,” Morril answered: “A public statement? At the Omaha Funny Bone?”
Eitan Levine, a New York-based comedian known for his TikTok show “Jewish or Antisemitic” — on which he asks people to vote on whether objects like ketchup and mayonnaise, for example, are Jewish or antisemitic (in a loose comic version of the word) — said he receives similar comments online.
“This is a TikTok video about bagels,” Levine said. “What do you mean, you want me to take a stance?”
Though the response to his show has been largely positive and he has gone viral several times, Levine still receives all kinds of white supremacist comments on his videos — with backwards swastika, money bag or mustachioed man emojis evocative of Hitler, along with comments that say “jas the gews” as a spoonerism for “gas the Jews,” as a way to avoid TikTok censorship. Levine said he manually deletes these kinds of comments, but sometimes that’s not enough; one of the guests on his show had to cancel an in-person show due to online threats made against her.
“This stuff is clearly happening and it is dangerous and it is scary,” Levine told JTA.
Writer and comedian Jon Savitt, whose writing has been featured on College Humor and Funny or Die, and says he has often been “the first Jew that people have ever met,” recently launched an experimental web page called Meet A Jew, where users can connect with a Jewish person, much like a pen pal. His 2016-2018 standup show “Carrot Cake & Other Things That Don’t Make Sense” largely dealt with antisemitism — and its audience, he was surprised to see, was largely non-Jewish.
“Not only did I have people come up to me after the show, but I had non-Jews come up to me months later when they saw me and say ‘tikkun olam‘ [Hebrew for the Jewish principle of repairing the world] to me, or recite Hebrew,” Savitt said. “And to me that was the coolest use case because not only were they there, but they kind of retained something.”
Savitt says he isn’t trying to change any extremists’ minds with Meet A Jew, but he sees it as one step that could engage people who may be ignorant or unaware and give them a place to ask questions.
“Although it shouldn’t be on us to educate everyone or to have to constantly be standing up for ourselves, I think there are ways that we can bring other people into the conversation as well,” he said.
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The post Deeply Jewish comedy is having a moment, even as antisemitism rocks pop culture appeared first on Jewish Telegraphic Agency.
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A Yiddish lecture in Munich by literature scholar Nathan Cohen
דעם 17טן יוני וועט נתן כּהן, אַן אָנגעזעענער פֿאָרשער פֿון דער ייִדישער ליטעראַטור בײַם בר־אילן אוניווערסיטעט, האַלטן אַ רעפֿעראַט אויף ייִדיש בײַם אוניווערסיטעט אויפֿן נאָמען פֿון לודוויג מאַקסימיליאַן אין מינכן, דײַטשלאַנד.
כּהן וועט רעדן וועגן דער געשיכטע פֿון דער מאָדערנער ייִדישער ליטעראַטור און די וועגן און אָפּוועגן פֿון איר אַנטוויקלונג אויף די זײַטן פֿון דער ייִדישער פּרעסע, ווי אויך וועגן דעם פֿענאָמען פֿון דער שונד־ליטעראַטור.
די „שלום־עליכם לעקציע“, ווי מע רופֿט אָט די אונטערנעמונג, איז אַ יערלעכער רעפֿערעט אויף ייִדיש אין אָנדענק פֿון עוויטאַ וויעצקי, ז״ל, וואָס האָט די ערשטע געהאַט דעם שיינעם אײַנפֿאַל מיט 15 יאָר צוריק. „זי האָט אַרויסגעפֿירט ייִדיש פֿון די קליינע דײַטשישע אוניווערסיטעט־קלאַסן און פֿאַרבעטן אַ ברייטן עולם צו הערן אַ ייִדיש וואָרט – און דווקא אין אַקאַדעמישן פֿאָרמאַט,“ האָט דערקלערט דאַשע וואַכרושאָווע, אַ ייִדיש־פֿאָרשערין בײַם אוניווערסיטעט.
יעדעס יאָר האַלט אַ היסטאָריקער, שפּראַך־וויסנשאַפֿטלער, ליטעראַטור־פֿאָרשער אָדער שרײַבער אַ רעפֿעראַט פֿאַרן ברייטן מינכנער עולם אין גאַנצן אויף ייִדיש. „אין עולם זיצן אי ייִדיש־קענער אי אַזעלכע וואָס ווייסן גאָר ווייניק וועגן דער שפּראַך, אָבער האָבן דעם מוט זיך אײַנצוהערן און זיך לאָזן טראָגן פֿונעם ייִדישן וואָרט, וויסנדיק אַז זיי ריזיקירן ניט צו פֿאַרשטיין דעם מיין אָדער צו פֿאַרשטיין אים פֿאַלש,“ האָט וואַכרושאָווע געזאָגט.
פֿאַראינטערעסירטע קענען בײַזײַן די לעקציע אָדער אויפֿן אָרט אין מינכן, אָדער דורך דער אינטערנעץ. כּדי זיך צו פֿאַרשרײַבן, גיט אַ קוועטש דאָ.
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Hundreds of Jewish leaders call on Israeli ambassador to apologize for attack on J Street
(JTA) — More than 500 rabbis, cantors and Jewish communal leaders have signed onto a letter calling on Israel’s ambassador to the United States, Yechiel Leiter, to rescind and apologize for remarks describing J Street as a “cancer within the Jewish community.”
The letter, which J Street shared with the Jewish Telegraphic Agency on Thursday, accused Leiter, a Netanyahu appointee and former settler leader, of using language that “dehumanizes fellow Jews” during his remarks in Washington, D.C., on Monday.
J Street is the leading liberal pro-Israel lobby, and has increasingly staked out positions that have departed from other mainstream pro-Israel groups. Last month, the group announced its opposition to continued U.S. military aid to Israel, which Leiter decried in his remarks.
The signatories wrote that while Judaism embraces vigorous debate, disagreements must be conducted with “humanity, humility and respect for the dignity of every Jew.”
“At this painful and polarized moment in Jewish life, leaders on both sides of the ocean bear a heightened responsibility to lower the flames rather than fan them further,” the letter read. “We therefore call on you to retract your remarks and issue a public apology to the many American Jews, rabbis, cantors and communal leaders who have been hurt by them.”
Among the signatories were New York Rep. Jerrold Nadler, former U.S. ambassadors to Israel Daniel Kurtzer and Tom Nides, National Council of Jewish Women CEO Jody Rabhan, Union for Reform Judaism President Rabbi Rick Jacobs and Rabbi David Saperstein, the director emeritus of the Religious Action Center of Reform Judaism.
J Street President Jeremy Ben-Ami told JTA that his initial reaction to Leiter’s comments was “simply dismay on behalf of Israel and on behalf of the Jewish community.”
“It’s a shame, because Israel, right now, needs all the friends it can get, and it really needs diplomats who seek to open doors and not slam them in people’s faces,” Ben-Ami said.
The Israeli Embassy did not immediately respond to a request for comment from JTA.
The comments from Leiter follow a long history of criticism of the lobby from pro-Israel officials. In 2017, former U.S. ambassador to Israel David Friedman called the group “worse than kapos,” a reference to Jews who aided the Nazis during WWII.
While Ben-Ami said that the latest attack was “not new,” he felt spurred to craft a communal rebuke of Leiter’s rhetoric because he felt it was “breaking” not just the US-Israel relationship, but the relationship between the “American Jewish community and the Israeli Jewish community.”
“Within 24 hours we had hundreds and hundreds of people, and I think it just shows what a raw nerve Ambassador Leiter has touched here, and just what a big mistake it is for the Israeli government to write off the majority of Jewish Americans who are deeply critical of the government but supportive of the state and the people,” Ben-Ami said of the number of signatories.
While Ben-Ami said that J Street had long been invited to meet with former Israeli ambassadors, he claimed that since Leiter arrived, the group had been “blacklisted by the Embassy, and there’s been no engagement whatsoever.”
The letter comes as J Street has also faced scrutiny from across the political aisle, with the Zionist Organization of America calling for Hillels, Jewish Community Relations Councils and federations to cease relations with the group, while the student government of Sarah Lawrence College rejected an application to form a chapter of the group on its campus.
“There’s going to be people to our left who are intolerant and you know engage in similar tactics to folks on the right who are intolerant and try to shut out those they disagree with, and that is just as disturbing,” Ben-Ami said.
Looking ahead, Ben-Ami said that he hoped the letter would serve as a reminder that Jewish leaders need to make room for ideological differences rather than treat dissent as disloyalty.
“The message more broadly here is, we need to embrace the diversity of opinion,” Ben-Ami said. “We need to embrace our disagreements and recognize that that is indeed part of Jewish tradition.”
This article originally appeared on JTA.org.
The post Hundreds of Jewish leaders call on Israeli ambassador to apologize for attack on J Street appeared first on The Forward.
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Despite what (Ashkenazi) tradition says, not everyone eats dairy on Shavuot
This week, synagogues and community centers around the country will abound with opportunities for a festive scoop of ice cream. To heck with the lactose intolerant among us; it’s Shavuot, a festival that for many is as synonymous with all things dairy as Passover is with all things matzot. In my childhood Ashkenazi home, Shavuot meant my bubbe’s cheese blintzes freshly pan fried and golden brown on the kitchen table, ready for me to drench in syrup. Each year, the holiday, with its invitation to indulge in specially prepared creamy desserts, won me back to my Jewish culinary birthright after I spent Passover explaining my unleavened lunches to narrow-minded classmates. This year, however, I’ve been the one getting the education.
“Not all Jewish communities explicitly connect Shavuot with dairy foods,” Leah Koenig, whose cookbooks include the encyclopedic The Jewish Cookbook and the forthcoming The Dessert Table: 100 Joyful Jewish Sweets, told me. “It is a reminder that Jewish cuisine is anything but a monolith.”
Indeed, at Shavuot tables across the diaspora, you’ll find a parade of sweet, milky delicacies, and sometimes none at all, revealing a diversity ripe for this season when we recite the story of Ruth.
Born in Europe, Shavuot foods grew up around the world
Torah scholars and rabbis tend to agree that eating dairy on Shavuot first emerged as a tradition (minhag) during the High Middle Ages, at first among Ashkenazi Jews in France and Germany. Agreement ends there. A 2009 study offered nearly 150 reasons for the tradition. Lesser known theories posit that dairy pays homage to our nomadic ancestors. Teachings that endure today evoke the Torah and Israel’s symbolic associations with milk and honey.
Since its first appearance in Western Europe, dairy at Shavuot tables has gone global. “Sephardim, Ashkenazim, Mizrahim celebrate Shavuot eating dairy foods,” said Hélène Jawhara Piñer, author of Food, Jews, and Spain, which studies medieval Spanish Jews through their cuisine. During the Middle Ages, she noted, a culinary dialogue ran between Ashkenazi and Sephardic communities. “Rabbis, merchants, physicians, refugees and manuscripts circulated between Iberia, Provence, Italy, North Africa, France, and the German lands,” she said. In her latest cookbook, Matzah and Flour, she offers a Shavuot recipe for a sweet version of barkoukch, a Moroccan milk-and-semolina soup she calls one of the oldest Sephardi Shavuot foods still eaten today. It shares a heritage with other Sephardi and Mizrahi desserts like arroz con leche, a cinnamon-scented rice pudding, and its rose-flavored cousin, shir berenj.
For the modern-day Bene Israel, a small community of Indian Jews whose roots in the coastal region south of Mumbai date back to 175 BCE, it took 1,500 years and the arrival of Sephardic Jews before they associated eating dairy treats with Shavuot, according to Zilka Joseph, an Ann Arbor-based poet and editor who explores her Bene Israel heritage through her writing. Isolated from the diaspora, the Bene Israel sustained a handful of rituals (Shabbat, reciting the Shema). When Sephardic families arrived in present-day Kerala after their expulsion from Spain, these practices helped them identify the Bene Israel as Jewish. They went on to introduce the Bene Israel to a host of other traditions, which could have included dairy on Shavuot, Joseph told me.
Today, most of the Bene Israel live in Israel, but even the roughly 5,000 who remain in India celebrate Shavuot with dairy specialties, according to Nissim Pingle, program director at the Joint Distribution Committee (JDC) in India. These include custards and mousses — like basundi, a creamy slowly simmered milk dessert bursting with cardamom seasoning and chopped nuts, and shrikhand, a tangy strained yogurt often infused with fresh fruit like in-season mango — that are also common at birthdays and other special family occasions.
“When people ask about Bene Israel food, and they say, ‘So, is it really Maharashtrian food?’” said Joseph, referring to the Indian state where the Bene Israel’s ancestral home is located today. “It is,” she said, “but we adapted it to our kosher laws.”
The Bene Israel are not alone. Jews around the world ate the foods influenced by the places they settled and adapted them to dietary law.
“Food culture was shaped at least as much by geography, commerce and shared local taste as by rabbinic prescription,” said Jawhara Piñer.
“The cheesecake Ashkenazi Jews eat on Shavuot is a descendant of the curd cheese-based cakes that Jews and their neighbors ate in Germany,” Koenig told me.
Trading dairy for ancient harvest customs in the Horn of Africa
For communities from the Horn of Africa, near historical Judea, it’s no wonder that their Shavuot menu — which does not always contain dairy — hews closer to the foodways of our biblical ancestors, for whom the holiday was in part an agricultural festival.
To escape persecution in Ethiopia in the early 1980s, Beejhy Barhany, Ethiopian-born founder and executive chef of the Harlem cultural hub and event-space Tsion Café, immigrated to a kibbutz in Israel, where she immersed herself in the tradition of bikkurim, or festival of the first fruits.
“It was lovely to learn about other traditions and customs,” Barhany said, “but we always have to make sure that we know our traditions and teach others that there are different forms to celebrate the holidays.”
Since Ethiopian first fruits often meant wheat, barley or millet, Barhany told me that Ethiopian Jews like her (also known as Beta Israel) would make baked bread for Shavuot, such as a barley, honey-infused version of the celebratory dabo. But in Ethiopia barley wouldn’t stop there: brewing beer can help celebrate the harvest, as can roasting and consuming coffee, a ceremony called buna, an appropriate conclusion for Ethiopian spiritual occasions. (On Shavuot, coffee might be extra important, given its suspected role in popularizing the holiday’s tradition of all-night Torah study.)
Likewise, Yemenite Jews take pride in never having lost touch with their ancient traditions. They still recite prayers in Hebrew and Aramaic, as instructed by the Mishnah. Since the Mishnah doesn’t dictate eating milky foods for Shavuot, they stick to savory, classical regional holiday fare. This can include traditional Shabbat breads (thin jachnun, flaky malawach, and yeasty, pull-apart kubaneh), according to Dr. Ephraim Isaac, a Harvard scholar and former president of the Yemenite Jewish Federation of America. The Brooklyn-based Association of Jewish Yemenites told me that Shavuot celebrations would include zalabyeh, a fried pita.
Eating diversely while embracing the meaning of Ruth
No matter which foods they’re eating for Shavuot this year, everyone I spoke to said they would be reading the Book of Ruth, the story traditionally recited for the holiday. Ruth is from the Moab people, considered bitter enemies of the Israelites. Nevertheless, she stays loyal to her Israelite mother-in-law Naomi after her husband’s death. She follows Naomi to Bethlehem and gleans the fields at harvest to feed them. Rabbis note this as an instructive story to tell on Shavuot as a complement to our focus on receiving the Torah at Mount Sinai. Ruth, who wasn’t born a Jew, helps Naomi out of pure lovingkindness (hesed), not legal obligation, and Boaz marries and has a child with her that starts the lineage of Kings David and Solomon. Lovingkindness, not law alone, is what made us a people; and why we should keep widening our table. So, this Shavuot, go ahead and eat a blintz, barkoukch, loaf of dabo or cool, creamy basundi. Or grab a beer. It’s all in the family.
Nay Kedam Dabo / Meswait, or Pot-Baked Shabbat Bread*
*Holiday Festival Variant
From Gursha: Timeless Recipes for Modern Kitchens, from Ethiopia, Israel, Harlem, and Beyond by Beejhy Barhany
Makes 1 large loaf (serves 10 to 12)
INGREDIENTS
2 pounds (907 grams) spelt flour*
*For the holiday, Barhany encourages substituting some barley flour in place of spelt (around 450 grams barley flour, with 457 grams spelt)
2 tablespoons granulated sugar or brown sugar*
*For the holiday, Barhany encourages substituting honey
2¼ teaspoons (1 envelope) instant yeast
1 teaspoon fine sea salt
½ teaspoon ground fenugreek
½ teaspoon ground coriander
½ teaspoon ground cardamom
2½ cups (600 grams) warm water, plus more if necessary
1 tablespoon vegetable oil, plus more for drizzling
INSTRUCTIONS
In a large bowl, mix the flour, sugar, yeast, salt, fenugreek, coriander, and cardamom. Add the warm water, ½ cup at a time, working the water into the flour until a dough forms. Knead the oil into the dough until it is wet and elastic. If it seems too dry, add more water, a tablespoon at a time.
Cover with a damp towel and place in a warm place until doubled in size and light and bubbly on top, 1 to 2 hours.
Line a medium cast-iron pot or Dutch oven with two layers of parchment paper and drizzle the paper with oil. Transfer the dough to the pot and use wet hands to spread it into an even layer and smooth out the surface. Cover with the lid and let rise for about 15 minutes. With the pot still covered, set it over low heat and cook for 25 minutes.
Use the top layer of parchment paper to lift the bread out of the pot. Place on a plate. Drizzle the uncooked top with oil, then return the bread oiled-side down to the pot on top of the second layer of parchment paper, and drizzle the other (cooked) side with oil.
Cook until the bread is golden brown and puffed and the center reaches about 190°F on an instant-read thermometer, about 25 minutes.
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