Uncategorized
When it comes to a classic Jewish cookie, New York bakeries go beyond black and white
(New York Jewish Week) – As far as New York Jewish desserts go, perhaps the most ubiquitous is the black and white cookie, that soft, sweet, frosted treat found at bakeries and bagel stores throughout the city.
Black and white cookies, sometimes called half-moon cookies, are understood by most to be a Jewish dessert. “Seinfeld” once dedicated an episode to singing their praises. “You see, Elaine, the key to eating a black and white cookie is that you wanna get some black and some white in each bite,” Jerry says. “Nothing mixes better than vanilla and chocolate. And yet still somehow racial harmony eludes us. If people would only look to the cookie, all our problems would be solved.”
But now, in a testament to New Yorkers’ innovation — or possibly the old adage, “everything old is new again” — bakeries across the city are riffing upon this tried-and-true classic. These days, black and white cookies are available in a myriad of colors and flavors: yellow and blue to support Ukraine, red to celebrate Valentine’s Day, brown and yellow to mark the merger of banana, chocolate and hazelnut.
The banana walnut flavored black and white cookie. (Zaro’s Family Bakery)
The latter is one of six new flavor combinations at Zaro’s Family Bakery, where brothers and fourth-generation owners Brian, Michael and Scott Zaro have wholeheartedly embraced new versions of the two-tone classic. Earlier this month, the bakery unveiled its new black and white cookie color and flavor combinations, which include orange and white (cream cheese frosted carrot cake), green and black (mint chip), as well as an M&M-topped cookie, a sprinkle-filled birthday cake flavor and a cookies and cream flavor.
“We’ve been making the black and white cookie for 95 years,” Brian Zaro, who has been working full time for his family’s business since 2006, told the New York Jewish Week. “My brother, Scott, had a vision to make an iconic item that meets innovation.”
A carrot cake flavored cookie is topped with orange and white cream cheese frosting. (Zaro’s Family Bakery)
The black and white is one of the signature offerings at Zaro’s, which is known for setting up shop in New York’s biggest transit hubs, including Grand Central Terminal, Penn Station and LaGuardia airport. The bakery’s website boasts that it sells over 90,000 black and white cookies annually, and this season’s new flavors join Zaro’s chocolate chip black and whites, which they have been offering for several years, Brian said. (Black and white on the outside, with chocolate chips baked into the dough.)
Of course, these creative interpretations prompt an obvious question: How far can a bakery stray from chocolate and vanilla before a black and white is no longer a black and white?
“It’s a valid point,” Brian Zaro admits. “But right now, yes, it’s a black and white. That could change; we always try to be as open-minded as possible.”
Shannon Sarna, author of “Modern Jewish Baker” and editor at our partner site The Nosher, agrees. “I’m not a purist,” she said. “I don’t think they have to be black and white to be a real black and white cookie.”
For Sarna, what are most important to the integrity of a black and white are the flavors and technique. “A good black and white cookie is going to have a little taste of vanilla or orange or lemon zest that might be in the dough,” she said. “It’s got to have a good quality icing. It’s not going to just taste like sugar. It’s going to have a little chocolate flavor and it’s going to have a little bit of the white, more vanilla-y taste.”
For some, the doughy cookie with its signature bi-color frosting is only as good as the sense of nostalgia it offers. As the New York Times wrote back in 1998, “Today’s black-and-whites cannot compare with the black-and-whites of yesteryear, of course, just as no mayor will ever be as good at LaGuardia and no team as beloved as the Dodgers.” Sarna, who grew up in New York, calls black and whites “the cookies of my childhood.”
The black and whites as we know them were said to have been popularized by the Upper East Side’s Glaser’s Bake Shop, which was founded in 1902 by John Herbert Glaser. Glaser reportedly brought the black and white recipe with him when he immigrated to the United States from Bavaria.
Third-generation owner Herb Glaser, who ran the bakery with his brother until it closed for good in 2018, is not able to confirm this — but, at 70, he says that they were a feature of the bakery since he was a young boy.
Though he now lives “in the country,” Glaser is well aware of the new black and white trends. “Some of the businesses are making them a little too outrageous,” he said. “They’re not really black and whites anymore.”
Still, Glaser said that his bakery did occasionally make the cookies in different colors — for graduation parties, schools and, most notably, in orange and blue when the Mets were in the World Series in 1986. “I’m a traditionalist but I understand,” Glaser added. “It’s a marketing thing and that’s fine. It’s a way to stay in business.”
“I think there’s a sort of New York pride associated with it as ‘the New York cookie,’ and it just so happens to be a really good cookie,” said Noah Aris, the baker and proprietor of The Cardamom Man, which sells its baked goods online and at street markets. Aris bakes black and whites with blue and gold frosting as a fundraiser for humanitarian relief in Ukraine. In addition to lemon zest in the dough, Aris has added lavender, leaving the dough flecked with dots of purple.
The different colors “help start a conversation for me to talk about what I’m about as a bakery and raising money for Ukraine,” he said. “Then you hear [the customers’] story about their experiences with black and whites. It’s fun.”
Breads Bakery started baking black and whites with their signature laminated dough when they opened their Upper East Side location last year. “I operate under the simple thesis that when you give people something great they’ll appreciate it regardless of what their expectation may have been.” Peleg said. (Ashley Solter)
At some bakeries, innovation starts in the dough. Last holiday season, Breads Bakery rolled out black and whites made with a laminated, croissant-like base instead of the classic doughy, cakey consistency .
“The first time I took a bite of it, it became very clear to me that we’ve elevated this cookie to a new level and given it the treatment that it deserves,” Breads owner Gadi Peleg said. “I think we have done enough to wink at the nostalgic nature of the cookie — there’s enough there to sort of connect you to the memories that you may have associated with a black and white cookie. But it’s just different enough to bring it into a more modern New York, the New York of today.”
At Kossar’s Bagels & Bialys — which now has three locations across the city and one more on the way — customers will find traditional black and whites sitting alongside all-chocolate or all-vanilla frosted versions, as well as multi-color and M&M-topped versions.
“Some people like only the chocolate, some people like only the vanilla. So we use that as our inspiration to move forward,” said general manager Sharon Bain. “People do love the fact that we’re doing something with the black and white. We’re catering to everyone.”
Kossar’s will frost the cookies with green for St. Patrick’s Day or red for Valentine’s Day, but the reboot is only skin deep. According to Bain, the “black and white refers to the chocolate and vanilla flavors of the frosting, and not the color.”
For Brian Zaro, too, the flavor and color innovations are all about customer satisfaction, and this year the new black and white varieties are also available at the Zaro’s outpost at the Bryant Park Winter Village. “It’s new for us,” Zaro said. “But so far so good.”
—
The post When it comes to a classic Jewish cookie, New York bakeries go beyond black and white appeared first on Jewish Telegraphic Agency.
Uncategorized
Gene Shalit, a mensch with a personality as big as his mustache, turns 100
The television entertainment personality Gene Shalit, who celebrated his centenary on March 25, semaphored a Jewish appearance for decades to viewers of NBC’s early morning gabfest The Today Show.
With his Jew-fro hairstyle that fascinated celebrity interviewees and his abundant mustache that outdid Groucho Marx’s mere greasepaint simulacrum, Shalit was one of a kind. Born in New York City in 1926, he clearly aimed to be recognizable even through half-opened bleary eyes of half-asleep viewers. And audible too. Shalit’s precise pronunciation, always at a vigorous decibel level, sought to be comprehensible even during voiceovers. The Canadian comedian Eugene Levy, transfixed by this persona, imitated him on SCTV roaring at high decibel levels.
In one skit, Levy embodied Shalit with haimish affection, hawking a remedy for a migraine presumably caused by his own bellowing. In another, Levy spoofed Hollywood celebrities who were notorious fressers at local restaurants, including the American Jewish actress Shelley Winters (born Shirley Schrift). In still another lampoon, Levy-as-Shalit danced and also kibitzed with the late Catherine O’Hara as the Jewish gossip columnist Rona Barrett (born Burstein).
Shalit apparently kvelled at the notion that he was prominent enough in media culture to be affectionately kidded like other Jewish noteworthies Levy imitated, including Howard Cosell, Henry Kissinger, Menachem Begin, Milton Berle, Judd Hirsch, Jack Carter, James Caan, Lorne Greene, Norman Mailer and Neil Sedaka.
Years later, Levy recalled that when the SCTV comedy troupe was invited to appear on The Today Show, before the segment was filmed, chairs were arranged so that Catherine O’Hara was seated next to Shalit. Suddenly Shalit exclaimed: “Wait a minute, shouldn’t the person who [imitates] me be sitting beside me?” Another Jewish comedian, Jon Lovitz, would likewise attempt to imitate Shalit on Saturday Night Live, but without the zest of Levy’s indelible incarnation.
Shalit once told showbiz reporter Eileen Prose that at first, his looks limited him to radio jobs in more conventional times for TV talent. By the more liberated late 1960s, when long hair and a hirsute upper lip were more common, he was hired as quasi-permanent house Jew on The Today Show. Although his mustache fit the counterculture in the mode of Jewish activist Jerry Rubin’s, Shalit as an aspiring journalist may have grown his facial hair more in tribute to earlier literati like the playwright William Saroyan or the eminent humorist Mark Twain.
At times, Shalit’s appearance could be clown-like or cartoonish, so it was natural that characters inspired by him would appear on animated series such as SpongeBob SquarePants and Family Guy as well as The Muppet Show.
Famous interviewees like Peter Sellers were plainly at ease with Shalit’s persona. A conversation filmed shortly before Sellers’ untimely death was cordial, with the sometimes tetchy actor on his best behavior, acknowledging Shalit as a fellow entertainer. And with Mel Brooks in 1987, Shalit looked to be in paradise.
A warm-hearted empathizer and enthusiast, Shalit was more suited to promoting films than criticizing them. In 1989, a tzimmes occurred when a memo drafted by Bryant Gumbel, a Today Show colleague, deemed Shalit a “specialist in gushing over actors and directors” and added that Shalit’s interviews “aren’t very good.” To his credit, Shalit minimized the controversy, telling The Los Angeles Times that Gumbel’s disses were “not big whacks.”
“Listen, I’ve been interviewing people on the show for 17 years,” Shalit said. “I must be doing something right.”
Part of his inspiration was a sincere appreciation for humor, Jewish and otherwise. His 1987 anthology, Laughing Matters featured contributions by Jewish wits such as Dorothy Parker, S. J. Perelman, Woody Allen, Fran Lebowitz, Samuel Hoffenstein, Philip Roth, Mel Brooks, George S. Kaufman, Milt Gross, Arthur Kober, Leo Rosten, Allan Sherman, Max Shulman, Calvin Trillin, Rube Goldberg, Sam Gross, Roz Chast, B. Kliban, Robert Mankoff, J. B. Handelsman, Jules Feiffer and George Burns. The volume was dedicated to, among others, the Jewish screenwriter Samson Raphaelson, who was Shalit’s instructor at the University of Illinois at Urbana-Champaign.
His visceral reaction to Jewish parody was such that during one commuter train ride, Shalit admitted in a preface, Perelman’s story “No Starch in the Dhoti, S’il Vous Plait” caused a conductor to lean down with concern, stating: “A passenger says you’re crying.” To which Shalit retorted, choking and rubbing away tears: “I’m laughing.”
The subliminal message of Shalit’s book was that without Jews, America would have distinctly fewer tears of laughter. And he regretted not being able to include funny Jews like Jack Benny and Ed Wynn whose performances could not be transferred to the printed page.
Shalit also reviewed books for years. Sticking firmly to the content of cultural products with a few brief hints of value judgment, Shalit seemed to have neither the time nor presumably the inclination to subject new items to analysis of Freudian intensity. He clearly preferred boosting things to panning them, and when a film displeased Shalit, he could be uncomfortable saying so.
One occasion when Shalit raised hackles was his response on The Today Show to the 2005 film Brokeback Mountain. Shalit described one of the gay characters as a “sexual predator.” The LGBTQ media group GLAAD objected to Shalit’s characterization as a homophobic stereotype. Shalit’s son Peter wrote an open letter to GLAAD, identifying himself as a gay physician with a Seattle practice helping the gay community. Peter Shalit admitted that his father “did not get” the film in question, but was “not a homophobe.” He might have added that his father had even included an excerpt from Harvey Fierstein’s Torch Song Trilogy in the aforementioned humor collection.
Shalit followed up with his own apology, stating in a mensch-like way that he did not intend to cast “aspersions on anyone in the gay community or on the community itself.” When Shalit finally retired from broadcasting at age 84, with the Yiddish-inflected declaration: “It’s enough, already,” he left behind admiring viewers and decades of bonhomie as one of morning television’s most genial protagonists.
Mazel tov, Gene Shalit. Biz hundert un tsvantsik (May you live until 120)!
The post Gene Shalit, a mensch with a personality as big as his mustache, turns 100 appeared first on The Forward.
Uncategorized
How a song about the food chain became a Seder mainstay
I’m almost positive I heard about the old lady who swallowed a fly before the father who bought a goat for two zuzim.
This occurred to me a few years ago while riding in my sister’s minivan. My niece was in her car seat fidgeting with a toy that plays a catalogue of public domain children’s songs. But unlike the version I’d grown up hearing, where the old lady’s ravenous habit of devouring ever-larger animals is met with the prognostic shrug of “perhaps she’ll die,” the refrain was changed to the more kid-friendly “oh me oh my.”
The Seder tune “Chad Gadya,” which involves a quite similar conceit, has no such timidity when it comes to the ravages of death.
Jack Black once described it as the “original heavy metal song” for the way it progresses along the chain of life from a little goat bought for two zuzim, to the cat who ate the goat, to the dog who bit the cat, all the way up to the angel of death. (“Very Black Sabbath.”)
It is pretty metal — in a kosher Kidz Bop, tot Shabbat kinda way. But why we sing it should, in Jewish circles, be as popular a seasonal question as what a bunny with a clutch of eggs has to do with Jesus’ resurrection. (Some Haggadot explain the greater significance of “Chad Gadya;” my Maxwell House does not.)
Dating the song or rooting out its precise origins is not easy.
As historian Henry Abramson wrote, scholars have noted the song’s similarities to a late Medieval German folk rhyme. While the fact that it is mostly in Aramaic, not the vernacular in Europe in the Middle Ages, suggests an earlier provenance, it is missing from extant Sephardic and Yemenite Haggadot, where one would expect to find texts originating in the language, and the Aramaic itself has many errors.
Abramson reasons that, given the surviving written versions, it was likely adapted sometime in the 14th century from a German children’s rhyme called “The Foreman that Sent Jockel Out,” about an idler named Jockel who a foreman tries to rouse to fieldwork with an escalating series of messengers, ending with a hangman. (Abramson notes the original is characterized by “some Teutonic weirdness,” like a witch sent to subdue a vulture.)
“Chad Gadya” belongs, like its Seder companion “Echad Mi Yodea,” to a genre called “cumulative song,” where verses build with new information a la “12 Days of Christmas.” But “Chad Gadya” stands out for its strangeness and its more oblique message.
Abramson and others see the goat, small and vulnerable, standing in for the Jewish people, and the ensuing parade of antagonists corresponding to historical enemies (Assyrians, Babylonians) and periods of time (Exodus, various conquests), ending with redemption in the Messianic age when the Holy One smites death.
As Rabbi Jonathan Sacks wrote in a commentary for his Haggadah, the song “teaches the great truth of Jewish hope: that though many nations (symbolized by the cat, the dog, and so on) attacked Israel (the goat), each in turn has vanished into oblivion.”
That this truth is conveyed in song, with much banging on the table or animal noises, speaks to the centrality of children in the Passover Seder. And, some think, its inclusion serves a practical purpose: keeping the kids awake through the last leg of a long ritual meal.
My own interpretation is admittedly less lofty. I don’t think of Israel’s tribulations. I do think of the abundance of stray cats in Jerusalem, said to have originated during the British mandate when the city had a rat problem.
And, in the years since my own days as designated Four Questions asker, I’ve been reading “Chad Gadya” into non-Jewish contexts. “The White Cat,” off of Mitski’s new album, Nothing’s About to Happen to Me, contains a lyric that recalls the song, only altered to be a metaphor for the predations of capitalism.
In it, the speaker says she must work to pay for the cat’s house and “for the bugs who drink my blood/and the birds who eat those bugs/so that white cat can kill the birds.”
These cycles speak across cultures and time because they represent a fundamental rule of nature: There’s always a bigger fish (or cat or dog or stick).
To erase death from the equation, like my niece’s toy does with that hapless, insect-ingesting pensioner, is a concession to today’s sensitivities. That’s not to say “The Old Lady Who Swallowed a Fly” represents anything more homiletic than a choking hazard warning, but in the case of “Chad Gadya,” death is the story, and an end to death is the hope.
“The Haggadah ends with the death of death in eternal life,” Rabbi Sacks concluded his drash on the song, which ends when God strikes down the Angel of Death. “A fitting end for the story of a people dedicated to Moshe’s great command, ‘Choose life.’”
I know it’s a principle of faith all over the Haggadah, but I’m more agnostic as to that Messianic promise and maybe more in the camp of our old lady. My understanding of Jewishness, which accords with Moshe’s command, says life is best lived knowing that — perhaps — we’ll die.
The post How a song about the food chain became a Seder mainstay appeared first on The Forward.
Uncategorized
Katz: ‘Israel’s Goal in Lebanon is to Disarm Hezbollah’
Then-Israeli transportation minister Israel Katz attends the cabinet meeting at the Prime Minister’s office in Jerusalem, Feb. 17, 2019. Katz currently serves as the foreign minister. Photo: Sebastian Scheiner/Pool via REUTERS
i24 News – Israel’s Defense Minister Israel Katz held a situation assessment Friday with senior military and defense officials, reiterating that the country’s policy in Lebanon remains focused on disarming Hezbollah by military and political means. Katz emphasized that the goal applies “regardless of the Iran issue” and pledged continued protection for Israeli northern communities.
Katz said the Israel Defense Forces are completing ground maneuvers up to the anti-tank line to prevent direct threats to border towns. He outlined plans to demolish houses in villages near the border that serve as Hezbollah outposts, citing previous operations in Rafah and Khan Yunis in Gaza as models.
The Defense Minister added that the IDF will maintain security control over the Litani area and that the return of 600,000 residents of southern Lebanon who had evacuated north will not be permitted until northern communities’ safety is ensured. Katz also reaffirmed that the IDF will continue targeting Hezbollah leaders and operatives across Lebanon, noting that 1,000 terrorists have already been eliminated since the start of the current campaign.
“We promised security to the northern towns, and that is exactly what we will do,” Katz said. He further warned that the IDF will act decisively against rocket fire from Lebanon, stating that Hezbollah “will pay heavy prices.”