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The first Jewish senators were slaveowners. How should we reckon with their legacy? – Forward

Posted By on January 14, 2022

After the Washington Post released the first complete accounting of members of Congress who owned enslaved people, the Forward ran all nine Jews who entered Congress before the ratification of the Thirteenth Amendment, which abolished slavery, through the database.

What we found: Only two Jews on the list of more than 1,700 congresspeople David Levy Yulee, who eventually converted to Episcopalianism, and Judah P. Benjamin were enslavers. While many of the lawmakers in the Posts database, which draws on thousands of pages of census records and historical documents, have not been publicly acknowledged as enslavers, Yulee and Benjamins history of enslaving has long been well known.

But as the country grapples with tensions over the history of racism, historians say its still worth re-examining their legacy.

Yulee and Benjamins history isnt a surprise, said Michael Hoberman, an English studies professor at Fitchburg State University who is currently writing a book about how early American Jewish history is remembered today. But, he said, its a reminder that many Southern Jews owned slaves, just like any other wealthy Southern family did.

The majority of Southern Jews owned enslaved people, mostly in their homes. A few, like Benjamin, who served as a senator from Louisiana between 1853 and 1861, ran plantations that exploited the labor of enslaved people. Benjamin, who operated a 300-acre sugarcane plantation, owned at one point as many as 140 enslaved people.

Yulee, who was the first Jewish senator, represented Florida from 1845 to 1851 and 1855 to 1861, and over the course of his life enslaved more than 1,000 people. He was known as the Florida Fire-Eater the latter term referring to pro-slavery Democrats who supported secession before the Civil War.

Yet it is only recently, historically, that the public has begun to contend with the fact that the two Jewish lawmakers were enslavers.

For instance, it was only in June of 2020 that a plaque in Charlotte, N.C. dedicated to Benjamin and paid for by two synagogues was removed. Hoberman mentioned that Benjamin, who held multiple significant posts in the Confederate government, was for a long time romanticized both by Southern Jews and in popular literature. One example: famed writer Via Delmars 1956 novel Beloved, which celebrated Benjamins tireless devotion, including to Louisianas political interests, the Confederacys success and, most of all, his marriage to his wife while failing to account for his dedicated advocacy for slavery and his ownership of enslaved people.

And while the plaque honoring Benjamin was removed during the nationwide movement to remove statues of Confederate figures that surged during the racial justice protests of 2020, a statue of Yulee, who also became a leader in the Confederacy, remains standing in the small northern Florida town of Fernandina Beach.

Hoberman said removing such monuments is a valuable step, but far from the only one needed to reckon with the effects of the actions and beliefs of Yulee, Benjamin and their contemporaries.

That reckoning, he said, requires examining the racial wealth gap, the mass incarceration of Black people and the many other disparities and injustices that are the legacies of slavery.

And while Benjamin once declared that slavery is against the law of nature, Hoberman noted that there was no evidence that he or Yulee treated the people they enslaved more humanely than other enslavers did.

These were people that enthusiastically participated in slavery, he said.

But, he said, we also shouldnt single them out for criticism among the ranks of enslavers, noting that Benjamin Wade, a Republican senator from Ohio and Benjamins contemporary, publicly referred to Benjamin as an Israelite with Egyptian principles.

The guy had a point heres a Jew who inherited the legacy of Exodus, and yet he is an enslaver and advocate for slavery, Hoberman said. But why should Benjamin be held to a higher standard than anyone else?

That kind of pointed criticism, Hoberman said, means that when Jews do something unpopular or problematic, they did it because they were Jewish. It invites the rest of the world to condemn us every time we fall short or cross some line. Its deeply problematic and dangerous.

And, according to Hoberman, holding Jews like Benjamin and Yulee to a higher standard than everyone else also does a disservice to the Jewish people.

We cant morally improve them theyre dead, and its a mistake to try to redeem them, he said. But what we can do is try and understand how these figures from the past shaped the world in which we live today.

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The first Jewish senators were slaveowners. How should we reckon with their legacy? - Forward

Where to Get the Best Bagels in Sonoma County – Sonoma Magazine

Posted By on January 14, 2022

As with most iconic foods, the exact origin of the bagel is largely unknown and highly debated mostly because ring-shaped bread has been made by a variety of cultures for centuries. However, the earliest known appearance of what resembles the modern-day bagel first appeared in 1300s Poland as obwarzanek, a braided ring of dough thats boiled, sprinkled with seasoning and then baked.

The bagel migrated from Eastern Europe to the United States during the 19th century, where it was primarily found in Jewish immigrant markets, but didnt make it into the mainstream world of baked goods until the 1970s. Since then, bagels have exploded in popularity across the nation and now you dont need to travel to New York to nab a good authentic one. As former New York City resident Tejal Rao wrote in a controversial article for The New York Times: the best bagels are in California.

Sonoma County should be no exception to the West Coasts bagel boom, so here are 12 places to grab the finest bagels in the county and celebrate National Bagel Day on Jan. 15.

Using quality ingredients to create traditional New York-style bagels, Healdsburg Bagel Company owner Drew Ross and his team churns out made-to-order batches of fresh bagels daily. The handmade bagels come out soft with a crisp outside and loaded with flavor, like the generously-coated everything bagel or the cheesy pizza bagel. Fresh HBC bagels can be found at Big Johns Market, various local farmers markets and can be delivered right to your door as part of the bakerys Bagel Club program.

417A Healdsburg Ave., Healdsburg, 707-239-2310, healdsburgbagelcompany.com

Serving up great bagels since 1979, the modest Grateful Bagel sites in Santa Rosa and Sebastopol are local hot spots for a quick breakfast sandwich or midday bagel bite. Favorites include the pesto bagel with a simple schmear, the Harvest Bagel with cream cheese, avocado, tomato and cucumber, and the Wild Boar, a classic ham, egg and cheese on a cheesy jalapeo bagel.

631 4th St., Santa Rosa, 707-535-0570, grateful-bagel.cafes-usa.com

300 S. Main St., Sebastopol, 707-829-5220

This New York-style deli located in Santa Rosas historic Railroad Square district has a diverse menu of Jewish cuisine, including, of course, freshly baked bagels that are perfectly toasty and chewy. Try the simple yet elegant salt bagel with a house-made scallion cream cheese schmear or the Brooklyn Bagel Sandwich with lox, cucumber, tomato, sliced onion, schmear and dill on a toasted everything bagel.

308 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com

For a tasty, affordable bagel to-go, swing by the Caf des Croissants drive-thru in Rohnert Park. There are a variety of cream cheese spreads and bagel sandwich combos to choose from, such as the Hummus Among Us with local hummus, cucumber and other fresh veggies on a pesto bagel, or the popular Loxy Lady with lox, capers, tomatoes, onions and cream cheese.

450 Raleys Town Centre, Rohnert Park, 707-791-4139, cafedescroissant.com

For a proper New York-style bagel in a small town shop, look no further than New York Bagel in Rohnert Parks Park Plaza Center. With a vast assortment of bagel flavors and add-ons, its hard to go wrong with these dense, chewy bagels generously topped with your favorite fixings. Local favorites include the jalapeo cheese bagel with bacon and eggs or a plain cream cheese spread, and the Manhattan Grille on an everything bagel stacked with melted Monterey Jack cheese, alfalfa sprouts, tomatoes and scallion cream cheese.

6400 Commerce Blvd., Rohnert Park, 707-588-0414

With three locations and a host of bagel options to choose from, Sonoma Valley Bagel has something for everyone. Bagels here are traditionally made: kettle-boiled then baked for a hearty crunch and soft chew. The pizza and cinnamon sugar bagels are kid favorites, and the spinach parmesan and sourdough bagels are great for those who would like slightly more sophisticated bagel sandwiches.

130 Stony Point Road, Santa Rosa, 707-578-7005

1451 Southwest Blvd., Rohnert Park, 707-793-9990

350 Rohnert Park Expressway W., Rohnert Park, 707-585-8095, sonomavalleybagel.com

The Bagel Mill combines traditional bagel-making techniques with quality ingredients to create organic sourdough bagels, ensuring a great chew full of flavor every time. A fan favorite is the marble rye bagel, which pairs great with the house-made green olive cream cheese spread. The pesto bagel is another crowdpleaser, as its flavorful enough to be eaten on its own and heightens any sandwich option you prefer, such as the Classic Lox spread or the loaded Spicy Turkey Club.

212 Western Ave., Petaluma, 707-981-8010, thebagelmill.com

With a wide assortment of freshly baked bagels, schmears, sandwiches and catering options, Noahs is a local one-stop-shop for a quick bagel fix. Standouts include the gourmet challah and six cheese bagel, which pairs well with the signature Breakfast BLT sandwich with thick-cut bacon, eggs, spinach, tomato and parmesan aioli.

375 S. McDowell Blvd., Petaluma, 707-766-9651, noahs.com

When it comes to hearty wholegrain, gluten-free, vegan bagels, Mama Mels is the cream of the crop. Its New York-style bagels are made with gluten-free flours and steam-baked for a golden crust and chewy bite. The three-seed bagel contains a blend of organic chia, sesame and poppy seeds, giving the bagel a mild nutty flavor and satisfying crunch. Other favorites include the robust onion bagel and the naturally sweet blueberry bagel.

Order online for pick-up at Mama Mels Kitchen in Petaluma or find Mama Mels baked goods at the Santa Rosa Community Farmers Market on select Saturdays. Mama Mels also supplies its gluten-free bread and bagels to various locations across the county.

431 Payran St., Building C, Petaluma, 707-595-0980, mamamelsbread.com

Inspired by his grandma Ethels homemade, traditional Jewish comfort foods, Nicolas Abrams set up a bagel shop in Petaluma that delivers organic sourdough bagels all over the Bay Area. Combining traditional and refined bagel-making techniques with local ingredients such as Lagunitas beer, used in the boiling process Ethels Bagels churns out wholesome, flavorful bagels that are delightfully chewy with a crisp exterior. While all the bagels receive praise, the standouts are the classic Everything Bagel and the innovative Black Pepper and Parmesan Bagel. And dont miss out on the house-made Oy Vey cream cheese schmears.

For delivery and found at select locations around Sonoma County, 707-364-9926, ethelsbagels.com

Homegrown Bagels in Sonoma has been serving fresh bagels with a great chew and a firm, golden crust since 1978. With a healthy selection of bagels, spreads and creative bagel sandwich options, the fun bagel combinations are endless. For a farm-fresh delight, try the Veggie Sandwich on a tomato basil bagel. If you prefer a good hunk of protein in your bagel sandwich, go for the Petaluma Meltdown with grilled chicken breast, bacon and mozzarella on a classic sesame seed bagel.

201 W. Napa St., Suite 21, Sonoma, 707-996-0166, homegrownbagels.com

This Cloverdale restaurant serves up a unique combination of great-tasting tortas and birria, as well as impressive bagels. Make your own bagel sandwich concoction at the bagel bar, which has over a dozen different bagels to choose from along with various spreads, meats, veggies and cheeses. Or order a bagel sandwich off the menu, like the regular go-to Hot Mess Bagel with egg, ham and cheddar cheese on a bagel of your choice.

512 N. Cloverdale Blvd., Cloverdale, 707-669-5044

Locals may come to this unassuming strip mall shop for the rich donuts and fritters, but its bagels are not to be missed. The spicy jalapeo cheese bagel is the hands-down fan favorite here, often filled with a simple cream cheese or made into an egg sandwich.

1784 Piner Road, Santa Rosa, 707-541-0877

The ideal bagel spot for the weary college student, My Friend Joe across from the Santa Rosa Junior College campus serves up large, filling bagel sandwiches for folks on-the-go or in need of a study break. Using bagels from Grateful Bagel on 4th Street and adding a generous amount of fresh ingredients, there are a variety of satisfying bagel sandwich options to choose from. A local favorite is the Pesto Manifesto on a cheesy pesto bagel with turkey, provolone, pesto, lettuce, tomato, onion, pickle and peperoncini.

1810 Mendocino Ave., Santa Rosa, 707-843-4966

Cafe Aquatica in Jenner is a charming place on the coast for a fresh breakfast or lunch. While this quaint coastal cafe may only have one bagel sandwich on the menu the savory Smoked Lox Bagel with cream cheese, smoked salmon, greens and everything seeds on a toasted bagel you can craft your own bagel from the modest sidebar menu. An open-faced bagel topped with avocado and a poached egg is a delicious, filling breakfast, or try the vibrant beet spread and roasted portobello mushrooms on a gluten-free bagel, courtesy of Mama Mels Kitchen.

10439 Highway 1, Jenner, 707-865-2251, cafeaquaticajenner.com

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Where to Get the Best Bagels in Sonoma County - Sonoma Magazine

Tune in: San Antonio’s The Hayden cooks up national TV appearance – mySA

Posted By on January 14, 2022

Food Paradise, a national food reality show, is taking a seat at The Hayden's table. The Jewish diner with a flair for local fareis cooking up its TV debut later this month.

Food Paradise travels the country tantalizing viewers by touring them through must-see restaurants across the U.S. The show, which originally launched on the Travel Channel and is now available on the Cooking Channel, Discover Channel, and the Food Network, is featuring The Hayden, owned by Adam Lampinstein, on its "Retro Remix" episode airing on Wednesday, January 26, at 9 p.m.

It's not the first time the show has featured a San Antonio eatery. Local staple Henry's Puffy Tacos was featured in December 2014, according to the restaurant's website.

San Antonio restaurant The Hayden will be featuring on an episode of Food Paradise airing on Wednesday, January 26 at 9 p.m. local time.

San Antonio restaurant The Hayden will be featuring on an episode of Food Paradise airing on Wednesday, January 26 at 9 p.m. local time.

San Antonio restaurant The Hayden will be featuring on an episode of Food Paradise airing on Wednesday, January 26 at 9 p.m. local time.

San Antonio restaurant The Hayden will be featuring on an episode of Food Paradise airing on Wednesday, January 26 at 9 p.m. local time.

San Antonio restaurant The Hayden will be featuring on an episode of Food Paradise airing on Wednesday, January 26 at 9 p.m. local time.

San Antonio restaurant The Hayden will be featuring on an episode of Food Paradise airing on Wednesday, January 26 at 9 p.m. local time.

San Antonio restaurant The Hayden will be featuring on an episode of Food Paradise airing on Wednesday, January 26 at 9 p.m. local time.

The Hayden opened in October 2020 at 4025 Broadway as a neighborhood go-to for cocktails and hearty meals that are not "overthought or fussy." Though not complicated, the menu offers creative cuisine like the barbacoa stroganoff, fries that are also topped with the beef cheek meat, hot honey mustard salmon, pork chop schnitzel, and more.

To celebrate its big moment, The Hayden is hosting a watch party on January 26, from 8 to 10 p.m. The episode will air at 9 p.m. local time. During the viewing party, guests will be able to order food, enjoy cocktails, and help honor Lampinstein and The Hayden staff.

Interested in experiencing what national food experts are taking a bite out of? The Hayden is participating in San Antonio's Restaurant Weeks, taking place from Saturday, January 15 through Saturday, January 29. Prix fixe lunch and dinner menus will be offered for $20 and $35, respectively.

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Tune in: San Antonio's The Hayden cooks up national TV appearance - mySA

My Fine Fellow is a fresh retelling filled with food, fun, and romance – Culturess

Posted By on January 14, 2022

My Fair Lady has been one of my favorite movies since I first saw the Audrey Hepburn version when I was a kid. The music, the gowns, the story of becoming more than you thought you could be. Whats not to like? So when I saw that Jennieke Cohen was writing a retelling, I knew I had to readMy Fine Fellow. And I was not disappointed.

Lets start with the main characters. First is Helena Higgins. She is top of her class at the Royal Academy for Culinarians AKA she is an amazing chef. And she knows it. She is rarely ever wrong. At leastin her opinion.

Next up is her friend, Penelope Pickering. Shes almost at the top of her class at the Royal Academy for Culinarians. Shes just behind Helena. She is part Filipina and very interested in foods from the Americas and the cuisine her mother taught her. She is Helenas only friend.

Finally, there is Elijah Little. Hes a street vendor who sells the food he makes to anyone passing by with a shilling. He wants better for himself and his dreams of owning his shop one day., But he knows the limitations society puts on him. Hes Jewish and not allowed to own his shop in London.

These three meet one fateful night and Helena comes up with an idea. She needs something to do for her final project before she can graduate as a Culinarian. Whats her plan? She will make Elijah into an extraordinary gentleman chef.

Penelope decides she will be a part of the project as well (although she has her final project to work on) and while Elijah is suspicious, he figures he could at least learn some new recipes if nothing else. If it fails, hell go back to his old life.

What could go wrong? Oh so much.

At first, its fine. Sure, Helena is a tyrant, but whats new? She wants Elijah to get the most out of the situation and she wants top marks for her project. Penelope helps as much as she can and she certainly doesnt mind spending time with Elijah.

Elijah is not in love with Helenas method of teaching, but he can take it. And if it means spending more time with Penelope, even better!

But then they decide to enter him in the Royal Culinary Exhibition. This is when things get tricky. He must enter as a gentleman chef. Something, that if his background was known, would not be accepted. But go big or go home, right?

Elijah is a star at the culinary exhibition and is accepted into the next round. But theres a problem

The next round is to be judged by the Queen of England and Princess Charlotte. And the winner of the whole exhibition will marry the princess.

But Elijah and Penelope dont know that. At least they dont until Helena tells them the night before the final round.

This is when things start to fall apart.

Penelope and Elijah have gotten quite close throughout this process. They care about each other. Or its clear to everyone but Helena.

Also, there is the problem of Elijah being Jewish. Helena doesnt know. Or she doesnt know until the night before the final competition andwell, lets just say, she doesnt take it well.

There is also the fact that the British Royals probably wouldnt be too welcoming to a Jew marrying into the family. Especially one who isnt rich or titled.

The relationship between the three friends explodes. Penelope is shocked by her friends words and wonders what Helena thinks about her mixed background. Elijah isnt surprised but still feels stuck between a rock and a hard place. He will go through with the final round of the competition but hes determined, to tell the truth.

And while Penelope and Elijah are still dealing with their feelings for each other, they still take the time to tell some truths to Helena (its the best!).

Helenawellshe doesnt understand. Isnt sure what went wrong or what she did. Could Helena Higgins do something wrong?

I loved how My Fine Fellow took the original story and kind of fixed everything I had issues with. Beyond changing up the genders of the characters, Cohen nixed the romance between Higgins and Elijah (thank goodness) and allowed Helena to be called out, to be introspective about the harm she caused, and to try and fix it. I wouldnt say Helena redeemed herself entirely, but she begins to think of others instead of herself.

Cohen also didnt pull any punches. There are a couple of scenes that punched me right in the throat. The first is when the three characters set off to show Elijahs skills to Helenas grandmother. They see some Jewish boys selling oranges on the side of the road. Elijah wants to stop and buy a few things. He used to be one of those boys. Why not pay it back? Helena says something pretty offensive. It hurts Elijah and as a Jewish woman, it hurt me to read.

The next moment is at Helenas grandmothers house. They are all tasting Elijahs food. Its amazing until they get to the pork. Its too salty. And Helena is not happy. She asks him why he didnt taste it.

To the reader, its obvious. Hes Jewish. He wouldnt taste the pork. But at this point in the story, no one knows that. Its almost too hard to read. The shame he feels because its not up to his usual standard. He believes they will shun him if they knew he was Jewish.

These two scenes hurt but they are worth the pain to see Elijah stand up for himself and tell Helena exactly how awful she is in the end. Penelope also gets her chance to confront her friend and oh, its a great scene.

With My Fine Fellow, Jennieke Cohen brought a breath of fresh air to a story so many people know. Not only did she make it more diverse, but she added food (always a good thing), made it feel more modern despite the setting, and ultimately, created a well-crafted story where a Jewish boy and a Filipina girl can fall in love and get everything they deserve. It

Whether you like My Fair Lady, are a historical fiction fan or are just a fan of romance, you do not want to miss this book.

My Fine Fellow by Jennieke Cohen is available in ebook, audiobook, and hardcover formats.

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My Fine Fellow is a fresh retelling filled with food, fun, and romance - Culturess

The first prisoners arrived at Guantanamo Bay 20 years ago. Will it ever close? – York Dispatch

Posted By on January 14, 2022

Joshua Colangelo-Bryan| Los Angeles Times(TNS)

On Jan. 11, 2002, a U.S. military plane landed at our base in Guantanamo Bay, Cuba, and the first men deemed the worst of the worst by then-Vice President Dick Cheney were brought into the now-infamous detention center. Jumah Al-Dossari, a citizen of both Bahrain and Saudi Arabia whom I would eventually represent, arrived a few days later. He was held as an enemy combatant based on the accusation that he was a member of al-Qaida, a claim made without substantiation or allegation that he had done anything to harm the U.S., its citizens or its allies.

Similarly, most detainees at Guantanamo were not said to have committed any hostile acts against the U.S. or its allies. Yet 20 years after the first prisoners were brought there, Guantanamo remains open largely because of congressional intransigence.

The U.S. chose Guantanamo to detain people captured in the war on terror after the Sept. 11, 2001, attacks, primarily because it was not on American soil. The governments theory was that holding foreigners outside the U.S. would prevent our courts from exercising jurisdiction over claims by the detainees, effectively ensuring that those held would have no enforceable rights.

More: Lack of action on closing Guantanamo a sore spot

More: Ex-Maryland man who joined al-Qaida sentenced at Guantanamo

More: What 9/11 may have taught the US: How to avoid being drawn into another unwinnable war

But in 2004, the Supreme Court ruled in Rasul v. Bush that detainees could file habeas corpus petitions, which allowed them to meet with lawyers. By then, the governments assumption that those held in Guantanamo would be revealed as high-value terrorists had unraveled. Even the facilitys commanders admitted many detainees had just been in the wrong place at the wrong time.

'I'm from Brooklyn': When I first met Jumah in October 2004, I didnt believe that all Guantanamo detainees were, as Donald Rumsfeld had described them, the best-trained vicious killers. Still, I was nervous. My anxiety quickly dissolved. Jumah looked too gaunt to be a physical threat and his smile was disarming. And we were quickly chatting about American movies (Jumanji was his favorite), his daughter and Egyptian cuisine. At one point, he asked if I was Jewish, based on my first name. When I told him no, he looked disappointed. I heard the best lawyers were Jewish, he said, before adding, Im sure youre good too.

During our visits over the next year, Jumah and I talked about family and romantic relationships. Over time, he had learned a lot of English from the guards, particularly slang. He said that once an interrogator threatened him, saying, You cant punk me, motherf-----, Im from Brooklyn. We co-opted the line to express mock indignation with each other. Jumah also gained a command of racial epithets from the guards, but he made me promise not to tell his mother he knew those bad words.

However, it was not all gallows humor and easy conversation. Jumah described abuses such as being beaten unconscious and having an interrogator smear what she said was menstrual blood on him, accounts corroborated by reports from U.S. personnel. But he said his most painful experience was being held in long-term solitary confinement.

In October 2004, on my fourth visit to Guantanamo, Jumah was despondent. After being released from the hospital following a hunger strike, he had been returned to isolation, contrary to what a doctor had promised. An hour into our meeting, he asked me to leave the room so he could use the bathroom. Soon after leaving, I started feeling anxious and cracked the door to the cell open. I saw Jumah hanging by his neck, unconscious, with blood flowing from a gash in his arm. He had emergency surgery and survived.

After this suicide attempt, I asked that Jumah be moved out of isolation.

When the military denied the request, our legal team sought intervention from the courts. The U.S. government argued that Jumah wasnt isolated because guards gave him food through a slot in his door and he played checkers and ate pizza with interrogators. The court ruled it did not have authority to order modifications.

Political route: That decision underscored our teams belief that there was no chance the court would ever order our clients release. Being released seemed to be a political exercise. All detainees who were citizens of Western European countries had gone home through diplomatic deals. We argued for such arrangements for our clients who were citizens of Bahrain, a U.S. ally, and I hoped this strategy would work before Jumah succeeded in killing himself.

In July 2007, and after several more suicide attempts, Jumah was released from Guantanamo and sent to Saudi Arabia through a diplomatic agreement. When I eventually visited him at his home there in 2009, I held his newborn daughter and ate dinner with his family. I wondered what the U.S. had gained from holding him for over five years.

Twenty years after Guantanamo opened, that question applies to the entire operation. Seven hundred and thirty-two detainees, most held for years, have been released. Of the 39 people still imprisoned, most are detained as combatants. Thirteen have been cleared for release yet remain jailed. And, of course, the war in Afghanistan is over. The five that have been charged with helping plot the 9/11 attacks have yet to be tried.

Keeping Guantanamo open costs about $13 million annually per detainee and the facility is a symbol of human rights abuses by the U.S. But it remains open almost entirely because Congress has barred transferring detainees to prisons in the U.S. and has restricted transfers to other countries.

There is little reason to believe that things will change in the near future, though President Joe Biden, like Presidents Barack Obama and George W. Bush before him, has said he wants to close Guantanamo.

If a solution to closing Guantanamo isnt found, the U.S. will end up perpetually imprisoning an aging population of men who should be tried in federal courts, or should have been set free long ago.

Joshua Colangelo-Bryan is a lawyer at Dorsey & Whitney and a consultant to Human Rights Watch. He was part of a group of firms and nonprofits that represented Guantanamo detainees pro bono.

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The first prisoners arrived at Guantanamo Bay 20 years ago. Will it ever close? - York Dispatch

Q&A with Gov. Jared Polis | Governor reflects on COVID, family, first term in office – coloradopolitics.com

Posted By on January 14, 2022

Jared Schutz Polis is Colorados 43rd governor, elected in 2018. Hes the nations first openly gay governor and Colorados first Jewish governor.

Polis served five terms in the U.S. House, representing the 2nd Congressional District, from Jan. 2009 to Jan. 2019. During his time as a federal lawmaker, he was ranked as one of Congress wealthiest members, with an estimated net worth in 2015 at $300 million.

He also served on the state board of education from 2001 to 2007.

Best known as an entrepreneur, he founded or co-founded about 20 companies, including bluemountain.com, which was sold in 1999 for $430 million and $350 million in cash.

He started his first company, American Information Systems,when he was in college, and when it sold, it made him a millionaire at 23. Polis also founded ProFlowers, rebranded as Provide Commerce, which was acquired in 2005 for $477 million. He also founded the Jared Polis Foundation, as well as the New America School charter schooland the Academy of Urban Learning, Denver, which is now known as AUL Denver.

Heading into his first bid at reelection as governor, Polis sat down with Colorado Politics to talk about his first term in office, COVID-19 and family. Here's what he told us:

Colorado Politics: You're up for reelection in November. What stands out to you in your first three years as governor, other than COVID and wildfires?

Polis: From the start, saving people money on healthcare has been a big priority because that's a big expense for people. Just as we want to save money on housing, on payroll taxes, on fees, we really leaned into saving people money on healthcare.

In our first year we passed a reinsurance program for people who don't get their insurance from their employer that saves people an average of 20% on their premiums, and even more in Western Colorado and rural Colorado.

The Colorado Option, obviously that is going be implemented over the next few years and we're very excited that that's another step to save people money, hopefully 15% or more on insurance premiums.

Universal free, full day kindergarten (which passed in 2019), that was a big reason I ran. Then theres early childhood education and preschool, which also save families money and allows parents to reenter the workforce.Voters passed our universal free preschool initiative (Proposition DD in 2020) by more than two thirds of the vote.

That united red counties, blue counties, rural, suburban, and urban areas overwhelmingly because kids should be able to go to preschool. And of course, we're very excited to be rolling that out in the fall of 2023.

CP: Where do you see the biggest gaps? Where do you see the biggest needs right now?

Polis: The biggest need is to find ways where people's costs can go down and save people money. So reducing fees and taxes. The income tax has been cut twice since Ive been governor from 4.6% to 4.5% (which was through ballot measures).

We'd love to see that go down even more. Cutting payroll taxes and waiving fees wherever we can.

People generally have jobs. Many of them have opportunities to switch and get improvements in their jobs because of the labor shortage, but their costs are going up faster than their income.

I mean, their Christmas ham costs 40% more, gas is $3.90 a gallon. If your income goes up 3% or 4% and your costs go up 8%, then you're not better off. And so we need to focus on the cost piece, to reduce costs where we can and help people hold onto their money.

CP: One of the things that came up when I was talking to Minority Leader Hugh McKean this morning was childcare, and how thats kept people out of the workforce, primarily women who have had to stay at home or find other means of taking care of their children.

Polis: Absolutely. The availability of low cost childcare is a key way to save families money and help address some of our workforce shortage needs. And so universal preschool is certainly a lynchpin of that, but we're also investing significant funds in childcare.

You'll see some of them in our budget, additional childcare sites. Some of them are also [funded by] one time federal money. That's being passed down to really expand low-cost childcare options that are high quality, and the parents can have confidence in, and that allow parents to return to the workforce sooner if they choose.

CP: COVID hit barely over a year into your first term, 15 months or so. Did you ever anticipate that things were gonna be like this? The last two years have tested everybody, but what have the last two years been like for you?

Polis: Like most Coloradans I experienced it on a personal level, as well. I had worked from home for a period of time. I got COVID and Marlon had to spend two days in the hospital.

I was very excited last December when I signed the FedEx slip to get the very first vaccines in the state. The vaccines have significantly reduced the death rate. Its a much lower risk if you've been fully vaccinated with all three doses. And so we're in a very different situation now than we were before, but, when you become governor of a state its kind of like a marriage: it's for better or worse.

So if you happen to be governor during a global pandemic, you do your best to get your state through. And that's what we've done in Colorado. And I'm proud of the fact that we're one of the fastest economic recoveries with one of the shortest stay home periods. We've been more open than most of the states earlier. All these things took work and we've been very engaged to try to get Colorado through this period.

CP: When you look at the number of people who are still resistant to vaccines, and this is primarily in rural and and frankly, Republican counties, have you thought about how you get through to these people?

Polis: We have one of the higher vaccination rates, which is why we have one of the lower death rates, but it's also true that not everybody is vaccinated. I think we're at about 83% or 84% of adults with the first dose for 18 and up, a little lower if it's 12 and up.

We try to provide accurate, good information to people. I lead all of our COVID press conferences by talking about how many unvaccinated people are in the hospital. The truth is that if you're unvaccinated, this virus can take down healthy people in their 30s, 40s, and 50s and send 'em to the hospital and some won't make it.

If theyre fully vaccinated, the risk is very, very small for people in their 30s, 40s and 50s. There is still some risk, but it's mostly for people in their 70s and 80s who have other preexisting conditions, and even their risk is relatively low if they've been vaccinated with all three doses.

But people are smart. People need to be careful and people know what they to do to manage their lives in a way that has a level of risk, that they're comfortable living with the consequences.

CP: One of the things you're having to combat is a lot of misinformation about the vaccines, about the virus, all that kind of stuff. Where do you go from here when you have to deal with that kind of thing?

Polis: Its sad because misinformation can be deadly. Its one thing if people want to believe the the earth is flat, that's relatively harmless. They can believe that, that's their prerogative. But when they start believing things that put their family members at risk, it really is dangerous and that's the world we're in today. So, all that we can do is lead with facts, with information and hope that people reconsider. Weve certainly encouraged loved ones to engage with their family members and help show them information that could keep them safe.

CP: You've got two kids. When you think about their futures, what do you hope for?

Polis: I hope for a safe world where people show love and respect for one another. We try to make sure that they have the values of respect and civility. And I think its important for adults, not just kids, to show civility in all of their interactions in the public sphere around politics and also in their everyday lives. The world could use more civility.

CP: How do they react to things like the Boulder fires and some of the things that you've had to deal with as governor, but also as a dad? How do you explain these things to them?

Polis: They have friends in the areas that were under evacuation. Any parent needs to talk to their kids about fire and you don't want them to be scared of fire, but you need to make sure that they just understand what this means and how evacuation works. It's a good time to go over how evacuating works where we live. If there is a fire, not to be alarmist or try to scare them. It's important that they have the facts they need to be safe.

FAST FACTS

Age? 46 years old,born May 12, 1975.

Family? Married to Marlon Reis. Two children: Caspian Julius Polis Reis and Cora Barucha Polis Reis.

New Years Resolutions? Do you make them and did you make one for 2022? I was in the middle of dealing with the fires, so I didnt really have much of a New Years.

What's one thing about you that most people don't know? I'm the gamer in our house. I like to cook. (He didnt tell Colorado Politics this, but hes also a juggler and was a member of the Princeton Juggling Club in college.)

What do you like to cook? Whats your favorite cuisine? Spanakopita (a Greek spinach pie), brisket, omelets and pasta

Steak, sushi, seafood? Sushi, specifically hamachi

Favorite restaurants for sushi? Japango in Boulder and Uchi in Denver.

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Q&A with Gov. Jared Polis | Governor reflects on COVID, family, first term in office - coloradopolitics.com

The FeedFeed Hit With Lawsuit Alleging Workplace Racism and Sexism – Eater

Posted By on January 11, 2022

Even if the FeedFeed cooking website and social media accounts are unfamiliar to you, its aesthetic has surely infiltrated your Instagram or Pinterest: endless pictures of glimmering pasta and molten cheese pulls, all under the #feedfeed hashtag, which has collected more than 19 million photos on Instagram. Your favorite food influencer has probably collaborated with the FeedFeed account, been featured on it, or promoted the hashtags in pursuit of a boost in followers and visibility.

But according to a lawsuit filed on January 4 in the Eastern District of New York, and related reporting by the Washington Post, things might not be all glitzy food pics and cutesy hashtags at the FeedFeed. To understand what happened at the FeedFeed, where two staff members of color, Rachel Gurjar and Sahara Henry-Bohoskey, allegedly faced discrimination, pay disparities, and, according to their lawyer, a racist caste system, you first need to know what the FeedFeed is, who the people behind it are, and how it gained prominence in the food world.

The FeedFeed describes itself as the worlds largest crowdsourced publication, and the worlds largest epicurean social influencer network. But what does that actually mean? While the FeedFeed does have a website where recipes are collected, the company is most prominent on social media particularly Instagram where it operates an account with 2 million followers, as well as the hashtags #feedfeed and #thefeedfeed, which appear under many food pictures on Instagram.

Husband and wife Dan and Julie Resnick founded the company while living in the Hamptons in 2013. It began as an Instagram account, where Dan, then a radiologist, would post photos of meals made by Julie, a digital marketing executive and a professionally trained cook. The couple created their popular hashtags as a way to centralize and organize content created by a wide array of food bloggers on social media. With permission, they reposted photos featuring these hashtags; the more they posted, the more popular their account became, prompting expansions to offices in Brooklyn and Los Angeles which act as test kitchens, event spaces, and film studios for the creation of cooking videos.

Now, in an evolving food landscape where influencers and bloggers increasingly have as much sway as legacy cooking network stars, the FeedFeed is a force. Theres no singular personality representing the account, no cult of curated personas. Instead, the brands social media accounts and associated website are an ever-increasing collection of recipes and food photos reposted from influencers, bloggers, and FeedFeed staffers (who are usually influencers in their own right).

Two former FeedFeed employees, Rachel Gurjar, who is from Mumbai, and Sahara Henry-Bohoskey, a Black woman raised in Japan, allege in a federal discrimination lawsuit filed against the company that they were directed to work more than their white counterparts for less pay, treated worse in the form of a racially hostile work environment ... Ultimately, the work environment became so emotionally distressing to both Plaintiffs that they each independently felt they had no option but to resign. Along with the harassment and hostility the two women allegedly experienced at the hands of the companys founders, they allege facing similar treatment from then-test kitchen director and editorial director Jake Cohen.

Gurjar, who was 30 when she was hired as a social media coordinator, worked in public relations in Mumbai before studying at the Culinary Institute of America and working as a private chef and caterer. She received a starting salary of $50,400. Gurjars coworker Sara Tane, who started working on the same day as Gurjar, was hired as a food editor and content strategist. She had some previous experience interning and working at cooking publications, and at 24 years old, received a starting salary of $72,000. (Tane was laid off during the pandemic, and is quoted by the Post about her difficult time working at the FeedFeed.) While its possible Tanes past experience in relevant jobs contributed to her higher salary as the FeedFeeds attorney reasoned to the Post Gurjar and Henry-Bohoskey allege in their lawsuit that these sorts of discrepancies were a clear indicator of the inequitable conditions at the FeedFeed.

Like many staff at the FeedFeed, a company that effectively operates as a platform for influencers in the food world, Cohen already had a sizable following when he joined the company in December 2018 as test kitchen director and editorial director. Cohen, who had 599,000 Instagram followers and 1.4 million TikTok followers at the time this article was published, is also the author of a New York Times bestselling cookbook aimed at infusing Jewish cuisine with a sense of youth and playfulness. Cohen left his position at the FeedFeed in August 2020.

According to the lawsuit, which lists Cohen as a defendant, he became an immediate and active participant in the abuse when he joined the company. The lawsuit alleges Cohen once discouraged Gurjar from having children, saying now is not the time to have kids. In a statement to the Post, Cohen denied this, saying hed been speaking of his own decision not to have children. Cohen would allegedly mock Gurjar for her pronunciation and grammar, an accusation which the Post says other former FeedFeed employees confirmed to them. The lawsuit alleges that Cohen would, among other things, yell across the office, telling Gurjar and Henry-Bohoskey to perform menial and degrading tasks. According to the lawsuit, Cohen would also allegedly [leave] his dirty pots, pans, and dishes out for Plaintiffs to wash, dry, and put away, as though they were his personal maids. In a statement to the Post, Cohen told the publication that the allegations were all false or misleading.

One particularly striking allegation in the lawsuit is that at the onset of the pandemic, Cohen allegedly said in conversation to several FeedFeed staff, Oh my god, I am so scared I am going to get the coronavirus because I have so many crazy rich Asians living in my building who keep getting packages from Korea and China! Cohen said in a statement to the Post that the quote had been embellished, and that he treated everyone at the Feedfeed equally and fairly and never demeaned or disparaged any of my co-workers in any way. And when it comes to his anti-Asian remarks, Cohen told the Post he regrets making the comment and that he referenced the movie title in relation to Asian travelers coming through his apartment lobby because, according to the Post, he was scared.

In the wake of the lawsuit and the Post reporting, numerous Jewish publications reported on Cohens involvement in the allegations, and followers online have expressed their disappointment that a food figure who has built a persona around being a self-described NJB (or Nice Jewish Boy) could possibly have been simultaneously making work life unbearable for two women of color and many of the other staff who worked under him.

Cohen has yet to respond to the lawsuit or Washington Post article on social media.

Though Gurjar and Henry-Bohoskey described to the Post a workplace in which they say they were subjected to racism and sexism and regularly felt disrespected, they also say they were allegedly used to promote the FeedFeeds public-facing diversity. All the while, the two allege they were treated as second-class employees, discouraged from taking lunch breaks, and expected to work evenings and weekends, often without receiving overtime pay.

In October, after both women had quit and the Post had made inquiries leading up to the publication of its story, the FeedFeed paid Gurjar and Henry-Bohoskey more than $31,000 each for previously unpaid overtime. Matthew Berger, the companys attorney, said that the FeedFeed disagreed with the overtime claims, but said that to the extent there was any inadvertent underpayment during their employment, we wanted to make sure they were compensated.

The lawsuit and Post story paint the picture of a workplace where, even as both staff and following grew, Dan and Julie Resnick were unable to relinquish even the slightest control. To move up through the company, Gurjar and Henry-Bohoskey claim they had to consistently overextend to meet the founders ever-shifting standards. According to the lawsuit, both women say they were denied raises and title changes for jobs they requested while at the FeedFeed, with the Resnicks citing lack of experience and shifting company needs during the pandemic. In an interview with the Post, Henry-Bohoskey said she was eventually promoted to social media manager in October 2020, after she pointed out a sizable pay disparity between her and a white social media manager.

Though the Resnicks denied the allegations of pay disparities and bygone promotions, saying they are simply untrue, and the companys attorney argues the two women were lacking the qualifications for the roles they sought to fill, the plaintiffs allege that discrimination played a major role in their slow climb through the companys ranks.

During and after the Black Lives Matter protests of 2020 which demanded racial justice and police accountability, Henry-Bohoskey expressed feeling tokenized by the founders sudden desire to have her featured in more video content. Henry-Bohoskey shared a call with the Post which Eater has reviewed she recorded on June 24, 2020, in which Dan Resnick told her that The thing you mentioned about like, feeling tokenized, I strongly disagree with that ... Whether that was before recent events or now, weve never put pressure on you to create content ... In this environment right now, I find that to be a very slippery slope to make those statements, but Id love to hear why you feel that way. But in a Slack conversation from several weeks before the call, shared with the Post and Eater, Dan Resnick said that if the company believed a non-white person to be the right fit for a video campaign we are 100 percent within our right as a company to request that Sahara shoot it

The two women allege that as they spoke up and raised concerns over issues at the FeedFeed, the Resnicks became hypercritical of their work, making life difficult for both. And in December 2020, shortly after someone who Gurjar believed had been hired to replace her came on staff, she was the only one who didnt receive a holiday bonus. The Resnicks told the Post that was because Gurjar had repeatedly violated company policy on posting content for competitors and current clients.

Gurjar quit her job at the FeedFeed in December 2020, and is now an associate food editor at Bon Apptit. In January 2021, Henry-Bohoskey resigned, forfeiting her state-mandated maternity leave despite being pregnant at the time.

In a response shared with the Post, the Resnicks called the allegations simply untrue, saying theyve created a work culture akin to a close-knit family. Berger, the companys attorney, has sent a cease and desist letter to one prominent food blogger who criticized the company and encouraged other Instagram users to stop utilizing FeedFeed hashtags in the wake of the lawsuit, citing false and defamatory social media posts.

In turn, Crumiller, the self-described feminist litigation firm bringing the case against the FeedFeed, has offered to represent anyone facing the cease and desists pro bono. Susan Crumiller, the firms founding attorney, says that when it comes to cease and desists letters, if FeedFeed is dumb enough to follow through with an actual lawsuit, New Yorks laws entitle us to recover our fees on the basis that the lawsuit is frivolous and is designed to harass and chill speech. Crumiller says that filing defamation cases serves to bring way more attention to [a companys] reprehensible conduct. In a statement to Eater, the FeedFeeds attorney, Berger, said that the Feedfeed respects everyones right to their opinions but will continue to defend itself from false and defamatory statements.

A post on the FeedFeed Instagram account, signed off by both founders, elaborates on their denial of the claims: While we would never want to invalidate someones feelings, the complaint is built on false, inaccurate, and misleading information, it reads. The post goes on to outline how the company now boasts a team of 15 talented and diverse female employees and asks that followers reserve judgement on this matter until all facts are presented in a court, not just parsed online.

The posts caption, which includes a contact email address, expresses that the FeedFeeds door is always open for discussion. Meanwhile, the posts comment section is closed.

Women allege racism, sexism at food media company Feedfeed [WaPo]

The freshest news from the food world every day

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The FeedFeed Hit With Lawsuit Alleging Workplace Racism and Sexism - Eater

Why there needs to be an Orthodox episode of Queer Eye – Forward

Posted By on January 11, 2022

Picture this: A woman, her hair covered with a scarf, watches as Jonathan Van Ness, the hair and makeup expert for Netflixs Queer Eye styles her sheitel. While he works, they chit chat about wig maintenance and the religious meaning of covering her hair. Finally, she puts it back on. Yas, queen, Jonathan says. Slay!

This did not happen; theres never been a visibly Orthodox Jew featured on an episode of the makeover show. But I think there should be.

The newest season of Queer Eye, which came out on New Years Eve, would have been the perfect time. When the show started in 2018, it hewed to the basics of a makeover show: the Fab Five team styling people with no taste. But its grown up a lot since then, and the hosts now use their platform to highlight diversity and preach tolerance in addition to self-care and a French-tucked shirt.

This time, the Queer Eye team focused on helping heroes of the pandemic year founders of homeless shelters and free clinics and people who have been the targets of racism or homophobia. They helped a trans bodybuilder reconnect with her father and redid an Asian bakery that was graffitied with anti-Asian hate in the wake of the viruss spread.

Image by netflix

Jonathan styles Terris wig in the newest season.

Antisemitism, unfortunately, would have fit in well with the themes this season; during the pandemic, it has risen along with other forms of intolerance. But I also think highlighting a visibly observant Jew would make for a fascinating episode, full of chances both to discuss the nuances of discrimination and explore a new set of cultural norms and constraints the perfect combination of an unfamiliar character and a feel-good message. Plus, Jonathan Van Ness already styled a womans wig this season when she was too self-conscious about her hair loss to take it off, so were halfway there!

I realize there are reasons this hasnt happened in real life yet many of the seasons have taken place in cities without major Jewish populations. And its incredibly unlikely that, say, a Satmar man or woman would go on a Netflix makeover show hosted by five queer people. But I think plenty of other visibly observant Jews would a Modern Orthodox man living on the Upper West Side, maybe, or perhaps a Chabad woman.

Image by netflix

The Fab Five look on as one of their heroes in the sixth season admires his newly made over restaurant with his daughter.

Imagine it. Lets say the featured person is an Orthodox woman with three kids; well call her Tamar. She runs a successful kosher catering business and the family is loving and happy we dont want another entry into the Netflix annals of Hasidic Jews leaving the religion. They throw gourmet, boisterous Shabbat meals each week, but Tamar is having trouble finding time for herself amidst cooking for work and cooking for Shabbat, and is even starting to dread sunset on Friday nights, once her favorite time of the week.

So the team swoops in to help Tamar reconnect to the oneg Shabbat she used to enjoy.

Tan France, who handles clothing and wardrobe on the show, isnt shaken by Tamars need to keep arms, collarbone and knees covered; he just wants her to do so without relying on the old crew neck shirts shes gotten used to wearing in the kitchen. He encourages her to play around with different cuts and patterns, and finds pieces with details such as ruffles or puffed sleeves and embellishments. She tries on tailored shift dresses and flowing skirts and learns a model strut as Tan cheers her on.

Next, Antoni Porowski, who teaches about cuisine, tries to rejuvenate Tamars love of hosting and cooking. He studies up on the laws of kashrut and helps Tamar learn how to make some kosher-friendly versions of Thai food to try to spice up her repertoire. Together, they figure out how to recreate the tangy umami of shrimp paste sans shellfish.

While Jonathan styles Tamars sheitel, they experiment with creative ways to wrap a collection of colorful scarves Jonathan has found to use as tichels, both of them giggling while trying to follow along a Youtube tutorial. In a big reveal, Jonathan presents Tamar with an expensive new sheitel from Crown Heights hip wig shop Zelda Hair.

Of course, changes cant all be cosmetic, and Karamo Brown, the shows culture expert sits Tamar down to talk about the struggles she has faced. Viewers listen as she discusses the rising antisemitism in her neighborhood graffiti, slurs shouted by passersby, and the fears she faces sending her kids to walk to school in their tzitzit and kippahs, or walking down the street herself as an observant, visibly Jewish woman. Karamo takes her and her kids to a self-defense class taught by a frum woman to empower her to feel safe on the streets.

Finally, dressed up in her new clothes, Tamar returns home to see the work done by Bobby Berk each episode, while the others give an hour-long cooking class or haircut, Bobby remodels guests entire houses (its insane). She had been nervous about him touching her kosher kitchen, but when she walks in, we see that Bobby has done his research; he walks viewers through why there are two sinks, the enormous new hot plate to keep food warm on Shabbat and the creatively color-coordinated cabinets to make it easy to store the meat and milk dishes. The familys sentimental collection of inherited Judaica gleams, polished and displayed on a custom built shelf. Thoughtfully, Bobby has installed timers in every outlet in the house so they dont have to juggle which lights or appliances can remain on over Shabbat.

The kids run through, oohing and aahing, her husband shakes everyones hand and Tamar cries everyone on the show always cries while thanking the team. She and the family host their first Shabbat meal in the new house and invite the Queer Eye team, explaining the holiness of the day and the meaning of each blessing. They push the cameras out before sunset, but not before we catch a glimpse of the perfect loaves of challah coming out of the oven.

Will it happen? I doubt it. But it would make for compelling viewing, stretching the styling skills of the crew. And, for once, there would be a mainstream narrative framing observant Judaism as something beautiful and fun and rewarding instead of repressive.

Originally posted here:

Why there needs to be an Orthodox episode of Queer Eye - Forward

Op-Ed: Will Guantanamo Bay prison ever close? – Los Angeles Times

Posted By on January 11, 2022

On Jan. 11, 2002, a U.S. military plane landed at our base in Guantanamo Bay, Cuba, and the first men deemed the worst of the worst by then-Vice President Dick Cheney were brought into the now-infamous detention center. Jumah Al-Dossari, a citizen of both Bahrain and Saudi Arabia whom I would eventually represent, arrived a few days later. He was held as an enemy combatant based on the accusation that he was a member of Al Qaeda, a claim made without substantiation or allegation that he had done anything to harm the U.S., its citizens or its allies.

Similarly, most detainees at Guantanamo were not said to have committed any hostile acts against the U.S. or its allies. Yet 20 years after the first prisoners were brought there, Guantanamo remains open largely because of congressional intransigence.

The U.S. chose Guantanamo to detain people captured in the war on terror after the Sept. 11, 2001, attacks, primarily because it was not on American soil. The governments theory was that holding foreigners outside the U.S. would prevent our courts from exercising jurisdiction over claims by the detainees, effectively ensuring that those held would have no enforceable rights.

But in 2004, the Supreme Court ruled in Rasul vs. Bush that detainees could file habeas corpus petitions, which allowed them to meet with lawyers. By then, the governments assumption that those held in Guantanamo would be revealed as high-value terrorists had unraveled. Even the facilitys commanders admitted many detainees had just been in the wrong place at the wrong time.

When I first met Jumah in October 2004, I didnt believe that all Guantanamo detainees were, as Donald Rumsfeld had described them, the best-trained vicious killers. Still, I was nervous. My anxiety quickly dissolved. Jumah looked too gaunt to be a physical threat and his smile was disarming. And we were quickly chatting about American movies (Jumanji was his favorite), his daughter and Egyptian cuisine. At one point, he asked if I was Jewish, based on my first name. When I told him no, he looked disappointed. I heard the best lawyers were Jewish, he said, before adding, Im sure youre good too.

During our visits over the next year, Jumah and I talked about family and romantic relationships. Over time, he had learned a lot of English from the guards, particularly slang. He said that once an interrogator threatened him, saying, You cant punk me, motherf, Im from Brooklyn. We co-opted the line to express mock indignation with each other. Jumah also gained a command of racial epithets from the guards, but he made me promise not to tell his mother he knew those bad words.

However, it was not all gallows humor and easy conversation. Jumah described abuses such as being beaten unconscious and having an interrogator smear what she said was menstrual blood on him, accounts corroborated by reports from U.S. personnel. But he said his most painful experience was being held in long-term solitary confinement.

In October 2004, on my fourth visit to Guantanamo, Jumah was despondent. After being released from the hospital following a hunger strike, he had been returned to isolation, contrary to what a doctor had promised. An hour into our meeting, he asked me to leave the room so he could use the bathroom. Soon after leaving, I started feeling anxious and cracked the door to the cell open. I saw Jumah hanging by his neck, unconscious, with blood flowing from a gash in his arm. He had emergency surgery and survived.

After this suicide attempt, I asked that Jumah be moved out of isolation.

When the military denied the request, our legal team sought intervention from the courts. The U.S. government argued that Jumah wasnt isolated because guards gave him food through a slot in his door and he played checkers and ate pizza with interrogators. The court ruled it did not have authority to order modifications.

That decision underscored our teams belief that there was no chance the court would ever order our clients release. Being released seemed to be a political exercise. All detainees who were citizens of Western European countries had gone home through diplomatic deals. We argued for such arrangements for our clients who were citizens of Bahrain, a U.S. ally, and I hoped this strategy would work before Jumah succeeded in killing himself.

In July 2007, and after several more suicide attempts, Jumah was released from Guantanamo and sent to Saudi Arabia through a diplomatic agreement. When I eventually visited him at his home there in 2009, I held his newborn daughter and ate dinner with his family. I wondered what the U.S. had gained from holding him for over five years.

Twenty years after Guantanamo opened, that question applies to the entire operation. Seven hundred and thirty-two detainees, most held for years, have been released. Of the 39 people still imprisoned, most are detained as combatants. Thirteen have been cleared for release yet remain jailed. And, of course, the war in Afghanistan is over. The five that have been charged with helping plot the 9/11 attacks have yet to be tried.

Keeping Guantanamo open costs about $13 million annually per detainee and the facility is a symbol of human rights abuses by the U.S. But it remains open almost entirely because Congress has barred transferring detainees to prisons in the U.S. and has restricted transfers to other countries.

There is little reason to believe that things will change in the near future, though President Biden, like Presidents Obama and George W. Bush before him, has said he wants to close Guantanamo.

If a solution to closing Guantanamo isnt found, the U.S. will end up perpetually imprisoning an aging population of men who should be tried in federal courts, or should have been set free long ago.

Joshua Colangelo-Bryan is a lawyer at Dorsey & Whitney and a consultant to Human Rights Watch. He was part of a group of firms and nonprofits that represented Guantanamo detainees pro bono.

Original post:

Op-Ed: Will Guantanamo Bay prison ever close? - Los Angeles Times

The Bay Area’s 11 most anticipated restaurants opening this winter – San Francisco Chronicle

Posted By on January 11, 2022

With omicron spreading in the Bay Area and many restaurants temporarily shutting down, it may be tempting to assume nothing good will happen in the food scene this winter. But new restaurants are still planning to debut, and some of them are extremely exciting.

While fall is typically the most significant season for restaurant openings, this winter which ends March 20 is seeing plenty of action as well. Thats partially because pandemic-related staffing and supply chain issues have brought delays for falls crop of most anticipated openings, including Oakland pitmaster Matt Horns upcoming fried chicken spot, Kowbird.

There are also new casual efforts from popular owners, such as a hand roll-focused sushi bar from the team behind Michelin-starred Ju-Ni as well as a Korean-Chinese spot from the owners of Korean market Queens. Some notable pop-ups, including ramen legend Noodle in a Haystack and bagel outfit Schloks, are expecting to open their first permanent locations.

Of course, its possible some of these openings will get further delayed because of omicron. Regardless, here are 11 highly anticipated restaurants planning to debut this winter, in alphabetical order.

Birch & Ryes borscht, served with roasted vegetables, fresh herbs and smetana, a type of cultured cream.

At Birch & Rye in Noe Valley, Moscow native and former Greens chef Anya El-Wattar will marry Russian dishes with California ingredients. Look for a deconstructed borscht made from roasted cauliflower and zakuski, or small bites, like an indulgent potato salad topped with uni, caviar and shavings of jidori egg yolk cured in dill salt. Meats, veggies and breads will be baked fresh in a wood-burning oven. The cocktail menu celebrates vodka, many infused in house with flavors like horseradish and linden flower.

Projected opening: mid-January

1320 Castro St., San Francisco. birchandryesf.com

Acclaimed San Francisco chef Traci Des Jardins first-ever Peninsula restaurant is gearing up to open at the splashy State Street Market in Los Altos. El Alto is an homage to her and chef Robert Hurtados Mexican roots, seen through a Bay Area lens. Think confit duck with an apricot mole and local produce charred on a live-fire grill. The drinks menu will focus on agave spirits (and also be served at a speakeasy hidden underneath the restaurant).

Projected opening: early winter

170 State St., Los Altos. facebook.com/El-Alto-Los-Altos

Good Good Culture Club is taking over Liholihos temporary Mission District pop-up, including this plant-filled rooftop patio.

The newest restaurant from the acclaimed Liholiho Yacht Club team will serve food inspired by the Asian diaspora, like Korean short ribs and achiote-glazed cornish game hen, in a bright, plant-filled space in San Franciscos Mission District. Good Good Culture Club also represents the owners desire to address deep-seated industry issues that came under the spotlight during the pandemic, such as wage inequity and mental health. This will be a tipless restaurant thats only open five nights a week in hopes of creating a healthier work environment for employees.

Projected opening: January 14

3560 18th St., San Francisco. goodgoodcultureclub.com

When Handroll Project opens in the Mission District, expect a long sushi bar where chefs pass customers one hand roll after the next. The takeout-friendly restaurant will be simpler and more affordable than co-owners Tan Truong and Geoffrey Lees other sushi spot, the Michelin-starred Ju-Ni. But given the teams background, diners can bet on high-quality ingredients like ikura and uni swaddled by soft rice and crisp nori.

Projected opening: early February

598 Guerrero St., San Francisco. instagram.com/handrollproject

Queens selection of soju and other Korean drinks will also be on offer at the owners new Outer Sunset restaurant, Hotline.

For their second act, the owners of hit Korean market Queens are opening a casual restaurant devoted to junghwa, or hybrid Korean-Chinese cuisine. Think dishes like tang soo yook, deep-fried sweet and sour pork, and gun mandoo, crispy dumplings filled with garlic chives, Napa cabbage and vermicelli noodles, served alongside natural wine and craft soju. There will be some indoor seating, but Hotline will largely be a takeout operation.

Projected opening: February

3560 Taraval St., San Francisco. instagram.com/hotline_asap

A fried chicken sandwich from Matt Horns forthcoming Oakland restaurant, Kowbird.

Barbecue savant Matt Horn is getting into the fried chicken game with Kowbird in West Oakland. The menu isnt yet available but he teased three sandwiches at a pre-pandemic pop-up: buttermilk fried chicken, a spicy Nashville hot chicken version and a sweeter one with smoked honey.

Projected opening: January

1733 Peralta St., Oakland. kowbird.com

Early 2022 will bring a casual, counter-service spot to State Street Market from Srijith Gopinathan, a fine-dining chef from the Michelin-starred Taj Campton Place in San Francisco and upscale Ettan in Palo Alto (Ettan owner Ayesha Thapar is also a co-owner of the new business). Little Blue Door will serve a variety of Indian snacks and dishes like vada pav, the Indian street food sandwich typically featuring potato, but with cauliflower instead; and rotisserie chicken rubbed with kashundi, a mustard sauce. For drinks, look for housemade masala chai and seasonal lassis.

Projected opening: first quarter of 2022

170 State St., Los Altos. statestreetmarket.com

Bay Area bagel fans will soon be able to try the creations of Christopher Kostow, chef-owner of the Michelin-starred the Restaurant at Meadowood in St. Helena and Charter Oak in Napa, at Loveski Deli. Kostow and his wife, Martina, will soon open their Jewish-inspired deli at the Oxbow Public Market in Napa. There will be fresh-baked, definitively California bagels, Kostow said in a preview interview. Plus, smoked fish and deli sandwiches filled with ingredients sourced from the same Napa farm that supplies Kostows high-end restaurants.

Projected opening: February

610 1st St., Napa. loveskideli.com

Good news for fans of Noodle in a Haystacks standout ramen: Despite permitting hurdles, owners Yoko and Clint Tan plan to open their first restaurant in late January or early February. The couple served bowls of ramen and other intricate Japanese fare out of their Daly City home for years, with tickets for seats at their dining room table selling out in minutes. They plan to re-create the pop-up at the restaurant, cooking a multicourse Japanese menu that features various styles of ramen, from XO paitan to a yuzu-shio broth.

Projected opening: January or February

4601 Geary Blvd., San Francisco. noodleinhaystack.com

San Francisco pop-up Schlok's makes unusually large bagels, with a seed-covered crust on the bottom instead of the top.

One of San Franciscos buzziest pandemic-born bagel outfits, Schloks is opening a modern bagel shop in a former laundromat in the Lower Haight. Co-owners Zack Schwab, also a partner at Fillmore St. restaurant the Snug, and James Lok, who cooked at top-tier fine dining pillars Benu and the Restaurant at Meadowood, have won hearts with their extra-large, chewy bagels with seeds encrusted on the bottom instead of the top. Offerings will lean classic bags of bagels, a few bagel sandwiches, schmears galore but with some special touches, such as smoked trout roe and salmon belly on top.

Projected opening: January

1263 Fell St., San Francisco. schloks.com

Despite Fishermans Wharf and San Franciscos history of fishing, its rare to find restaurants in the city with sizable selections of local, sustainable seafood. That will be the focus of Seven Fishes. It comes from Joe and Andi Conte, who also own popular seafood company Water2Table, the preferred supplier for many of the citys Michelin-starred restaurants. Local specialties like Dungeness crab, rock cod and white seabass will be served as fresh as possible, just a couple of miles from the boats at Pier 45.

Projected opening: February or March

557 Valencia St., San Francisco. water2table.com

Elena Kadvany and Janelle Bitker are San Francisco Chronicle staff writers. Email: elena.kadvany@sfchronicle.com, janelle.bitker@sfchronicle.com

Originally posted here:

The Bay Area's 11 most anticipated restaurants opening this winter - San Francisco Chronicle


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