Jewish American Heritage Month

Posted By admin on September 22, 2021

Last month in Otwock, a former spa-town southeast of Warsaw, swastikas were painted on the railway station where women and children were loaded onto trains for Treblinka. This might play into the stereotype of an antisemitic Poland, especially after the recent passage of a controversial law that criminalizes blaming Poland or Polish people for harming Jews has been applied to harass journalists and Holocaust historians.

The danger of outrage toward Poland for hate crimes and the law passed last month limiting Jewish property restitution and policies that sanitize history is anti-Polish sentiment. But demonizing all Polish people is prejudiced, and diminishes the work of school-teachers, community leaders and activists who for years have cleaned up Jewish cemeteries, welcomed returning survivors and their descendants, organized memory marches, and now tell the difficult stories of families who once lived in their towns and owned homes they now live in.

While ADL surveys indicate 48% of Poles agree with antisemitic stereotypes, had they met any Jewish people, they might have responded differently. But most havent. Of the 3.3 million Jews living in Poland before the war, today there are around 10,000 only one in Otwock of 14,000.

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As the great-great-granddaughter of the doctor who established Otwocks first Jewish sanatorium, later one of Polands top tuberculosis treatment centers, I felt conflicted the first time I visited Poland. My grandmother told me how before the war, at university, they forced her husband to sit in a separate part of the lecture hall. There were pogroms and antisemitic riots.

Polands government has censored museums and historians to present a glorified view of Polish behavior during Germanys brutal occupation in which nearly five million Polish citizens were killed, three million of them Jewish. Highlighting thousands of Polish citizens who risked their lives to help Jews like my mother while ignoring those who betrayed their neighbors might be easier to live with, but revisionist history bypasses the opportunity to learn from choices we make under monstrous conditions. History is complicated. So is human behavior. After surviving Auschwitz and Ravensbrck, my grandmother believed evil lives inside all of us, and that were all capable of treating each other like animals.

The Nazi regime normalized the monstrous. In Otwock and in more than 44,000 ghettos and camps across Europe, they created systems of privilege and forced people into choiceless choices. In Otwock, Calel Perechodnik became a ghetto policeman to avoid a labor camp, to save his and his familys lives. But in his memoir we learn how after the Germans deceived him, he aided the loading of his wife and daughter onto a train for Treblinka.

Outside the ghettos and camps, some people took property and jewelry from my family, and others then denounced them to the Nazis. But thousands made choices that saved people. My grandfathers friend smuggled food through brick and wire walls to keep my mother and her family from starving, ignoring the death penalty for helping any Jews.

I have learned if we dig into secrets no one wants to discuss, the truth can be ugly. History is not black or white. The line between guilty and blameless is not always clear.

Choices our parents and grandparents made create a legacy that influences our identities. My mother was hidden by Catholic sisters for part of the war and raised me Christian. My grandmother once convinced a Nazi SS officer who tortured women to save my mother.

Last month, before I marched with townspeople to remember 8,000 murdered Jewish citizens, Otwocks residents painted over those swastikas at the railway station, just as two years ago, a priest and locals removed swastikas from the memorial stone in the forest that marks a mass grave where 2,000 Jews were shot. At the railway station they pasted a sign over one: The inhabitants of Otwock, Poland, and a large part of the world were murdered under the symbol of the swastika. Just think about it. Dont propagate evil!

Without the kindness of Polish friends and strangers, my mother would not have survived. At a time when leaders around the globe are whitewashing and rewriting history, it is critical that we dont judge and condemn all people living in those communities. Diluting grass-root efforts to unearth painful stories prevents us and future generations from learning and moving past the horrors of history and breaking the cycles of hate.

A former Internet executive and now a Holocaust educator, Karen Kirsten is an Australian-American who speaks around the world on the topics of hatred and reconciliation.

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Polish history in the Shoah is not black and white - opinion - The Jerusalem Post

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Posted By admin on September 22, 2021

King Willem-Alexander of the Netherlands unveiled on Sunday the countrys first National Holocaust Monument which lists the names of the 102,163 Dutch victims of the Shoah.

The unveiling ceremony was broadcast live on Dutch public television.

The monument, designed by Daniel Libeskind lies in the centre of Amsterdam and is a labyrinth of brick walls that, when seen from above, form Hebrew letters reading in remembrance. It was built near a former concert hall where Jews were held before being sent to concentration camps while Amsterdam was under German occupation.

Dutch King Willem-Alexander during the unveiling ceremony.

Each wall carries the name of a Jew, Roma or Sinti who was deported from the Netherlands, every victims name, date of birth and age when they died.

Before the Holocaust there were around 140,000 Jews living in the Netherlands. By the wars end, more than two thirds of the countrys Jewish population had been murdered by the Nazis.

Dutch caretaker Prime Minister Mark Rutte said the monument should also make people confront the question of whether the Netherlands did enough to protect Jews during the war.

He called the era a black page in the history of our country, adding that the monument also had an important contemporary message in our time, when antisemitism is never far away. The monument says no, it screams be vigilant.

Rutte said the monument carries a vital message. This monument says 102,163 times: No, we will not forget you. No, we wont accept that your name is erased. No, evil does not have the last word. Every one of them was somebody and today they get back their names.

Amsterdam Mayor Femke Halsema stated that during and after the Nazi occupation Amsterdam had seriously failed in the protection and treatment of our Jewish inhabitants.

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King of The Netherlands unveils first national Holocaust Monument - European Jewish Press

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Posted By admin on September 22, 2021

September 21, 2021

Not comfortable traveling too far from home or flying to a faraway destination?

There are ways you can get your travel fix through the flavourful food you knock up at home with cookbooks featuring international cuisines. Here are some recent cookbooks

available with your Livingston Library card that will add colour, vibrance and flavour from different parts of the world into your cooking.

Bavel : Modern Recipes Inspired By The Middle East by Ori Menashe

From the most sought-after dinner reservation in Los Angeles comes the dishes and stories behind the wildly popular Bavel restaurant, with recipes celebrating the diversity and variety of Middle Eastern cuisines.

Chaat : The Best Recipes From The Kitchens, Markets, And Railways Of India by Maneet Chauhan

Chauhan explores India's most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive.

Coconut & Sambal : Recipes From My Indonesian Kitchen by Lara Lee

Lee shares more than 80 authentic, mouth-watering recipes that have been passed down through the generations, so you can recreate dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake. There are also recipes for a variety of sambals: fragrant, spicy relishes ranging from mild to fiery that are undoubtedly the heart and soul of every meal.

Cook Real Hawaii by Sheldon Simeon

The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands.

Devour NYC : A cookbook : Discover The Most Delicious, Epic And Occasionally Outrageous Foods Of New York City by Greg Remmey

In this exclusive collection, Instagram sensations Greg and Rebecca of @DEVOURPOWER share the authentic, secret recipes of New York City's most craveable foods. Millions of food lovers have watched with envy as Greg and Rebecca devour jaw droppingly decadent burgers, burritos, nachos, pasta, pizza pies and more.

East : 120 Vegan And Vegetarian Recipes From Bangalore To Beijing by Meera Sodha

Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice cream.

Eat, Habibi, Eat! : Fresh Recipes For Modern Egyptian Cooking by Shahir Massoud

Discover innovative, flavour-packed recipes for Middle Eastern dishes, inspired by author Shahir Massoud's Egyptian upbringing. From home-friendly adaptations of street foods and casual everyday staples, to new interpretations of traditional recipes, 'Eat, Habibi, Eat!' encourages you to explore delicious new dishes at home.

Everyone's Table : Global Recipes For Modern Health by Gregory Gourdet

Beloved Top Chef star Gregory Gourdet's groundbreaking cookbook has the culinary sophistication and delight of Yottam Ottolenghi books and goes a step further, featuring only healthy recipes free of gluten, dairy, soy, refined sugar, and legumes.

Falastin : A Cookbook by Sami Tamimi

A soulful tour of Palestinian cooking today from the Ottolenghi restaurants' executive chef and partner-120 recipes shaped by his personal story as well as the history of Palestine.

The Food Of Oaxaca : Recipes And Stories From Mexico's Culinary Capital by Alejandro Ruiz

Ruiz introduces home cooks to the vibrant foods of his home state"the culinary capital of Mexico" (CNN)with more than 50 recipes both ancestral and original. Divided into three parts, the book covers the traditional dishes of the region, where Ruiz grew up; the cuisine of the Oaxacan coast, where he spent many years; and the food he serves today at his acclaimed restaurant, Casa Oaxaca. Here are rustic recipes for making your own tortillas, and preparing memelas, tamales, and moles, as well as Ruiz's own creations, like Duck Tacos with Coloradito, Jicama Tacos, and Oaxacan Chocolate Mousse.

Gennaro's Pasta Perfecto! : The Essential Collection Of Fresh And Dried Pasta Dishes by Gennaro Contaldo

This delicious collection of over 100 recipes, beautifully photographed by David Loftus features dried, fresh, filled, and baked pasta dishes, such as lasagna four ways, minestrone soup, homemade ravioli, and pesto. Packed with tips for picking the best shape for sauces, and featuring recipes from across Italy, this is an essential book for any pasta enthusiast.

In Bibi's Kitchen : The Recipes And Stories Of Grandmothers From The Eight African Countries That Touch tThe Indian Ocean by Hawa Hassan

Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.

Japanese Soups : 66 Nourishing Broths, Stews And Hotpots by Keiko Iwasaki

Japanese culinary expert Iwasaki shares the homemade soup recipes that she makes regularly for her family and friends at home-ranging from filling one-pot meals to light and tasty accompaniments.

Jew-ish : Reinvented Recipes From A Modern Mensch : A Cookbook by Jake Cohen

100 updated classic and all-new Jewish-style recipes from a bright new star in the food community.

Katie Chin's Global Family Cookbook : Internationally-Inspired Recipes Your Friends And Family Will Love! by Katie Chin

Chin shows you how easy it is to prepare new and exciting meals from many cultures. Discover comfort food from around the world, and add some international flair to your dinner table. In addition to providing simple recipes for every meal and occasion, Katie includes sidebars explaining how her recipes can be adapted for vegetarians, vegans and those with food allergies and how to add fresh new flavors to kids' lunches.

Kitchen Without Borders : Recipes And Stories From Refugee And Immigrant Chefs by The EatOffbeat Chefs

Founded in November 2015 by a brother and sister who came to New York from the Middle East, Eat Offbeat is a unique catering company staffed by refugee and immigrant chefs who have found a new home, and new hope, for their lives. Now, in 70 authentic, nourishing recipes, with roots and soul that run as deep as their flavors, The Kitchen without Borders brings the culinary traditions of fourteen chefs from around the world including Syria, Iran, Eritrea, and Venezuela, right to our tables. Discover delicious, unexpected flavor combinations, and ingredientslike sumac, pomegranate molasses, tahinithat will enhance the repertoire of any home cook or adventurous eater.

My Shanghai : Recipes And Stories From A City On The Water by Betty Liu

An evocative, transporting look into the thousands-year-old cuisine of Shanghai, China's most exciting, bustling city, with 100 recipes and stories.

Parwana : Recipes And Stories From An Afghan Kitchen by Durkhanai Ayubi

Author Ayubi's parents, Zelmai and Farida Ayubi, fled Afghanistan with their young family in 1987, at the height of the Cold War. When their family-run restaurant Parwana opened its doors in Adelaide, Australia in 2009, their vision was to share an authentic piece of the Afghanistan the family had left behind, a country rich in culture, family memories infused with Afghanistan's traditions of generosity and hospitality. These recipes have been in the family for generations and include rice dishes, curries, meats, dumplings, Afghan pastas, sweets, drinks, chutneys and pickles, soups and breads.

Salt & Time : Recipes From A Russian Kitchen by Alissa Timoshkina

A collection of delicious modern recipes from Siberia and beyond. Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia-the crossroads of Eastern European and Central Asian cuisine-with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice.

Tangy, Tart, Hot & Sweet : A World Of Recipes For Every Day by Padma Lakshmi

The host of the TV series "Top Chef" presents a cookbook featuring more than two hundred recipes for international fare, including hot and sour fruit chaat, tangy jicama salad, South Indian spinach and lentil soup, barbecue Korean short ribs, and honeycomb ice cream.

The Pepper Thai Cookbook by Pepper Teigen

Through these eighty recipes, Pepper teaches you how to make all her hits. You'll find playful twists on Thai classics, such as fried chicken larb, which is all crunch with lots of lime, chile, and fish sauce, and pad thai brussels sprouts, which bring the fun tastes and textures of pad thai to a healthy sheet of pan-roasted vegetables. And there are the traditional dishes Pepper grew up with, like khao tod crispy rice salad and tom zapp hot and sour soup.

Plat Du Jour : French Dinners Made Easy by Susan Herrmann Loomis

This is a long-awaited collection of classic recipes by Loomis, an American-born cooking teacher and author who resides in Paris. Featured on bistro menus and dinner tables throughout France, the plat du jour is the centerpiece of a two-course meal, a formula that Susan Loomis cleverly presents here. By pairing substantial main dishes such as Boeuf Bourguignon, Poule au Pot, and Bouillabaisse, with just the right starter, side, and/or dessert, Plat du Jour makes getting dinner on the table as easy as un, deux, trois!

Rice by Michael Twitty

As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes-everything from Savannah Rice Waffles to Ghananian Crab Stew.

Ripe Figs : Recipes And Stories From Turkey, Greece, and Cyprus by Yasmin Khan

Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup. Fully accessible for the home cook, with stunning food and location photography, this is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.

Spicebox Kitchen : Eat Well And Be Healthy With Globally Inspired, Vegetable-Forward Recipes by Linda Shiue

In her first cookbook, Dr. Shiue shares 175 vegetarian and pescatarian recipes curated from her own kitchen and her Thrive Kitchen at Kaiser Permanente, with fresh flavors ranging from the Mediterranean to the Caribbean. Including a comprehensive "Healthy Cooking 101 chapter, lists of the healthiest ingredients out there, and tips for prevention, this is a culinary wellness trip you can take in your own kitchen"

Table : Recipes For Cooking Eating The French Way by Rebekah Peppler

A cookbook and stylish guide to gathering and sharing a meal the French way, with 125 repertoire-building recipes inspired by the modern, multicultural French kitchen.

Vegetarian Chinese Soul Food : Deliciously Doable Ways To Cook Greens, Tofu, and Other Plant-Based Ingredients by Hsiao-Ching Chou

75 recipes for enjoying this cuisine without meat. This book is structured with chapters for stir-fries, soups and braises, rice and noodles, dim sum, tofu and eggs, and sides.

Archana, Adult Services & Acquisitions Librarian

This press release was produced by the Livingston Public Library. The views expressed here are the author's own.

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Livingston Public Library: Travel The World With These Cookbooks - Patch.com

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Posted By admin on September 22, 2021

Sixty-five years ago, in 1956, the rabbis who taught Hebrew subjects at the Yeshiva Beth Yehudah, then located on Dexter and Cortland, were allowed to slap male students for not behaving properly during class.

Each teacher had a different type of slap. Most slapped across the face, some harder than others. Two longtime teachers were different kinds of hitters. Rabbi F. would walk behind the seated student and deliver a hard slap across the back. Rabbi Z., who hailed from Germany, would ask the student to come up front to his desk and open their hand and while seated he slapped the open hand with his clear plastic ruler.

Once he asked me to come up front and meet his ruler. He didnt notice that behind my back I had my baseball fielders glove. As he raised his rulered hand, I switched hands and the ruler came down on my mitt and broke. After the class finishederupting in laughter, Rabbi Z. announced he would slap each hand the next day with his new ruler. He did.

I received a slap across the face on Oct. 8, 1956, that I never forgot and never deserved.

It was Game Five of the 1956 World Series between the Brooklyn Dodgers and New York Yankees, and each team had won two games. Don Larsen, 27, who didnt last through the second inning in Game Two was pitching for the Yankees, and Sal Maglie was on the mound for the Dodgers.

The odds favored the latter as the 39-year-old veteranposted a 13-6 record with a nifty 2.89 ERA in 1956. It was the seventh straight winning season for Maglie, who won 108 career games at the time and lost 49 times. Larsens career record was 30-40.

Between classes, I raced across the street to the gas station for updates. During the last break, the attendants were huddled around the radio, and it looked like something important happened. I soon learned that nothing of importance happened for the Dodgers. Larsen was pitching a perfect game, no runs, no hits, no errors, and I was able to hear the end of the historic game that the Yankees won 2-0.

I ran back to the YBY and headed to the classroom. I encountered my next Hebrew studies teacher in the hallway. Rabbi K. was a street-smart New Yorker and a big Yankees fan. Hows the game going? he asked. The Yankees won. and Larsen pitched a perfect game, I answered. Rabbi K. responded by slapping me across the face and said, Dont lie.

I assume he found out the truth after school, but he never said anything to me and never apologized. New Yorkers are not known for apologizing.

Fast forward some 20 years, and I headed a national baseball monthly at the time. I was schmoozing with United Press Internationals baseball writer Milt Richman prior to a game at Yankee Stadium. Milt told me that he forged a friendship with Larsen several years before he was traded to the Yankees. Richman often invited Larsen to his parents home on Tremont Avenue in the Bronx and enjoyed the kosher cuisine.

The night before the perfect game, Larsen dined with the Richmansand told the writer to expect a no-hitter. He punctuated his prediction by pulling out a dollar and instructed Richman to give it to his mother for a donation to her synagogue.

So armedwith confidence and a donateddollar to receive help from above, Larsen tookthe mound in front of 65,419 paying fans and pitched the only perfect game in World Series history.

And it was the only time in my history that I didnt deserve a slap in the face.

Author, columnist, public speaker Irwin J. Cohen headed a national baseball publication for five years and earned a 1984 World Series ring while working in a front office position with the Detroit Tigers. He may be reached in his dugout at irdav@sbcglobal.net

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Wise & Otherwise: That's a Slap in the Face Detroit Jewish News - The Jewish News

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Posted By admin on September 22, 2021

Bacalls Family Steakhouse, an all-new restaurant and vodka bar bringing homestyle cooking to the heart of Times Square, has announced that it will officially open its doors on September 17, 2021. Located at 220 West 44th Street (between 7th and 8th Avenue), Bacalls Family Steakhouse captures the spirit of New York City and Hollywood in the 1940s with its pairing of large portions of Jewish-Romanian inspired cuisine with classic Hollywood glamour. The restaurant officially opens its doors on the birthday of Dani Luv, famed troubadour of the Lower East Side for over 20 years, who will now be performing nightly at Bacalls.

We are bringing a new and complete dining experience to the entertainment capital of the world proving that you can have great food and fun at the same time, commented Ken Sturm, owner of Bacalls Family Steakhouse. Whether you are coming to Bacalls to share an affordable and delicious pre or post Broadway meal with your family, or if youre looking for a lively night out with friends where you can enjoy delicious comfort foods and cocktails along with laughs and sing-alongs courtesy of Dani Luv, we will have something for everyone.

Adds Dani Luv, After not singing Hava Nagila for a year and half Im thrilled to be back playing in the same room as all you crazy New Yorkers. Let the good times roll! Alsodont forget your dancing shoes!

Cuisine

The menu at Bacalls Family Steakhouse is inspired by the restaurants muse, starlet Lauren Bacall, and her Jewish-Romanian upbringing in New York City. Featured menu items will include:

Appetizers and Salads & Soups

Fried Kreplach, Brisket and Onion Dumplings

Family Platters

There will also be pre-theatre offerings and burgers and sandwiches such as:

Additional menu highlights are The Show Stopper (Bettys Roumanian Steak Platter, Stuffed Cabbage, Roasted Vegetables) and Dani Luvs After 8 Special Cuts Dry Aged Tomahawk for 4, Compound Butter; Wagyu Strip, Bone Marrow Butter; and Angus Flat Iron, Chimichurri.

Dry Aged Tomahawk for 4, Compound Butter

Bacalls Family Steakhouse will have homemade specialty desserts as well:

The Big Sleep Papanasi, Bettys Classic Favorite Roumanian Donuts

Bacalls will also offer a Kids Menu with a selection of classic favorites like a hamburger and fries, spaghetti with red sauce, grilled cheese with fries, chicken fingers with mashed potatoes, and macaroni and cheese with carrots.

Vodc Blast

The hallmark of the bar program at Bacalls Family Steakhouse will be vodka service from its premier Vodc Bar. The Vodc Blast offering will include bottles of top shelf vodka served tableside encased in an ice block with a choice of mixers or shot glasses, and upon request, alongside cucumber cups or a private table side ice luge.

Dcor and Private Events

With chandeliers and candid shots of legends Lauren Bacall and Humphrey Bogart as the backdrop to the quintessential New York City dining experience offered at Bacalls Family Steakhouse, patrons are enveloped by Hollywood glamour and hospitality as soon as they step foot into the elegantly decorated restaurant and bar. Bacalls Family Steakhouse will also be available to host private standing and seated events throughout the restaurants spaces including its Vodc Bar, Marquee Bar, The Champagne Room, The Camel Room, and The Boxer Room.

Bacalls Family Steakhouse is located at 220 West 44th Street (between 7th and 8th Avenue), New York, NY 10036. The restaurant will be open from Thursdays to Sunday offering dinner service from 4:00pm to 11:00pm, and brunch service Saturdays and Sundays from 11:30am to 3:00pm. For reservations call 212-944-2474 or email contact@bacallsnyc.com.

For more information on Bacalls Family Steakhouse, please visit http://www.bacallsnyc.com or follow Bacalls Family Steakhouse on Instagram @bacallsnyc.com.

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BACALL'S FAMILY STEAKHOUSE TO BRING HOMESTYLE COOKING TO THE HEART OF TIMES SQUARE SEPTEMBER 2021 - Food & Beverage Magazine

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Posted By admin on September 22, 2021

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Surely some of our big-name restaurants require less support than, say, the local Haitian casse-crote.

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When Mayor Valrie Plante announced the creation of the Office montralais de la gastronomie (appropriately OMG for short) to aid restaurants to recover from the pandemic, a simple question was begged: What defines Montreals gastronomy?

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If we were asking what defines Quebec gastronomy, the answer would be easy. From tourtires and ciptes to cabanes sucre and the now mighty poutine, Quebec gastronomy was forged over hundreds of years and chronicled in the 1960s Jehane Benot bible LEncyclopdie de la cuisine canadienne, and most recently in Julian Armstrongs Made in Quebec. We instinctively know it and love it.

But Montreal gastronomy is different. For sure it shares a Venn diagram with Quebec gastronomy, but it encompasses so many other circles and influences. If you are returning to Toronto or New York from a trip to Montreal, you will immediately be asked if the bagels and smoked meat are as good as they say (better is the proper reply).

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Waves of immigration contribute to any citys gastronomical tour (although my own brethren Scots offer little besides blessed Scotch whisky). From century-old waves of eastern European Jewish immigrants and Italians to the more recent from the French diaspora such as Vietnam, the Middle East and North Africa, each wave has shaped our citys food culture, creating our citys unique flavour.

Shish taouk is as likely to be eaten on the go as poutine (I will not mention Montreal Michigan hot dogs; I was shocked to discover they are served with pride). Our pho is championed as some of the best outside of Vietnam and a food blog recently posted the 17 Restaurants Serving Terrific Tagines and Other African Foods in Montreal. One of the citys most sought-after high-end tables is Syrian.

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A friend recently commented that Montreal cuisine feels like it comes from a place, as opposed to Toronto cuisine that appears to come from everywhere. He suggested that even our Italian food tastes like Montreal Italian. I understood what he meant. I used to live in Little Portugal in Toronto, but I never ate Portuguese chicken like I do in Montreal. Not to say Torontos food scene is not great, but Montreals does have a sense of place that Torontos does not (full disclosure: I am a Torontonian, although I did support the Habs in the playoffs).

If we define Montreals gastronomy as having a sense of place, then that definition must include all that occupies that space. My fear is, regardless who holds office at city hall, whom the OMG chooses to support and promote will come to define Montreals gastronomy. In other words, follow the money and you will get a definition of Montreals gastronomy.

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We all know that Chinatown was the earliest and hardest-hit sector in our food community when the pandemic struck. Will Chinatown be front and centre in any promotion? I hope so. Surely our citys stars, such as Joe Beef, Toqu! and Au Pied de Cochon, which have garnered well-deserved accolades from around the globe, need less help than your local Haitian casse-crote. Will the recent arrival of Indigenous-oriented restaurants pre-colonial cuisine receive a nod, being the original food culture of Hochelaga?

Do we need help? Yes. Perhaps a business tax freeze for restoration or orderly construction with proper compensation for lost revenues. That would help. Our staffing problem, another one of OMGs mandates, is not exclusive to Montreal and is a self-inflicted wound the city can do nothing about.

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However, attracting clients is the least of our problems right now. One cookbook author recently commented on Twitter that she was unable to book a table in five restaurants last week. All this leads one to beg another question: Is the Office montralais de la gastronomie a solution in search of a problem?

David Ferguson is chef and owner at Restaurant Gus on Beaubien St. E.

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Opinion: OMG! Do we really need an office of gastronomy in Montreal? - Montreal Gazette

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Posted By admin on September 22, 2021

This year has been an exciting time for people who like trying new restaurants. Even as the industry has faced challenges such as rising prices and a labor shortage, an array of exciting new projects have opened since January.

At the high end, Houston has welcomed four tasting menu concepts Degust, Hidden Omakase, March, and Reikina as well as the Museum of Fine Arts, Houstons stunning new restaurant Le Jardinier, Clark Cooper Concepts buzzy Gratify Neighborhood Bistro, and Da Gama, the Indian-Portuguese restaurant thats been my favorite newcomer of the year (so far).

More casual options abound, too, from Hugo Ortegas new street food concept Urbe to the bigger, badder Feges BBQ, Homesteads diverse array of breakfast options, and even the simple pleasures of craveable bar food at Night Shift and Trash Panda Drinking Club.

If no other restaurants opened between now and December, Houstonians could congratulate themselves on living in a city with a dynamic, thriving scene that responded to a pandemic with remarkable growth, but we aint done yet. Not even close.

The next three-and-a-half months will see a number of intriguing new options from some veteran operators and newcomers alike. Read on for details about a massive food hall opening downtown, a new project from the Houstonian who charmed America on Top Chef, a Korean steakhouse backed by a Youtube star, a seafood and chicken concept from one of the citys best barbecue joints, and so much more.

This list isnt intended to be comprehensive, but it does provide a thorough overview of what to expect between now and the end of the year.

Keep in mind that opening estimates are a moving target; they can shift due to delays in materials, delays caused by city inspections, or numerous other hassles. In addition, this list doesnt include restaurants that are definitely opening next year such as: Andiron, the steakhouse concept from the owners of The Pit Room; Wild Oats, Underbelly Hospitalitys contribution to the Houston Farmers Markets; and Berg Hospitalitys still-unnamed live fire concept coming to Timbergrove.

Alba RistoranteAfter 10 years of operating Ristorante Cavour, the Hotel Granduca in Uptown Park will soon welcome this new restaurant. Led by executive chef Maurizio Ferrarese, Alba will feature dishes inspired by the Italian city known for its truffles along with seafood dishes made with ingredients sourced from the Gulf and Mediterranean, such as Ferrarese's signature scallops with black truffle. The restaurants champagne bar could become a popular destination for both Galleria area residents and hotel guests.

AL Quick StopA second location of the beloved Mediterranean restaurant will soon join Hando and the Bearded Baker on 11th Street. Although it will lack the convenience store aspect of the original location in Montrose, it will serve the gyros, felafel, and other dishes that have made it a neighborhood favorite for years.

Bayou Heights Bier GartenComing soon to Washington Avenue, the latest project from the Kirby Group will build on the CultureMap Tastemaker Award-winning Heights Bier Gartens formula a cocktail bar with an extensive selection of spirits plus a beer garden and wine bar with approximately 100 taps with an on-site bakery as well as a butcher shop and ice cutting facility that will support all of the groups concepts. Formerly the site of a Bank of America drive-thru facility, the new establishment should open just in time for peak patio season.

Burger-Chan 2.0The days of only being able to get Burger-Chan via Click Virtual Food Hall are finally coming to a close. By the end of 2021, owners Diane and Willet Feng will unveil their new, Galleria-area location that will serve both the restaurants acclaimed burgers topped with housemade condiments and some new creations by chef Willet. For the first time, Burger-Chan will be open for dinner, and diners will have the ability to pair their meals with beer or wine.

The Burger Joint - WebsterThe third Houston-area location of Shawn Bermudez and chef Matthew Pak's burger restaurant will open near Baybrook Mall this November.Opened in 2015, The Burger Joint focuses on a classic mix of burgers, sides, and shakes. Expect this new location to feature an expansive patio similar to its sibling in The Heights.

Cafe LouieChef Angelo Emiliani, who made a splash with his Angies Pizza pop-up, will partner with his sister Lucianna on this restaurant inside the Giant Leap Coffee thats currently under construction in the East End next to How to Survive on Land and Sea. Inspired by all-day cafes in Los Angeles such as Sqirl, the menu has been stocked with what Emiliani describes as craveable dishes made with locally sourced, seasonal ingredients. Look for freshly made pastries and breakfast sandwiches in the morning with Mediterranean-inspired fare for lunch and dinner like preserved lemon chicken with vadouvan rice, poached egg, and cured carrot salad and white Sonora roti with honeycomb, salted butter, and roasted peach preserves

ChivosThis years third restaurant from Night Moves Hospitality (joining Space Cowboy and Trash Panda Drinking Club) will replace Calle Onze in mid-October. Led by former Belly of the Beast chef Thomas Bille, Chivos will serve Mexican-American cuisine such as corn items made with a traditional nixtamalization process and entrees like duck with fig mole. The beverage selection will lean towards cocktails made with Mexican spirits that run the gamut from rum to gin to sotol and mezcal.

Daily GatherThis new project from Dish Society founder Aaron Lyons and chef Brandi Key will occupy the former International Smoke space in CityCentre. Slated to open in November, Daily Gather will blend Keys prior experiences at Clark Cooper Concepts and Alice Blue with Dish Societys focus on local sourcing and seasonally-inspired dishes. Look for classic American fare such as salads, burgers, steaks, flatbreads, and pasta. Gin Design Group recently shared some renderings of the reworked interior:

dAlba Craft Kitchen & CocktailsOpening very soon in Garden Oaks, the restaurant will feature a come-as-you-are, family-friendly atmosphere and an expansive outdoor patio. Consulting chef Geoff Hundt (Benjys, Local Foods) has created an Italian-inspired menu that features pizzas, pastas, salads, and more. Proprietor Daut Elshani brings extensive experience as the owner of downtowns Underground Hall along with years opening concepts for the Salt N Pepper Group (Beer Market Co., The Moonshiners, etc.).

Daves Hot ChickenThe Los Angeles-based restaurant known for serving seven spice levels of halal chicken tenders and sandwiches will make a major push into the Houston market. Daves has leased at least six Houston-area locations that were expected to begin opening this summer with restaurants in west Houston and Rice Village, but they're running a little bit schedule (again, opening estimates are always a moving target). Keep an eye on @houstoneatz on Instagram; hell be among the first to know when Daves finally debuts.

Gatlins Fins & FeathersA partnership between Gatlins BBQ owner/pitmaster Greg Gatlin and executive chef Michelle Wallace, Fins & Feathers will serve the seafood and chicken dishes that occasionally show up as specials at Gatlins as well as new creations that draw on Wallaces interest in Asian flavors. Expect items such as New Orleans-style barbecue shrimp, gumbo, fried chicken, oysters, and the catfish the restaurant serves the first weekend of every month. Located at 302 W. Crosstimbers, Gatlin told CultureMaps Whats Eric Eating podcast that he expects it to be a hidden gem for the area, but our money is on it becoming just as much of a destination as the barbecue restaurant is.

Grease MonkeyThe minds behind Monkeys Tail owner Jessie Gonzalez, bar director Lainey Collum, and chef/director of operations Steven Ripley will bring this new concept to the former Petrol Station space in Oak Forest. Grease Monkey's menu will feature Monkey's Tail signature items such as the Chango burger and dry-rubbed wings along with tacos and other Mexican-inspired eats. Beverage offerings will lean towards agave spirits as well as a "Free-Spirited" menu of non-alcoholic drinks, craft beers on tap, and an affordable selection of wines by-the-glass or bottle.

HeartbeetThe owners of Hungrys have cultivated this plant-based concept for the former NextDoor Bar & Lounge space in Memorial. Look for dishes such as a take on Hungry's popular gyros made with seitan, chickpea penne and wild mushroom pasta, and a take on ceviche made without animal protein. Designed to be family friendly, Heartbeet will offer a kid's menu with dishes such as falafel fingers and mac and cheese made with cashew cheese.

Hudson HouseThis Dallas-based concept is coming soon to the River Oaks Shopping Center at least according to the signs posted in its windows. Inspired by neighborhood restaurants in New York's West Village, Hudson House is built around a classic, double patty cheeseburger, an extensive selection of raw oysters, and the self-described "World's Coldest" martinis. The lively weekend brunch features Benedicts, berry pancakes, and frozen peach bellinis.

Il BraccoThe Dallas-based Italian restaurant has claimed the former California Pizza Kitchen space at the corner of San Felipe and Post Oak for its first Houston outpost. Led by two former employees of Houstons/Hillstone, the restaurants makes all of its breads, pastas, and desserts in-house as well as butchers all of its steaks and seafood. Popular dishes at the original location include meatballs made with a mix of lamb, beef, and pork, bolognese with mafaldine noodles, and pan-roasted Mediterranean sea bass with mint gremolata and seasonal vegetables.

J-Bar-M BarbecueAfter quietly being under construction for over a year, this massive new barbecue joint in EaDo is almost ready to fire up its smokers. Led by pitmaster Willow Villareal (Willows Texas BBQ), Villareals partner Jasmine Barela, and chef Mark Mason (Pappas Restaurants), J-Bar-M has been pretty tight-lipped about the specifics of its barbecue offerings, but the restaurants Instagram account has previewed a tempting array of sides and desserts, including creamed corn, mac and cheese, pimento cheese, chocolate pie, and cobbler. Fingers crossed for a mid-October opening.

KarneThe upscale Korean steakhouse that unites Dak & Bop owner Jason Chow with Youtube star Mikey Chen and chef Moul Kim (New Yorks Jongro BBQ) looks to finally be taking shape. In a recent video, Cho toured Chen through the future restaurant space, showing him 39 tables in the main dining room, multiple private dining rooms, and and a room for dry aging beef. Cho says in the video that he expects the restaurant to open in September or October.

Kenny & ZiggysThe restaurants home in the former Lubys at San Felipe and Post Oak should be ready in October. In addition to more indoor seating, the new Kenny & Ziggys will feature an in-house bakery, a bar with cocktails created by Julep owner Alba Huerta, and an outdoor patio. The oversized sandwiches, Eastern European specialities, and Jewish deli classics will remain unchanged. Zei gezunt.

Late AugustChef Dawn Burrell the olympian-turned-chef who earned a James Beard semifinalist for her work at Kulture and became a culinary celebrity by reaching the finals of Top Chef has partnered with Lucilles chef-owner Chris Williams to bring this new restaurant to Midtowns The Ion mixed-use development. She described the concept on CultureMaps Whats Eric Eating podcast.

"What I like to say is that this is going to be food from the African diaspora with Asian techniques or flavor profiles, but we will also discover those cross sections where cuisines are similar like the useage of rice, the useage of specific vegetables, and the uses of very similar sauces and fermentation processes," Burrell said. "We're going to develop a new style, which is Afro-Asian cuisine. A lot of cultures like Guyana, they have all those flavor profiles because of migration."

Burrell's rising star status and the innovative concept combine to give Late August the most potential of any of the restaurants in this article to draw serious national attention. Expect to hear much more about it as the opening becomes more imminent.

LoroHai Hospitalitys Asian smokehouse concept that unites two James Beard Award winners Uchi founder Tyson Cole and Franklin Barbecue founder Aaron Franklin will soon be serving signature items like sweet corn fritters, oak smoked salmon, and smoked prime bavette rice bowls in a former church on 11th St in The Heights. Pair those dishes with a tempting mix of wine, craft beer, and cocktails. Chef de cuisine Marcos Leal will lead the kitchen.

LulusConstruction continues to transform the former Stone Mill Bakers into Lulus, an Italian concept from Armandos owners Cinda and Armando Palacios. The couple have recruited chef Jose Monterrosa, most recently of the Atlanta-based Southern Prospect Hospitality Group, to serve as executive chef. When the restaurant opens, it will serve breakfast, lunch, and dinner in an intimate, 75-seat space that will be reminiscent of the original Armandos location on Shepherd.

The LymbarChef David Cordua makes his triumphant return to the Houston dining scene with this bar-forward concept. Opening in The Ion mixed-use development, the Lymbar will serve small plates inspired by Latin and Mediterranean flavors served from an open kitchen that will prominently feature a vertical roaster. In addition to its food offerings, the restaurant will feature a craft cocktail program built around barrel-aged spirits.

M-K-TAlready home to three new restaurants (Da Gama, Homestead Kitchen & Bar, and Rakkan Ramen), this mixed-use development will welcome more bars, restaurants, and an ice cream shop in the weeks to come. Briefly, they are:

The New York EateryThis slightly more upscale sibling to Meyerland institution NY Deli & Coffee Shop will soon open in Bellaire next to its companion Bagel Shop Bakery. With 200 seats, it will be substantially larger than the original with a new menu created by consulting chef Matt Marcus (The Eatsie Boys) and executive chef Roshni Gurnani. Look for elements such as nova sliced tableside and deli meats smoked in house as well as a full selection of wine, beer, and cocktails. Since it will not be kosher (the bagel shop is), diners can enjoy the simple pleasures of a Reuben sandwich or a cheeseburger.

Original ChopShopThe Arizona-based restaurant will open two Houston locations this fall: near the Galleria (5018 San Felipe St.) and in Upper Kirby (3021 Kirby Dr.). Similar in approach to Flower Child, the menu includes protein bowls, salads (chops), sandwiches, fresh juices, protein shakes, acai bowls, breakfast items, and parfaits. Many diets are taken into consideration, including gluten-free, dairy-free, vegan, and vegetarian.

Post HoustonSlated to open in November, the game-changing mixed-use development coming to the former Barbara Jordan post office in downtown will include a food hall with more than 30 concepts ranging from food stalls to full service restaurants. Developer Lovett Commercial has announced about 20 vendors (first group; second group), including several making their Houston debuts: Austins acclaimed Salt & Time butcher shop, a wine bar from Saison sommelier Mark Bright, a seafood restaurant from Norwegian chef Christopher Haatuft, and three concepts from Top Chef and James Beard Award winner Paul Qui (East Side King, Thai Kin, and Soy Pinoy). Locally-owned concepts include a permanent home for West African pop-up ChpnBlk, and third location of Blendin Coffee Club, and the return of chef David Guerreros pan-South American restaurant Andes Cafe. Still to be revealed are the tenants for the two rooftop restaurants.

Saigon HustleAfter a brief run at the Blodgett Food Hall that earned it a spot on Texas Monthlys to-go version of its best new restaurants list, this Vietnamese concept will open a permanent home in Garden Oaks in the same shopping center as sister concept Sunday Press (see below). The concept puts some fun twists on the familiar Vietnamese menu of egg rolls, vermicelli bowls, and banh mi with dishes like the banh xeo Saigon Crepe roll, honey-glazed lemongrass salmon, and build-your-own Vietnamese salad (goi). With a drive-thru and plenty of outdoor seating, the concept fits lots of current dining trends.

Sunday PressThis coffee shop and cafe from Ordinary Concepts (Ginger Kale, Saigon Hustle) is scheduled to open October 1 at the corner of Ella Boulevard and 34th Street The food menu will feature a diverse array of salads, sandwiches, and freshly baked pastries paired with a wide array of coffee and tea-based drinks such as vanilla matcha latte, charcoal latte, and more. Drive-thru convenience will only enhance its appeal with Garden Oaks busy families.

Sushi RebelUptown Sushi owners Peggy and Daniel Chang are bringing this high-energy, Japanese-inspired concept to the CityPlace mixed-use development in Spring. Like its Galleria-area sibling, expect a fusion-style menu with a wide array of dishes and a stylish setting that will appeal to business diners during the week and date nights on the weekends.

TatemMoving from its current home in Montrose to a permanent space comes with a number of benefits for the artisan tortilleria and chef-driven Mexican concept. First, chef-owner Emmanuel Chavez will be able to increase the number of diners at his weekly tasting menus from six to 12. In addition, Tatem will be able to offer prepared items to-go and add weekend brunch service. Chavez and partner Megan Maul expect to debut the new location in late October.

Toro ToroDowntowns luxurious Four Seasons Hotel has replaced its Italian restaurant Quattro with this Latin-inspired steakhouse from globe-trotting chef Richard Sandoval. Intended to provide a lighter, fresher take on steakhouse fare, Toro Toro replaces traditional dishes such as creamed spinach and shrimp cocktail with shareables such as tuna Nikkei ceviche, lomo saltado empanadas, or grilled octopus.

Entree options include individual steak and seafood dishes or large format platters that includes lamb, ribeye, and picanha. Those dishes are paired with wines sourced from Latin and South American countries and classic cocktails such as the margarita, the mojito, and the caipirinha.

Trattoria SofiaThis years second opening from Berg Hospitality (joining NoPo Cafe), Trattoria Sofia will replace Presidio on 11th Street in The Heights. Whereas the currently shuttered B.B. Italia served classic Italian-American food, Trattoria Sofia will have a more Tuscan-influenced perspective. Look for a romantic atmosphere that features a new bar along with pergolas on the patio that should make for first-rate outdoor dining.

UchikoHai Hospitalitys second opening of the fall will be this Southeast Asian-inspired concept in the Zadok Jewelers buildings on Post Oak. Seen as more casual than Uchi, the restaurant uses a yakitori grill to create hot and cold dishes built around different grilling, smoking, and curing techniques. On the beverage side, the restaurant will offer a full selection of spirits, including a selection of Japanese whiskys. Chef Shaun King, a veteran of celebrity chef David Changs Momofuku Las Vegas, will serve as chef de cuisine.

Underbelly BurgerChris Shepherd's first fast casual restaurant will be this to-go oriented burger stand at the Houston Farmers Market. An "Underbelly Burger" will be similar to the chef's lauded Cease & Desist Burger just add shredded lettuce and sesame seeds to the potato bun.The menu will also offer Shepherd's signature bacon sausage both on top of burgers and in a hot dog. Chicken sandwiches and seasonal sandwich specials round out the entrees. Pair them with "sidewinder fries," which are described as "soft in the center and crispy around the edges," as well as milkshakes created by Underbelly Hospitality pastry director Victoria Dearmond.

WinniesFormer Bernadines chefs Graham Laborde and Chris Roy teamed up with Johnnys Gold Brick owner Benjy Mason to bring this bar and po boy shop to the former Natachees space in Midtown. Previewed at a series of pop-ups, Winnies will serve both familiar sandwiches like a combination fried shrimp and fried oyster as well as more innovative twists like one that combines fried bacon with braised collard greens. Easy-drinking cocktails and a spacious patio that looks onto Main Street will make Winnies especially popular once the weather cools off. It begins soft opening this weekend.

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Mega list of 40-plus restaurants and bars opening in Houston this fall - CultureMap Houston

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Posted By admin on September 22, 2021

Enough with the Sniveling Zionists! Since the Gaza eruption, I have endured dozens of hand-wringing Zooms obsessed with bringing back progressives. Most discussions assume we erred, and if we would only repent, or get better PR, the megaphoned minority of un-Jews undoing modern Jewrys core consensus uniting peoplehood, religion and statehood would repent. But critics using our enemies language to attack their own people arent open to reason. Remember Daniel Patrick Moynihans advice regarding anti-Zionists: dont accuse the accused, accuse their accusers.

Sniveling violates the Zionist ethos of Jewish pride and dignity. Rooted in mucus, snyflung or snofl in late Old English, it means to run at the nose, be plaintive, tearful.

American Jews Achilles heel is only on the left foot. Contempt from the Left unnerves them. It feels unnatural, like unkosher gefilte fish. Right-wing Jew-hatred confirms that all is right with the universe, providing just the right enemies.

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Unfortunately, Americas ideological winds are shifting. Liberalism and Zionism are Siamese twins, conjoined at the hip, sharing much DNA, without being identical. But while Zionism is inherently liberal, Wokeness is fundamentally illiberal. Wokeness, including Critical Race Theory, encourages blaming and shaming, with a strong totalitarian streak ever-so-quick to cancel. As a movement of liberal-nationalism and national liberation, Zionism takes responsibility and problem-solves, fostering a strong democratic political culture ever-so-slow to excommunicate, because so many arguments are so robust.

I am a Big Tent guy. Jews need an expansive, welcoming Zionist conversation from Left to Right. The Trumpified-Zionist Right is too defensive, too suffocating, not tolerating the debate and self-criticism democratic communities need to grow. The anti-Zionist Left is too offensive, too delegitimizing, not tolerating the kinds of defensive actions every sovereign country sometimes needs to survive. Between those two extremes, theres much room to maneuver and a large platform suiting most Jews today, the silenced majority including the 83 percent of American Jews who support Israel.

By definition, every community needs boundaries. Our Zionist tent therefore, no matter how broad and blue-and-white, requires red lines. That is why we must lean in without falling over. That is why I shudder at so many spineless leaders, fearing the young, refusing to call out the few, the loud, the un-proud, who long ago stopped listening, the Woke who cannot even be shaken awake by the shrieks of missiles launched against their people or the muffled cries of traumatized Israeli children in bomb shelters.

IDEOLOGIES CANNOT protect themselves by debasing themselves. Remember the Zionist Pilates slogan: strengthen your core! That internal strengthening comes from effective messaging. Yes, reach out to the Left enough to reassure liberal Zionists, but stop overreaching, neglecting the Center while wooing the unwooable.

Too many apologists indulge Yasir Arafats conceit that every Israel conversation must be about the Palestinians. That obsession distorts reality. It defines last year by Gaza, not the Abraham Accords. It defines the last half-century by the intractable Palestinian conflict, not Israels progress with Egypt, Jordan, even Saudi Arabia. And it defines the last 75 years by Israel fighting, not Israel thriving, building, ever-improving. My Israel timeline is not 48,56 67 war-war-war. My chronology pivots around the Forties, the Fifties, the Sixties viewing the conflict in context, not making the conflict the context.

Most modern anti-Zionism is not logical or ideological but sociological and irrational. In his important book The Constitution of Knowledge: A Defense of Truth, Jonathan Rauch quotes social science research proving that believing is belonging. Most people cater their arguments and, increasingly, their truths, to reinforce their defining reference group.

These hyper-critical Jews are most committed to being Woke, to fitting in with Social Justice Warriors. They may sing Leonard Cohens Hallelujah, but they overlook Cohens lesson during the 1973 Yom Kippur, when Montreals legendary singer-songwriter traveled the Sinai, singing to buoy Israels troops. Asked what he was doing there, despite having criticized Israel harshly, he explained: I am joining my brothers fighting in the desert A Jew remains a Jew. Now its war and theres no need for explanations. My name is Cohen, no?

A Jew remains a Jew is the strategic insight and ideological stance shaping Identity Zionism. Emphasizing belonging invites Jews to dream about what we can become working together, tapping into our rich heritage. Its about values and vision, community and continuity, patriotism and pride. We didnt come to Israel to build what the writer Herman Melville called a snivelization we mastered that for millennia in Exile!

Thats the recipe for long-term pride. Thats the recipe for a Zionism which isnt about twisting ourselves into pretzels thats junk food! but baking tasty Gen Z challahs: evoking warm memories, braiding us and our ideas together, while leaving us satisfied yet hungry for more.

The writer is a Distinguished Scholar of North American History at McGill University, the author of nine books on American History and three books on Zionism, and the voluntary lay chair of the Birthright-Israel International Education Committee. The views expressed here are his own.

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Enough with the sniveling Zionists! - opinion - The Jerusalem Post

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Posted By admin on September 22, 2021

In the discourse around Israel and Palestine, the words "Zionism" and "Zionists" are employed liberally. Recently, however, advocates for Israel have made these terms controversial, insisting that the mere use of them refers to Jews and is therefore tantamount to anti-Semitism.

Independent Jewish Voices Canada (IJV) rejects this characterization, and I would suggest that insisting that Zionism=anti-Semitism is part of a campaign of pro-Israel "cancel culture" which, along with the definition of anti-Semitism promoted by the International Holocaust Remembrance Alliance, is meant to silence criticism of that state, its policies and practices. In the fevered imagination of the cancelers, "Zionist" joins "Apartheid," "ethnic cleansing" and "settler colonialism" as verboten language. Will every term used to discuss conflict in the Middle East soon be banned?

Here are several recent examples:

Those suggesting that mere use of the term "Zionist" is anti-Semitic argue, asDavid Matas of B'nai Brith Canada does:

"The bigoted often use double entendres, words that have both an innocent meaning and a coded meaning to their bigoted cohortThey use dog whistles, sounds with the intent that only their bigoted cohort will appreciate."

What credence should we give to this argument? And, even if our credence is strained, does the claim perhaps deserve some benefit of the doubt?

The best place to start is to explore theplainrather than any imputed meaning of the term "Zionism."

TheJewish Virtual Libraryis a project of The American-Israeli Cooperative Enterprise (AICE) "established in 1993 as a non-profit and nonpartisan organization to strengthen the U.S.-Israel relationship." This should provide its bona fides as "the horse's mouth" when it comes to the definition of the term Zionism. According to the JVL:

The term "Zionism" was coined in 1890 by Nathan Birnbaum.

Its general definition means the national movement for the return of the Jewish people to their homeland and the resumption of Jewish sovereignty in the Land of Israel.

Since the establishment of the State of Israel in 1948, Zionism has come to include the movement for the development of the State of Israel and the protection of the Jewish nation in Israel through support for the Israel Defense Forces.

In other words, Zionism began as support for Jewish sovereignty in the so-called "Holy Land," and since 1948 has evolved into support for Israel, its policies and practices.

Pro-Israel advocates believe that Zionism is synonymous with -- indeed, the essence of -- Jewish identity, but that is far from the truth.

Zionism is not primarily a religious, or in any way a Jew-defining, tenet. Rather, it is apoliticalmovement rooted in a political doctrine. Like all political doctrines, it has been subject to great debate and disagreement both within and beyond the Jewish people.

It must be emphasized that not all Jews are Zionists. And not all Zionists are Jews. Furthermore, the vast majority of Zionists in the world today areChristians!

Contrary to the current Zionist narrative, adherence to Zionism was a minor ideological strain among the world's Jews until the end of World War II, with the revelations of the Holocaust and the founding of the State of Israel. Even after World War II, some groups of religious Jews, Buddhists,manycommunists andother subsets of the Jewish diaspora rejected political Zionism. Prominent Jewish intellectual icons, including Sigmund Freud, Albert Einstein and Hannah Arendt, all rejected political Zionism. Opposition to Zionism was widespread among Jews. Israeli historian Tom Segev, in hisbiography of Israel's first Prime Minister David Ben-Gurion, explains that:

"According to Paula [Ben Gurion's future wife], her [American Jewish] family opposed her marriage [in 1917] to Ben-Gurion because he was a Zionist."

Intra-community differences on Zionism continue to exist.A 2018 survey of the Canadian Jewish populationconducted by EKOS shows that Jewish attitudes toward Israel are not the monolith that institutional Jewish organizations depict. Jewish opinion is seriously split on many central questions related to Israel and Zionism. More than a third (37 per cent) of respondents have a negative opinion of the Israeli government; almost equal proportions oppose (45 per cent) and support (42 per cent) the U.S. decision to recognize Jerusalem as the capital of Israel; almost a third (30 per cent) think that the Palestinian call for a boycott of Israel is reasonable; 34 per cent oppose the Canadian Parliament's condemnation of those who endorse a boycott of Israel; and 48 per cent agree that "accusations of anti-Semitism are often used to silence legitimate criticism of Israeli government policies." These results indicate that between one-third and one-half of Canadian Jews are not intransigent in their support of Israel.

Ina recent poll of U.S. Jews, one-third of those under 40 agreed with the term "apartheid" when used to describe the Israeli regime and its treatment of the Palestinians.

Disagreements about fundamental issues abound evenwithinthe Zionist movement, both historically and down to today. These disagreements manifest themselves in tendencies that range from "cultural Zionism" (whose adherents insist only that Jews maintain some, however tenuous, connection with the "Holy Land"), to mainstream Zionists (who support Jewish sovereignty in some part of that region) toso-called"Revisionist Zionists"(followers of Vladimir Jabotinsky) and Kahanistswho support aggressive domination, expansion and the use of wanton cruelty toward the Palestinian population.

Another reason that Zionism is not synonymous with Jewishness is that the large majority of Zionists are notJews,but evangelical Christians. Just in the U.S. and Canada, Christian Zionists number approximately 70 million. There are approximately 8 million Jews in the two countries.

It is a difficult fact for Zionists to reconcile with their beliefs, but many anti-Semites are great supporters of Israel. American white supremacist Richard Spencer, who hascalled himself "a white Zionist,"praises Israel's ethnic exclusivity and harsh treatment of Muslims. As Jewish-American criticPeter Beinart reminds us:

"Some of the European leaders who traffic most blatantly in anti-Semitism -- Hungary's Viktor Orbn, Heinz-Christian Strache of Austria's far-right Freedom party and Beatrix von Storch of the Alternative for Germany, which promotes nostalgia for the Third Reich -- publicly champion Zionism too."

In addition to the factual, historic or scholarly definition of "Zionist," the term is used among critics of Israel as a convenient catchphrase, to refer to their ideological opponents. For example: "the Zionists are touting the IHRA definition of anti-Semitism." Sometimes "Zionist" is used with disdain, as a pejorative, but most often its use constitutes an expression of antipathy to the Israeli regime and its avid supporters, not hatred of Jews. It is difficult for anyone in good conscience to interpret the references to "Zionists" made by Harsha Walia and Terezia Zoric as anything other than that. They did not mean that Jews are giving them grief, but rather avid supporters of Israel.

It would be impossible to deny that some anti-Semites, somewhere, use the term "Zionist" as a code word to refer to Jews in general. Many words and phrases have a double, even a triple,entendre. But to insist that such use is anything other than exceptional for the term "Zionist" smacks of paranoia, or conscious and strategic dissembling.

Larry Haiven is a founding member of Independent Jewish Voices Canada and Professor Emeritus at Saint Mary's University in Halifax.

Image:Alfred Eisenstaedt/Life Magazine/Creative Commons

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What we are saying when we say 'Zionist' - rabble.ca

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Posted By admin on September 22, 2021

As deceivers in world politics go, the offspring of Zionist capitalism takes some beating. As soon as Emmanuel Macron appeared on the scene as president of France, he dared to insult Prophet Muhammad, peace be upon him, and defended the criminals who republished the infamous Charlie Hebdo cartoons as "freedom of expression". Ruin and God's curses have since fallen on his country.

Macron exposed his Zionist credentials by pushing through a law conflating anti-Zionism with anti-Semitism. This remains a dangerous step which flies in the face of established concepts in political science.

Anti-Semitism is anti-Jewish racism, and is thus criminalised in every Western country, and rightly so. It is a form of racial discrimination with a religious dimension punishable by French and other laws in the West.

Zionism is neither a religion nor an ethnic identifier. Indeed, Zionism is in itself a form of racism and racial discrimination, declared as such in a UN resolution in 1975, before the international organisation was forced to annul it in 1991 under Zionist pressure, a condition for Israeli participation in the Madrid Peace Conference. Political Zionism, upon which the state of Israel was founded, is an ideology that appeared in the nineteenth century. The founding father of Zionism is acknowledged to be Austrian Jew Theodor Herzl, an atheist, whose goal was to establish a national home for the Jews; Palestine became the location of choice.

READ: Macron says France, Britain to propose Kabul safe zone to UN

Macron's racist law was passed despite a weak response in parliament and is unprecedented not only in France but also in the West generally. It makes a mockery of France's famed "liberty, equality, fraternity" because it basically cancels the freedom of speech that the French president cited to justify his abuse of Prophet Muhammad. By making anti-Zionism a crime punishable by law, Macron has placed Israel above any and all criticism. No wonder many Jews who are opposed to Zionism also oppose this law.

Ever since racist Macron declared war on Islam, closed mosques and religious schools passed unfair laws against Muslims and restricted their right to worship, France has faced crisis after crisis. Factories and companies have closed down because Muslim countries are boycotting French goods due to the racist French president.

The latest but probably not the last of these crises is the spat that France is having with the US, Australia and Britain, who have signed a deal for Australia to build nuclear submarines to counter "the Chinese threat". The government in Canberra announced a few days ago that it has cancelled a 2016 agreement with France to build submarines estimated to be worth about $90 billion. Australia has replaced France with the US and Britain in exchange for obtaining advanced technology, including nuclear capabilities, and military hardware.

As soon as this was announced, French officials launched a ferocious campaign against what they see as a hostile act. Foreign Minister Jean-Yves Le Drian described Australia's decision to cancel the submarine deal with France as a "stab in the back." He also likened US President Joe Biden to former President Donald Trump: "This brutal, unilateral and unpredictable decision reminds me a lot of what Mr Trump was doing, I am angry and bitter, this cannot happen between allies."

French Defence Minister Florence Parly described the Australian contract cancellation as "a very dangerous and bad thing for respecting previous commitments." In a joint statement with Le Drian, she added, "The American decision, which leads to the exclusion of a European ally and partner like France from a crucial partnership with Australia at a time when we are facing unprecedented challenges in the Indo-Pacific region, be it over our values of respect for a multilateralism based on the rule of law, signals a lack of consistency which France can only notice and regret."

READ: France's Macron asks for explanation from Israel premier about spyware on his phone

According to Western reports, losing the agreement with Australia will cost France about $100 billion. That excludes other heavy economic losses for the French military-industrial complex, especially since military and defence exports represent an important source of income. France ranks third among the five largest arms exporters in the world. The value of its arms exports was estimated at $10.5 billion in 2018, falling to $9.7 billion in 2019. A report issued by the French Ministry of Defence in July revealed a massive 41 per cent decline in the volume of arms exports last year.

France is in a difficult position. Macron has isolated his country, not least by describing NATO as a "brain dead alliance". There were angry reactions to this at the time. The decision by Britain to leave the EU didn't help relations between Paris and London.

My comment about the Australia-US-UK effect on France not being the last crisis facing Macron was written before it was announced that he has cancelled his visit to Switzerland scheduled for November, because the Swiss have refused to buy French fighter jets, opting for US jets instead.

The vengeful little colonialist Macron wanted to unite the Western powers against Muslims under his banner, perhaps to restore the "glory" of the French colonial empire in Muslim lands. Now the arrogant Monsieur Quixote is waking up from his dream and finding himself fighting windmills and realising that it is the Western powers that have fought and isolated him. His country does indeed seem to be cursed, and it's all down to him.

The views expressed in this article belong to the author and do not necessarily reflect the editorial policy of Middle East Monitor.

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France seems cursed, and it's all down to Macron - Middle East Monitor

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