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This organization hired asylum seekers to pack Passover goods for Jews in need
(New York Jewish Week) — At a warehouse in Borough Park, thousands of apples were waiting to be taken off two 18-wheelers, as dozens of volunteers were hard at work putting groceries into bags.
The scene was one part of a massive $1.5 million operation undertaken every year by Masbia, an Orthodox organization that helps provide kosher food for low-income people, to distribute food for Passover to 10,000 families.
But this week, the Passover initiative differed from those of previous years. That’s because most of the people in the warehouse were migrants, the majority of whom were bused to New York from Texas during the past year. Because they are undocumented, they lack work permits, and for many of them, working in Masbia’s warehouse is their first job in the city.
Masbia was one of many organizations to welcome migrants who came from Texas when they arrived at the Port Authority last year, providing them with new shoes to replace pairs that may have broken down during long treks through jungles and other dangerous areas. The group’s executive director, Alex Rappaport, sees employing a group of migrants as another way to help them find their footing in the city.
“Sometimes, you need to turn over every stone to find a way to help people,” Rappaport told the New York Jewish Week.
Passover is the busiest time for Masbia, with hundreds of pallets of food coming in daily to the organization’s three warehouses in Brooklyn and Queens. At Masbia’s Borough Park location, boxes of potatoes and onions lined the sidewalk and stretched down the block. Inside the garage were piles of other Passover goods, stacked two stories high. Volunteers were busy picking produce off the shelves and putting it into bags for delivery drivers who were waiting near the entrance. The operation starts in December, and food distribution begins two weeks before Passover, which starts next Wednesday night.
“These people should have been given work permits,” Rappaport said. “They’re here, ready, willing and able to do beautiful work.”
Masbia CEO Alex Rappaport in front of a truck full of apples in Borough Park, Brooklyn on March 29, 2023. (Jacob Henry)
Rappaport combined the work with a touch of advocacy: Some of the volunteers working alongside the migrants were Jewish high school students, and Rappaport overheard one of them say that “illegal immigrants” were working there. He gathered high schoolers together and began to hold court.
“These people who are working are asylum seekers,” Rappaport told the teens. “They are fully designated as an asylum seeker, meaning to say, they are fully legal, because they have a day in court.”
Rappaport went on to discuss how if a person jaywalks, they are technically breaking the law, but are not referred to as “an illegal.”
“There’s never a person that turns into ‘an illegal,’” Rappaport said. “The term is just a very bad term. A person might not have documents, but these are people coming from the border who are looking for a new future. It’s an opportunity. They asked for asylum.”
The opportunity Masbia is providing comes via a partnership with La Colmena, a nonprofit that helps find jobs for day laborers, domestic workers and low-wage immigrant workers in from Staten Island.
Kimberly Vega, the workforce manager of La Colmena, told the New York Jewish Week that the group saw “an influx of asylum seekers” that began in August and is still ongoing. Vega has a list of 190 workers looking for jobs. Masbia provided work for 15.
“We’re facing this crisis at the moment,” Vega said. “We have the amount of workers, but we don’t have the jobs. They face all these challenges because they don’t have a permit or any documentation, so we’re very thankful for this opportunity that came up through Masbia.”
Vega added that many of the workers are staying in homeless shelters provided by the city in Staten Island. Many of the workers drop their kids off at school in the morning, then come to Brooklyn to work throughout the day. “They got shipped on a bus, arrived here and were transported to a shelter,” Vega said.
According to NPR, it’s estimated that up to 50,000 migrants were moved to New York over the past year by Texas Gov. Greg Abbott, a Republican. New York City Mayor Eric Adams, a Democrat, called Abbott’s actions “inhumane.”
In a New York Post op-ed published last August, Abbott wrote that Adams was hypocritical for calling New York a sanctuary city, then complained about the new arrivals.
On Twitter, Adams’ press secretary Fabian Levy wrote that the mayor is “welcoming asylum seekers with open arms.”
Vega said the migrants working at the Masbia warehouse were being paid based on a law that has been used to help undocumented workers earn income. According to the State Department of Labor, nonprofits may give volunteers stipends or reimbursements. Therefore, Vega said, even though a migrant worker is only a volunteer, they can still be paid by a nonprofit organization. Masbia and La Colmena would not disclose how much the workers were being paid.
Asylum seekers working at a Masbia warehouse in Brooklyn on March 29, 2023. (Jacob Henry)
Gledys, 30, a migrant working at the warehouse, told the New York Jewish Week that she came to New York from Venezuela after being bussed here from Texas last October.
Gledys, who did not give her full name for fear of her family being harmed, said through a translator that when she was living in Venezuela, “There’s a certain political view that everyone has to have.”
“If you even think differently, you can’t even speak amongst your community, because then they will turn on you,” Gledys said. “My husband was a police officer there, and because of that reason, we had to leave.”
When she arrived in New York, Gledys said she was “hit with the reality that it’s hard to find a job because you need certain permits.”
“I’m working really hard [at Masbia] and hoping this will open my doors,” Gledys said. “They’ll be able to see that I’m a hard worker and [I will] gain experience for more opportunities to open up.”
She added that she was thankful that her children were able to begin attending public school only a few days after she arrived. The city also helped provide daycare for her.
“No other country has done that,” Gledys said. “It’s more than enough. I’m not suffering, and I’m grateful. I’m definitely very hopeful because now I can see a different future for my children, a different future for myself.”
Another worker named Moises, 39, who likewise did not provide his full name due to fear for his family’s safety, said he came to New York from Venezuela via Texas in January after entering immigration custody.
“During those days, we were still cuffed and I was separated from my family,” Moises said. His wife and children eventually made it to New York, and they were reunited.
He said that in Venezuela, inflation was so rampant that he was only making $7 to $10 a week.
“People are really struggling,” Moises said. “There are also a lot of political issues as well. If the community tries to step up and do a protest, you have the military stepping in and shooting directly at civilians. We’re really running away, because we were so scared.”
He said he was worried about how he was going to feed his family, but was also thankful for the help they received when they first arrived, including finding a place to stay in a shelter, and now the job at Masbia.
“I want to feel independent,” Moises said. “With a job like this, I can be more independent. I understand it’s a temporary job, but hopefully in the next couple of months, I can find something that is no longer temporary.”
Rappaport feels that there’s a connection between the migrants’ stories and the holiday they’re helping prepare for because the Jewish people were also strangers in Egypt. “The Bible says, ‘You should love the stranger, the newcomer,’” Rappaport said. “There is that idea of people making a long journey to a promised land. These people went through the jungle.”
He added, “It’s beautiful to connect the Jewish story of Exodus to this story of the challenge of the asylum seekers.
“People take their whole family and go for thousands of miles through very dangerous terrain,” Rapport said. “They must be running from something. It’s not utopia yet, but we’re celebrating some freedom. And they’re still in the middle of their story.”
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The post This organization hired asylum seekers to pack Passover goods for Jews in need appeared first on Jewish Telegraphic Agency.
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FIFA Takes No Action Against Israeli West Bank Settlement Soccer Clubs but Fines IFA for ‘Discrimination’
Soccer Football – FIFA Club World Cup – Group D – Esperance de Tunis v Chelsea – Lincoln Financial Field, Philadelphia, Pennsylvania, US – June 24, 2025, General view of the FIFA logo before the match. Photo: REUTERS/Lee Smith
FIFA has rejected formal complaints by the Palestinian soccer federation to suspend its Israeli counterpart but has fined the Israel Football Association (IFA) on disciplinary charges related to “discrimination,” “offensive behavior,” and “violations of fair play,” the international governing body of soccer announced on Thursday.
At the 74th FIFA Congress in Bangkok in May 2024, the Palestinian Football Association (PFA) presented a proposal to sanction Israel’s soccer teams, including its national team, because of what they claimed were international law violations committed by Israeli forces in the Gaza Strip. The proposal also called on FIFA to take action against Israeli soccer clubs that the PFA claimed were based in Palestinian territory, particularly settlements in the West Bank.
The PFA further said that FIFA should address what it claimed was IFA’s failure in taking decisive action against alleged discrimination and racism. The Palestinian fedeation has claimed for years that Israel violates FIFA rules by allowing teams from settlements in the West Bank to play in its national league.
FIFA’s Disciplinary Committee ruled on Thursday that it will not take action against Israeli soccer clubs in West Bank settlements because of the “unresolved” legal status of the West Bank under international law.
“FIFA should take no action given that, in the context of the interpretation of the relevant provisions of the FIFA Statutes, the final legal status of the West Bank remains an unresolved and highly complex matter under public international law,” the committee said in a statement. “FIFA should continue to promote dialogue and offer mediation between the Palestine Football Association and the Israel Football Association at an operational level. In this context, FIFA will continue to facilitate structured engagement and monitor developments.”
However, FIFA’s Disciplinary Committee has fined the IFA 150,000 Swiss francs – which is almost $190,000, – for committing “grave and systematic violations of FIFA’s core principles.” The IFA is being sanctioned for “offensive behavior and violations of the principles of fair play” as well as “discrimination and racist abuse.” The fine was issued following FIFA’s investigation into complaints about the IFA’s handling of discrimination and racism in soccer. FIFA said the Israeli association had not taken enough action against repeated racist behavior by supporters of certain Israeli soccer clubs, including Beitar Jerusalem, and offensive and politicized public statements by Israeli soccer officials and clubs.
“The committee finds that IFA’s conduct has created a perception of impunity and selective enforcement, which is incompatible with the principles of fairness and universality that underpin the sport,” the panel announced. “In particular, by failing to condemn or remediate discriminatory practices and exclusionary policies — particularly those affecting Palestinians — the IFA has become institutionally complicit in a system that violates the core values of the game.”
One-third of the fine must be used to implement “a comprehensive plan to ensure action against discrimination and to prevent repeated incidents,” with a focus on certain areas including monitoring and educational campaigns. The IFA must also display a “significant and highly visible banner,” approved by FIFA, that says “Football Unites the World – No to Discrimination” alongside the IFA’s logo at its next three A‑level FIFA competition home matches.
The committee said it “cannot remain indifferent to the broader human context in which football operates,” and that the sport “must remain a platform for peace, dialogue, and mutual respect.”
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Move over Thomas Edison, this deli savant is the Garden State’s newest inventor
First, in 1876, Thomas Edison opened up his “invention factory” in Menlo Park, New Jersey. Then, in 1941, Alexander Graham Bell’s Bell Labs moved its headquarters to Murray Hill at the northern end of the state.
In 2021, another wide-eyed tinkerer set up shop in Jersey City, though his inventions would be molded out of rye, wheat and cured beef, not aluminum and tungsten.
The maverick’s name is Jason Stahl, a 48-year-old father with a career in publishing. He operates his food business under the name Hank Schwartz’s Delicatessen and Appetizing, cooking out of a ghost kitchen in Jersey City. And he does things with smoked fish that would make your bubbe blush.
Take his “Smoked Salmon Tartare,” for example. He mixes up capers, lemon, dill,and Dijon mustard so their breezy tartness lightens the Baltic smoke of nova. The pink concoction is a revelation, balancing out the fish’s brininess so that a diner would be tempted to eat an entire half-pound of the stuff in one sitting.
I speak from experience. I first tried Stahl’s cooking at Jersey City’s Riverview Farmer’s Market last fall, where he slings mind-bending, Jew-ish sandwiches, tartare, whitefish salad, olives, and various other noshes on a biweekly basis.
On a sunny day at the Farmer’s Market, a steady stream of customers poured in. One customer, a middle-aged man, asked about Stahl’s brisket sandwiches — Stahl had made shredded brisket and mixed it with horseradish mayonnaise to make a pulled meat sandwich, then layered it with caramelized onion jam.
Stahl was sold out. “Curse you,” the customer exclaimed.
From home cook to deli master
At the market, Stahl spoke softly to the people who came to his booth, greeting customers by their first names and chatting with boys about their favorite sports teams. His gentle cadence and warm smile bely what he says is an anxious disposition that his wife, and his cooking, help to temper.
Stahl says that, until recently, he had been more of a weekend warrior than a professional cook. “I’m not going to pretend I have this amazing culinary background, right?” he said. “I came into this more with a passion, and I’m learning.”
Still, he has hovered close to the restaurant world for a while. He has worked in media for decades, sometimes in food-adjacent roles (most recently as Food Editor at 1-800-Flowers.com). Stahl’s wife, Theresa Gambacourt, manages restaurants and writes cookbooks for a living.
Stahl learned to cook in part from studying cookbooks he got for free as a media professional. In his early days out of college, “I was always experimenting,” he recalled. “I messed up a whole bunch.”
Theresa showed him the tricks she picked up in restaurants, like using infused fats to make a confit. He uses that technique in his zaatar olives, which are submerged in a citrus garlic confit that adds a layer of refreshing depth to the Mediterranean staple.
Over time, his cooking became more and more elaborate. His wife asked the chef at Del Posto, a since-closed Italian fine dining stalwart, if Stahl could stage there; the chef agreed, and Stahl spent every Sunday evening for a year learning the ins-and-outs of the kitchen — including how to cure gravlax and slice meat.
Italy figures heavily in Stahl’s modern deli. His chopped liver, for example, is made with chopped capers and braised with red wine (he makes a mushroom version for those who fear chicken parts).
In around 2019, Theresa gave him Pastrami on Rye: An Overstuffed History of the Jewish Deli for his birthday, and the book planted an idea in his head: “What if we did this?” Stahl asked Theresa about the deli business.
What, she replied, would an amateur cook be able to contribute to such an endeavor?
“I can clean,” he recalls replying. “I’m really good at cleaning.”
Several years later, after the COVID-19 pandemic, he started selling pickles at Riggs Company Provisions, a vendor at the farmer’s market, and Riverview Wines, a nearby wine shop. Today, his pickles encompass classic dill pickles brightened with dried mint, spicy pickles spiked with habanero and Aleppo peppers (the latter a nod to Jewish communities in the Middle East), and sour green tomatoes with dill and celery seeds.
In 2023, the farmer’s market invited him to become a vendor, and he’s been selling there ever since. His repertoire has expanded beyond pickles to include such dishes as chopped liver, homemade sodas, and cured meat and fish sandwiches — all tweaked with the flair of a mad scientist.
Hank Schwartz’s gets its name from fictional characters that Stahl and Gambacourt made up years ago: Hank and Margaret Schwartz, two herrings who escape from a deli and go on adventures around New York City. In this imaginary world, Hank and Margaret hang out with their herring friends, like Charlie Goldberg, a bus driver, and the Crances, a bumbling couple.
A gallivanting, social fish is the perfect mascot for a cook whose relationships and wanderlust drive his cooking.
Take, for example, Stahl’s smoked salmon candy. Though readers in Alaska and the Pacific Northwest might be familiar with the salty-sweet treat, it has not yet taken off in the Northeast. In the Alaskan version, chunks of salmon are brined in brown sugar and salt before being smoked and glazed. Stahl has added dill to his in the past, and the week I tried it, he had rubbed in pastrami spices. The pink chunks were solid and slightly chewy — like firm gumdrops — and redolent of peppercorns, brown sugar and smoke: the type of addictive candy that the children of hipsters might clamor for in a 21st century deli.
‘This is a true story’
Stahl grew up on Staten Island eating sandwiches at both Jewish and Italian delis.
When I asked him how far a dish can veer from Jewish tradition while still being considered “Jewish,” he compared Hank Schwartz’s to the TV show Fargo, which starts with the line “This is a true story.”
Stahl once interviewed the series’ showrunner, Noah Hawley, who told him that in each episode, a single detail is pulled from a true story — for example, a news article about a dramatic car crash.
“In a way, like, I’m doing the same thing,” Stahl said — one Jewish element anchors each dish on his menu; the rest is up for his own interpretation.
During Super Bowl weekend, when the Seattle Seahawks played the New England Patriots, Stahl came up with a sandwich for each team. “The Seattle” consisted of citrus-cured gravlax (a Scandinavian relative of Jewish lox), scallion cream cheese and pickled cucumbers on pumpernickel with a teriyaki glaze, the latter a nod to Seattle’s Japanese community and its role in popularizing teriyaki sauce. “The New England” was Stahl’s take on a lobster roll — swapping in whitefish for treyf.
Stahl now holds a residency two days a week at the Cliff, a cafe in the same Jersey Heights neighborhood he has been plying with smoked fish and meats for the past few years. The pop-up helps him try out running a brick-and-mortar restaurant while he looks for investors and business partners to help him do just that. Surrounded by exposed brick and artwork, he slaps together irreverent sandwich combinations in front of customers. I tried the Schwartzøbrød, a cousin of the everyman Danish brown bread sandwich. Stahl makes his with a butter infused with lime, lemon and orange zest that glides through the heady flavor of cured salmon.
If there’s one element of the Jewish deli that Stahl seeks to maintain, it’s the deli’s status as a community hub. “In these times that we’re living in, people need more comfort. I feel like a Jewish deli is really needed,” he told me, as is “the warmth of a bowl of matzo ball soup. People just find comfort, they find nostalgia.” He recalled with fondness how the week before, the restaurant buzzed with customers enjoying his food and locked in conversation, rarely looking at their phones.
Stahl’s tight-knit community might be the perfect place for Jewish culinary innovation, for the same reasons that Menlo Park and Murray Hill served Edison and the company of Graham Bell. Proximity to New York affords you rare privileges — ethnic diversity and access to the titans of the Jewish-American deli, in Stahl’s case. But so, too, does distance. The sprawling brick buildings and saltbox houses of Jersey City offer cooks a little more room to breathe and try new things.
“Here, it’s less about the luxury” or “pretentiousness,” Stahl said. “It’s more about the care and the presentation of the food, right? They want to just offer the best dishes possible.”
The post Move over Thomas Edison, this deli savant is the Garden State’s newest inventor appeared first on The Forward.
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Czechs Investigate Fire After Reports of Anti-Israel Group Claiming Responsibility
Police officers and firefighters stand in front of a burned production hall at an industrial area in Pardubice, Czech Republic, March 20, 2026. Photo: REUTERS/David W Cerny
Czech investigators are probing an overnight fire at an industrial complex as potentially being a deliberate attack, officials said on Friday, following media reports that a group protesting against Israeli weapons claimed responsibility.
Firefighters said on X that they had responded to a fire at a storage hall in a complex in Pardubice, 120 km (75 miles) east of Prague. No one was injured in the fire, which spread to another building.
Czech news website Aktualne.cz reported that a protest group said it had set fire to a “key manufacturing hub” for Israeli weapons in Pardubice to end its role in the “genocide in Gaza.”
Czech defence firm LPP Holding in a statement on its website said it had confirmed that a fire broke out at one of its facilities on Friday and it was cooperating with authorities.
The company, with a location in the complex, announced plans in 2023 to cooperate with Israeli company Elbit Systems on drone production.
“At this time, we will not speculate on the causes or circumstances of the incident and will await the official conclusions of the investigation,” LPP said.
Police initially said they were investigating whether the fire was intentional and checking public claims of a “concrete group,” without naming it.
They later said investigators with security services were probing the incident under a section of the criminal code dealing with terrorism.
“Based on what we know so far, it is likely the incident may be related to a terrorist attack,” Interior Minister Lubomir Metnar said.