We’re almost afraid to write about — a gun-and-nosh club founded by L.A. mohel Fred Kogen — but we’ll report and you decide. “Our premise is that there are Jews who either enjoy shooting sports or who have an interest in trying to shoot a firearm, but may feel overwhelmed or intimidated,” declares the group’s…
Oakland, California’s Authentic Bagel Company, owned by Mark and Jason Scott (above), wasn’t mentioned in the Times’ Bay-Area bagel takedown. When the paper of record devotes almost 3,000 words of its Sunday magazine to the issue of , you know this is a matter of gravitas; that this is truly serious. Poking around the website…
Smoked salmon gets… elevated… Pot-smoked salmon has nothing to do with pan-seared fish. Rosenberg’s Bagels & Delicatessen](https://rosenbergsbagels.com/ “”) in Denver is infusing its “top-notch salmon” with marijuana, and [TheSmokersClub.com went behind the scenes to see how it’s done. Handy if you get the munchies, we guess. Watch here. And of course, it’s 100% legal in…
Watch and learn, people. Watch and learn. You know, I just wasn’t getting enough calories and fat from the regular slick of cream cheese I usually spread on my bagel. The right way, it turns out, ups the ante considerably — and involves power tools. Before you dress up another bagel for Sunday brunch, take…
1) 1,725 Jews live in Arkansas. 2) In the early 1820’s, Abraham Block, a store owner, became the first Jew to settle in Arkansas. 3) Little Rock’s B’nai Israel, founded in 1866, is the state’s oldest Jewish congregation. 4) In the early 1880’s, a group of Jewish pioneers from New York founded the Am Olam…
Photograph by Angela N./Flickr For bagel lovers, there’s going to be a hole on Manhattan’s east side — but not for long. After nearly 40 years of bagel-baking and nosh-slinging, Ess-A-Bagel will close its Gramercy location, on 21st Street and 1st Avenue, at the end of January. But — hold the schmear — another bagelry…
Noted food writer and bagel connoisseur Mimi Sheraton once wrote in The New York Times longingly about proper, old-fashioned New York bagels — small, dense beings with the perfect chew to their center and snap to their crust: “I remember them well…. Their like will not come this way again.” Three years later, bagels are…
Photogaph by Liza Schoenfein Blissful Sunday, thanks to Murray’s Sturgeon Shop on New York’s Upper West Side. The Eastern Nova is as buttery as ever, and sliced to translucent perfection by the inimitable Ira Goller. Liza Schoenfein is the food editor of the Forward. Contact her at [email protected].
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