Jewish American Heritage Month

Posted By admin on August 18, 2022

The basilica was originally a chapel designed by St. Helena to hold the relics of the True Cross found on Calvary. The chapel had been part of an imperial palace Constantine gave to his mother when he moved the capital of the Roman Empire to Constantinople.

The church has undergone many changes over time. One of the relics on display in the basilicas relic chapel was rediscovered inside a wall during a restoration in the 15th century after it had likely been hidden there during an earlier renovation in the 1100s.

The Titulus Crucis, Title of the Cross in Latin, was the wooden tablet hung on Christs cross explaining the reason for his Crucifixion. In Greek, Latin, and Hebrew it says: Jesus the Nazarene King of the Jews.

It is believed the Titulus Crucis was brought to the basilica in the sixth century. Other relics now on display were similarly not part of the relics tradition says St. Helena brought to Rome in the 4th century.

After her pilgrimage to the Holy Land, St. Helena brought fragments of the True Cross, the cross on which Jesus died.

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The relics St. Helena brought to Rome from the Holy Land - The Catholic Telegraph

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Posted By admin on August 18, 2022

Good Wednesday morning!

In todays Your Daily Phil,we have a write-up on Jewish efforts to reduce anti-Israel bias in the investing world, and a story about Bike4Chai, billed as the highest per-capita charity bike ride in the world. Rabba Claudia Marbach, director of Hebrew Colleges Teen Beit Midrash, shares her view on Jewish teen engagement.

Jewish organizationsare pushing the U.S. Securities and Exchange Commission (SEC) to reduce anti-Israel bias in financial markets by requiring that investment firms explain how they assign environmental, social, and governance (ESG) ratings to companies.

Israel deserves to be heldto the same standards as every other country, whether its at international bodies or in financial ratings, Eric Fingerhut, CEO of The Jewish Federations of North America, said in a statement toeJewishPhilanthropy. We hope the SEC fulfills its responsibility to regulate financial institutions fairly and ensure they dont become party to discrimination and falsehoods.

ESG ratingsare used to help investors direct their money to ostensibly ethical companies and funds, but have come under fire for being subjective, and at times misleading. As a result, the SEC proposeda new ruleto have investment funds explain clear goals for ESG investment strategies, and to tell investors the funds progress on reaching those goals.

JFNA, the American Jewish Committee (AJC), and The Louis D. Brandeis Center For Human Rights Under Lawsubmitted public comments arguing that the SEC rule doesnt go far enough in addressing the unreliability of ESG ratings, and urging more specific disclosures from funds about how they source the ratings.

The organizations are concernedabout how the Boycott, Divestment and Sanctions movement against Israel has been integrated into some ESG ratings. In the case of one investment firm, Chicago-based Morningstar, several investigations show it purposefully gave poor ESG ratings to companies for being Israeli. Morningstar ran afoul of Illinois anti-BDS law, butavoided beingblacklisted on the condition that the firm address anti-Israel bias.

The new rulemakingwill require transparency across the board, and we are asking the SEC specifically to require ESG-related funds that focus on the social aspect of ESG to tell investors how they derive ratings for such companies, how they check for and eliminate anti-Israel bias in their sources, and whether they include anti-Semitism on their human rights radar, said L. Rachel Lerman, vice chair and general counsel of the Brandeis Center, in a statement to eJP.

As part of its filing,the AJC also noted that it had an interest in ESG disclosures because of its nearly $150 million endowment, writing that the SEC rule, even as proposed, [is] essential to allow AJC to have visibility into its investments.

People have the rightto urge their moral vision on companies in which they invest, said AJCs chief legal officer, Marc D. Stern, in a statement to eJP. But other people have a right to know of those efforts, and to oppose them to the extent that they affect their own investment decisions, whether because they dont want to support that boycott, or because those efforts might trigger state anti-boycott laws.

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Your Daily Phil: The highest per-capita charity bike ride in the world + A pluralistic teen Havruta - eJewish Philanthropy

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Posted By admin on August 18, 2022

An Israeli man drowned in Egypts Sinai Peninsula, the Foreign Ministry said in a statement Monday.

The mans family was informed of the incident, the ministry said, but offered no details of what led to the tragedy.

The mans wife and their two children were still in Nuweiba in eastern Sinai, where they had been on vacation.

The man, said to be aged 57, was taken to a local hospital where he was declared dead, according to Hebrew media reports.

The Kan public broadcaster reported that the mans wife had been present when he drowned. A representative from the ZAKA emergency service traveled to Egypt to be with the family, according to the report.

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The Foreign Ministry said its department for Israelis abroad was working to bring the mans remains back to Israel as soon as possible.

In June, Israeli woman Orit Peled drowned while on vacation in the Egyptian resort of Sharm el-Sheikh, on the southern tip of the Egyptian peninsula, a popular tourist destination for Israelis.

Speaking with Hebrew media, Orits husband Itzik said at the time that she had an epileptic seizure while diving, charging that the local lifeguards did not have sufficient knowledge of CPR to save her life.

Then in July, two Israelis were killed and five injured, when a taxi van carrying youth counselors returning from a beachside vacation in Sinai smashed into another car while speeding toward the Taba border crossing.

One of those injured in the crash later said that local medics initially refused to treat the Israelis at the scene and demanded they pay upfront for an ambulance to transfer them to Israel.

According to Hebrew media reports at the time, Israel Defense Forces helicopters were initially sent to assist in bringing the injured to hospitals in Israel. However, Cairo would not allow the helicopters to land inside Egypt, delaying the Israelis return by several hours.

In April, Israels Arkia airline offered a new direct flight from Tel Aviv to Sharm el-Sheikh, prompting a large uptick in Israeli tourism to the peninsula.

This year, Israels National Security Council scaled back its travel warning for parts of the Sinai Peninsula for the first time in more than a decade.

Just before the COVID-19 pandemic began in 2020, travel to Sinai from Israel reached record heights. In October 2019, during the Jewish holiday season when many Israelis have time off from work and school, more than 150,000 Israelis visited Sinai.

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Israeli man drowns in Sinai during family vacation with his wife and 2 kids - The Times of Israel

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Posted By admin on August 18, 2022

Archaeologists in Israel have discovered an ancient inscription dedicating a church to St. Peterand theres evidence that the place of worship may have been built on the site of the apostles birthplace.

Peter and two other apostles, Sts. Andrew and Philip, were born in Bethsaida, according to the Gospel of John. Archaeologists and Biblical scholars have long sought to find the ancient village, narrowing it down to three potential sites.

The El-Araj Expedition, led by the Kinneret Institute for Galilean Archeology and New Yorks Nyack College, has been conducting excavations at one of the sites, on the northern shore of the Sea of Galilee, since 2016. Its found evidence of first-century Roman occupation of El-Araj, such as a bathhouse.

The latest discovery at the dig is a floral pattern mosaic at a church first found in 2019. It bears an inscription calling for the intercession of the chief and commander of the heavenly apostlesaka Peter.

The inscription in the mosaic floor found in the remains of what archaeologists believe is the Byzantine Church of the Apostles built to stand over the home of St. Peter and his brother, Andrew. Photo by Achia Kohn-Tavor, courtesy of Hebrew University, Jerusalem.

This discovery is our strongest indicator that Peter had a special association with the basilica, and it was likely dedicated to him. Since Byzantine Christian tradition routinely identified Peters home in Bethsaida, and not in Capernaum as is often thought today, it seems likely that the basilica commemorates his house, Steven Notley, a Nyack College professor and the academic director of the dig, said in a statement.

The words support the archaeological teams theory that the building was the Church of the Apostles, a Byzantine-era basilica described in the writings of Willibald, an eighth-century German bishop from Eichstadt, who made a pilgrimage to holy sites on the Sea of Galilee in 724.

A floral motif in the Byzantine style at what archaeologists believe is the Church of the Apostles in El-Araj. Photo by Achia Kohn-Tavor, courtesy of Hebrew University, Jerusalem.

He wrote that they went to Bethsaida, the residence of Peter and Andrew, where there is now a church on the site of their house.

The mosaic that seems to identify the site as Church of Apostles is on the buildings floor. The inscription also references a donor, Constantine, the servant of Christ (this would not have been the Roman emperor of the same name), inside a round medallion framed with black tesserae.

The inscription in the mosaic floor found in the remains of what archaeologists believe is the Byzantine Church of the Apostles built to stand over the home of St. Peter and his brother, Andrew. Photo courtesy of the El Araj Expedition.

The place name Bethsaida means home of the fishermen, and Jesus called Peter and Andrew to follow him while they were working as fishermen. The village was also where Jesus fed the 5,000 in the Gospel of Luke.

The remains of the church sit above the Roman bathhouse in the archaeological record, with a 16-inch layer of silt in between, suggesting the village was at one point flooded by the Sea of Galilee. That would fit with the historical record, where references to Bethsaida disappear in the late third century.

That means that when the Byzantines built the Church of the Apostles, the local memory of where Peter and Andrew were born may have been lost.

The remains of what archaeologists believe is the Church of the Apostles in Bethsaida, excavated at the El-Araj site. Photo by Achia Kohn-Tavor, courtesy of Hebrew University, Jerusalem.

Though it may prove impossible to tell if the site is two apostles birthplace, the new discovery does strengthen El-Arajs claim to being the historic Bethsaida.

One of the goals of this dig was to check whether we have at the site a layer from the 1st century, which will allow us to suggest a better candidate for the identification of Biblical Bethsaida, Kinneret College professor Mordechai Aviam, the excavations director, added.

Not only did we find significant remains from this period, he said, but we also found this important church and the monastery around it.

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Archaeologists at the Sea of Galilee Say They May Have Found the Real-Life Birthplace of St. Peter, First Pope of the Christian Church - artnet News

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Posted By admin on August 18, 2022

Students in two East Bay Jewish educational programs will be under the same roof for the first time starting this school year, the result of a merger earlier this summer.

Midrasha, an after-school program for Jewish teens founded in 1968, has joined with the parent program of Edah, an after-school program for younger children.

The merged organization will be housed at the JCC of the East Bay in Berkeley, a new location for both programs.

Studio 70, the organization that has run Edah since 2015, aims to be a learning laboratory and incubator of educational programs for the Jewish community.

Rena Dorph, a co-founder of Edah and board president of Studio 70, said the merger made sense to both organizations, which were aware that children who graduated from Edah were already continuing their Jewish education at Midrasha.

Thats what brought us back together to do this work, Dorph said. We think that building on a community they already were developing through their younger lives and engaging them through their teen life in that same and even expanded community will help keep them connected to their Jewish learning opportunities.

With Covid putting financial stress on educational organizations, the timing just worked out, Dorph added.

Both Edah and Midrasha are described as pluralistic programs that build not only education skills but also a sense of Jewish identity and belonging. Edah runs after-school programming five days a week for children in kindergarten through fifth grade, teaching Hebrew-language skills and Jewish values, while Midrasha offers weekly classes and social programs that teach Jewish text, history and culture to students in eighth through 12th grades. The two will work in concert to add programming for sixth- and seventh-graders, who currently are not yet served by either program.

Yossi Fendel, who is on the Studio 70 board, graduated from Midrasha in 1991 and recently served as its board president. He is also the parent of two children who have attended Midrasha and Edah. The pairing seemed natural, he said: These two programs are just so aligned with regards to wanting to create a sort of deep appreciation within youth of Judaism, of their heritage.

Studio 70s supporters include the Jewish Community Federation and Endowment Fund, the Covenant Foundation and the Jim Joseph Foundation, among others.

The organization also runs other education programs, including the Jewish Learning Innovation Corps, which trains young educators through professional development, mentorship and hands-on experience in the Edah program.

For Fendel, it is the inclusion of many different strains of Judaism that sets Studio 70 apart.

Edah and Midrasha are working together to embody that spirit of bringing Jews from different communities together to learn together and to learn from each other, he said.

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Merger streamlines two East Bay after-school programs J. - The Jewish News of Northern California

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Posted By admin on August 18, 2022

If theres something Laura Greenfield has learned from her food adventures its that shes a small cog in a very big wheel.

For years now the Wellington chef has been exploring Jewish cuisine and the journey has shown her just how diverse and far-ranging the people of her religion are.

Jewish people have travelled all over the world, they've had to because theyve been persecuted and have gone where trade is. The food reflects that and its opened my mind.

Greenfield has been showcasing Jewish food at her restaurant Field & Green for the past few years and right now thats what shes serving up for Kosher & Spice, her entry in this years Visa Wellington On a Plate.

READ MORE:* A Little Bit of This, A Little Bit of That: The mother-daughter duo bringing authentic Indian cuisine to home cooks* A Jewish immigrant's story in 7 courses* Golden Bay writer's new cookbook a 'multi-dimensional work' exploring Indian roots

KEVIN STENT

Greenfield says Ashkenazi Jews were eating nose to tail before it became trendy.

When her wife Raechal Ferguson was planning this years culinary investigation, she suggested Greenfield should check out the Jewish food of India; something she didnt know much about. Turning to a few recipe books, she got to work.

Some recipes werent particularly good. One was literally wash fish then boil it in water and serve; I thought were not going to be very busy if we do that.

Boiled fish aside, Greenfield learned from other recipes what spices are used in the food, then created a long list of potential dishes, trying each one out.

Wed go yeah or nah, or this needs work and created a shortlist, redid the recipes again and finally got the menu.

The Jewish food of India is just as diverse as the countrys people. The Cochin Jews arrived on the Malabar Coast, Kerala, in around 50 CE and the areas trading history is reflected in cuisine dominated by spices and drawing from different cultures.

MONIQUE FORD / STUFF

Ekim has the most affordable entry in this year's Burger Wellington but owner Mike Marsland says its no slouch when it comes to taste.

The Bene Israel community settled on the West Coast of India, near Mumbai, around the second century. Their spicy food is characterised by the cooking of the local Maharashtra people, making use of the coasts abundant fish with lots of chilli and tumeric.

And the Baghdadi Jews came from the Middle East about 250 years ago, settling in West Bengal near Kolkata. Their cooking is a hybrid of Indian spices added to Iraqi and Syrian dishes of potatoes, raisins and tamarind.

Greenfield has always loved spices, although they werent something she ate growing up in London. Her family are Ashkenazi Jews whose ancestors came from Russia and Poland.

Ashkenazi is basically poor food from a cold climate. Dumplings, chicken and offal; you ate the whole chicken and the whole cow then made jelly out of the hooves. Basically it was eating nose to tail before it became trendy.

She describes her family as secular but culturally very Jewish

Kerala duck curry with poppy seed paste is on offer at Field & Green

Friday night dinners were a very big thing for us; even as teenagers you didn't go out, you didnt go to your mates, youd stay home and have chicken soup, dumplings and all the traditional things.

On the high holy days wed always go to synagogue and have lunch. Mum was a great cook and I'd help her in the kitchen; food has always been a huge part of the culture in our lives.

Greenfield moved to New Zealand in 2014 with Ferguson, a Kiwi she met in the UK.

We were in our late 40s, leaving our jobs; lives; house. Everyone thought we were bonkers to go and open a restaurant in Wellington. It was mad, but we did it at the right time and we love it.

Becoming a chef wasnt Greenfields first choice of career; as a teenager she wanted to be an actress and attended drama school after finishing college.

My parents said I needed a back-up career so should do a secretarial course - as women did in the 1980s - or a cooking course. I did a 3-month cordon bleu course it should have been called how to become a wife - but I had other plans.

Tilkut Potatoes with sesame seeds and Phul Gobi dry roasted cauliflower.

She says the course taught her discipline and she started catering lunches for local contacts, discovering she was not only good at it, it was something she loved.

I started cooking and haven't stopped since my early 20s, its been almost 33 years of cooking.

Although pork and shellfish are the two main no-nos of Jewish cooking, this time around shes also avoided using beef to respect the Hindu laws. Because Jewish laws forbid the cooking of meat with dairy, coconut milk and cream has taken its place and about half the dishes are vegan.

A collaboration with Duncans Brewery has resulted in a special beer with a label depicting the Hamsa, a hand shaped amulet used for protection by Jewish and Muslim people. New shirts for the restaurant staff also feature the design.

With only about 7000 Jewish people in NZ, Greenfield hopes customers not only enjoy the dining experience but, like she has, learn about a culture spanning centuries.

I've opened this world thats excited me so much and hopefully theyll feel the same.

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Kosher and spice: A culinary adventure of India's Jewish food - Stuff

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Posted By admin on August 18, 2022

You dont have to be Gordon Ramsay to create delicious showstoppers at home. It can be difficult to find the time and energy to cook homemade meals and treats; just searching for the correct ingredients and getting everything measured out properly is enough of a hassle. But, theres really something about food made by yourself or with friends and family that tastes so much better than getting a pizza delivered.

Luckily, there are lots of DIY cooking kits created with the convenience-driven chef in mind. These kits make for a fun activity for a Sunday afternoon, when youre feeling snacky and dont want to go out, or whenever youre in need of some inspiration for a midweek meal. A great choice for gifts or for keeps, theres truly something for everyone. So, preheat the oven and grab an apron its time to get creative in the kitchen.

Key Selling Point: For the artistically inclined baker, this kit lets your imagination run wild.

Focaccia is delicious on its own, but when you decorate it with fresh produce, it becomes a scrumptious work of art. This garden art kit is great for bakers and artists of any level, and provides you with everything you need to make memorable focaccia. The kit comes with the base as well as Italian seasoning, flakey salt, food tweezers, and a focaccia art gallery to inspire you. All you need to bring to the table are your desired toppings, like vegetables, cheese, or fruits, and of course, some creative ideas. Will you make grass out of asparagus, or create a sun from an onion slice? The skys the limit. And the best part is that after youve worked away on your masterpiece, a tasty snack is your reward what could be better than that?

Key Selling Point: This beloved Japanese dish always tastes best when its fresh, and this comprehensive DIY kit ensures you get a crisp roll every time.

Skip the DoorDash delivery and make your own handcrafted spicy tuna or California rolls. Whether youre looking for a fun, cheap date-night idea, a gift for your food-loving friend, or youre wanting a new challenge to tackle in the kitchen, this cooking kit will surely satisfy. Included in this set youll find nearly everything youll need to make tasty sushi rolls (aside from your chosen fillings). Youll save yourself the trouble of finding a bamboo rolling mat, sushi rice, rice vinegar powder, nori, sesame seeds, and wasabi powder at the store. Just grab some fish or avocado and youre ready to roll. The helpful guides included in this kit, like cooking instructions, a shopping guide, and drink pairing suggestions, will help point you in the right direction. Although this cooking kit is intended for more experienced or at least more daring chefs, if things dont go to plan, your creations will still taste great and be a heap of fun.

Key Selling Point: You dont have to visit Chicagos popular Mexican-Jewish artisanal bakery to try their famous babka.

For an easy, sweet treat, this Chocolate Babka Baking Kit is the perfect indulgence. Made by Masa Madre, a Chicago-based bakery thats famous for their delicious Mexican-Jewish fusion breads, this kit comes equipped with most of the things youll need to recreate their most iconic braided dessert bread. Youll receive all of the dry ingredients, a wooden rolling pin, bench scraper, and of course, the recipe card. The owners of Masa Madre are passionate about implementing the most ethical practices and eco-friendly materials, so theyve also included two compostable loaf pans. All you need in addition to the kit are some eggs, oil, butter, and a handful of kitchen tools (things most people have to hand already), and youre on your way to chocolatey paradise. This recipe yields two whole loaves, so you can keep one and gift the other or eat both yourself. No one would judge you.

Key Selling Point: Explore the world with your kids (from the comfort of your kitchen), and learn about different countries along the way.

Take your kids on a quick trip to Spain without stretching your wallet or boarding a plane. The Kids Global Adventure Cooking Kits have a variety of countries to choose from, each with vibrant fact sheets, activities, and three recipes to select from. For a Spanish feast, get your kids excited to try paella, tapas, and veggies; three family-sized meals with authentic flavors. The shopping list in your kit will advise you on the fresh ingredients needed, while everything else youll need is included, including spices, grains, and sauce mixes. Plus, the kit comes with a fun cooking tool for your little one to take the reins on tonights dinner. You can take note of each country visited with an included Foodie Passport and look forward to the cuisine youll get to try next. This educational cooking experience will have the whole family looking forward to a delicious meal each night.

Key Selling Point: Turn your favorite Italian dish into a stunning chef-d'oeuvre.

Spaghetti night just got kicked up a notch. With this Pasta Art Kit, transform your bland-looking farfalle or linguine into vibrant noodles naturally, using plant- and vegetable-based dyes. All of the dry ingredients are included to make your dough, and then you can brighten them up with beetroot, turmeric, spirulina, sweet potato, or carrot for a rainbow feast fit for eight to 10 servings. In addition to the dry ingredients, youll receive a pasta wheel and a dough cutter set, so you can cut and shape your pasta however you like, or have a look through the included booklet to get inspired. Whether youre cooking with the kids or want to treat yourself to a pretty, homemade dinner, the possibilities are endless.

Key Selling Point: This kit couldnt be more authentic unless you went to Thailand to gather the ingredients yourself.

This Pad Thai Cooking Kit will absolutely ruin your local takeout for you. The saucy, savory, zingy meals ingredients are vegan, gluten-free, and organic. The authenticity of this dish is maintained by Somkiat and Pornpan Wongprasert, who source the ingredients from their farm in Thailand, so you know youre getting the very best. Included in this cooking kit are your noodles, sauce, seasoning, optional chili for some extra heat, and of course, peanuts. All youll need to add is your desired protein and vegetables, like chicken, green onions, cabbage, or bean sprouts, allowing you to customize the flavors to your liking. This delicious Thai favorite takes only eight minutes from kit to plate, making it a great choice for a cheap, last-minute dinner for one, or split between two for a romantic date night. Just dont forget the lime!

Key Selling Point: A fun, hands-on gift for the pizza-lover in your life.

The topic of what pizza crust is best is a source of much debate. Chicagoans know deep dish to be the best pizza base, while Italians will fight for their classic Neapolitan style. With this Gourmet Pizza Dough Gift Set made by Urban Slicer, you can put three styles of pizza dough to the test and determine which is truly the reigning champ. While the deep dish- and Neapolitan-style mixes may be pretty straightforward, the outdoor grilling mix gives you the chance to explore new ways of cooking, as its best for cooking over hot coals. This mix is also great for calzones, garlic knots, or even tortillas, so you can change it up and avoid pizza burnout. Each of the three packs included in this set yield two pizza bases and they couldnt be easier to make just add water and knead away. When youre not sure what to get for your foodie friends and family, give the gift of pizza.

Key Selling Point: This kit brings new meaning to DIY with a culinary-science experiment hybrid.

Eating is meant to be an experience, and what better way to enjoy familiar flavors than to deconstruct favorite dishes and experiment with textures to create something unique? The Molecular Gastronomy Kit is a great way to try something new, or to impress friends and family with your Michelin star-level creations. Included in this bundle are 20 sachets of food additives, good for one recipe each, as well as all of the tools youll need: pipettes, spoons, tubes, a silicone mold, food-grade syringe, and a book to get you started on your molecular gastronomy journey. With so many sachets included, you can experiment over and over with everything in your kitchen. Transform your foods into gels, powders, beads, strands, and more the only limit with this comprehensive DIY kit is your imagination.

Cooking is a great way to relieve stress, spend time with your family, and discover new flavor profiles you never knew about. With these DIY cooking kits, the stress of finding niche ingredients is lifted and theres something for everyone no matter their skill level, amount of free time, or food preferences. If youve been overdoing it with microwaved meals and deliveries, or want a jump start as you learn to cook, you cant go wrong with one of these DIY kits.

This post was created by a non-news editorial team at Recurrent Media, Futurisms owner. Futurism may receive a portion of sales on products linked within this post.

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You'll Never Have to Ask "What's For Dinner?" Again With These Fun DIY Cooking Kits - Futurism

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Posted By admin on August 18, 2022

This is the season of the year when we usually run a roundup of top places to enjoy cooling ice cream and frozen drinks. This year, we have expanded the choices, to encompass three beach bar-restaurants, two pop-ups and two limited-time summer menus, in addition to our traditional gelato parlor.

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Buza

(Photo: Niv Smithline )

The story of Buza goes beyond its five retail outlets, four of which are in the Galilee, with one in Tel Aviv. Buza which means ice cream in Arabic is a joint venture between Kibbutz Sasa and Maalot-Tarshiha restaurateur Alaa Sweetat, a Jewish-Arab partnership (since 2012) that the United Nations has recognized with an award for being a bridge to peace. Thus, the Italian gelato enterprise is even a stop for visiting Birthright tours.

Buza ice cream, whose flavors are inspired by the tastes of the Galilee, is produced with all natural ingredients, and may be found also on the menus of select restaurants. The ice cream that leaves the factory is certified kosher, even though individual outlets that are open also on Shabbat cannot obtain local rabbinical seal of approvals.

On any given day, Buza ice cream parlors will have 24 flavors on hand, including

sugar-free and vegan options. There are both permanent fixtures (viz, French vanilla) and seasonal variations, since the fruit flavors including such unusual ones as fig and sabras must be as fresh as possible.

The flavors that are perhaps unique to Buza are knafeh made with real kadaif, cheese and pistachio nuts and black coffee with cardamom. The most popular flavor in the chain is the cleverly named cashiopea cashew with salted caramel and toasted coconut.

The Tel Aviv branch, with primarily outdoor seating, is located at 91 HaHashmonaim St., and is open daily from noon to midnight (weekends from 11.00). The ice cream is kosher, but the premises is not certified as such. Tel. (03) 546-5295.

Restaurants (in alphabetical order)

Beit Kandinof (summer menu extended by popular demand)

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Beit Kandinof

(Photo: Buzzy Gordon )

Ambiance: This trendy bar-restaurant in Jaffa is constantly innovating, and that goes not only for its creative seasonal menus but also for its art spaces and decor which currently features playful swings at the entrance, a fun place to sit before you are escorted to your table. There is mostly indoor seating, in nicely ventilated premises, with a separate room containing the bar (and additional tables) where the music is considerably louder. Beit Kandinof has been reviewed on these pages before, and is included in this roundup by virtue of its creative summer menu featuring six dishes starring a special seasonal ingredient: that sweet tropical fruit, mango.

Hours: Mon-Thurs, 17..00-23.00 (Thurs, until midnight); Fri, 11.00-16.00 (brunch),18.00-0.00 (dinner); Saturday, 12.00-0.00 (evening menu all day). Happy hour: 30% off the entire menu, Mon-Thurs., 17:00-19:00.

Drinks: Specialty cocktails, including a mango margarita in honor of the summer menu, and the unlisted Gov, a smoky and sour creation named after the head bartender. There is also a separate cocktail section listing highballs, as well as a very interesting selection of imported and domestic beers, including San Miguel on tap and a craft beer from the West Bank. The international wine list comprises separate pages for red and white vintages, with convenient categories of those available by the glass.

Menu: The bilingual food and drinks menus come together, while the dessert menu is separate. The aforementioned popup (so to speak) summer menu brilliantly conceived and executed by owner Amir Erlik and co-chefs Itay Kushmaro and Shami Golomb has been so popular that it has now been extended until the end of September. The featured ingredient makes its appearance in every menu category: Starters, Intermediate dishes, Main courses and Desserts. There is at least one vegetarian/vegan option in each section.

Recommended. The Spicy Mango Margarita (cocktail); the [house] Sourdough Bread with black garlic butter; Mango Gazpacho (with or without shrimp); Ceviche with spicy mango curry sauce; Mango tart (dessert).

Beit Kandinof. Not kosher. 14 HaTzorfim Street, Jaffa. Tel. (03) 650-2938

Coco Thai (a.k.a., Coco Beach)

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Coco Thai

(Photo: Ilya Melnikov )

Ambiance: This relatively new bar-restaurant, located at Frishman Beach, is the latest project of Nadav veDaniel, the couple that vaulted to fame by virtue of their performance on one of Israels televised cooking competition shows. The sprawling premises comprises a variety of seating areas: indoors (air conditioned), a covered veranda (choice of sofas or chairs), a deck, and low tables on the sand. There are separate bar areas indoors and outside. Rhythmic music reaches most areas, and can get a bit loud in some spots. The service is pretty elegant for such an informal beach setting: for example, finger bowls are served with the seafood, a touch lacking even in many fancier Tel Aviv restaurants

Hours: Mon.-Sat., 18.00-0.00. Closed Sundays.

Drinks: The bilingual drinks menu lists both classic and specialty cocktails, as well as just one beer option: Chang (imported from Thailand) on tap. There is a an adequate international wine list, with five categories of wine, but surprisingly few vintages available by the glass.

Menu: The bilingual food menu comprises four categories: Starters, Intermediate dishes, Main Courses and Rice sides (choice of steamed or sticky white rice). There is a reasonable variety of fish, seafood and meat dishes, but very limited vegetarian/vegan options. The four light and sweet Thai desserts are prepared by a dedicated pastry chef.

Recommended: Basilero Cocktail; Nam Tok (spicy sliced rump steak); Raw Tuna in smoked curry sauce; Crystal Shrimp; Mussels; Massaman curry.

Coco Thai. Not kosher. Shlomo Lahat Boardwalk 17, Tel Aviv. Tel. (077) 938-6220

Loullie Gordon Beach Oasis

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Loullie

(Photo: Buzzy Gordon)

Ambiance: This bar-restaurant, one of seven night spots by Tel Avivs Nox Group, has two iterations a beach club during the day, and a sunset bar in the evening with swimsuit attire acceptable day and night. Set in the lee of HaYarkon Street on the opposite side of the boardwalk from the sea, two tiers of low and high tables as well as a large, fully stocked horseshoe bar and sofa seating for larger parties are above beach level but still catch cool breezes.Two DJs keep the thumping music at deafening levels, making conversation and even ordering from the wait staff difficult; but if your eardrums can stand the decibel level, you might enjoy the disco atmosphere and dancing that breaks out, or the young girls in skimpy outfits who perform some sort of floor shows.

Hours: [The Bistro] Mon.-Thurs., 17.00 until the wee hours; Fri.-Sat. 09.00 (brunch) until late night. The beach club opens daily at 11.00.

Drinks: The beverage menu lists six specialty and six classic cocktails, as well as a more than adequate selection of draft and bottled imported and domestic beers. The international wine lists extends over four pages, although here are very few vintages available by the glass; interestingly, the sections itemizing white wines and magnums are the two largest categories.

Menu: A colorful laminated booklet contains the bilingual food [and larger drinks] menu, whose four categories are: Small Plates and Bites, Starters, Mediterranean [mezze] and Atlantian Main Courses. The first and third categories maybe classified as appetizers, while the second is akin to intermediate dishes. There are sufficient vegetarian/vegan options, although just one among the main courses. The separate dessert menu comprising four sweet dishes, two of which are chocolate includes a giant bowl of fresh fruit that is meant to be shared.

Recommended: The house focaccia, Charred Artichoke, Zucchini Salad, Shrimp pan.

Loullie. Not kosher. 121a HaYarkon St., Tel Aviv. Tel. 077-9386252

Teva Ha-Ochel (dual summer menus)

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Teva HaOchel

(Photo: Buzzy Gordon)

Ambiance: This restaurant-cum-deli earns its place on this list by virtue of two limited-time summer menus: one of fruit smoothies, and another of Greek dishes. It is located on downtown Kfar Sabas main drag (Weizman Street), with all of the seating on the sidewalk of the busy thoroughfare. Thankfully, its proximity to the passing traffic is somewhat mitigated by potted greenery. As the name Nature of Food suggests, the restaurant is 100% vegan although according to management, 90% of the customers are non-vegan in their lifestyle. The eatery relies heavily on its lunch clientele and also does a thriving take-away business, selling cooked/prepared foods and salads as well as pre-packaged items. (Note: Both the food and drinks menus are usually bilingual, but the English version is currently being updated; it was unavailable at the time of this writing but is apparently in preparation.)

Hours: Mon-Thur, 09.30-19.00; Friday, 09.00-15.00. Closed Saturdays.

Drinks: A summer menu of healthful smoothies, featuring a variety of fruits blended with a choice of vegan milks, along with a section of cooling milkshakes and frozen yogurt combinations. There is also a limited selection of wines by the glass and bottled beers.

Menu: The main food menu comprises quite a few sections: Starters, Hummus Combinations, Sandwiches (in bread or pita), Main Courses, Vegan Burgers and the summer menu inspired by Greek cuisine, with both entrees and main courses. Importantly, there are also many gluten-free options throughout the categories. Finally, the separate dessert menu is surprisingly lengthy, with more sweet treats than any other restaurant in this roundup.

Recommended: The acai smoothie; the kubbe stuffed with lentils and the crunchy potato puffs with amazing vegan parmesan (starters); the Queen of the Forest main course, the restaurants flagship dish; the dolmades and tzatziki (from the Greek menu); and the affogato (dessert).

Teva Ha-Ochel. Kosher. 140 Weizman St., Kfar Saba. Tel. (077) 450-4201

Seasonal Popups (in alphabetical order)

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Bacchetta Bar

(Photo: Buzzy Gordon )

Ambiance: This is the second year in a row that the Dan Caesarea resort is hosting a poolside popup restaurant starring young chefs who earned their reputations while competing on national television. Last year it was the very same Nadav veDaniel featured above (Coco Thai); this year it is Chef

Yonatan Sharvit although the execution is more frequently by his associate, Chef Levi Haroniane. The name is actually a play on words, with bacchetta both a type of bread (used in making bruschette) and meaning in Hebrew, in the flow.

The food and drink area adjoining the pool has undergone a change from last year: the bright yellow kiosk that looked geared more towards families with young children has now been replaced by the new Imperial Palms Pool Bar and Rum Shack at the same time more sophisticated, but still radiating tropical informality. All drinks are served in glasses resembling crystal, but made of unbreakable plastic, because of the proximity to the pool.

Hours: Sun.-Thur., 19:00-23:00 (advance reservations required); in addition, Sun.-Fri., 12:30-16:30, for hotel guests only. Bacchetta is scheduled to continue until October.

Drinks: Specialty and classic cocktails mixed by Imperial Palms, which is associated with the award-winning Imperial Craft Cocktail Bar in Tel Aviv. There is a rather limited all-Israeli wine list, all of whose vintages are available also by the glass. Finally, there is a choice of two imported draft beers.

Menu: The concise, bilingual food menu, inspired by Mediterranean cuisine, begins with Openers crackers and dips and proceeds to Starters and Main Courses. Although the menu itself is not extensive, there are some vegan dishes, including both of the two desserts, since there can be no dairy in a kosher restaurant that serves meat alongside fish. Refreshingly, there are also gluten-free options, including gluten-free rolls.

Recommended. Rocket Man (cocktail); the house basket of crackers with savory dips (opener); Yellowtail Tartare, Beef Tartare Bruschetta (first courses); Veal Sirloin, Smoked Prime Rib (mains); [deconstructed] Mille feuille, Chocolate Cremeux (dessert). Espresso coffee may be ordered with a choice of almond, soy or oatmeal milk substitute.

Bacchetta @ the Dan Caesarea. Kosher. 1 Rothschild Street, Caesarea. Tel. (04) 626-9111.

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Zuppa Americano

(Photo: Buzzy Gordon)

Ambiance: The north Tel Aviv institution Zuppa, known for its year-round soups and other hearty fare, has decided to compensate for the slight drop-off in demand for hot soups in the summer by opening a pop-up serving Italian-American cuisine. Every weekday evening through September, the sidewalk in front of the storefront eatery is transformed into a small trattoria, complete with red checkered tablecloths. A large fan cools the enclosed section of pavement, while a mellow soundtrack of Sinatra tunes and the hit American television show The Sopranos plays in the background.

Hours: Sun.-Thurs., 18.00-22.00. Closed weekends.

Drinks: There are no cocktails, but there is an Italian red and white wine (one each) available by either the glass, carafe, or bottle. The lone beer is bottled San Miguel Especial. A noteworthy non-alcoholic beverage is the homemade iced tea, which comes in varying flavors.

Menu: The one-page bilingual food menu features five First Courses and four Main Courses, along with a family-style meal. There are a few gluten-free and vegetarian/vegan options, and three desserts, two of which are homemade.

Recommended: The house bread focaccia studded with red and yellow fried tomatoes, garlic, and red onion; Arancini in tomato sauce, Melanzana eggplant layered with cheese (first courses); Chicken Cacciatore served in a hot skillet (main course). Sfogliatelle [Italian pastry] and Tiramisu (desserts).

Zuppa Americano. Not kosher. 138 Shlomo Ibn Gabirol St., Tel Aviv. Tel. (03) 602-0291

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Seven summer spots for great hot weather eating and drinking in Israel - Ynetnews

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Posted By admin on August 18, 2022

The simple flatbread of our shtetl ancestors.

Flour, salt, yeast, water, oil, onions, and poppyseeds. Welcome to the gloriously simple pletzel.

Theres a heartening resurging interest in traditional Ashkenazi Jewish dishes. Im thinking of the simple, everyday variety that are relatively easy to makeeven for newborn home cooks who needed a pandemic to work up the courage to get into the kitchen. These arent the babkas or holiday briskets that can easily eat up an entire afternoon or more. Theyre the pickles, the kasha varnishkes, and haluskis of the Ashkenazi culinary universea universe that deserves as much exploration as the Marvel variety. (Black Widow isthe Black-and-White Cookie.)

These are recipes you can whip up on a busy weekday evening that give you a little more cultural grounding than ordering a takeaway box filled with nothing more than calories for the sake of caloriesthe human equivalent of plugging in your phone to charge. (Not that theres anything wrong with a simple recharge every now and again.)

A traditional dish that hasnt quite yetmade the leap from history to the front pages of Jewish Instagram feeds and cookbooks is the pletzel.I cant for the life of me understand why not. A pletzel is simply a flatbread with onions and poppyseeds. Ive just named three of the most popular foods in Ashkenazi Jewish cuisine: bread, onions, poppy seeds (at least when it comes to bagels).

This is a dish that predates the introduction of tomatoes to European diets in the 16th Century. In lieu of tomatoes, the thin pile of onions on the bread is the sweet star of the show gracing the cover of your Pletzel Playbill. Indeed, the sweet scent of onions will fill your kitchen and stretch across your abode like a plug-in air freshener when baking this dish. (Call me if you want to talk, Febreze.)

I first came to the pletzel myself during a trip to Paris historically Jewish Marais neighborhood. Pletzel or means little square in Yiddish, as in, the little square where Parisian Jews lived. The Pletzel of Paris sits in the Marais, outlined by narrow cobblestone streets and colorful storefronts. The story of 19th-century Ashkenazi Jews fleeing persecution from Russian pogroms to the relative safety of Paris is told on a plaque at the corner of Rue Des Rosiers and the Rue Ferdinand Duval. The Parisian Pletzel continued to be a draw for Jewish immigrants across the Austro-Hungarian empire throughout the early 20th Century.

Source: "L'As du Falafel" by Andrea Schafferis licensed under CC BY 2.0.

Today, the Pletzel is a multiverse (Marvel call back!) vision of Jewish life left relatively undisturbed by history. Hebrew letters are prominent on storefronts, Orthodox Jewish men mosey down the street with their tzitzit swaying with each step, and a number of Jewish bakeries and kosher restaurants continue to draw long lines of loyal customers. All thats missing from the wholesome ambiance is Mandy Patinkin singing Jewish blessings to his dog. (Can thatbe a movie?)

I myself came for Florence Kahns eponymous bakery. Kahns work first caught my eye in the cookbook section of my Berlin bagel spot, Fine Bagels. The book, Yiddish Cuisine: Authentic and Delicious Jewish Recipes, is a collection of Kahns take on traditional Jewish recipes. But I knew nothing of pletzelsneither the neighborhood nor the breadwhen I arrived outside of her bakery on a crisp fall afternoon.

I joined the line, rehearsing a handful of useful French phrases. The last thing I wanted was to stumble at the front of the line and blow my visit by panic-ordering the first thing I spotted.

Of course, thats precisely what happened. Fortunately the first thing I spotted was Kahns pletzel sandwicha sabich-style bread layered with onions and poppy seeds, stuffed with cucumbers, eggplants, pickles, red peppers, and tomatoes. I devoured every last crumb in a flurry of Tasmanian Devil bites.

This is the meat version.

The aftertaste of that sandwich followed me back home to Berlin. I did some research (Google with strategically placed quotes) and learned more about the historic pletzel bread. I never had one before. Kahns was the sequel to the original I never knew existed. I started with The Empire Strikes Backand found myself craving the original dishthe simple flatbread of our shtetl ancestors smothered in onions and poppyseeds. Nothing more, nothing less.

Given its simplicity, recipes from Joan Nathan to Zabars are virtually the same. There are differing opinions on sauting the onions before adding them to the bread or leaving them as is. But thats about it. In the end, I used my challah dough recipe using honey and white wholewheat flour for a richer flavor. As much as Im prone to overthinking thingsis that cough an early warning sign of a debilitating disease?I resisted the urge.

I find that pletzel works best as something on the side or as an appetizing snack. (Case in point, I noshed on pieces of the one in the photo while writing this.) Halve the recipe if you just want one pletzel of about eight piecesplenty for two people over a couple of days.

Get the recipe here.

Main Image Source: Florence Kahn Bakery

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The Pletzel of Paris and The Bread That Shares Its Name - aish.com - Aish.com

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Posted By admin on August 18, 2022

Aerial view of the Church of the Apostles, which is said to have been built over the house of Jesus' disciples Peter and Andrew. | Screenshot/Fox News

Archaeologists say they have discovered an inscription that may further indicate the location of the biblical town identified as the home of the Apostles Peter and Andrew.

Archaeologists announced last week that, while digging various holes and channels in a series of excavations, they uncovered an ancient mosaic with a large Greek inscription regarding the Peter and Andrew of the New Testament.

Some say the mosaic may confirm the theory that the structure commonly called the "Church of the Apostles" was once built over a living space that belonged to the apostles.

The archaeologists who made the discovery are from Kinneret College in Israel and New York's Nyack College, led by professors Mordechai Aviam and Steven Notley.

The inscription was translated by Professor Leah Di Segni of Hebrew University and Professor Yaakov Ashkenazi of Kinneret College.

The inscription refers to a donor, "Constantine, the servant of Christ," and mentions a petition for intercession by St. Peter, "chief and commander of the heavenly apostles."

"The title' chief and commander of the apostles' is routinely used by Byzantine Christian writers to refer to the Apostle Peter," said Notley in a statement.

"This discovery is our strongest indicator that Peter had a special association with the basilica, and it was likely dedicated to him. Since Byzantine Christian tradition routinely identified Peter's home in Bethsaida, and not in Capernaum, as is often thought today, it seems likely that the basilica commemorates his house."

The inscription is framed with a circular medallion and composed of two lines of black tesserae. It forms part of a larger mosaic floor in the church's sacristy, which is partially adorned by floral designs.

The discovery is a result of the El Araj Excavation Project, a joint initiative of the Kinneret Institute for Galilee Archeology at Kinneret College and Nyack College.

The excavation is sponsored by the Center for the Study of Ancient Judaism and Christian Origins (CSAJCO), the Museum of the Bible, the Lanier Theological Library Foundationand the Hong Kong-based HaDavar Yeshiva.

"One of the goals of this dig was to check whether we have at the site a layer from the 1st century, which will allow us to suggest a better candidate for the identification of Biblical Bethsaida," said Aviam in a statement.

"Not only did we find significant remains from this period, but we also found this important church and the monastery around it."

The Roman remains that have also been excavated from the basilica may prove the testimony of Flavius Josephus. He believed the village was turned into a town called Julias, thought to have existed until around the third century A.D.

As archeologists review the findings, they believe this further links el Araj/Beit haBek to the ancient Jewish village of Bethsaida.

The basilica church will be cleaned, and excavations will continue at the start of October.

In 2017, researchers with Kinneret College said they believe they had found the remains of Julias.

Bethsaida is identified in John 1:44 as the hometown of Philip, Andrew and Peter.

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Archaeologists discover mosaic with inscription to Peter that may point to location of his home - The Christian Post

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