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The ‘iconic’ Jewish foods that make New York New York
(New York Jewish Week) — In 2004, June Hersh and her family sold the Bronx-based lighting business that her father founded almost 50 years earlier. Hersh, along with her mother, sister and their husbands, all worked there. The day of the sale, her sister, Andrea Greene, turned to Hersh and said: “We did well! Now, let’s do good.”
Greene, a breast cancer survivor, became a volunteer for the Israel Cancer Research Fund. Hersh, who was 48 at the time, asked herself what her “good” would be — she loved to cook, and she loved to write.
A couple of years later, she approached David Marwell, then the director of The Museum of Jewish Heritage–A Living Memorial to the Holocaust, offering to write a cookbook to benefit the museum. In it, she would tell the stories and recreate the recipes of museum members who were Holocaust survivors. The book, “Recipes Remembered, A Celebration of Survival” was published in 2011. To date, 25,000 copies of the book have been sold to benefit the museum as well as other Jewish organizations.
Since then, Hersh has written several other books with a philanthropic component, including “The Kosher Carnivore: The Ultimate Meat and Poultry Cookbook,” which benefited Mazon, a Jewish nonprofit working to combat hunger, and “Still Here: Inspiration from Survivors and Liberators of the Holocaust” with proceeds donated to Selfhelp, a social services agency aiding Holocaust survivors and the elderly in the New York metropolitan area.
This month, her fifth book, “Iconic New York Jewish Food,” was published, benefitting Met Council, a New York-based Jewish charity serving more than 315,000 needy people each year. As Met Council CEO David Greenfield writes in the book’s foreword, the organization operates “the largest emergency food system in America, focused on helping individuals and families who maintain kosher diets, as well as other religiously informed dietary practices.”
Hersh said was moved by Met Council’s inclusivity. “I don’t think Jewish organizations ever help only Jewish people,” she told the New York Jewish Week. “They always have a broad reach, and I am proud of that.”
In “Iconic New York Jewish Foods,” Hersh writes about Jewish foods that have, over time, become New York foods: bagels, egg creams, cheesecake, hot dogs and much more. The book combines humor (one chapter is titled: “Doesn’t That Look Appetizing: The Birth of a New York Phenomenon”), history (the evolution of the hot dog bun, for example) and recipes (like “Mash Up Hash Up Latkes,” potato pancakes made with corned beef and pastrami).
Hersh spoke with the New York Jewish Week about her book, what makes a Jewish food iconic, and what’s special about New York City.
This interview has been lightly edited for length and clarity.
New York Jewish Week: What inspired you to write a book about iconic New York Jewish foods?
June Hersh: In the world of food, I have two passions. One is to tell the history of food. What is its lineage? How did it come to be? Who first ate it? Why is it important? My second passion is preserving the food memory of the Jewish people. I don’t think anything binds us together like food. It is the connective thread in the Jewish story.
What makes a food Jewish?
Most Jewish food is not easy to define. For Ruth Kohn, a Jewish refugee from Germany, arroz con pollo became a Jewish food that she made in her new home in Sosua, Dominican Republic. If you are looking for Jewish food, throw a dart on a map. Wherever it lands, you will find someone making Jewish food. It might not be the Jewish food we identify with, but it is Jewish food. It is informed by something in one’s heritage and culture — where the makers of it left or where they landed.
My grandmother was from the island of Rhodes. Her family came from Spain, and she spoke Ladino. Her food was informed by the Spanish techniques of her family and the Greek influences of the country where they landed after their expulsion from Spain.
Given your Sephardic background, why is the focus of the book on Ashkenazi foods?
Ashkenazi, Eastern European food is what informed the Jewish foodways of New York. The only iconic Sephardic food [in New York] is Turkish taffy which was introduced here by Herman Herer from Austria and Albert Bonomo, from Turkey.
What makes a Jewish food iconic?
A Jewish food becomes iconic when it is prevalent on menus, and not just in Jewish restaurants. Iconic food is something that has become part of everyone’s food culture.
An example would be New York cheesecake, a food you see on mainstream menus. Cheesecake, according to Alan Rosen, a third-generation proprietor of Junior’s, a Brooklyn restaurant known for it, is one of the most ordered desserts in any restaurant anywhere. And cheesecake didn’t exist in the same form in which it exists now until you had Jewish immigrants.
People eat hot dogs on rolls all the time. You didn’t have hot dogs on rolls until you had Jewish immigrants; that was born out of ingenuity, which is part of what I admire and respect and celebrate in Jewish food.
Can you give some examples of how Jewish food is embraced in NYC at large?
One of the best New York City bagel shops, Absolute Bagels, is run by a Thai baker. One of the best examples of old-school brisket comes from David’s Brisket House, owned by non-Jewish Yemenites. The beauty of the Jewish food of New York is how it is embraced by so many cultures who then give their spin and interpretation.
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The post The ‘iconic’ Jewish foods that make New York New York appeared first on Jewish Telegraphic Agency.
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The one Jewish value everyone should hold dear in the age of AI
As friends, relatives and even colleagues dive headlong into our AI future, I’ve been stuck nervously on the platform’s edge. I’m not a skeptic of technology by nature, but by experience. I’ve watched too many shiny new toys come along, promising to make society smarter or better connected, only to become superspreaders of confusion, alienation and disenfranchisement.
So when you tell me a machine can summarize any book, draw any picture or write any email, my first thought is going to be, What could possibly go wrong?
This, too, was the reaction of the Haredi rabbis who declared a communal fast over AI last month.
“If at the push of a button, I can get a hold of a d’var torah for my Shabbos meal from AI, to us, that’s a problem,” a Haredi leader told me at the time. “No, no — I want you to open the book and read it and come up with a question and come up with an answer. That’s part of what’s holy about learning Torah. It’s not just end result. It’s the process.”
Curious about their logic, I spent some time tracking down Lakewood’s gedolim to learn more. This was no straightforward task — I found it easier to get a hold of their wives than the great rabbis themselves. Even at dinner hour, these titans of Torah study were still in the beit midrash. But eventually I got through to three — thanks to my cousin Jeffrey, who knew a rav who knew a rav — and that was fortunate, because I came away with the Jewish skeleton key to our brave new world.
That key is the Jewish value of עֲמֵילוּת (ameilut), or toil. As far as Jewish values go, ameilut is an obscure one. It lacks the celebrity swagger of its better-known peers like chesed and tzedakah or the political power of tikkun olam. It was never associated with a biblical matriarch or carved into a golem’s forehead. Yet I believe it is just as crucial. Yes, toiling is a mitzvah. And in the age of AI, ameilut can be a human road map.
The word’s root appears a couple dozen times in the Hebrew Bible — unsurprisingly, it’s a recurring theme in Job — but its salience comes not from the Torah but from commentary on Leviticus 26:3, which establishes ameilut as a sacred endeavor. When God implores Israel to “walk with” the commandments, Rashi, an 11th century rabbi whose commentaries are considered authoritative, reinterpreted this to mean that God wants Jews to be ameilim b’torah — toiling in Torah study. He is reinterpreting God’s command that we walk and move forward to also mean that we should take time to stand still, turn over (and over) the same words to find new meaning and view getting stuck as a sign of progress.
For Haredim — who pronounce it ameilus — the notion that struggle can be its own reward underpins a life spent poring over sefarim in the beit midrash (and missing phone calls from the Jewish press). It follows that ChatGPT, which transforms knowledge from something developed to something consumed, is anathema to their approach. They’ve realized that making learning easy has actually made learning hard.
To be sure, the goals of the Haredi world are not exactly the same as mine. Those communities are famously insular, wary of the internet and especially cognizant of secular society’s pernicious influence. I’m basically the opposite: I love to mix it up (including with Haredi Jews) and am extremely online. A little narishkeit is good for the soul, as far as I can tell.
But I’ve found that ameilut-maxxing translates pretty well to non-religious life, too. It’s an imperative to embrace the challenge. As a notoriously limited chef, I’m now toiling in cookbooks; as a writer, I can cherish the blank page. Reframing the hard part as the good part, then, is a reminder that the toil is actually our divine right. Because ameilut is something AI can’t experience, replicate or understand. It is the very essence of what it means to be alive.
The post The one Jewish value everyone should hold dear in the age of AI appeared first on The Forward.
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Mistrial Declared in Case of Students Charged After Stanford Anti-Israel Protests
FILE PHOTO: A student attends an event at a protest encampment in support of Palestinians at Stanford University during the ongoing conflict between Israel and the Palestinian Islamist group Hamas, in Stanford, California U.S., April 26, 2024. Photo: REUTERS/Carlos Barria/File Photo
A judge declared a mistrial on Friday in a case of five current and former Stanford University students related to the 2024 pro-Palestinian protests when demonstrators barricaded themselves inside the school president’s office.
Twelve protesters were initially charged last year with felony vandalism, according to prosecutors who said at least one suspect entered the building by breaking a window. Police arrested 13 people on June 5, 2024, in relation to the incident and the university said the building underwent “extensive” damage.
The case was tried in Santa Clara County Superior Court against five defendants charged with felony vandalism and felony conspiracy to trespass. The rest previously accepted plea deals or diversion programs.
The jury was deadlocked. It voted nine to three to convict on the felony charge of vandalism and eight to four to convict on the felony charge to trespass. Jurors failed to reach a verdict after deliberations.
The charges were among the most serious against participants in the 2024 pro-Palestinian protest movement on US colleges in which demonstrators demanded an end to Israel’s war in Gaza and Washington’s support for its ally along with a divestment of funds by their universities from companies supporting Israel.
Prosecutors in the case said the defendants engaged in unlawful property destruction.
“This case is about a group of people who destroyed someone else’s property and caused hundreds of thousands of dollars in damage. That is against the law,” Santa Clara County District Attorney Jeff Rosen said in a statement, adding he sought a new trial.
Anthony Brass, a lawyer for one of the protesters, told the New York Times his side was not defending lawlessness but “the concept of transparency and ethical investment.”
“This is a win for these young people of conscience and a win for free speech,” Brass said, adding “humanitarian activism has no place in a criminal courtroom.”
Protesters had renamed the building “Dr. Adnan’s Office” after Adnan Al-Bursh, a Palestinian doctor who died in an Israeli prison after months of detention.
Over 3,000 were arrested during the 2024 US pro-Palestinian protest movement, according to media tallies. Some students faced suspension, expulsion and degree revocation.
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Exclusive: FM Gideon Sa’ar to Represent Israel at 1st Board of Peace Meeting in Washington on Thursday
Israeli Foreign Minister Gideon Sa’ar speaks next to High Representative for Foreign Affairs and Security Policy and Vice-President of the European Commission Kaja Kallas, and EU commissioner for the Mediterranean Dubravka Suica as they hold a press conference on the day of an EU-Israel Association Council with European Union foreign ministers in Brussels, Belgium, Feb. 24, 2025. Photo: REUTERS/Yves Herman
i24 News – Israel’s Foreign Minister Gideon Sa’ar will represent the country at the inaugural meeting of the Gaza Board of Peace in Washington on Thursday, i24NEWS learned on Saturday.
The arrangement was agreed upon following a request from Israel’s Prime Minister Benjamin Netanyahu, who will not be able to attend.
Netanyahu pushed his Washington visit forward by a week, meeting with US President Donald Trump this week to discuss the Iran situation.
A U.N. Security Council resolution, adopted in mid-November, authorized the Board of Peace and countries working with it to establish an international stabilization force in Gaza and build on the ceasefire agreed in October under a Trump plan.
Under Trump’s Gaza plan, the board was meant to supervise Gaza’s temporary governance. Trump thereafter said the board, with him as chair, would be expanded to tackle global conflicts.