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With his New York restaurant, Shmoné, Israeli chef Eyal Shani earns his first Michelin nod

(New York Jewish Week) — Israeli celebrity chef Eyal Shani, who currently boasts 40 restaurants worldwide, became a sensation on these shores when he opened Miznon in 2018 at Chelsea Market. There, he introduced New Yorkers to a new style of Mediterranean street food that eclipsed the usual falafel, hummus and shawarma offerings. Locals and tourists alike lined up to devour Shani’s smashed potatoes, inventive pita creations and now-iconic whole roasted cauliflower heads.

Last May, Shani opened the latest addition to his NYC restaurant group: The aptly named Shmoné, which is located on West Eighth St. — “shmoné” is eight in Hebrew. The restaurant’s fresh approach — it features a new menu daily — landed Shani in the Michelin guide for the first time ever earlier this year, nominated for coveted star status. According to Michelin, “this small, sleek space punches way above its weight with dazzling Neo-Levantine cuisine.”

“I’m very, very happy for that, [but] I’m not focusing on getting Michelin stars,” Shani told the New York Jewish Week.

In fact, though he takes pride in all his restaurants — and voices enthusiasm for every culinary feat — Shani doesn’t believe Shmoné is “his most creative spot.” And yet, he said Shmoné is a very personal place to him, one of his most beloved restaurants. Ever the raconteur, he spoke about the energy that he puts into his food there and the harmony that results. “You need the magic,” he said. “I cannot explain it.”

As with all his restaurants, Shmoné has an open kitchen, which allows diners to observe the “food choreography,” as he called it. “I’m not cooking without a precise address,” he said. “I will cook for you when I see you. I am cooking for your eyes. If I cannot see you, I’m not cooking for you.”

Local sourcing and farm-fresh ingredients play a key role, too — something that Shani sees as very Israeli. “[Our ancestors] used to eat very pure, very close to the earth,” he said. “When you serve pure food to people it reminds them of something that’s exciting them.” The staff at Shmoné comb the Union Square Greenmarket for fresh produce, while their chicken is sourced from a small farm in Pennsylvania.

Shmoné’s menu is divided into categories by “creature” — though Shani utilizes an unconventionally broad definition of the word, including not only animal life but produce, breads and desserts. A “wheat creature” could be focaccia with sour cream; an “earth creature” could be tomato ovaries and green chili or a “stretchy stracciatella lasagna” served in a pyrex tray. Shani’s distinctive sense of humor is evident throughout the menu; for example, Shmoné previously served a dish called “I think I’ve managed to make a better mashed potato than [renowned French Chef Joel] Robuchon and it’s vegan.”

Like Shani’s other restaurants, Shmoné has an open kitchen and focuses on fresh produce. (Max Flatow)

Shani, 64, was born in Jerusalem and now lives in Tel Aviv. A self-trained chef who had studied cinematography, he cited a few inspirations for his career, though a major one was his vegan grandfather, who lived upstairs. Shani’s grandfather served him raw food, juices and salads and, in taking Shani to vineyards and markets, taught him to appreciate the purity of vegetables and fruit.

After his army service, Shani traveled for two years in Europe. But when a girl broke his heart, he returned to Israel and lived on a friend’s farm in the north. It was there that he decided to become a chef. “I lived there for a year like a priest — I ate from the fields and drank the water that I took from the ground,” he said. “One day, there were some hunters who were my friends and they came to bring me four porcupines. I lit the fire and ate [them], drank two bottles of wine and fell asleep in the middle of the field. I woke up in the morning and decided that all I wanted to do was cook.”

After painting houses for a while, Shani got a job in 1988 at Hotel HaSharon’s restaurant in the Herzylia Pituah neighborhood of Tel Aviv. He admitted he did not know how to cook but promised to work hard. Once he advanced to sous chef, the future restaurateur could be found racing to the parking lot to refer to the Julia Child cookbook he had tucked away in his car.

In 1989, Shani opened his first restaurant, Oceanus, in Jerusalem. A small, 24-seat space, it offered bouillabaisse, focaccia, fish and salad, and it was there that Shani began to really hone his skills. It closed after 11 years and was followed by Ocean in Tel Aviv, open for two years. Then, in 2008 he and his partner, Shahar Segal, opened the trendy, high-end HaSalon in Tel Aviv, serving up modern takes on Israeli cuisine with some Italian influences. This was the start of his restaurant empire in Israel; soon HaSalon was followed by the casual Miznon and seven others.

After he established himself solidly as a force in Israel, Shani expanded the Miznon chain to Paris in 2013, then Vienna in 2016, followed by Singapore, Melbourne and, eventually, New York, where Shani said he was seduced by the city’s exciting, vast and diverse food scene, calling it “the essence of American culture.”

At the same time, Shani said he feels challenged to upend New Yorkers’ culinary expectations. “When they are putting walls around me it’s seducing me, it’s seducing me to break them,” he said. “It’s my nature.”

From that first Miznon outpost at Chelsea Market, Shani expanded to eight restaurants across Manhattan, including a two-story Miznon North sit-down restaurant on the Upper West Side in 2019. (One Miznon branch has since closed.) That same year he opened HaSalon on Tenth Ave., where he serves dishes like “Hell’s Chicken” (a play on the neighborhood, Hell’s Kitchen), and a hand-rolled 12-foot pici pasta noodle, inspired by the notion that everything in New York is big and presented on a large scale.

Shani opened Naked Tomato, a skewer restaurant with generous salad accompaniments, in Hudson Yards during the pandemic. There, he became notorious for serving a single tomato on a plate for $24, inspired by a “perfect tomato” that he came across in an upstate New York greenhouse. “If a dish is a sentence, my culinary sentence is one word and that is the subject,” he said. “If I’m doing something with tomato, it will only be tomato: no sauces to warp it, cover it or mask it. You have to serve it completely naked. You are standing completely naked in front of your plate, in front of your audience.”

Shani explained that, with each new restaurant he opens, he visits each location and tries “to get some signals.”

“I can feel the environment, I see my team, I’m looking at the architecture, absorbing the atmosphere, the energy, the vibe of the place,” he told the New York Jewish Week. “It’s like a new ingredient coming to me and something inside myself assembling [assembles] them into the shape of a new restaurant.”

Shani says he immerses himself fully into the process of opening a new place. “I’m there and all the outer world disappears, all the noises are cut and I’m completely focused on one thing, and that is the only thing that exists in my life.”

And the new places keep coming: Since 2021, Shani has opened restaurants in Toronto, London, Miami and Boston, and, most recently, Dubai. Currently in the works are expansions to Amsterdam, Mexico City, Barcelona and Zurich, and two more New York eateries are also coming soon: a Miznon outpost uptown at 2895 Broadway, near Columbia University, as well as a “gastro bar” called Port Said, which is slated to open at 350 Hudson St. this summer.

“When you are establishing a restaurant you cannot change it anymore — it’s got its own character,” he said. “Because I’m changing all the time, I’m opening restaurants all the time.”

As for the recent Michelin nod, even though it was for a New York-based restaurant, Shani said it was “one of the most wonderful things that can happen for Israel,” as it will continue to enhance the country’s reputation as a culinary destination.

“Israeli cuisine started 70 years ago — it began without roots in any tradition,” he said. “Nothing is shaping them besides their ideas and imagination. Israelis are importing ideas and then shaping them in their own way, and that makes the cuisine so special.”

Shani is not shy about the impact he has made when it comes to introducing Israeli food to the world. “I’m the godfather of Israeli cuisine,” he said. “The main structure of Israeli food was built by me.”

Ultimately, no matter the price point or location of his various restaurants, Shani believes his food brings people joy. “I think it’s about giving happiness to people, he said. “That is my cuisine.”


The post With his New York restaurant, Shmoné, Israeli chef Eyal Shani earns his first Michelin nod appeared first on Jewish Telegraphic Agency.

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Sacred fasting meets Ozempic

Millions of people worldwide – as many as 1 in 8 adults in the U.S. – are on GLP-1 medication, such as Ozempic, Mounjaro, Wegovy and Zepbound, for treating diabetes or for weight loss.

These drugs are adding a medical twist to religious observances that involve fasting, such as the Jewish holiday of Yom Kippur, which will be observed from sundown on Sunday until nightfall on Monday. Traditionally, fasting on Yom Kippur means forgoing food and water for about 25 hours, which can strongly affect a person’s metabolism.

Other religious traditions include different types of fasts. For example, Muslims who fast during Ramadan neither eat nor drink from dawn to sunset, but they break their fast each night. Christian and Hindu traditions also include dry fasts as well as partial fasts, such as Lent and Navratri, in which people avoid certain foods.

As a specialist in obesity medicine, I work with many patients who take GLP-1 drugs. Most people can safely fast for Yom Kippur or other religious or cultural observances. But depending on their circumstances, they may need to plan ahead, take certain precautions and be clear on when it’s medically advised that they break their fast.

Common GLP-1 side effects and fasting

GLP-1 drugs such as Ozempic, Mounjaro, Wegovy and Zepbound mimic a natural gut hormone– glucagon-like peptide 1 – that lowers your blood sugar by triggering insulin release when your blood sugar is high. These drugs also slow how quickly food passes through the stomach, which reduces appetite to aid in weight loss.

GLP-1s have some common side effects that can occur in anyone taking them, including nausea, vomiting, dizziness, constipation and dehydration. Fasting may exacerbate them, especially in people who are prone to an upset stomach. GLP-1 side effects are also more common when a patient is increasing their dose, which usually happens monthly as tolerated until they reach their full dosage.

That’s why, if you’re planning to fast for Yom Kippur, it’s best to avoid starting a new GLP-1 medication or increasing the dose of your medication sooner than two weeks or so before the holiday.

GLP-1 drugs work by simulating a gut hormone produced in the body, spurring the release of insulin and slowing down digestion.

Timing your dose

If you take GLP-1 drugs as weekly injections, which is the most common way of dosing these medications, you should stick to your schedule even if you plan to fast. These drugs stay in your system during the entire week, so moving or skipping that weekly dose right before fasting can interfere with their effects on blood sugar or weight loss.

If your weekly injection falls on Yom Kippur, you can generally go ahead and administer it as scheduled. Some patients do report increased nausea on their injection day – if that happens to you, you may wish to delay the injection until after the fast, if you’ve cleared it with your doctor.

Patients who inject GLP-1 drugs daily may need to adjust the timing. For patients taking these medications for diabetes treatment, it may make sense to do the injection right before the meal that breaks the fast or to hold off until after the fast. This helps reduce the risk of stomach side effects, which can occur when these medications are taken on an empty stomach.

More recently, many patients have switched to oral GLP-1 medications. These pills must generally be taken on an empty stomach with a small amount of water, at a set time before taking any other drugs or any food or beverages.

Because fasting for Yom Kippur includes abstaining from drinking, taking the pill as directed may involve breaking the fast. That means you’ll need to decide in advance whether to take the medicine before the fast begins, after the fast ends or on an alternative schedule. It’s best to avoid simply skipping the daily dose scheduled for Yom Kippur and taking a double dose after the fast.

Skipping the dose won’t be harmful if you’re taking the medication for weight loss. But if you have diabetes, skipping it could dangerously elevate your blood sugar. And doubling the dose later could lead to serious side effects, such as pancreatitis, an inflammation of the pancreas that can lead to hospitalization.

Diabetes versus weight loss

If you’re using GLP-1 medications solely for weight management, fasting for 25 hours should not pose serious issues beyond stomach upset. In rare cases, though, combining these drugs with fasting can stress the pancreas enough to cause pancreatitis.

Fasting on GLP-1s carries the biggest risks for diabetic patients. That’s because GLP-1 medications are often used alongside other drugs that work primarily by lowering blood sugar, which raises patients’ overall risk of a blood sugar crash.

The greatest concern is in patients taking a GLP-1 medication together with insulin or drugs that stimulate insulin production, such as sulfonylureas. The GLP-1 medication itself may not cause a drop in blood sugar. But because it suppresses appetite and lowers glucose levels, these other medications can magnify the risk of low blood sugar during a prolonged fast.

If that’s your situation, talk to your doctor about whether you can adjust the timing, dose and type of insulin you take and reduce your dose of sulfonylurea in order to fast safely.

In general, people who have Type 1 diabetes or poorly controlled diabetes are strongly advised not to fast – as are people who:

  • Experience frequent or severe drops in blood sugar.
  • Have hypoglycemia unawareness – an absence of warning signs for high blood sugar.
  • Are managing diabetes during pregnancy.
  • Have severe kidney disease with a high risk of dehydration.
  • Experience severe gastrointestinal side effects from GLP-1 medications.
Not overeating along with drinking plenty of water beforehand is helpful for anyone fasting – but crucial for people on GLP-1 medications.

From prefast prep to the post-holiday meal

Regardless of what GLP-1 medication you take and for what indication, if you plan to fast you’ll need to do some pregaming, monitor how your fast is going and be mindful of how you break it.

  • First, if you are unsure about anything, talk to the clinician who is monitoring your GLP-1 drug treatment so you can decide together whether fasting is safe for you and whether your situation requires any special precautions.
  • Before fasting, it’s important to eat a normal meal that includes protein and to avoid both overeating and undereating. Overeating is never recommended when on GLP-1 medications, and undereating can set you up for more side effects during the fast. Although GLP-1 therapy can substantially reduce appetite, patients should avoid skipping the prefast meal entirely.
  • GLP-1 medications don’t just decrease appetite – they can also suppress the body’s natural thirst signals. So before your fast begins, aim to stay hydrated to prevent getting dehydrated while fasting.
  • If you are diabetic, make sure you fast under close guidance from your doctor – and make sure you are checking your blood sugar during fasting. Using a glucose monitor is a good idea, particularly if you are taking insulin or other glucose-lowering medications. The goal is for your blood sugar to remain within your usual daily nonfasting range.
  • Be ready to break your fast right away if you start feeling dizzy, confused, faint, nauseated or acutely ill, or if your blood sugar dips too low or spikes too high. These symptoms are dangerous and need to be addressed immediately. Stash a rapid source of carbohydrates – even just some glucose tablets or a few hard candies – within reach so you can access them quickly if needed.
  • Finally, plan a gentle, balanced meal to break the fast rather than an unusually large meal, which may provoke nausea, abdominal pain, reflux or vomiting. It’s generally best to avoid higher-fat foods, too, since they can slow down digestion.The Conversation

This article is republished from The Conversation under a Creative Commons license. Read the original article.

The post Sacred fasting meets Ozempic appeared first on The Forward.

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A comedian went viral for saying he supports Israel onstage — he wasn’t even there

Menachem Silverstein’s High Holidays were interrupted by what he calls a beautifully ironic “monkey paw situation.”

“Like any good Jewish comedian, I’m in Rosh Hashanah services praying to God for a little bit of a boost in my career, for something to go viral, for something to hit,” Silverstein, a 30-year-old comic in Los Angeles, told me. “I turn my phone after hag. I have about 40-plus messages from people being like, ‘What the hell’s happening? Is this you?’”

Friends were sending him links to a video of a crowd leaving a theater in the middle of a standup set. The caption overlaid on the clip said, in English and Arabic, “audience walks out after comedian backs Israel.” On an X post with more than 2 million views, an account named “Truthseeker” identified the comic as Silverstein.

Silverstein knew immediately the video was of the Laugh Factory in Chicago, a venue he last played this summer. He had no memory of the crowd walking out — a traumatic experience for any standup. In fact, as he took a closer look at the video, he realized it wasn’t even him onstage.

“My most viral thing was not showing up to a comedy club, which is hilarious in itself,” said Silverstein, who estimates across platforms the clip has been seen more than 10 million times. “If I would have known, I would have missed more shows.”

By the time Silverstein was clued into his virality, it was too late to contain the disinformation.

Alex Jones picked the clip up, commenting, “It’s got one guy in a yarmulke. He literally says, ‘If you don’t support what Israel is doing in this war, leave.’”

No such statement is made in the clip. There’s no guy in a yarmulke, only a man in a dark t-shirt who appears to be blindfolded. This didn’t stop news outlets like Palestine Chronicle and the 1.1 million follower Global Reports Instagram account from running with the story.

Someone captioned the original clip — now deleted — indicating the comedian stated their support for Israel, leading to a mass exodus. From there, Truthseeker identified Silverstein as the comic, based, Silverstein believes, on a joke he retired about three years ago.

“Basically, the joke was, ‘Hi, my name is Menachem. I stand with Israel. It’s not political; they’re just the only people that can pronounce my name.’”

Grok and other AI models reinforced the claim that Silverstein was the person in the clip. But the real reason for everyone leaving their seats was something much less loaded: a prank.

David Fuhrer, president of the Laugh Factory said, based on an account confirmed by the Chicago Laugh Factory’s head of operations, that the video was from a Sept. 10 performance of a regular show called “What Could Go Wrong?,” in which practical jokes are played on comics.

“In this particular case, we had a comedian named Kieron Harrell and we blindfolded him and put headphones on him,” Fuhrer said. “They walked the entire audience out into the lobby as a joke so he had an empty room he was performing to.”

Fuhrer said it had “nothing to do with antisemitism or people walking out on Menachem.” He doesn’t know who repurposed the video, only that it had gone viral.

“It’s a shame because he’s a wonderful person and a great performer and a part of our family here.”

If you go to the “What Could Go Wrong?” Instagram, you’ll see a better image of the real comic, Harrell, who looks nothing like Silverstein.

A better look at the comic from the clip. Screenshot Instagram

Daniel Cassilagio, who produces “What Could Go Wrong,” captioned the images of the performer, saying the show was “so good that it was used as a geo political [sic] disinformation campaign.”

Cassilagio wrote on Instagram that the clip was recorded, uploaded without the producers’ knowledge and “then virally shared by what are most likely bots from China.”

People who don’t check their sources have “been harassing both the comic that was on stage, and a comic from LA who I’ve never even heard about or met,” Cassilagio wrote on a post that, judging by its 166 likes, has far less visibility than the fake account. “He wasn’t even in Chicago at the time.”

Silverstein told me that, while he added around 200 followers, he’s been inundated with hateful comments and his reach has dropped as people have been reporting his account. If you search his name now, the top hits are for his nonexistent scandal. When he’s looking to play clubs, he’s concerned that bookers will see he “walked a crowd” and deny him a slot.

Beyond the made-up controversy, there’s not much about geopolitics in Silverstein’s act. His material includes jokes on fatherhood, being 5’9” (“a Jewish 6’2”) and some well-deserved ribbing of Kanye West. In videos, he can be seen circumcising a baby carrot.

In an age when performers like Macklemore and Jerry Seinfeld have been canceled for their views on Israel and Palestinians, Silverstein sees a new frontier in his experience.

“It used to be you watch a podcast or watch a stand-up clip, clip someone out of context, post it, and get them canceled,” he said. “Now they’re getting away with just posting a random thing, putting your name on it, and then people believe it.”

The post A comedian went viral for saying he supports Israel onstage — he wasn’t even there appeared first on The Forward.

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‘Run, hide, fight’: Synagogues make threat preparedness part of High Holiday services

Rabbi Yosef Kanefsky plans to open his Yom Kippur sermon this year in an unusual way: with an emergency evacuation plan.

It’s how he opened his Rosh Hashanah sermon, too.

“I mentioned [that] people should understand where the exits are,” Kanefsky said. “I mentioned what our plan is, God forbid, if we need to evacuate the children in the youth program — that we have volunteers for that.”

Kanefsky, senior rabbi at B’nai David-Judea Congregation in Los Angeles, acknowledged that the reminder to prepare for the worst could be “potentially a little bit jarring” on the holiest days of the year. But with synagogues on heightened alert, he said, it felt unfortunately necessary.

“It’s just part of our lives right now,” he said. “That extra measure of vigilance.”

Extra security measures at synagogues are nothing new. Since the 2018 shooting that killed 11 worshippers at Pittsburgh’s Tree of Life synagogue, Jewish institutions have invested heavily in infrastructure, personnel and training to counter the threat of violence. But this High Holiday season, several synagogues are taking the unusual step of integrating emergency preparedness into the services themselves, whether through verbal instructions like Kanefsky’s or written plans handed out alongside prayer books.

A flyer distributed at Beth Tzedec Congregation in Toronto outlines a three-point plan in the event of an attack: Run, hide or — as a last resort — “Be prepared to defend yourself.”

“Remember: Your actions before police arrive may save your life,” it reads in all-caps.

In August, the Jewish nonprofit Secure Community Network released a safety card that synagogues can customize with their own evacuation maps then place in their pews. While a range of scenarios could prompt a building evacuation, like a fire or earthquake, the card focuses on reacting to an attack.

It includes instructions for how to make a tourniquet to stop bleeding and tips for fleeing or fighting “the shooter.”

And at Congregation Emanu-El in San Francisco, a flyer advising congregants to run, hide, or fight in the event of an attack was placed on every other seatback during Rosh Hashanah.

“It brought home the potential dangers in a way I hadn’t seen before,” Frances Dinkelspiel, a member of Congregation Emanu-El, told the Forward. “You’re going in for services. You’re opening your heart. There’s a sense of community. You’re embracing one another. And then there’s this piece of paper that’s reminding you: Don’t relax too much.”

Kanefsky said he felt a responsibility to his congregation to provide safety instructions, noting that the High Holidays may attract out-of-town visitors unfamiliar with the building.

But he also acknowledged that such warnings “can take away from the spiritual mood that we’re working so hard on building,” he said.

Kanefsky said he tried to make the announcement as unobtrusive as possible — giving the instructions in what he called “a spiritual and emotional envelope” by thanking the synagogue’s security team and framing preparedness as “part of the devotion to one another and our devotion to God.”

Michael Masters, Secure Community Network’s CEO, said the High Holidays present an elevated security risk at synagogues compared with other times of year. Even basic preparedness measures, like knowing where the exits are, can make a meaningful difference in a threat situation, he said.

He cited the ramming attack on Temple Israel in West Bloomfield, Michigan, in March as a prominent recent example. Seconds after the assailant drove a truck filled with explosives through a building entrance, a security guard opened fire on the vehicle; after the vehicle caught fire, the campus was safely evacuated.

“The guard was there, and he was well trained, and he did an amazing job, as did law enforcement,” Masters said. “But the faculty and the staff and the students were all trained as well.”

Dinkelspiel emphasized that she feels safe at her synagogue, which has a modern security system and bollards around the sidewalk to prevent cars from driving onto the property. But that sense of safety, she said, was part of what made the flyer so unnerving.

“After all these security measures the congregation has,” Dinkelspiel said, “there was still this reminder on this flimsy piece of paper that Jews can be attacked at any time.”

The post ‘Run, hide, fight’: Synagogues make threat preparedness part of High Holiday services appeared first on The Forward.

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