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…
This Weekend’s New York Times Magazine brings an interesting story about the seemingly bulletproof business model behind American matzo manufacturing. The problem is that it omits a key ingredient in the global matzo marketplace: Israel. Every year for one week, about 2% of the U.S. population is forced to buy matzo, says writer Adam Davidson….
From the Kalish archives: In a story that originally aired on WNYC, Jon Kalish takes us inside a Shmura matzo bakery in Boro Park, Brooklyn. <strong>Subscribe to Forward podcasts on iTunes</strong>
Psst! That 5-pound bundle of Streit’s matzo you just bought for $8.99 probably cost the store about $14.99. Your friendly neighborhood supermarket manager was willing to take the $6 hit just to lure you in so you’ll stock up on Manischewitz gefilte fish and Gefen dish detergent. For years, supermarkets have treated Passover matzo as…
In this week’s podcast, host Josh Nathan-Kazis talks with Forward opinion editor Gal Beckerman and Forward Fellow Naomi Zeveloff about the Boycott, Divestment and Sanctions vote at an iconic New York food co-op and Peter Beinart’s new book in which he argues for “Zionist BDS.” Then staff writer Paul Berger drops by to discuss a…
This recipe, from a dearly departed Tribeca restaurant, includes a turkey leg and chicken feet for additional flavor. Broth 1 3-pound whole chicken 1 turkey thigh, leg or 2 wings 1 pound chicken legs 1 head of garlic 1 carrot, chopped 1 celery stick, chopped 1/2 cup onion, chopped 4 sprigs fresh thyme 6-10 black…
Nothing evokes the Jewish holidays quite the way chopped liver does. It frequently appears at post-Yom Kippur break-fasts and makes eating matzo on Passover somewhat bearable. How chopped liver became a classic Ashkenazi Jewish staple is less clear. The Jews of Eastern Europe and Russia probably ate offal and lesser cuts of meat and poultry…
(Photo: Peter Morehand) This Tuesday, Manischewitz daringly went where no other matzo maker has ever gone. The company attempted to bake (or should we say build?) the largest matzo in history — 336 times a regular matzo sheet — in honor of the opening of its new headquarters, in Newark, N.J. Rabbi Yaakov Horowitz (pictured…
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