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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.”
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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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Sex, drugs and Torah scrolls: At the Psychedelicatessen, visitors receive a powerful dose of art
Hypothetically, if someone you had every reason to like and trust told you that if you went up one flight of stairs, you would “probably see things you never expected to see, ever,” how would you react? A sane individual might feel curiosity or skepticism, tempered with a dose of fear.
However, if you are anything like the crowd that gathered at YIVO for the opening of kosher-pop-art-visionary Steve Marcus’ new exhibit, “Psychedelicatessen: A Powerful Dose of Art,” the answer is simple: you’d get your tuchus upstairs, and fast.
In the gallery, the dose of art was as powerful as the exhibit title (and exhibit director Eddy Portnoy) had warned. The walls had gone groovy with technicolor mashups of Judaica and LSD, Flower Power and Maimonides. Strange shiducchim were being made in that room: There was a yad, a ritual Torah pointer, flashing a peace-sign instead of a pointer finger; a drawing of the “Power to the People” fist wrapped in tefillin; a wall of famous-rabbi-themed blotter art; a poster for “The Grateful Reb” in which a skeptical-looking Hasid in a tye-dye shirt (presumably the Grateful Reb himself) stood in front of a colorful mandala. It was like walking through a Hasidic hippie’s hallucinations.
As it turns out, Steve Marcus is neither entirely a hippie nor entirely a Hasid, though he has had brushes with both worlds. Marcus was born in the Summer of Love, 1969, just a year after the original Psychedelicatessen, an East Village headshop, got busted by narcs. Marcus spent his childhood — maybe even his life — surfing the afterwaves of the 1960s. He read MAD Magazine and Cracked. He gorged himself on Looney Tunes. As a teenager, he dug into Comix, the underground world of illustration concerned with hippie preoccupations like sex and drugs. As for Judaism?
“About a year after my bar mitzvah, I took a long sabbatical,” Marcus told me. It was the day after the opening, and we were sitting on a bench in the empty gallery. Marcus was jittering his knees up and down like he’d had too many Astro Pops.
He grew up Masorti, attending shul with his parents on Saturday morning and then booking it to the Yankee game that same afternoon to eat non-kosher hot dogs with his dad. But when Marcus was in his late thirties, his father died of a heart attack on Rosh Hashanah at the age of 66. “He was blown out like a candle,” Marcus said. “It kind of rang my bell.” He decided to say kaddish for his father three times a day for almost 11 months. It was during this period that he started grooving with the ultra-Orthodox.
“The only people showing up to shul three times a day are hardcore,” he said. He had noticed some of his Haredi compatriates studying Torah. When he asked how much it would cost to study there for a semester, “they were like, ‘You want to learn? You just come!’” For the past 17 years, at least three hours a day, Marcus has done exactly that.
Since turning to Talmud, Marcus has kept his art kosher. He obeys halachic stipulations such as not drawing the moon or the sun (or naked ladies, for that matter). He says halacha does not limit his work, but makes its reach more expansive, allowing Jews of every religious stripe to enjoy his art. But other halachic rules rankled him at first, most of all the Hasidic man uniform. Marcus looks like a countercultural Tevye. He is grizzled and bearded, and wears a baseball cap as religiously as other Jewish men wear yarmulkes. On the night of the gallery opening, he was wearing a camo jacket.
Earlier in his religious journey, he consulted a famous rabbi about his fashion troubles: “I said, ‘This white shirt, black suit, black hat thing? I don’t think it’s gonna happen … Is this a problem?’” The Rabbi in question replied with an interesting analogy. “‘You need to think of the halacha like a box,’” he said. Just because some people were crowding in one corner of the box didn’t mean that that was the only place in the box to stand.
“Sometimes, unfortunately the world, especially the Jewish world, wants to put everybody in a box,” Marcus said. “I think it’s hard to put people in a box.”
Marcus plants his eye-popping, mindbending art in familiar cultural boxes — pop art, Judaica, Flower Power counterculture — and then, before you get too comfortable, he explodes them with something unexpected. He showed me a piece called “Daf Yomi Agin!”, a yeshiva-bokher take on Robert Crumb’s famous ’70s poster “Stoned Agin!”, a six-panel depiction of a guy melting into blitzed-out goop. Except in Marcus’ version, the man is a Hasid turning aqueous at the thought of restarting the Daf Yomi, a seven-and-a-half-year cycle in which you read one of the 2,771 pages of the Talmud each day.
“They have an expression in yeshiva called ‘breaking your teeth,’ right? Which is when you’re trying so hard to understand something that they break their teeth over it,” Marcus said. “To me, it’s more like melting my brain than breaking my teeth, so that’s why it’s like this slow progression to a complete meltdown.” He has done the Daf twice already. One time, he said, he even went to the yeshiva in Lublin where the Daf Yomi began. He said his presence shattered the minds of the Hasidim. “I showed up, and it’s like I look like the hair in the matzo ball soup or something. They were like, ‘How do you know about such a place?!’”
A lot of Marcus’ stories start like this: Two dudes of different walks of life collide. First they are baffled; then they are bros. The phrase “Hey, man” makes frequent appearances. Marcus told me stories about his Zuni friends out in New Mexico who invited him to a secretive winter solstice holiday called Shalako in which the Zuni build a new house and feast on a dish that’s “almost like a cholent made of mutton.” He talked about meeting author Ken Kesey (whose grandson, Caleb Kesey, printed the rabbinic blotter art), and painting his Jeep with a phoenix rising against a psychedelic background. He told a story about a World War II vet named “Buzzy Katz” he used to hang out with who taught him how to cut onions. Marcus seems down to hang with the whole world.
“I’m one of those people that feels at home wherever I am,” he said. “I put on a backpack. I get into a truck or whatever and I fly over to another place.”
The post Sex, drugs and Torah scrolls: At the Psychedelicatessen, visitors receive a powerful dose of art appeared first on The Forward.
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What sort of Yiddish do today’s Yiddishists speak?
פֿון לייזער בורקאָ
ווען מע וואָלט הײַנט געשטעלט די שאלה, „וואָס פֿאַר אַ ייִדיש רעדן די ייִדישיסטן?“ וואָלט אַ לץ מסתּמא געענטפֿערט: הײַנט רעדן זיי ענגליש. אָבער לאָמיר נישט מאַכן קיין חכמות און טראַכטן נאָר וועגן יענע ייִדישיסטן, וואָס רעדן ייִדיש טאַקע — אַזעלכע וואָס שרײַבן און לייענען אַרטיקלען אין „פֿאָרווערטס“, למשל. ווי אַזוי רעדן מיר?
די לינגוויסטקע עמאַ ברעסלאָו האָט לעצטנס פֿאַרטיידיקט איר דיסערטאַציע דווקא אויף דער טעמע. זי האָט אינטערוויויִרט דרײַסיק ייִדיש־רעדער, אַ טייל פֿון זיי — אויף דער ייִדיש־וואָך פֿון יוגנטרוף — ספּעציעל פֿון ניו־יאָרק, באָסטאָן און מאָנטרעאָל. דערבײַ האָט זי אַנטדעקט עטלעכע וויכטיקע און אינטערעסאַנטע פֿאַקטן.
איין פֿראַגע פֿון דער דיסערטאַציע איז, ווי אַזוי מע זאָל אונדז רופֿן. ווען ברעסלאָו האָט געפֿרעגט די מענטשן, אויב זיי רופֿן זיך „ייִדישיסטן“, האָבן מערסטע געזאָגט — ניין. דאָס איז אַליין אינטערעסאַנט, פֿאַר וואָס די ווערטער „ייִדישיזם“ און „ייִדישיסט“ קלינגען הײַנט עפּעס אַלטפֿרענקיש און מע וויל נישט הייסן אַזוי. ברעסלאָו האָט נישט געפֿונען קיין בעסערן נאָמען, רופֿט זי אונדז „די מיעוט־קאָנטעקסט־ייִדיש־קהילה“ (minority-context Yiddish community). אין דער דאָזיקער קאַטעגאָריע נעמט ברעסלאָו אויך אַרײַן געוועזענע חסידים, וואָס קומען אַ מאָל אויך אויף די ייִדישיסטישע אונטערנעמונגען.
איך אַליין פֿאַרשטיי נישט, פֿאַר וואָס מע שעמט זיך מיטן נאָמען „ייִדישיסט“. ערשטנס, וועלן די חסידים און פֿרומע ייִדן אונדז ווײַטער רופֿן „ייִדישיסטן“, ווי אַזוי מיר זאָלן זיך נישט רופֿן. אַזוי הייסן מיר אין זייער ייִדיש און אַזוי וועט עס בלײַבן. עס איז פֿאָרט בעסער ווי די אַלטערנאַטיווע נעמען (כּופֿר, אַפּיקורס אאַז״וו).
אַ צווייטער סורפּריז פֿון דער דיסערטאַציע איז די פֿאַרשידנקייט פֿון דעם ייִדיש, וואָס ייִדישיסטן רעדן. אַ דרויסנדיקער, אַ סטודענט, וואָלט אפֿשר געמיינט, אַז אַלע ייִדישיסטן רעדן דאָס זעלביקע כּלל־ייִדיש. דאָס איז אָבער אַ טעות: אַ סך ייִדישיסטן רעדן אויך פּויליש ייִדיש אָדער אוקראַיִניש ייִדיש אָדער געמישטע דיאַלעקטן. אַ סך ניצן אויך אַ מאָל פֿאַרשידענע וואָקאַלן אין די זעלביקע ווערטער; למשל, מע זאָגט אַ מאָל gut און אַ מאָל git, אָדער אַ מאָל zogn און אַ מאָל zugn.
ווען ברעסלאָו האָט געפֿרעגט מענטשן זייער מיינונג וועגן כּלל־ייִדיש, וואָס מע לערנט אין די קורסן, האָט זי באַקומען אַ סך נעגאַטיווע ענטפֿערס. באמת האָט קיינער נישט געענטפֿערט פּאָזיטיוו, כאָטש אַ טייל האָבן געזאָגט, אַז כּלל־ייִדיש קען זײַן ניצלעך בײַם אויסלערנען זיך די שפּראַך. אַ טייל אינטערוויויִרטע האָבן געזאָגט מאָדנע זאַכן וועגן כּלל־ייִדיש; למשל, אַז „קיינער רעדט דאָס נישט“ — כאָטש זיי האָבן דאָרט פֿאַרבראַכט מיט אַנדערע ייִדישיסטן, וואָס רעדן יאָ כּלל־ייִדיש, און מיט קינדער, וואָס רעדן עס ווי אַן אײַנגעבוירענע שפּראַך! בקיצור, עס איז פֿאַראַן עפּעס אַ געפֿיל, אַז כּלל־ייִדיש איז נישט „עכט“, ווײַל אַזוי ווייניק מענטשן רעדן עס פֿון דער היים.
די „מיעוט־קאָנטעקסט־ייִדיש־קהילה“ באַשטייט פֿון עטלעכע גרופּעס: מענטשן, וואָס רעדן גוט ייִדיש פֿון דער היים (native speakers); מענטשן, וואָס האָבן געהערט די שפּראַך קינדווײַז, אָבער רעדן נישט אַזוי גוט (heritage speakers); סטודענטן און אַזעלכע וואָס האָבן זיך אויסגעלערנט די שפּראַך; און אויך געוועזענע חסידים, וואָס לעבן הײַנט אין דער „פֿרײַער“ וועלט. יעדע גרופּע רעדט אַוודאי אַנדערש, אָבער צווישן זיי זענען פֿאַראַן אינטערעסאַנטע פּונקטן צו פֿאַרגלײַכן.
די געוועזענע חסידים רעדן חסידיש ייִדיש, וואָס די לינגוויסטן האָבן שוין גוט אויסגעפֿאָרשט. די סטודענטן רעדן געוויינטלעך אַ סאָרט כּלל־ייִדיש, וואָס זיי האָבן זיך אויסגעלערנט פֿון זייערע לערערס. אַ סך ייִדישיסטן רעדן מיט אַ געוויסער השפּעה פֿון ענגליש — וואָס איז נישט קיין חידוש, אַזוי ווי די חסידים רעדן אויך אַזוי. מע זעט אין די טראַנסקריבירטע ציטאַטן אינטערעסאַנטע בײַשפּילן פֿון „בײַטן פֿון קאָד“ (code-switching) — ווען מע גייט אַריבער פֿון איין שפּראַך אויף אַ צווייטער, אַהין און צוריק, אין מיטן שמועס. אַ צאָל ייִנגערע ייִדישיסטן ניצן דאָס וואָרט like אין זייער ייִדיש, פּונקט ווי אויף ענגליש.
אַן אַנדער ענין, וואָס ברעסלאָו פֿאָרשט, איז די אויסשפּראַך פֿונעם קלאַנג ריש /r/. אין די אַלטע דיאַלעקטן זענען געווען צוויי הויפּט־סאָרטן ריש: דער גאָרגלדיקער אָדער אוּוווּלאַרער ריש (uvular R), ווי אויף פֿראַנצויזיש אָדער עבֿרית; און דער צינגלדיקער אָדער אַפּיקאַלער ריש (apical R), ווי אויף רוסיש אָדער שפּאַניש. ייִדישיסטן ניצן ווײַטער די צוויי סאָרטן ריש, ווי אויך דעם ענגלישן סאָרט ריש (retroflex R) — נישט געקוקט אויפֿן שווערן חרם, וואָס אוריאל ווײַנרײַך האָט אַרויפֿגעלייגט אויפֿן ענגליש ריש אין זײַן לערנבוך, „קאַלעדזש־ייִדיש“.
די גראַמאַטיק בײַ ייִדישיסטן איז אויך כּדאַי צו פֿאָרשן, ווי מע זעט אין די ציטאַטן. כאָטש אַ סך ייִדישיסטן האָבן אין די קורסן זיך מערסטנס געלערנט די כּלל־ייִדישע גראַמאַטיק, זעט מען אָפֿט, אַז מע רעדט נישט אַזוי. דאָס דאַרף אפֿשר נישט זײַן קיין חידוש, ווײַל אין די אַלטע דיאַלעקטן האָט מען אויך אָפֿט גערעדט אַנדערש ווי אין די ביכער. דערפֿאַר דאַרף מען נישט קומען מיט טענות צו די חסידים, וואָס זיי האָבן „קאַליע געמאַכט“ די גראַמאַטיק — ווײַל די גראַמאַטיק איז שוין געווען „קאַליע“ פֿון פֿריִער, און בײַ די ייִדישיסטן איז זי אויך גענוג „קאַליע“, אַחוץ געציילטע מומחים.
ברעסלאָו האָט אַנטדעקט וויכטיקע זאַכן, וואָס יעדע איז ווערט, מע זאָל זי ווײַטער אויספֿאָרשן: די אידענטיטעט פֿון די ייִדישיסטן, וואָס ווילן אַזוי נישט הייסן; די פֿאַרשידנקייט פֿונעם ייִדישיסטישן ייִדיש, וואָס איז לאַוו־דווקא כּלל־ייִדיש; זייער אויסשפּראַך און גראַמאַטיק, וואָס זענען נישט אַזוי ווי מע וואָלט זיך געריכט. די קליינע וועלט פֿון ייִדישיסטן באַשטייט באמת פֿון פֿאַרשידענע גרופּעס, וואָס יעדע האָט אַ ביסל אַן אַנדער כאַראַקטער און יעדע רעדט אַנדערש. ווי גייט דאָס ווערטל: צוויי ייִדן — דרײַ מיינונגען.
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Being a soccer superstar couldn’t save him from the Nazis
For the past 20 years, the German Soccer Federation has awarded the Julius Hirsch Prize for organizations combating racism. This year, the recipients included an 11th-grade class that created an educational tool for anti-discrimination events, a children’s soccer league based in a disadvantaged area and a club originally founded in a refugee center.
Now, graphic novelist Julian Voloj has decided that it’s time for people to learn Hirsch’s story.
In 1911, Hirsch became the first Jewish player to serve on the German national team. He was the first player to score four goals in a single game, and he played for several soccer clubs that won the German football championship. Hirsch also was a decorated war veteran in WWI. Nevertheless, Hirsch was not spared from being a victim of the Holocaust.
“He was first seen as a hero and then seen as evil that needed to be destroyed,” Voloj said.
Voloj’s previous graphic novels have included an anthology of diverse Jewish voices and a story about the first Jewish congregation in America. He learned about Hirsch when he was working with Bayern Munich on a novel, completed in 2020, that explored the life of Oskar Rohr, another Jewish soccer player, who helped lead Bayern Munich to a 1932 championship.
With the help of a grant from the German soccer federation, Voloj is planning to complete Hirsch’s novel, “Juller,” in three years. He is working with an Israeli artist, Avi Blyer, to illustrate his work.
Voloj told me that, prior to the second World War, Hirsch was one of many Jewish German soccer players. “Soccer was an academic sport,” he said. Popular within universities, soccer emphasized values like teamwork and brotherhood, which stood in stark contrast to “the Nazi ideal” of manliness, which praised individual displays of strength and talent. In Austria-Hungary, many Jews became pioneers of the sport, including Hirsch’s teammate Gottfried Fuchs, who set a world record of 10 goals in a single soccer match. Unlike Hirsch, Fuchs survived the Holocaust by immigrating to Canada; he never returned to Germany.
For Voloj, the biggest struggle in writing about Hirsch comes with illuminating his personal life, rather than solely celebrating his accomplishments. “I know a lot about the statistics, but I don’t know so much about Julius Hirsch, the human being,” he told me.
He plans to start by depicting the religion and culture Hirsch was a part of — which he says might be the first time for non-Jewish readers to learn about these traditions. Voloj told me how he plans to recreate Hirsch’s Jewish wedding: showcasing the Chuppah and the smashing of the glass. In the scene, a rabbi will discuss its symbolism — a reminder of the fragility of life and the destruction of the Temple.
Tragically, though, this moment will be followed by one later in life, in which Hirsch divorced his non-Jewish wife as the German climate became increasingly dangerous for Jews. Hirsch hoped this would spare his children from persecution, but it was no use: Both of Hirsch’s children were sent to concentration camps. They ultimately survived, though, and Hirsch’s son later worked with a historian, Werner Skretny, to publish a biography of Hirsch.
A grandchild of Holocaust survivors, Voloj says he doesn’t want to focus overwhelmingly on Hirsch’s death, but instead to honor the life he led. However, it was still important for him to represent the antisemitic reality that Hirsch lived in; in the last part of the book, Voloj said, he will discuss how “the people who celebrated him basically abandoned him.”
Voloj says he believes that exploring Hirsch’s story is especially important today, when soccer is more diverse than ever and the German soccer team has become inclusive of many ethnic minorities. However, prejudice has also increased in many ways.
Voloj told me he sees “a lot of parallels in the experience” between the hatred that Jewish players faced under Nazi rule and what many Muslim players are experiencing today. However, he also said that many lessons could be taken from Hirsch’s early experiences when few fans cared that he was Jewish.
“There is something we can learn about the acceptance of the German Jewish players back then on the national team,” Voloj said. From his work, he hopes that readers can learn both from Germany’s dark past and also “overcome misconceptions about Jewish identity.”
The post Being a soccer superstar couldn’t save him from the Nazis appeared first on The Forward.
