A Very Rich Bagel
Graphic by Angelie Zaslavsky
New Yorkers have no problem dropping hundreds of dollars on lavish meals, but the price tag on one hotel’s new “luxury bagel” might leave even the most extravagant of diners gasping for air.
Chef Frank Tujague of the Westin New York at Times Square has created the $1,000 bagel, complete with Alba white truffle cream cheese and goji berry infused Riesling jelly with golden leaves. It’s a far cry from a schmear and lox, but how does one justify such excess? No need for guilt: All bagel sales will benefit Les Amis d’Escoffier Scholarship Fund, which provides scholarships to culinary arts students.
Why I became the Forward’s editor-in-chief
You are surely a friend of the Forward if you’re reading this. And so it’s with excitement and awe — of all that the Forward is, was, and will be — that I introduce myself to you as the Forward’s newest editor-in-chief.
And what a time to step into the leadership of this storied Jewish institution! For 129 years, the Forward has shaped and told the American Jewish story. I’m stepping in at an intense time for Jews the world over. We urgently need the Forward’s courageous, unflinching journalism — not only as a source of reliable information, but to provide inspiration, healing and hope.
— Alyssa Katz, editor-in-chief
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