Photo EssayHow The Halvah Gets Made
Presto! Halvah! Image by Joyva
Photo EssayHow The Halvah Gets Made
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Sesame seeds at the Joyva factory in Brooklyn. Photo by Amy Oringel
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Joyva uses between 3 and 4 million pounds of sesame seeds every year. They mainly come from Texas. Photo by Amy Oringel
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Seeds are transferred to standing tubs filled with water and are mixed by hand. Photo by Amy Oringel
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Seeds are transferred into ovens where they are roasted. They are then ground with what is essentially a gigantic mortar and pestle, and combined with other ingredients. Photo by Amy Oringel
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Seeds are funneled into huge metal vats of saltwater so that the seeds can be separated from the hulls. Photo by Amy Oringel
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Halvah is cut and shaped for packing. Photo by Amy Oringel
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Presto! Halvah! Photo by Jovyah
Why I became the Forward’s editor-in-chief
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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.
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