A flooded warehouse, decomposed wall beams, sodden sheetrock, crumbling brick walls, a fried electrical system and about $2 million worth of rotten cheese waiting to be chucked: That’s only a glimpse of the woes facing Brigitte Mizrahi.
Dragan Jankovic, a slim bespectacled man with a quick smile and thinning hair, is the living local repository of Jewish heritage in Pirot, an ancient market town in southeastern Serbia whose Jewish community was wiped out in the Holocaust. A photo-journalist who long worked for a local newspaper, Jankovic is a devout Christian, but became fascinated with Jewish history and culture as a student in Belgrade more than two decades ago. He made friends there at the Jewish Historical Museum, and since returning to Pirot he has spent years collecting material and memories about Jewish history in his hometown.
What do cottage cheese and natural gas have in common?
At first it was about what went in one end, and now it’s about what comes out the other. Israel’s cottage cheese revolution has turned into a diaper war.
While the Arabs are organizing historic political uprisings on Facebook, Israelis are using the social networking website to protest the high price of cottage cheese.
Clare Burson does not seem the least bit tired of talking about cheese. Which is a bit strange, considering how much attention one notable possession of hers — a 117-year-old wedge of cheese-turned-family heirloom passed down from her great-grandfather — has garnered (including but not limited to a story in the New Yorker. The singer songwriter is so passionate about food, particularly as a lens through which to understand her family’s history, that she hosted a food and music pairing event as the release party for her latest record, Silver and Ash (Rounder Records, 2010).
“Goats are the Jews of the animal kingdom,” Aitan Mizrahi told a group at the Hazon Food Conference on Friday morning. The workshop participants, gathered in the warm, cream-scented air of a small industrial kitchen at the Isabella Freedman Jewish Retreat Center, immediately picked up on the tongue-in-cheek theme: They wander, they are intelligent, and they are stiff-necked, they said. And, Mizrahi pointed out, “They enjoy to be in a minyan and they also enjoy to go off on their own and shmooze.”
The wind was blowing, leaves were falling, and all I could think was “Man, I have got to get me some french onion soup.”
I’ve always been a huge fan of onions – red, white, yellow, green – I don’t discriminate. I like them raw and cooked, on bagels with cream cheese, on pizza, in salad, etc.