After an Ontario Supreme Court ruling in the restaurant’s favor, Caplansky’s re-opened for business on June 11.
For Canadian author Michael Wex, the process of researching Yiddish cuisine was almost as distasteful as a glass of a p’tcha (calves foot jelly) on an empty stomach.
When I was last in Israel a few years ago, I remember being struck by the scores of fresh juice and smoothie kiosks around Tel Aviv and Jerusalem. Some were small and humble — little more than an old-fashioned citrus press and a blender. Others were more elaborate. But they were everywhere, dotting open-air markets and streets, often adorned with a perfectly glistening pomegranate or pomelo sliced in half sitting a top a pile of fruit, beckoning like a mirage.
One of the most popular and enduring shops in the Bronx’s Little Italy is a third-generation family business run by a Jewish immigrant family — not from Italy, but from Austria. Teitel Brothers Imports, opened in 1915, does not sell kosher goods, but rather all kinds of Italian items from salami and balsamic vinegar to olive oil.
As Jews, we have perfected the art of smoking, salting and curing meat and fish. To enhance your personal knowledge, you can attend Smoke & Salt: Cure-ated Tastes and Candid Conversation, tonight at 7 pm at Shelsky’s of Brooklyn, part of the Workmen’s Circle Taste of Jewish Culture series.