We were on Delta 436 out of Memphis heading south to Cozumel, Mexico. Steven, my oldest son, and I have been taking annual scuba and snorkeling trips together for the past several years. Destinations have been Caribbean ports where the fish, coral and sea grass were exceptional to behold.
The Forward’s lox columnist makes a triumphant return to his workplace.
The Forward’s lox columnist was ready to return to the counter where he had worked for more than 25 years. But it wouldn’t be that easy.
In 1942, my mother, who was dying of cancer, asked her sister to watch over me, her 12-year-old son. This became Aunt Helen’s mission in life.
“Your Honor, I was very excited about going scalloping and as opening day came closer and closer, I couldn’t wait to get in the water.”
I have retrieved over 4,000 clams from that body of water. That makes a lot of linguini in clam sauce and clam chowder.
Remember: “Cow juice” is milk, a “dead eye” is a poached egg and “sea dust” is salt.
When I entered the chocolate dipping room, there were just the two of us — the vat of warm chocolate and me.
It began with a childhood trip to Boro Park. Nine decades later, Len Berk’s infatuation with the cuisine of China remains.
For employees, Zabar’s provides a free, luscious sandwich of your choice and the lunch area is stocked with all kinds of muffins, bagels and rolls.