On a recent morning, I met Naama Shefi for breakfast at Zucker Bakery, a petite Jewish café and bakery in New York’s East Village. Shefi is the founder of the Jewish Food Society, a new project dedicated to preserving and revitalizing Jewish food traditions. And Zucker, which is owned by an Israeli pastry chef and serves date jam rugelach and chocolate babka, among other sweets, has become for her both a satellite office and a home away from home.
Walking down Yaffo Street in Jerusalem, it is impossible not to be impressed by Israel’s diversity. A Filipino caregiver with a friendly smile pushes a white-haired man in his wheelchair. A Moroccan man leisurely sips his coffee as he watches passersby. An Orthodox Jewish mother shops with her three girls for new clothes. Two Arab-speaking teenagers chat endlessly as they wait to board the busy mid-day train. An Argentinian Taglit group waits in line to buy ice cream. An Ethiopian woman with oversized sunglasses pushes her wide-eyed baby in a stroller.
Andy Jacobi’s sandwiches practically have a halo. At Untamed Sandwiches, the bite-size shop he runs with Chef Ricky King, the former marketing exec stuffs his oversized creations with ethically sourced meat and vegetables that are local, organic and pesticide-free.
Amidst the outpouring of grief and love for Leonard Cohen are coming some beautiful stories of food memories.
An iconic restaurant in the Judean Hills burned to the ground on Friday, a victim of wildfires that have been ragiing across a large swathe of Israel since early this week.