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Eric Adams wants to combat hate in NYC through interfaith dinners. Can that accommodate Orthodox Jews?
(New York Jewish Week) — Mayor Eric Adams is famous for his love of the city’s nightlife, and that mood was on display last Thursday as he hobnobbed with more than 100 people at the 40/40 Club, an upscale bar and restaurant in the Barclays Center, while dining on lamp-warmed samosas and chicken skewers.
The gathering came with a goal: to jumpstart a program, called “Breaking Bread, Building Bonds,” that aims to bring together leaders of the city’s diverse ethnic and religious communities over food. The attendees, mostly city workers and nonprofit employees, were there to experience what such a dinner could feel like, and to learn how to host one of their own.
“We are going to finish with 1,000 dinners,” Adams said, speaking to the crowd. “Ten thousand people will become ambassadors for our city. Then those 10,000 people will branch out and do their dinners, turn into 100,000. We will continue to multiply until this city becomes a beacon of possibility.”
The dinner initiative was conceived with the Jewish community at its center — launching at a JCC in partnership with one of the city’s biggest Jewish nonprofits. Now, it faces an additional hurdle: Engaging the large haredi Orthodox communities in Brooklyn that have experienced a series of street attacks — and that observe a set of strict religious laws surrounding food that could hinder their participation in some interfaith meals.
Some haredi New Yorkers have attended the “Breaking Bread” dinners, and members of at least one large Hasidic community are planning to host one of the meals. But other haredi activists in the city told the New York Jewish Week that they’re skeptical the program can be sufficiently sensitive to their dietary and religious restrictions, which include close adherence to kosher laws and, for some, gender separation at public events.
The first catalyst dinner for New York City Mayor Eric Adam’s ‘Breaking Bread, Building Bonds’ initiative was held at Barclays Center on Thursday, March 2. (Jacob Henry)
Speaking on the sidelines of last week’s dinner, Adams said the initiative does account for the needs of observant Jews. When he held similar dinners as Brooklyn borough president in 2020, he said, the meals were always “considerate of Shabbos.”
“We allow the dinners to happen throughout the week,” Adams told the New York Jewish Week. “Those who can’t come on a Friday night or until sundown, we do that. If they eat kosher, we do that. We keep the meals simple, nothing complicated, so that everyone can feel at home at the same time.”
But the event where Adams was speaking did not, in fact, include kosher food, according to Rabbi Shlomo Nisanov, who leads Kehilat Sephardim of Ahavat Achim, a Bukharian community synagogue in Kew Gardens Hills, Queens.
“It was a mistake,” Nisanov said. “I didn’t eat the food, I only had the drinks. I was complaining about it.”
However, three of the dinners hosted so far have been certified kosher, and many local Jewish activists — including Orthodox leaders — said they support the initiative and believe it can accommodate a broad portion of the city’s Jewish spectrum.
Devorah Halberstam, an adherent of the Chabad-Lubavitch Hasidic movement and longtime campaigner against antisemitism, said she plans to host a dinner in the future.
“It’s actually not that complicated,” said Halberstam, who serves as director of foundation and government at the Jewish Children’s Museum in Brooklyn. “You invite people to a table and you have conversations. If it’s Muslims, we’ll have halal stuff covered. Kosher food is in another setting. Ultimately, it ends up working.”
The initiative aims to hold 1,000 dinners across the city that bring together community leaders in the hope that eating together will foster mutual understanding that will trickle down to rank-and-file New Yorkers of different backgrounds. At the kickoff event at the Marlene Meyerson JCC on the Upper West Side in late January, Adams called the dinners a “potent weapon” against hate.
Breaking Bread is supported by multiple city agencies and Jewish organizations, including the UJA-Federation of New York; the Jewish Community Relations Council of New York; The People’s Supper, a non-profit that facilitates meals between people of different identities that began holding similar dinners in 2017; and the New York City Office of the Prevention Of Hate Crimes, which is overseen by the mayor. UJA is partially funding the program by reimbursing up to $150 per dinner.
The Adams administration, and organizations supporting Breaking Bread, declined to provide key pieces of information about the initiative, including a budget, list of hosts or people who had signed up or a list of scheduled dinners.
The initiative is designed around dinners of roughly 10 people each. The host is given a guide that includes instructions on how to facilitate a dinner and sample questions to ask fellow diners. One question asks attendees to describe “a time, recent or long passed, in which you were made to feel… fully seen, heard and like you fully belonged.”
Rabbi Bob Kaplan, who is the executive director of the Center for a Shared Society at the Jewish Community Relations Council of New York, told the New York Jewish Week that the organization is “taking this program very seriously.”
“We will be looking to encourage as much of this as we can throughout the city,” Kaplan said. “We really think that Breaking Bread opportunities are incredible ways of bringing together leadership and community leaders to really talk to each other.”
The few dinners hosted thus far have included religious leaders, city officials and leaders of nonprofit organizations. Anyone can sign up to host or attend a dinner via a city website. Hassan Naveed, executive director of the OPHC, told the New York Jewish Week that thus far, nearly 500 people have signed up as hosts or participants.
“There is so much interest happening,” Naveed said. “We want this to be something that is movement-building, that brings folks together from different parts of the city, to really build a relationship between communities.”
There have been several dinners in the weeks since Breaking Bread launched, including one that Naveed attended last month at Talia’s Steakhouse, a kosher restaurant on the Upper West Side, where the mayor himself made a brief appearance. Diners ate Jamaican cuisine, served by chef Kwame Williams, in honor of Black History Month. Other attendees ranged from a senior city official to Tenzin Tseyang, a community liaison for Queens City Councilmember Julie Won; UJA’s Rabbi Menachem Creditor and others.
Other dinners have taken place at the Manhattan JCC and at Manhattan College, both of which were also kosher. The JCC dinner included the executive director of the New York City Anti-Violence Project and a representative of the Asian-American Foundation, in addition to Jewish leaders and cosponsors of the initiative.
“Those who are seated around the table with one another will be able to call on one another for both simple and hard things,” said Rabbi Linda Shriner-Cahn of Congregation Tehillah in the Bronx neighborhood of Riverdale, who hosted the Manhattan College dinner. “When we strengthen our own communities, we’re more able to reach out to other communities.”
Bringing New Yorkers together to break bread is one of the best ways we can talk through differences and defeat the pipeline of hate.
Last night’s Breaking Bread Building Bonds event at Talia’s Steakhouse on the Upper West Side did just that. pic.twitter.com/Meugkqdt7Q
— Mayor Eric Adams (@NYCMayor) February 17, 2023
Nisanov, the Bukarian rabbi from Queens, said he believes in the concept and has hosted his own dinners with neighborhood Muslim leaders.
“We sat together at my synagogue with people from the Muslim faith because people didn’t know each other,” Nisanov told the New York Jewish Week. “Now, they know that kosher is the same as halal.” (Jewish and Muslim dietary laws are similar, but they are not the same.)
The initiative has not yet involved some large segments of the Brooklyn haredi community, including a major Satmar Hasidic organization. Moishe Indig, a prominent activist affiliated with another faction of Satmar, and a close confidante of the mayor, has also not attended. City Council member Lincoln Restler, who is Jewish and represents South Williamsburg, which is home to a large number of Satmar Jews, told the Jewish Week in a statement that he is “in touch with City Hall and eager to convene Breaking Bread gatherings” in his district.
“This is a wonderful new initiative building on the mayor’s work as borough president,” Restler said. “We will never arrest our way out of hate violence, so we need to deepen cross-cultural understanding to address our collective safety.”
Adams does have a close relationship with the Hasidic community. The mayor appointed Joel Eiserdorfer to the role of advisor in his administration, the first Hasidic Jew to hold that title. Adams received considerable Hasidic support in his 2021 election victory.
But despite that relationship, some Orthodox leaders and activists still have their doubts that the dinner initiative will successfully engage the haredi community. Some spoke to the New York Jewish Week anonymously, out of a fear that their criticism could hurt their community’s relationship with the mayor.
One Orthodox leader who works in government told the New York Jewish Week that “at this moment, it feels like this initiative doesn’t exist.”
“Personally everyone is rooting for the mayor on this,” the leader said, but he added that the initiative was “not comprehensive” in terms of reaching out to major Orthodox groups.
“Most of us haven’t heard of it,” another Orthodox community activist said. “The mayor’s head is in the right place. I’m sure this program is well-intentioned.” But he added, referring to kosher restrictions and norms of gender separation, that ”on a practical level, it’s hard to see how it will work in this community.”
He added that he believes leaders in the Hasidic community may participate, but “we don’t need to bring together leadership… We need people on the street to understand each other.”
Nisanov believes the Breaking Bread dinners can help accomplish that task by helping community leaders influence their constituents.
“It starts from the leaders and it goes down to the regular people,” he said. “It’s going to take a while, but at least when the elders do it, it will trickle down to the young. We will have to include young people to show and explain.”
He said that there are some people within the Jewish community who “would like to live in a secluded world.”
“That’s not possible,” Nisanov said. “There will always be restrictions. God will not change. We will always have that, but we have to learn to coexist.”
Motti Seligson, a Hasidic communal leader and Chabad spokesman, told the New York Jewish Week that “there are dinners already planned in neighborhoods like Crown Heights that will certainly have participation from the Hasidic Jews.” He added, “Building these bonds is something that Mayor Adams has not only seen and experienced first hand… he also created many of them through events like the Breaking Bread dinners in Brooklyn, which he organized.”
Deborah Lauter, the inaugural director of the OPHC, said Breaking Bread “has enormous potential” but acknowledged that navigating the range of haredi groups takes time.
“There are so many different factions within the haredi community,” Lauter said. “Some will be more inclined to participate than others. There’s a lot more work to get people on the ground to know each other.”
—
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Tidbits: This Jewish couple gives homeless dogs a free makeover
Tidbits is a Forverts feature of easy news briefs in Yiddish that you can listen to or read, or both! If you read the article and don’t know a word, just click on it and the translation appears. Listen to the report here:
אַ גרויסער בלאָער משׂא־פֿור האָט זיך אָפּגעשטעלט אויף אַ גאַס אין סקיד־ראָו, אַ באַקאַנטער אָרעמער געגנט אין לאָס־אַנדזשעלעס, פֿאַר אַ היימלאָזן מענטש מיט אַ הינטל.
„אײַער הינטל וויל אפֿשר מע זאָל אים צופּוצן אַ ביסל?“ האָט דער מאַן אינעם אויטאָ געפֿרעגט. לכתּחילה האָט דער היימלאָזער אויסגעזען צעטומלט. דערנאָך האָט ער געגעבן אַ קוק אויף זײַן הינטל, וואָס ער האָט שוין ווער ווייסט ווי לאַנג נישט געבאָדן אָדער אָפּגעשוירן, און צוגעשאָקלט מיטן קאָפּ.
מיט אַ שעה שפּעטער איז דאָס הינטל אַרויס פֿונעם משׂא־פֿור, אויסזעענדיק ווי אַ גאָר אַנדער הינטל. זײַן פֿעל, וואָס איז פֿריִער געווען שמוציק און פֿאַרפּלאָנטערט, האָט מען אויסגעוואַשן, צוגעשוירן און געבערשט ביז ער איז געוואָרן ווייך און גלאַנציק. איידער ער איז אַרויס פֿון אויטאָ האָט מען אים געגעבן אַ נאַש, וואָס ער האָט פֿריילעך אײַנגעשלונגען.
די אָרגאַניזאַציע וואָס האָט אויסגעבאָדן דאָס הינטל, „האָליוווּד מאָביל גרומינג“, באַלאַנגט צו טשאָק און יעל רובין. במשך פֿון די פֿאַרגאַנגענע 11 יאָר, האָבן זיי און זייערע מיטאַרבעטער גערייניקט בערך 5,000 הינט פֿרײַ פֿון אָפּצאָל.
דאָס פּאָרפֿאָלק, וואָס האָט אימיגרירט פֿון ישׂראל, האָט אין 2001 לאַנצירט אַ געשעפֿט וואָס ברענגט אַ לוקסוס־ספּאַ צו פֿאַרמעגלעכע אייגנטימער פֿון הינט. אָבער דערנאָך האָבן זיי באַשלאָסן אַז זיי ווילן אויך העלפֿן די מענטשן מיט הינט, וואָס קענען נישט באַצאָלן דערפֿאַר: סײַ הינט וואָס געפֿינען זיך אין אַ מיקלט פֿאַר חיות, סײַ הינט וואָס וווינען מיט זייערע אייגנטימער אויף דער גאַס.
„אַ מאָל האָבן די אייגנטימער מורא אונדז איבערצוגעבן די הינט, אַפֿילו אויב זיי קענען וואַרטן אין דרויסן,“ האָט יעל געזאָגט. „מיר לאָזן זיי אַרײַנקומען און זען וואָס מיר טוען. די הינט פֿילן זיך אויך בעסער. מע קען זען וויפֿל זיי האָבן הנאה פֿון דער באַהאַנדלונג און ווי עס שפּאַנט זיי אויס. דו ווײַזט זיי ליבע, גיסט זיי אַ נאַש, וואַסער צו טרינקען, און זיי באַצאָלן דיר מיט זייערע קושן.“
אויף דער פֿראַגע, צי זיי זאָרגן זיך נישט, וואָס וועט זײַן ווען די הינט גייען צוריק צו די האַרבע באַדינגונגען פֿון דער גאַס, האָט טשאָק באַטאָנט עטלעכע זאַכן: „זייערע אייגנטימער זענען תּמיד מיט זיי און פּאַסן אויף אויף זיי וויפֿל זיי קענען נאָר. די הינטלעך זענען זייערע ׳קינדער׳. עס זענען אויך דאָ אַ סך אָרגאַניזאַציעס וואָס באַזאָרגן זיי מיט עסן אומזיסט און אַנדערע זאַכן. זיי פֿאַרמאָגן ווייניק, אָבער זיי טוען דאָס בעסטע אויפֿצופּאַסן אויף זייערע הינט.“
צו לייענען וועגן דעם אויף ענגליש גיט אַ קוועטש דאָ.
To read about this in English click here.
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The tech worker campaigning for ‘Antisemite of the Week’ doesn’t want to talk about antisemitism
After accusations of discrimination led his San Francisco Tech Week event to be pulled from the schedule, a tech worker has decided to embrace his newfound notoriety.
Mostapha Benhenda cited security reasons last week when he denied an Israeli programmer admission to his AI hackathon event, explaining that he didn’t want the Israeli army to make participants’ electronics “explode in their faces and injure them.”
The Israeli tech worker — a former Israeli soldier named Adam Levi — posted the message online, leading sponsors to pull funding for the event. In the days since, Benhenda has begun openly campaigning for an “Antisemite of the Week” award from pro-Israel watchdog group StopAntisemitism.
“I am a competitor, I play to win, this prize will be my Ballon d’Or,” Benhenda said in a message to the Forward, referring to the annual prize for the world’s best soccer player.
Running this week through Sunday, San Francisco Tech Week draws tens of thousands of tech industry workers to hundreds of panels, competitions and parties across the Bay Area.
The saga began Sept. 29 when Levi posted a screenshot of Benhenda’s messages rejecting his RSVP to the event, called “Build Your Agentic Investment Bank Hackathon.” A page for the hackathon on the digital invitation platform Partiful claimed it had been co-sponsored by Tech Week and the convention’s founder, venture capital firm Andreessen Horowitz.
Levi’s post was reshared on X more than 1,000 times, leading to the event’s de-listing by Tech Week organizers, who said on X that the event had violated the program’s terms of service.
Levi told The Algemeiner that Andreessen Horowitz told him the company had removed its sponsorship.
Benhenda, whose LinkedIn says he attended college in France, declined to participate in phone interviews. But in messages to the Forward, his response to accusations of antisemitism appeared to shift over a manner of days from defensiveness to bemusement.
When first reached for comment, Benhenda denied that his rejection of Levi was antisemitic at all. He said he banned Levi because his LinkedIn indicated service in the Israeli military’s secretive Unit 8200 during September 2024, when the intelligence unit was linked to the simultaneous detonation of thousands of pagers owned by Hezbollah operatives across Lebanon. (Levi declined to be interviewed, but said on X that “building explosive pagers was never my thing.”)
“I understand Adam’s disappointment, and his resulting emotional accusation of antisemitism, but he perfectly knows it’s unfounded,” Benhenda wrote Sept. 29, adding, “I hope that over the next weeks he will get more clarity about this.”
However, after StopAntisemitism posted about Benhenda on X, he seemed to lose interest in contesting the claim — and began leaning into it instead.
On Saturday, Benhenda shared StopAntisemitism’s post about him with a request.
“I am competing for the ‘Antisemite of the Week’ award at the San Francisco Tech Week,” he wrote. “Can you show your support/hate with a retweet?”
Founded in 2018 by a social media influencer who goes by Liora Rez, StopAntisemitism.org frequently bestows its “Antisemite of the Week” awards to public figures — a mix of elected officials, civic leaders and celebrities — who antagonize Israel.
Recent recipients of the award — which is not actually awarded weekly — have included actor Javier Bardem and Rama Duwaji, the wife of New York City Mayor Zohran Mamdani.
Last month, StopAntisemitism sponsored an event where a speaker was later criticized for Islamophobic rhetoric. (Rez did not respond to a request for comment on that story, or for this one.)
Benhenda said in messages to the Forward on Monday afternoon that he did not know very much about the organization, but that he was pining for its distinction, given the group’s 350,000 followers on X.
“What matters isn’t the label, but who puts it,” he added. “Go big or go home, that’s the game in the Silicon Valley.”
Later, though, Benhenda insisted that he still did not understand the accusations of antisemitism against him. His refusal of Levi, he said, had been solely due to Levi’s involvement in the Israeli military.
Meanwhile, he is forging ahead with the hackathon, hosting it Tuesday on the streaming platform Discord for nearly 200 registered participants.
Benhenda blamed the “tremendous lobbying from the Zionist lobby” for the change. But the venue where he had initially planned to host the event indicated there was no change. The supposed host, a coworking space called Frontier Tower, said in an email it had never booked Benhenda’s event to begin with.
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Chef Alon Shaya shares the stories, resilience and recipes of World War II survivors
(JTA) — In 2015, while visiting Israel’s Yad Vashem Holocaust Memorial, James Beard Award-winning chef Alon Shaya came face-to-face with a World War II artifact that moved him deeply.
It was a red cloth triangle — cut from a Nazi flag — embroidered with the names of a few dozen female prisoners at the Ravensbrück concentration camp.
In a place where they were starving to death, he learned these women had formed a clandestine “food” club. Together, they talked about recipes, their Friday night Shabbat candlesticks and cherished memories of home.
That red cloth was “100% the catalyst,” Shaya said, for his deep interest in food as “an agent of survival, defiance and bringing people together.”
Now, 11 years after that defining moment in Jerusalem, Shaya’s second book, “Memories of a Good Meal: Recipes of Resilience Inspired by Stories of World War II Survival,” is being published on Oct. 6. Co-authored with food historian June Hersh, the book gathers accounts from survivors and heroes of World War II, illustrating the outsized role that food — and the memory of it — played in human survival. While featuring 80 recipes, it functions as much as a history book as a cookbook.
“The recipes are there to support the stories,” Shaya said. “It’s not the other way around.”
Shaya and Hersh tell the stories of 10 distinct groups impacted by the war, including Jewish partisans, hidden children, Navajo code talkers, persecuted homosexuals, Japanese Americans, and Austrian and German Jews who built new lives in the Dominican Republic.
Alongside these narratives, the authors included family recipes preserved across generations. Where none survived or existed, Shaya crafted recipes using ingredients available to the book’s subjects during the war.
The opening chapter highlights a story particularly close to Shaya’s heart. In 2019, during a visit to the United States Holocaust Memorial Museum in Washington, D.C., Shaya was shown a tattered, 100-year-old, handwritten recipe collection from the Fenves family of Yugoslavia. Saved during the war by the family’s cook, Maris, the Hungarian-language notebook was eventually donated to the museum by survivor Steven Fenves.
Determined to bring those dishes back to life, Shaya worked with Fenves to translate the recipes, filling in missing elements like precise steps, exact measurements and oven temperatures.
“I really became a part of their family,” said Shaya, whose collaboration on what became known as the Rescued Recipes project has raised nearly $1 million for the Holocaust Museum to digitize historical documents and artifacts. “The family wouldn’t be here if Steven and his sister didn’t survive Auschwitz,” said Shaya.
Featured recipes from this chapter reflect the Hungarian culinary traditions of Fenves’s hometown of Subotica, including körözött (a spiced cheese spread) and authentic Hungarian goulash.
Other chapters explore how people sustained themselves despite meager resources. In the profile of Polish Jewish partisan Shalom Yoran — who subsisted largely on potatoes while hiding in the woods — Shaya developed recipes centered on the staple tuber, including Polish herring and potato salad, potato dinner rolls and potato, and pine nut doughnuts with blackberry caramel.
“Shalom’s wife, Varda, shared his story with us,” Shaya explained. “The partisans lived in a hole in the ground in the Polish forest through winters that reached minus-20 degrees, and they did that for four years. Potatoes were a huge part of their survival.”
For Sarah Pelz, executive editor at Harvest, the book’s publisher and the granddaughter of a partisan, the concept of the book resonated deeply, especially in the wake of the Oct. 7, 2023 Hamas attacks inside Israel. “The throughline here is the power of food and memory — the power of food to bring us together at a table, and to remind us who we are and where we come from,” she said in an interview.
“Alon’s message is powerful and necessary right now,” she continued. “He hopes that people will read this book, will cook from it, and that it will bring people together at the table, people of diverse backgrounds, people of diverse perspectives, that it will not just help to enlighten readers, to history and to what happened, but also help bring people together.”
In gathering these accounts across the globe, Shaya and Hersh faced a race against time, as most interviewees were well into their 90s or older. John Kinsel, one of the last living Navajo code talkers, was 107 years old when the authors visited him on the Navajo Nation reservation. His chapter details the vital role Native American Marines played by using their complex language to transmit secret Allied messages in the Pacific theater. The book features recipes inspired by Navajo traditions, including blue corn mush and stuffed pumpkin with stewed lamb.
Throughout the project, Shaya couldn’t help but draw parallels between past atrocities and modern struggles.
“One of the lessons that struck home the most for me is that people will persecute you for what you believe in and gather together and create laws to persecute you,” he said. “We saw it in what happened with immigration in the 1940s, and we see it with what’s happening in America today.”
He was also struck by the role of propaganda, promulgated then by Joseph Goebbels, Hitler’s chief propagandist, and today by bad actors on social media, in spreading hate and disinformation.
Some of the stories, like the meal prepared by nuns in a convent for a group of persecuted homosexual prisoners, seem almost cinematic in nature.
“I have definitely thought about turning these stories into a miniseries or a movie,” said Shaya. “Nobody has shown interest in it yet, but it is something that I think the more ways these stories can be shared, the better.”
Born in Israel and raised in Philadelphia, Shaya has become one of the country’s leading interpreters of Israeli and Middle Eastern cooking, with a distinctly Southern sensibility. His 2018 cookbook, “Shaya: An Odyssey of Food, My Journey Back to Israel,” blends memoir with recipes.
Shaya was committed to the latest book despite huge demands on his time. The chef and his wife, Emily, have two children, aged five and two. His Pomegranate Hospitality operates three restaurants, Saba and Safta’s Table in New Orleans, where he lives, and Safta in Denver. (Saba means grandfather and Safta means grandmother in Hebrew.) He is also involved in a variety of philanthropic work.
“The work I put into this book fills my heart and makes me feel good, like I’m doing something that builds me up and can have an impact,” said Shaya.
Shaya views the book as an educational tool.
“This book might engage a 13-year-old who really loves the chocolate cake recipe,” Shaya reflected. “If he or she hears the history behind that chocolate cake and delves into the history behind it, they learn that Austrian and German Jews took refuge in the Dominican Republic and wanted to keep their culinary traditions alive and need to use the local resources. That’s how a traditional Sacher torte-inspired tres leches cake came to be. Or a plantain latke, or matzo ball soup with avocado, lime and yucca.
“If those stories can come together and have that kind of impact on one 13-year-old in the world,” he added, “I will feel complete.”
This article originally appeared on JTA.org.
The post Chef Alon Shaya shares the stories, resilience and recipes of World War II survivors appeared first on The Forward.
