Uncategorized
Food writer Alison Roman makes a comeback — and a brisket for Passover
(New York Jewish Week) — What first caught my eye about Jewish food writer Alison Roman was not any one recipe. Rather, it was a photo of her that was published in the New York Times in 2019: Roman was in her tiny Brooklyn kitchen, kneeling in front of her overstuffed and undersized refrigerator. She was wearing jeans and t-shirt — and her feet were bare and dirty. I simply loved the messiness, joy and imperfection of it all.
The photo accompanied a selection of Thanksgiving recipes written by the young and rising star, who was first introduced to the Times’ readership just over a year prior as an heir to Pierre Franey and his quick-to-prepare foods. Roman’s Thanksgiving menu included a dry-brined turkey, hand-torn sourdough bread stuffing with celery and leeks, leafy herb salad spiked with lemon zest, lemon juice and flaky sea salt. The recipes were a reflection of the author: approachable and decidedly not fussy.
That anti-perfect attitude is a hallmark of Roman’s style, and it’s certainly a theme of her latest cookbook, “Sweet Enough,” which comes out at the end of this month. It is her third (“Dining In” and “Nothing Fancy” preceded it) and, according to Variety, pre-publication it has already “shot to the top of bestseller lists.”
This new cookbook is devoted to desserts, although there are a handful of savory recipes, too. Many of the recipes, like her Summer Pudding with Summer Fruit, her bowl of Salted Chocolate Pudding, and her raspberries and sour cream, do not have to be baked, nor do they require fancy know-how or special equipment. She even encourages readers to eat these treats straight from the bowl or the pot in which they were cooked.
Roman became an important part of the food conversation in this country in an impressively short amount of time. By the time she was hired full-time at the Times, at 32, she had had a meteoric rise at Bon Appetit magazine, where she moved from freelance recipe tester to senior food editor in four years. By then, she had already published her first cookbook and had a cookie recipe that went viral on Instagram.
Her fall from grace in May 2020 was even faster. In an interview for the online publication The New Consumer, she criticized two prominent women of color, Japanese organizing guru Marie Kondo and Asian-American model, cookbook author and prominent Twitter user Chrissy Teigen, for licensing their names and essentially “selling out.” In the ensuing weeks, the backlash online was swift and fierce, accusing her of everything from inappropriateness to racism. Amid the moment’s perfect storm — the pandemic and the rapid rise of the Movement for Black Lives — her column at the Times was suspended.
Six weeks later, on June 21, she founded a Substack newsletter, simply titled, “A Newsletter.” She now cranks that out weekly to 229,000 subscribers, and her YouTube channel, “Home Videos,” has some 213,000 subscribers. Looking back, Roman describes that post-interview time period as “challenging,” but, as she told the New York Jewish Week, “it led me to writing more and writing more for myself. And I think that’s a good thing.”
These days, Roman, 37, who describes herself as “half Jewish,” is about to embark on her book tour. Ahead of the release of “Sweet Enough,” she spoke to the New York Jewish Week about her favorite Jewish dishes, her food philosophy, and what she loves about Passover, which begins this year at sundown on Weds., April 5.
This interview has been lightly condensed and edited.
New York Jewish Week: How did the idea for this book come to you?
Roman: I felt there was a need for a dessert book from the perspective of someone who was not a die-hard lover of baked goods or dessert — somewhere between indifferent and enthusiastic. I felt like there were probably others like me.
I embrace the fact that the desserts were not designed to be perfect and they don’t have to be. People accept the flaws of, say, a roast chicken, but if their cake is crooked it ruins their day.
I’m trying to normalize the fact that not everything will be perfect, and it’s OK.
You are from California. How has being in New York changed the way you cook?
Living in New York, I have an emphasis on accessibility. I don’t always have access to the best produce; when things are out of season it becomes more difficult. It makes my work stronger because you have to be resourceful. And since we don’t necessarily have cars in New York, I have to consider: How far do I have to schlep the groceries? Can I do this [dish] with fewer items?
You’ve said on the Jewish Food Society’s podcast that you made many Jewish friends in New York. You attended your first bar mitzvah here. Are you leaning more into Jewish recipes or foods since you are living in New York?
Not necessarily. I just did a new Passover menu, which will come out on March 30 in Passover Home Movies and in an accompanying newsletter. I think that the older I get the more I lean into hosting and doing Shabbat because it feels important to me.
Any Jewish foods that are favorites of yours?
Matzah ball soup is my favorite food of all time. Otherwise, most popular Jewish deli foods are something I gravitate towards, even before I realized they were “Jewish.” Latkes, and things like that. I like Jewish deli culture. And I liked that these foods, that my father and I love and enjoy, are connected to my father’s heritage, which is my heritage. It made me feel closer to it.
What is your favorite Passover dish?
I love my brisket. I don’t love brisket always but I think the one I make is fantastic. I like a really simple Passover menu. Braised meat. Crispy salad with lots of herbs and apples. Crispy potato — this year I made cheeseless gratin with olive oil, potatoes, salt and pepper. You are not grating potatoes or frying anything. It is not eggy like a kugel.
Part of why I like Passover is because, much like Thanksgiving, it’s a time of year when you know what you’re supposed to eat. You don’t have to give it a ton of thought.
Have the past three years, following your comments about Marie Kondo and Chrissy Teigen, changed you as a writer and a food person?
Yes and no. We are all different than we were three years ago. Whether it was time passing or the pandemic or whatever, I think everyone is a bit different. That time was challenging but it led me to writing more and writing more for myself. And I think that’s a good thing.
How would you frame your food philosophy?
“Unfussy” pretty much sums it up. I don’t believe in overthinking too much. The way I cook is very instinctual and very natural. I don’t try to manipulate anything into something it is not. I feel very intuitive. It feels not performative. It feels very genuine to me.
Where did your aesthetic for rustic, carefree, approachable food come from?
I consider myself independent, and most things I do are born from myself and my own intuition. I think, like any person, you will be impacted and influenced by the world around you but ultimately you need to be authentically yourself.
—
The post Food writer Alison Roman makes a comeback — and a brisket for Passover appeared first on Jewish Telegraphic Agency.
Uncategorized
New documentary captures the lively history of Yiddish theater in America
The new documentary Immigrant Songs: Yiddish Theater and the American Jewish Experience, produced by the Milken Archive of Jewish Music, is fast, entertaining and a good introduction to the topic.
Focusing mainly on the musical side of the story, but covering ‘straight plays’ as well, the film opens with a superb ‘warm-up act’: “Hu Tsa Tsa,” a stock Yiddish vaudeville number performed by the widely mourned Bruce Adler, who died in 2008 at age 63. Bursting with charm and talent, Adler, scion of a top Yiddish vaudeville family, demonstrates that Yiddish theater used to be pretty damned lively.
What follows is the oft-told story of the rise and decline of the American Yiddish theater, beginning with its prehistory in the Purimshpiels — the annual performances that for centuries served as the only secular entertainment in the Ashkenazic world. From there the film takes us to Yiddish theater’s 1876 birth in Romania, courtesy of Avrom Goldfadn, a.k.a. “The Father of Yiddish Theater.”
The film also describes Yiddish theater’s arrival in America, which, thanks to massive Jewish immigration, quickly became its capital. We learn of its influence on American theater’s styles of acting and set design. And the film describes the decline of its audience, due to assimilation and the immigration quotas of the 1920s.
There’s an excellent section on “The Big Four” Yiddish theater composers — Joseph Rumshinsky, Alexander Olshanetsky, Abe Ellstein, and Sholom Secunda. All in all, the documentary does a fine job of teaching the aleph-beyz, the ABCs, of the history of Yiddish theater to the uninitiated.
The most impressive aspect of Immigrant Songs is its well-crafted pace. Though there are a few snippets of vintage Yiddish cinema (Yiddish theater’s “kid brother”), most of the film consists of recent concert footage, some well-selected photographs and ephemera, and a lot of talking heads. Almost every prominent Yiddish theater historian was interviewed for it, along with several musicologists, an archivist, Yiddish actors, directors, producers, etc. (Full disclosure: I am one of them.) Director Jeff Janeczko cuts between the interviewees so smoothly — sometimes in mid-sentence — that it feels like they’re in the same room and feeding off each other’s energy. The movie just flies by.
There are a few errors. Marc Chagall is described as an important designer of Yiddish theater; actually he designed one minor production in Russia in 1921, and never did another. In a bizarre, and biblically illiterate, statement, one interviewee claims that Jews hadn’t developed a theater culture earlier because the Second Commandment’s prohibition of “graven images” forbade the construction of sets. (Actually it’s about idol worship.)
Another interviewee claims that the Yiddish play Der Yeshiva Bokher; oder, Der Yudisher Hamlet — The Yeshiva Student; or, The Jewish Hamlet (Yiddish plays then often had subtitles), is closely patterned on Shakespeare’s tragedy. In truth, the play — written by Isidore Zolotarevski, the prolific writer of shund (“trash”) melodramas — is not only awful, but is as close to Shakespeare as baked ham is to your grandmother’s kreplach.
The film’s biggest fault, however, is its short running time (45 minutes). This is a rich topic, and too much is left by the wayside in the interest of brevity. There’s nothing about what shund melodramas felt like, why they appealed to their audiences, and why they became the only thing a lot of people know about Yiddish theater.
There’s also nothing about the World War I-era wave of shtetl plays, which reflected immigrants’ homesickness without indulging in nostalgia, and provided some of Yiddish theater’s shining moments with plays like Green Fields, The Empty Inn and Tevye. And the most important play in the Yiddish canon, The Dybbuk, is never mentioned.
Perhaps most surprisingly, considering the film’s emphasis on music, there is no examination of Yiddish theater’s influence on Broadway’s music. (Cole Porter — ironically, the only gentile among the major composers of Broadway’s Golden Age — had a pronounced Jewish lilt in a number of his songs, and he actually attended Yiddish theater regularly.)
The film’s last section is about the renewed interest in Yiddish that began in the 1970s and ’80s with the klezmer revival. Much of it focuses on the 2018 Yiddish production of Fiddler on the Roof in Yiddish, whose success was predetermined the moment the production was announced.
For the overwhelming majority of American Jews, from the Orthodox to the unaffiliated, Fiddler is all they know about the lives of their ancestors. And though it’s a world-class piece of musical theater, as a work of social history Fiddler is as phony as a glass eye. Nevertheless, for American Jews it’s a sacred text.
Fiddler was a huge hit, but it was a gimmick, a one-off, whose success does very little for the future of Yiddish theater. Worse, the Yiddish — not the text, but the lines spoken by most of the actors — was often mispronounced and had the wrong intonation. (One elderly gentleman of my acquaintance, a native Yiddish speaker from Czechoslovakia, told me he didn’t understand a word the actors said, and spent the whole evening reading the English supertitles.)
What follows the Fiddler section in Immigrant Songs is mostly bromides. But the best current Yiddish theater reflects the kind of fresh thinking that keeps the form alive.
An occasional well-presented museum piece, like the Folksbiene’s 2016 revival of Rumshinsky’s operetta The Golden Bride, is a very worthwhile project (though it, too, suffered from poorly spoken Yiddish). But the most dynamic contemporary Yiddish theater is, in Jeffrey Shandler’s apt phrase, “post vernacular” — i .e., the use of Yiddish is self-conscious, a deliberate choice rather than something that’s done automatically, as it would have been a century ago when there were a lot more Yiddish speakers in the world.
An example of this is the 2017 neo-realist film Menashe, which could far more easily and conventionally have been made in English. Or a well-known piece done in Yiddish translation, like Shane Baker’s stunning Yiddish translation of Waiting for Godot, can become something much more valuable than a mere stunt. The Yiddish version, under Moshe Yassur’s straightforward direction, humanized the play, stripping it of the encrusted pretentiousness that had hidden its soul. (When it was presented in the International Samuel Beckett Festival in Ireland, multiple audience members approached the cast afterwards with the same reaction: “I don’t speak a word of Yiddish. But I’ve seen Godot five or six times, and this is the first time I understood it.”)
There’s a lot to be learned from Immigrant Songs. If you find yourself hungry for more, you couldn’t do better than to seek out YIVO’s online Yiddish theater course “Oh, Mama, I’m in Love!” But by all means, start with Immigrant Songs. It’s a very entertaining and informative appetizer.
The post New documentary captures the lively history of Yiddish theater in America appeared first on The Forward.
Uncategorized
UK PM Starmer Says There Could Be New Powers to Ban Pro-Palestinian Marches
British Prime Minister Keir Starmer gives a media statement at Downing Street in London, Britain, April 30, 2026. Photo: REUTERS/Jack Taylor/File photo
British Prime Minister Keir Starmer said the government could ban pro-Palestinian marches in some circumstances because of the “cumulative effect” the demonstrations had on the Jewish community after two Jewish men were stabbed in London on Wednesday.
Starmer told the BBC that he would always defend freedom of expression and peaceful protest, but chants like “Globalize the Intifada” during demonstrations were “completely off limits” and those voicing them should be prosecuted.
Pro-Palestinian marches have become a regular feature in London since the October 2023 attack by Hamas on Israel that triggered the Gaza war. Critics say the demonstrations have generated hostility and become a focus for antisemitism.
Protesters have argued they are exercising their democratic right to spotlight ongoing human rights and political issues related to the situation in Gaza.
Starmer said he was not denying there were “very strong legitimate views about the Middle East, about Gaza,” but many people in the Jewish community had told him they were concerned about the repeat nature of the marches.
Asked if the tougher response should focus on chants and banners, or whether the protests should be stopped altogether, Starmer said: “I think certainly the first, and I think there are instances for the latter.”
“I think it’s time to look across the board at protests and the cumulative effect,” he said, adding that the government needed to look at what further powers it could take.
Britain raised its terrorism threat level to “severe” on Thursday amid mounting security concerns that foreign states were helping fuel violence, including against the Jewish community.
“We are seeing an elevated threat to Jewish and Israeli individuals and institutions in the UK,” the head of counter-terrorism policing, Laurence Taylor, said in a statement, adding that police were also working “against an unpredictable global situation that has consequences closer to home, including physical threats by state-linked actors.”
Uncategorized
War Likely to Resume After Trump’s Rejection of Latest Proposal, Says IRGC General
Iranians carry a model of a missile during a celebration following an IRGC attack on Israel, in Tehran, Iran, April 15, 2024. Photo: Majid Asgaripour/WANA (West Asia News Agency) via REUTERS
i24 News – A senior Iranian military figure said that fighting with the US was “likely” to resume after President Donald Trump stated he was dissatisfied with Tehran’s latest proposal, regime media reported on Saturday.
The comments of General Mohammad Jafar Asadi, one of the top Islamic Revolutionary Guard Corps (IRGC) commanders, were relayed by the Fars news agency, considered as a mouthpiece of the the powerful paramilitary body.
“Evidence has shown that the Americans do not not adhere to any commitments,” Asadi was quoted as saying.
He further added that Washington’s decision-making was “primarily media-driven aimed first at preventing a drop in oil prices and second at extricating themselves from the mess they have created.”
Iranian armed forces are ready “for any new adventures or foolishness from the Americans,” he said, going to assert that the Iran war would prove for the US a tragedy comparable with what was for Israel the October 7 massacre.
“Just as our martyred Leader said that the Zionist regime will never be the same as before the Al‑Aqsa Storm operation [the name chosen by Hamas leadership for the October 7, 2023 massacre in southern Israel], the United States will also never return to what it was before its attack on Iran,” he said. “The world has understood the true nature of America, and no matter how much malice it shows now, it is no longer the America that many once feared.”