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  • Members: 141
  • Category: Jewish
  • Founded: Mar 22, 2008
  • Language: English
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#117 From: Janine Laura Bronson <A11Massage@...>
Date: Sun Apr 19, 2009 3:47 am
Subject: Invitation to connect on LinkedIn
a11massageja...
Send Email Send Email
 

LinkedIn

J,

I'd like to add you to my professional network on LinkedIn.

- Janine Laura

Learn more:
https://www.linkedin.com/e/isd/559223413/mf0TLTH-/


What is LinkedIn and why should you join?

© 2009, LinkedIn Corporation


#118 From: "Sketchgrrl" <vegwriter@...>
Date: Thu Dec 10, 2009 5:30 am
Subject: Jewish Raw Vegans of Palm Beach County
vegwriter
Send Email Send Email
 
I just created a new group (the same as this one, but for people living in Palm
Beach County, FL).  Feel free to spread the word about this so we can grow the
PBC group.  Thanks!

http://groups.yahoo.com/group/jrvpbc/

Happy Hanukkah!

Judy

#119 From: Judy Pokras <vegwriter@...>
Date: Sun Dec 13, 2009 2:45 pm
Subject: Fwd: The Night Before Chanukah
vegwriter
Send Email Send Email
 




'TWAS THE NIGHT BEFORE CHANUKAH...
OY! WHAT A SHOCK!

SOMEBODY OUTSIDE
WAS PICKING OUR LOCK!



 AND THERE AT THE DOOR
STOOD A 'ZAYDA' IN BLUE-



AND HE WORE ON HIS KUPP
A BLUE YARMULKA, TOO!


HIS PUNIM WAS SHAIN-
EVERYBODY WOULD LOVE IT


'ROUND HIS NECK HUNG A CHAIN
WITH A GOLD MOGEN DOVID!


HE WORE SILKEN TSITZES



 
BENEATH HIS WOOL VEST,
AND A SMALL FLAG OF ISRAEL
WAS DRAPED ON HIS CHEST!


HE SAID: "I'M NO BURGLAR,
SO PLEASE DO BE Nice in the SPIRIT OF CHANUKAH,
 I'M HERE AT OUR SERVICE!"

"MENCHEN ALL CALL ME
'REB' SHALOM SHAPIRO!
WITHOUT ME, THIS YOM-TOV
MIGHT NEED A NEW HERO!'"

"I VISIT ALL YIDLACH,
AND BRING - KINNAHORRA-
GOOD FORTUNE AS BRIGHT
AS A GLOWING MENORAH!"

"ICH SHLEPP LOTS OF BLESSINGS
AND CHANUKAH GELT,
AND JOYS THAT ARE TAKKA

THE BEST IN DER VELT!"

"IF YOU KNOW NICE MENCHEN,
I'LL VISIT THEM QUICK,

AND I'LL BRING THEM GEZUNT

AND A HOUSEFUL OF GLICK!"

SO WE SENT HIM TO YOUR HOUSE,
AND SHOOK HANDS AND PARTED.

HE SHOUTED, "SHALOM!"
OUT THE DOORWAY HE DARTED!

HE RAN TO A WAGON
WITH HORSES AHEAD.
HE FED THEM SOME BAGELS,
AND HERE'S WHAT HE SAID:

"LET'S GO, MOISH AND MENDEL!
MAKE QUICK, MOE AND YUSSLE!
PLEASE GIVE A RUSH, MALKAH!
HEY, HYMIE, PLEASE HUSTLE!" THEY RACED LIKE THE WIND!
AND THEY GALLOPED SO SHNELL,
ALL HIS CLOTHING BLEW OFF,
AND HIS GATKES AS WELL!

SOON HE WAS SO KALT
THAT HIS TUSHIE TURNED BLUISH!
HE MOANED AND HE HOLLERED
IN ENGLISH AND JEWISH!

SO, DON'T ACT EMBARRASSED,
AND PLEASE DON'T BE RUDE
WHEN THAT FROSTBITTEN ZAYDA
ARRIVES IN THE NUDE!

QUICK! WRAP HIM IN BLANKETS!
DON'T BEAT 'ROUND THE BUSH'!
AND TIE A HOT WATER BAG
ON HIS COLD TUSH!

QUICK! FEED HIM SOME CHICHEN SOUP
HEISS AS CAN BE!
AND GIVE HIM SOME SHNAPPS
AND A GLEZ'L HOT TEA!

'CAUSE HE BRINGS YOU A HOUSEFUL
OF CHANUKAH WISHES
AS WARM AND GESHMOCK
AS PLATE OF HOT KNISHES!

AND HE BRINGS THEM FROM OUR HOUSE



 
SO FRIENDLYAND BRIGHT,
SO YOUR HOUSE WILL KEEP GLOWING

WITH CHANUKAH LIGHT.

PLUS JOY SWEET AS TSUKKER,
AND PEACE AND GOOD-CHEER
AND EVERYTHING FRAYLACH
EACH DAY OF THE YEAR!

AND NONE IN YOUR FAMILY
WILL BE A SHLEMAZEL,
FOR LIFE WILL BRING EACH OF YOU
SIMCHAS AND MAZEL!

AND ALL THROUGH THE FUTURE
YOUR HOPES WILL COME TRUE,
AND HIMMEL WILL BLESS
YOUR MISHPOCHA AND YOU!!!










#120 From: "cockatoo77777" <cockatoo77777@...>
Date: Sat Feb 6, 2010 11:27 pm
Subject: Living Foods Passover Haggadah
cockatoo77777
Send Email Send Email
 
Living Foods Passover Haggadah

It's never too early to let people know about a Living Foods Passover Haggadah.
Passover is approaching (March 29).

In 2002, I published L'Chaim To Life: A Living Foods Passover Haggadah with
Recipes for the Seder. The Haggadah includes a complete rendition of the Seder,
and recipes for a Living Foods Passover. Some of the recipes include Raw Matzah,
Mock Gefilte Fish, Mock Chopped Liver, Macaroons, and several global recipes for
Harosets. You will not go hungry this Passover. Whether you are planning your
own Seder, or you are participating in a group potluck, this Haggadah will help
you plan for your Living Foods holiday eating.

Contact me for more information and cost. Shipping is free through the holiday.

Hag'sameach v'betah von.

#121 From: Judy Pokras <vegwriter@...>
Date: Sun Dec 13, 2009 2:54 pm
Subject: Holiday gift ideas for raw foodies and others (see especially the pure cosmetics!)
vegwriter
Send Email Send Email
 
#122 From: "cockatoo77777" <cockatoo77777@...>
Date: Wed Dec 16, 2009 9:06 pm
Subject: Singing Chanukah Candles
cockatoo77777
Send Email Send Email
 
I found this posting on the VeggieJews Yahoo site, and thought it would be
appropriate for this group as well.

Enjoy!

____________________________________

Instructions: When you click on a candle- it starts to sing.
When you click again- it stops.
When you click on the "shamash"- all the candles sing.
Each candle has a different melodic part so you can try different variations
with different candles at the same time.
Enjoy and Chag Sameach.

http://www.lionetwork.net/images/Hanuka-LH.swf


[Thanks to longtime Jewish veggie Gaby Herzl in the Jerusalem area for sharing.
Happy holiday Gaby!]

#123 From: A11Massage@...
Date: Tue Feb 9, 2010 8:34 pm
Subject: Re: Living Foods Passover Haggadah
A11Massage@...
Send Email Send Email
 
#124 From: "macrawannie1" <macrawannie1@...>
Date: Sun Mar 7, 2010 6:22 pm
Subject: FREE - RAW NEWSLETTER from Israel
macrawannie1
Send Email Send Email
 
Kitchen News From Israel - Issue #22

In This Issue:

     * Minerals
     * Recipes
     * Products
     * Classes
     * Grab 'N Go


Minerals
Minerals in the Foods we eat assist the body in different functions. They are
found widely in natural raw plant foods. As we sprout, soak and ferment certain
foods (nuts and seeds for example), these processes make it easier for the body
to digest them. They help release certain minerals that are bound in these foods
and increase the proportion of calcium, iron and zinc that the body absorbs. In
addition, eating organically can increase the amount of certain minerals in the
foods. Studies of organic crops have shown that they produce more minerals such
as iron, magnesium, phosphorous than crops grown using pesticides and
herbicides. Minerals make up about 4 % of your body weight and perform bodily
functions such as iron in the production of hemoglobin. Examples of typical
minerals found in plant based foods are:
Chromium- apples, bananas, lettuce, onions, oranges peppers, psyllium seeds,
tomatoes
Copper- Bananas, prunes, raisins, Brazil nuts, pecans, seeds, sweet potatoes
Magnesium- chocolate, figs, fruits, dark leafy greens, nuts, seeds , many
vegetables
Manganese- berries, pineapple, and many other raw foods
Molybdenum- wide variety
Phosphorus- raspberries, raisins, lentils, apricots
Potassium-- green beans, mushrooms, potatoes, tomatoes, strawberries, and other
fruits and veggies
Selenium-Brazil nuts, asparagus, psyllium seeds, shiitake mushrooms
Sodium--Celery, tamari, Himalayan or Celtic Salt (We do not recommend table salt
which has been highly processed with additives
Zinc- Cashews, legumes (these we normally sprout), seeds, tahini
(Most nutritional info gathered from "Raw Revolution Diet" by Cherie Soria, B
Davis and V Melina)


High Vitamin C Smoothie

1 Red Grapefruit
2 Juicy oranges
handful of spinach or other dark leafy

Peel and seed grapefruit and oranges
Soak, wash and check leafy greens
Place all in a blender with a little pure water and blend.
Sometimes I add a Tablespoon of chia seeds before I blend.
Chia seeds add omega 3's , 6's and help to keep our bodies hydrated and are
loaded with minerals including iron, potassium, calcium, phosphorus, zinc,
manganese, molybdenum and magnesium and folic acid.
***

Loving Earth Raw Chocolate Bars
Products

Chia Seeds 250 gr. 65 NIS
Chia Seeds 500 gr 120 NIS
Loving Earth Chocolate Bars 45 gr 30 NIS
Loving Earth Chocolate Bars 100 gr 58 NIS
Chock Full 'O (Raw) Chocolate-e-book 45 NIS
Pasta~The Raw Way- e-book 36 NIS
Grab 'N Go Foods (Menu below)

(both available for immediate download@ wwwisraelgoneraw.com)

(Raw chocolate is a simple yet revolutionary approach to chocolate. It contains
no sugar or dairy and is suitable for vegans, it is essentially uncooked,
unprocessed chocolate in its pure rich essential form sweetened with agave syrup
(a natural low GI sweetener). It is a wickedly decadent healthy treat. The cacao
beans are not roasted and this means that their wealth of phytonutrients are
fully intact. Our Raw chocolate has been independently tested by Southern Cross
University to have up to 2 times the antioxidants of conventionally processed
chocolate.)
These are arriving next week -- We apologize for the delay to those who have
been awaiting orders.

_____________________________________________________________________
Grab 'N Go Foods-- week of March 7 - '10

Order by: Wednesday afternoon by 2 pm for Shabbat

Green Smoothies 25

Brownie Bite Cookies (170 grams) 25

Quiche Mini Personal Size 12
1-2 People 20
Medium Feeds 4-6 75
Large Regular Pie Size 150

Sushi Wraps-- NO FISH All vegetable—2 rolls 55
w/Asian Dip

Pasta w/ marinara or alfredo sauce 4-8 people 150

Mexican Combo w/nacho chips, spicy taco "meat"
Salata w/Mexican dressing nacho "cheese" 65

Sprouted Granola Packs 22

Teriyaki Seed Packs (250 grams) 25

Carrot Cake w/ coconut cream icing 20 (personal size)
Carrot Cake w/ coconut cream icing 35 (feeds 2-3)
Feeds 4-6 75
Large 6-8 175

NY Style Raspberry Cheesecakes (personal size) 20
8 people 150
12-15 people 250

Flax Crackers per pack (150grams) 15

Pecan/Date/Cacao (each ball) 4

Sweet Nuttins cookies 8 in a pack 25

Nacho Corn Chips 150 grams 18

Nacho Cheese Spread 20

Pesto -- Walnut / Basil 20

Sundried Tomato Pesto 20

Order by Weds, 2 pm—(for Shabbat)Pick up in Jerusalem or Ma'ale Adumim

All Food is Kosher/Pareve/Vegan (NO eggs, dairy, meat, poultry, fish,
white or brown sugar, colorings, hydrogenated oils, margarine)
All food is GLUTEN FREE!!!

IF YOU WOULD LIKE TO RECEIVE FUTURE NEWSLETTERS IN YOUR INBOX, GO TO :
www.israelgoneraw.com     and fill in your name and email

#125 From: A11Massage@...
Date: Thu Mar 11, 2010 2:00 am
Subject: Re: FREE - RAW NEWSLETTER from Israel
A11Massage@...
Send Email Send Email
 
Hi Annie,
 
Hag Sameach!
 
Are you coming to visit us back in America (your family and friends) here during Passover? We are thinking again of having a Kosher Raw Vegan Seder! We have done it several times in the past, and it is always a great success.
 
Some time ago, Annie,  I came across the Kosher Vegan symbol, have you seen it, yet? Was thinking wouldn't it be nice to have an organic raw vegan Kosher symbol that you label your products with, Annie, what do you think?
 
Love,
Janine



-----Original Message-----
From: macrawannie1 <macrawannie1@...>
To: JewishRawFood@yahoogroups.com
Sent: Sun, Mar 7, 2010 10:22 am
Subject: [JewishRawFood] FREE - RAW NEWSLETTER from Israel

You chose to allow JewishRawFood@yahoogroups.com even though this message failed authentication
Click to disallow
 


Kitchen News From Israel - Issue #22

In This Issue:

* Minerals
* Recipes
* Products
* Classes
* Grab 'N Go

Minerals
Minerals in the Foods we eat assist the body in different functions. They are found widely in natural raw plant foods. As we sprout, soak and ferment certain foods (nuts and seeds for example), these processes make it easier for the body to digest them. They help release certain minerals that are bound in these foods and increase the proportion of calcium, iron and zinc that the body absorbs. In addition, eating organically can increase the amount of certain minerals in the foods. Studies of organic crops have shown that they produce more minerals such as iron, magnesium, phosphorous than crops grown using pesticides and herbicides. Minerals make up about 4 % of your body weight and perform bodily functions such as iron in the production of hemoglobin. Examples of typical minerals found in plant based foods are:
Chromium- apples, bananas, lettuce, onions, oranges peppers, psyllium seeds, tomatoes
Copper- Bananas, prunes, raisins, Brazil nuts, pecans, seeds, sweet potatoes
Magnesium- chocolate, figs, fruits, dark leafy greens, nuts, seeds , many vegetables
Manganese- berries, pineapple, and many other raw foods
Molybdenum- wide variety
Phosphorus- raspberries, raisins, lentils, apricots
Potassium-- green beans, mushrooms, potatoes, tomatoes, strawberries, and other fruits and veggies
Selenium-Brazil nuts, asparagus, psyllium seeds, shiitake mushrooms
Sodium--Celery, tamari, Himalayan or Celtic Salt (We do not recommend table salt which has been highly processed with additives
Zinc- Cashews, legumes (these we normally sprout), seeds, tahini
(Most nutritional info gathered from "Raw Revolution Diet" by Cherie Soria, B Davis and V Melina)

High Vitamin C Smoothie

1 Red Grapefruit
2 Juicy oranges
handful of spinach or other dark leafy

Peel and seed grapefruit and oranges
Soak, wash and check leafy greens
Place all in a blender with a little pure water and blend.
Sometimes I add a Tablespoon of chia seeds before I blend.
Chia seeds add omega 3's , 6's and help to keep our bodies hydrated and are loaded with minerals including iron, potassium, calcium, phosphorus, zinc, manganese, molybdenum and magnesium and folic acid.
***

Loving Earth Raw Chocolate Bars
Products

Chia Seeds 250 gr. 65 NIS
Chia Seeds 500 gr 120 NIS
Loving Earth Chocolate Bars 45 gr 30 NIS
Loving Earth Chocolate Bars 100 gr 58 NIS
Chock Full 'O (Raw) Chocolate-e-book 45 NIS
Pasta~The Raw Way- e-book 36 NIS
Grab 'N Go Foods (Menu below)

(both available for immediate download@ wwwisraelgoneraw.com)

(Raw chocolate is a simple yet revolutionary approach to chocolate. It contains no sugar or dairy and is suitable for vegans, it is essentially uncooked, unprocessed chocolate in its pure rich essential form sweetened with agave syrup (a natural low GI sweetener). It is a wickedly decadent healthy treat. The cacao beans are not roasted and this means that their wealth of phytonutrients are fully intact. Our Raw chocolate has been independently tested by Southern Cross University to have up to 2 times the antioxidants of conventionally processed chocolate.)
These are arriving next week -- We apologize for the delay to those who have been awaiting orders.

__________________________________________________________
Grab 'N Go Foods-- week of March 7 - '10

Order by: Wednesday afternoon by 2 pm for Shabbat

Green Smoothies 25

Brownie Bite Cookies (170 grams) 25

Quiche Mini Personal Size 12
1-2 People 20
Medium Feeds 4-6 75
Large Regular Pie Size 150

Sushi Wraps-- NO FISH All vegetable—2 rolls 55
w/Asian Dip

Pasta w/ marinara or alfredo sauce 4-8 people 150

Mexican Combo w/nacho chips, spicy taco "meat"
Salata w/Mexican dressing nacho "cheese" 65

Sprouted Granola Packs 22

Teriyaki Seed Packs (250 grams) 25

Carrot Cake w/ coconut cream icing 20 (personal size)
Carrot Cake w/ coconut cream icing 35 (feeds 2-3)
Feeds 4-6 75
Large 6-8 175

NY Style Raspberry Cheesecakes (personal size) 20
8 people 150
12-15 people 250

Flax Crackers per pack (150grams) 15

Pecan/Date/Cacao (each ball) 4

Sweet Nuttins cookies 8 in a pack 25

Nacho Corn Chips 150 grams 18

Nacho Cheese Spread 20

Pesto -- Walnut / Basil 20

Sundried Tomato Pesto 20

Order by Weds, 2 pm—(for Shabbat)Pick up in Jerusalem or Ma'ale Adumim

All Food is Kosher/Pareve/Vegan (NO eggs, dairy, meat, poultry, fish,
white or brown sugar, colorings, hydrogenated oils, margarine)
All food is GLUTEN FREE!!!

IF YOU WOULD LIKE TO RECEIVE FUTURE NEWSLETTERS IN YOUR INBOX, GO TO :
www.israelgoneraw.com and fill in your name and email


#126 From: Judy <vegwriter@...>
Date: Sun Mar 28, 2010 11:24 pm
Subject: Seder in the White House (year two!) (It's not raw, but it's so cool!)
vegwriter
Send Email Send Email
 

 



-------- Original Message --------
Subject: Re: you've gotta love our president
Date: Sat, 27 Mar 2010 23:46:39 +0000 (UTC)
From:





The Obama Seder Tradition

Pete Souza/White House
Last year's Seder, a White House first, saw the Macaroon Security Standoff.
By JODI KANTOR
Published: March 26, 2010
WASHINGTON — One evening in April 2008, three low-level staff members from the Obama presidential campaign — a baggage handler, a videographer and an advance man — gathered in the windowless basement of a Pennsylvania hotel for an improvisedPassover Seder.

Related

Blog

The Caucus

The latest on President Obama, his administration and other news from Washington and around the nation. Join the discussion.

Pete Souza/White House
Susan Sher, who is now Michelle Obama's chief of staff, at the White House Seder last year.

The day had been long, the hour was late, and the young men had not been home in months. So they had cadged some matzo and Manischewitz wine, hoping to create some semblance of the holiday.

Suddenly they heard a familiar voice. “Hey, is this the Seder?” Barack Obama asked, entering the room.

So begins the story of the Obama Seder, now one of the newest, most intimate and least likely of White House traditions. When Passover begins at sunset on Monday evening, Mr. Obama and about 20 others will gather for a ritual that neither the rabbinic sages nor the founding fathers would recognize.

In the Old Family Dining Room, under sparkling chandeliers and portraits of former first ladies, the mostly Jewish and African-American guests will recite prayers and retell the biblical story of slavery and liberation, ending with the traditional declaration “Next year in Jerusalem.” (Never mind the current chill in the administration’s relationship with Israel.)

Top aides like David Axelrod and Valerie Jarrett will attend, but so will assistants like 24-year-old Herbie Ziskind. White House chefs will prepare Jewish participants’ family recipes, even rendering chicken fat — better known as schmaltz — for just the right matzo ball flavor.

If last year is any guide, Malia and Sasha Obama will take on the duties of Jewish children, asking four questions about the night’s purpose — along with a few of their own — and scrambling to find matzo hidden in the gleaming antique furniture.

That event was the first-ever presidential Seder, and also probably “the first time in history that gefilte fish had been placed on White House dishware,” said Eric Lesser, the former baggage handler, who organizes each year’s ritual.

As in many Jewish households, the Obama Seder seems to take on new meaning each year, depending on what is happening in the world and in participants’ lives (for this group, the former is often the same as the latter).

The first one took place at the bleakest point of the campaign, the long prelude to the Pennsylvania primary, which was dominated by a furor over Mr. Obama’s former pastor. “We were in the desert, so to speak,” remembered Arun Chaudhary, then and now Mr. Obama’s videographer, who grew up attending Seders with his half-Jewish, half-Indian family.

No one led the proceedings; everyone took turns reading aloud. Mr. Obama had broughtReggie Love, his personal aide, Ms. Jarrett and Eric Whitaker, another close friend, all African-American. Jennifer Psaki, the traveling press secretary, and Samantha Tubman, a press assistant, filtered in. Neither had ever been to a Seder, but they knew the Exodus story, Ms. Psaki from Catholic school and Ms. Tubman from childhood Sundays at black churches.

Together they peppered the outnumbered Jews at the table with questions, which the young men sometimes struggled to answer. “We’re not exactly crack Hebrew scholars,” said Mr. Lesser, now an assistant to Mr. Axelrod.

Participants remember the evening as a rare moment of calm, an escape from the din of airplanes and rallies. As the tale of the Israelites unfolded, the campaign team half-jokingly identified with their plight — one day, they too would be free. At the close of the Seder, Mr. Obama added his own ending — “Next year in the White House!”

Indeed, the same group, with a few additions, has now made the Seder an Executive Mansion tradition. (No one ever considered inviting prominent rabbis or other Jewish leaders; it is a private event.)

But maintaining the original spirit has been easier said than done.

Ms. Tubman and Desirée Rogers, then the White House social secretary, tried to plan an informal meal last year, with little or even no wait staff required. White House ushers reacted with what seemed like polite horror. The president and the first lady simply do not serve themselves, they explained. The two sides negotiated a compromise: the gefilte fish would be preplated, the brisket passed family-style.

Then came what is now remembered as the Macaroon Security Standoff. At 6:30, with the Seder about to start, Neil Cohen, the husband of Michelle Obama’s friend and adviser Susan Sher, was stuck at the gate bearing flourless cookies he had brought from Chicago. They were kosher for Passover, but not kosher with the Secret Service, which does not allow food into the building.

Offering to help, the president walked to the North Portico and peered out the door, startling tourists. He volunteered to go all the way to the gates, but advisers stopped him, fearing that would cause a ruckus. Everyone seemed momentarily befuddled. Could the commander in chief not summon a plate of cookies to his table? Finally, Mr. Love ran outside to clear them.

Mr. Obama began the Seder by invoking the universality of the holiday’s themes of struggle and liberation. Malia and Sasha quickly found the hidden matzo and tucked it away again, so cleverly that Mr. Ziskind, the former advance man, needed 45 minutes to locate it. At the Seder’s close, the group opened a door and sang to the prophet Elijah.

In preparation for this year’s gathering, Mr. Lesser and others have again been collecting recipes from the guests, including matzo ball instructions from Patricia Winter, the mother of Melissa Winter, Mrs. Obama’s deputy chief of staff.

“We like soft (not hard) matzo balls,” Mrs. Winter warned in a note to the White House chefs, instructing them to buy commercial mix but doctor it. Use three eggs, not two, she told them; substitute schmaltz for vegetable oil, and refrigerate them for a day before serving (but not in the soup).

The Seder originated with Jewish staff members on the campaign trail who could not go home, but now some celebrate at the White House by choice. Participants say their ties are practically familial by this point anyway. “Some of the most challenging experiences of our life we’ve shared together,” Ms. Jarrett said.

No one yet knows exactly what themes will emerge this year. Maybe “taking care of people who can’t take care of themselves and health care reform,” suggested Ms. Sher, now Mrs. Obama’s chief of staff.

The evening might also reflect a group that has settled into the White House and a staff more familiar with the new custom. Last week, Ms. Sher was leaving the East Wing when a guard stopped her.

“Hey, are you bringing macaroons again this year?” he asked.





#127 From: "macrawannie1" <macrawannie1@...>
Date: Sun Jun 13, 2010 6:59 pm
Subject: Raw Health Free Newsletter
macrawannie1
Send Email Send Email
 
Receive Raw  Health Information
         Recipes
         News
         Products
         Class Info
         Grab 'N Go Take Out Foods

To receive Kitchen News From Israel in your inbox, go to:

www.israelgonearaw.com

To the left, type your name and underneath,
your email.

#128 From: JewishRawFood@yahoogroups.com
Date: Sun Jul 11, 2010 4:17 pm
Subject: Raw Organic Vegan Brunch, 7/11/2010, 10:00 am
JewishRawFood@yahoogroups.com
Send Email Send Email
 
Reminder from:   JewishRawFood Yahoo! Group
 
Title:   Raw Organic Vegan Brunch
 
Date:   Sunday July 11, 2010
Time:   10:00 am - 12:00 pm
Next reminder:   The next reminder for this event will be sent in 27 minutes.
Location:   VBS 15739 Ventura Blvd Encino, CA cross St Densmore between Haskel and Hayvenhurst 1-818-788-6000
Street:   VBS at 15739 Ventura Blvd
City State Zip:   Encino, CA
Phone:   1-818-788-6000
Notes:   Please RSVP 1-310-358-9941 Blessings, thanks, Janine
Shula Sendowski will talk about the Alexander Technique, we will enjoy a raw food organic brunch together. RSVP 1-310-358-9941.
 
Copyright © 2010  Yahoo! Inc. All Rights Reserved | Terms of Service | Privacy Policy

#129 From: JewishRawFood@yahoogroups.com
Date: Sun Jul 11, 2010 5:04 pm
Subject: Raw Organic Vegan Brunch, 7/11/2010, 10:00 am
JewishRawFood@yahoogroups.com
Send Email Send Email
 
Reminder from:   JewishRawFood Yahoo! Group
 
Title:   Raw Organic Vegan Brunch
 
Date:   Sunday July 11, 2010
Time:   10:00 am - 12:00 pm
Location:   VBS 15739 Ventura Blvd Encino, CA cross St Densmore between Haskel and Hayvenhurst 1-818-788-6000
Street:   VBS at 15739 Ventura Blvd
City State Zip:   Encino, CA
Phone:   1-818-788-6000
Notes:   Please RSVP 1-310-358-9941 Blessings, thanks, Janine
Shula Sendowski will talk about the Alexander Technique, we will enjoy a raw food organic brunch together. RSVP 1-310-358-9941.
 
Copyright © 2010  Yahoo! Inc. All Rights Reserved | Terms of Service | Privacy Policy

#130 From: "elishevaellis" <Elizabeth@...>
Date: Sun Jul 11, 2010 4:54 pm
Subject: Kosher Raw
elishevaellis
Send Email Send Email
 
I created a new group on Facebook for those who keep kosher and raw. If that is
a good fit for you please join and share a favorite recipe you are "not cooking"
for shabbos:-)

http://www.facebook.com/group.php?gid=124003174308447&ref=ts

Elisheva Ellis

#131 From: Judy <vegwriter@...>
Date: Sun Jul 25, 2010 4:01 am
Subject: Re: deli
vegwriter
Send Email Send Email
 
Jews are a tiny percentage of the population and raw vegans are an even tinier percentage.

My dream is that some inventive Jewish chef who is passionate about raw vegan cuisine will find ways to really replicate those Jewish comfort foods we've grown up with, things like bialys, bagels, cheese knishes, matzoh balls, kugel!  (I don't care about meat analogues, personally.)

See Arlen's forwarded history of Jewish food e-mail below if you don't mind reading about unhealthy meats!

Judy



On Sat, Jul 24, 2010 at 8:38 AM, arlen baden <nyvegan@...> wrote:
I had mixed feelings about sending this carnivorous history but it seems that pastrami trumped pasta 

 
 


 
 
All  about Delicatessens 
 
 
 
Carnegie  to Canter’s
 
My  first deli experience was during a vacation in the summer of 1955 when my family ate at Canter’s Delicatessen in the Fairfax area of  Los Angeles. I was 11 years old and the bustling deli—with its  harried, ancient waiters carrying platters of sandwiches piled high  with fragrant corned beef, pastrami and tongue, huge bowls of creamy  coleslaw and plates of pickles—introduced me to flavors and  characters I had not known in the small Arizona town where I  lived.
 
In  time, I learned that the food I discovered at Canter’s not only  connected me to my family’s roots in Eastern Europe, it offered the  same sense of identity and feeling of home to much of the American  Jewish community. That’s why delis and restaurants serving foods  from Germany (pastrami, tongue, corned beef and salami), Poland,  Lithuania and Hungary (borscht, smoked fish, blintzes, herring,  kasha varnishkes and gefilte fish) have proliferated in the United  States wherever there is a large Ashkenazic population. That Jewish  cuisine was such a draw for early immigrants is not surprising.That  it remains so for Jews today shows the continued connection to our  cultural and gastronomic heritage.
 
Canter’s  is a multigenerational family business—not atypical for Jewish  dining establishments. Opened by brothers Ben and Rubie Canter,  their first deli was built in 1924 in Jersey City, New Jersey, but  closed five years later after the stoc k market crash. In 1931, the  family started anew in the predominantly Jewish Boyle Heights  section of Los Angeles, where two hot dogs cost five cents—one in a  bun and one in your hand. In 1953, Canter’s moved to its present  location, and to this day the kosher-style deli retains its Formica  booths and art deco décor. Everything is made on the premises, from  the breads and pastries to pickles, pastrami, corned beef, tongue,  chopped liver and matza balls.
 
Besides  the food, there is also the draw of a celebrity crowd. In the  1950’s, it was Marilyn Monroe and Elvis Presley who came to Canter’s  for bagels and lox or a late night bowl of soup; today, it is Mel  Brooks, Henry Winkler, Nicolas Cage and John Travolta.  
 
Canter’s  continues to offer the traditional kreplach, split pea and mushroom  barley soups, blintzes, knishes and stuffed cabbage, but it also  appeals to the neighborhood’s diversified clientele with Chef, Cobb  and Chinese chicken salads, pas tas and  quesadillas.
 
Many  of the most famous Jewish eateries serve what has become known as  kosher-style food—traditional Ashkenazic fare that is not prepared  in accordance with the laws of kashrut. For example, the  establishments may not use kosher meat or may not keep meat and  dairy products separate.
 
Even  New York’s Katz’s Delicatessen, the New World’s very first deli, is  only kosher-style. Today, Katz’s is much the same as it was when it  first opened its doors in 1888 across the street from its present  location on Houston Street on the Lower East Side. Here, you enter,  take a ticket (which serves as your order tab) and go directly to  the counter, where foot-long salamis are suspended overhead, to have  a taste of the pastrami or corned beef before making your selection.  
The  renown of Katz’s and other New York Jewish delis is such that some  tourists insist on including a lunch stop at a deli-restaurant on  their itinerary.
 
There  are also many certified kosher restaurants in New York and other  large cities. Ben’s Kosher Deli and Restaurant (open on Shabbat) are  in nine locations. The first opened in the Garment District in 1972;  Ben’s is famous for its kishke and chicken in the pot.  
 
Mendy’s  Kosher Delicatessen has only been around for 15 years, but has  established itself as the largest purveyor of kosher meals per day  in New York. Its popularity grew after it was featured on Seinfeld  several years ago. And following the trend in kosher restaurants,  sushi is now a popular item on the menu. With six locations (though  the one at Grand Central Station is dairy and one is in Brooklyn),  you do not have far to go to find one.
 
It  is worth noting the shuttering of two kosher New York landmarks: 2nd  Avenue Deli, a 50-year-old institution in the East Village whose  neon sign was taken down last January; and the dairy restaurant  Ratner’s, open from 1905 to 2002, which proudly served cheese  blintzes to Governor Nelson Rockefeller and Robert Kennedy. Mobsters  Bugsy Siegel and Meyer Lansky held court in the back, and Ratner’s  served as the watering hole for celebrities such as Al Jolson,  Walter Matthau and Groucho Marx. What drew in the mostly lunch crowd  to its Delancey Street location were the mouthwatering onion rolls,  vegetarian chopped liver and vegetable cutlets. Ratner’s traditional  soups and blintzes (as well as deep-dish pizza) live on in the  supermarket freezer case.
 
There  is history in the kosher-style New York triumvirate of the Carnegie  Delicatessen & Restaurant, Stage Deli and Lindy’s, all on  Seventh Avenue. At Carnegie, which opened in 1937, there are  super-size sandwiches that draw such a crowd you can wait on line  for an hour to get a seat. Their cheesecake, now in stores across  the United States, is legend (but so are Lindy’s and Junior’s in  Brooklyn). At Lindy’s, which opened in 1921, you can reminisce about  Damon Runyon writing Guys and Dolls in his private booth; at Stage  Deli (also opened in 1937) you can see where The Beatles sat the  night they first performed on The Ed Sullivan Show. And, of course,  Walter Winchell wrote his columns while sitting in each of these  delis.
 
To  get to Junior’s you have to cross the bridge to Brooklyn to the  store that was founded by Harry Rosen and is today being tended by  the family’s third generation.
 
Some  of the oldest establishments in downtown Chicago,San Francisco and  Detroit closed their doors when the Jewish population moved to the  suburbs. But even as some places closed—retiring waiters and  waitresses who worked for 30, 40 or 50 years—new ones open.  
 
In  California,  the most recent is D.Z. Akin’s Delicatessen, which serves  kosher-style fare to San Diego’s burgeoning Jewish community. Opened  in 1985, this deli and restaurant with Formica booths and a noisy,  busy atmosphere has great chopped liver.
 
Another  relative newcomer is Zingerman’s Delicatessen in Ann Arbor,  Michigan, which opened in the mid-1980’s; their breads and meats are  renowned not just in the Midwest but throughout the United States.  For a college town, the kosher-style Zingerman’s—run by Ari  Weinzweig and Paul Saginaw—stands out as the place for local  University of Michigan students to get their pastrami fix.  
 
Then  there are the other two guys—Jay Brown and Mark Jay Katzenberg—who  started out with a small deli in Palm Beach, Florida, in 1981, and  fittingly name their eatery TooJay’s Original Gourmet Deli. Today  this versatile restaurant has grown and is dispensing delicious  kosher-style comfort food (deli, brisket, pot roast, liver and  onions and matza ball soup) in 23 outlets throughout the state.  
 
One  cannot speak of Jewish gastronomy without mentioning the products  that were, and still are, a part of the lure—and lore. Th ere would  be no egg cream without Herman Fox’s U-bet Chocolate Flavor Syrup.  When Louis Auster created the egg cream at his candy shop in  Brooklyn in 1890, the name was his witty way of describing the  richness of his drink, which has neither eggs nor cream, at a time  when few could afford the luxury of either. So popular was this  cocktail of chocolate syrup, seltzer and milk in the 1920’s that  syrup wars broke out among competing brands that wanted to be  associated with the sweet drink.
 
Then  there is Dr. Brown’s Cel-Ray soda. Originally called Celery Tonic,  it is made with celery seeds, sugar and seltzer. It was developed in  1869 by a physician and used to treat immigrant children’s stomach  upsets (the word tonic was dropped when the government objected to  the medicinal implications). An acquired taste, some people swear it  helps digest fat-laden salami sandwiches.
 
We  owe the existence of Gold’s horseradish to Tillie Gold, who in 1930  saved the grinder her cousin was using to grind horseradish root  after he got hauled off to jail during an altercation. Tillie and  her husband took up the enterprise of mixing the root with vinegar  (the beets were added later)—now a staple alongside gefilte fish.  
 
Whether  it is a new dill, half sour or full sour, a deli meal wouldn’t be  complete without the pickle. The notion of pickling for preservation  began around 4000 B.C.E. but it wasn’t until 2030 B.C.E. that the  practice of pickling cucumbers came about. Julius Caesar and  Napoleon both fed pickles to their armies because it was believed to  provide physical and spiritual strength. It is also related that  Cleopatra ate a great amount of pickles to preserve her  beauty.
 
At  one time, the Lower East Side had the largest concentration of  pickle stores in the United States. But now, commercial companies  such as Heinz and Vlasic have learned how to speed up the pickling  process—though no self-respecting deli will serve them. Barrel-cured  pickles can still be found on the streets of the Lower East Side at  Guss’ Pickles (800-620-GUSS; www.gusspickle.com)  or from The Pickle Guys (888-4-PICKLE; www.nycpickleguys.com).  
Finally,  let’s not forget the sweet sold off the block: halvah. Its origins  may be Middle Eastern, but thanks to Joyva, owner Nathan Radutzky’s  recipe, it became a best seller in the United  States.
 
The  dishes and environment in today’s deli-restaurant still satisfy the  cravings for Jewish ethnic cuisine. Once a sanctuary for lonely  immigrants, these establishments remain a destination where families  can take their children to enjoy good food and the comfort of  community. 


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--
Judy Pokras
vegwriter@...
ジュディ


#132 From: Mark Jackson <thesportsguru47@...>
Date: Sun Jul 25, 2010 2:27 pm
Subject: Re: Re: deli
thesportsguru47
Send Email Send Email
 
She has, go to israelgoneraw.com  I get alot of ideas from her. Hametachen, bagels, I have lots of recipes on my group becomingyounger.

--- On Sat, 7/24/10, Judy <vegwriter@...> wrote:

From: Judy <vegwriter@...>
Subject: [JewishRawFood] Re: deli
To: "arlen baden" <nyvegan@...>, "jewishrawfood" <JewishRawFood@yahoogroups.com>
Date: Saturday, July 24, 2010, 10:01 PM

 
Jews are a tiny percentage of the population and raw vegans are an even tinier percentage.

My dream is that some inventive Jewish chef who is passionate about raw vegan cuisine will find ways to really replicate those Jewish comfort foods we've grown up with, things like bialys, bagels, cheese knishes, matzoh balls, kugel!  (I don't care about meat analogues, personally.)

See Arlen's forwarded history of Jewish food e-mail below if you don't mind reading about unhealthy meats!

Judy



On Sat, Jul 24, 2010 at 8:38 AM, arlen baden <nyvegan@hotmail. com> wrote:
I had mixed feelings about sending this carnivorous history but it seems that pastrami trumped pasta 

 
 


 
 
All  about Delicatessens 
 
 
 
Carnegie  to Canter’s
 
My  first deli experience was during a vacation in the summer of 1955 when my family ate at Canter’s Delicatessen in the Fairfax area of  Los Angeles. I was 11 years old and the bustling deli—with its  harried, ancient waiters carrying platters of sandwiches piled high  with fragrant corned beef, pastrami and tongue, huge bowls of creamy  coleslaw and plates of pickles—introduced me to flavors and  characters I had not known in the small Arizona town where I  lived.
 
In  time, I learned that the food I discovered at Canter’s not only  connected me to my family’s roots in Eastern Europe, it offered the  same sense of identity and feeling of home to much of the American  Jewish community. That’s why delis and restaurants serving foods  from Germany (pastrami, tongue, corned beef and salami), Poland,  Lithuania and Hungary (borscht, smoked fish, blintzes, herring,  kasha varnishkes and gefilte fish) have proliferated in the United  States wherever there is a large Ashkenazic population. That Jewish  cuisine was such a draw for early immigrants is not surprising.That  it remains so for Jews today shows the continued connection to our  cultural and gastronomic heritage.
 
Canter’s  is a multigenerational family business—not atypical for Jewish  dining establishments. Opened by brothers Ben and Rubie Canter,  their first deli was built in 1924 in Jersey City, New Jersey, but  closed five years later after the stoc k market crash. In 1931, the  family started anew in the predominantly Jewish Boyle Heights  section of Los Angeles, where two hot dogs cost five cents—one in a  bun and one in your hand. In 1953, Canter’s moved to its present  location, and to this day the kosher-style deli retains its Formica  booths and art deco décor. Everything is made on the premises, from  the breads and pastries to pickles, pastrami, corned beef, tongue,  chopped liver and matza balls.
 
Besides  the food, there is also the draw of a celebrity crowd. In the  1950’s, it was Marilyn Monroe and Elvis Presley who came to Canter’s  for bagels and lox or a late night bowl of soup; today, it is Mel  Brooks, Henry Winkler, Nicolas Cage and John Travolta.  
 
Canter’s  continues to offer the traditional kreplach, split pea and mushroom  barley soups, blintzes, knishes and stuffed cabbage, but it also  appeals to the neighborhood’s diversified clientele with Chef, Cobb  and Chinese chicken salads, pas tas and  quesadillas.
 
Many  of the most famous Jewish eateries serve what has become known as  kosher-style food—traditional Ashkenazic fare that is not prepared  in accordance with the laws of kashrut. For example, the  establishments may not use kosher meat or may not keep meat and  dairy products separate.
 
Even  New York’s Katz’s Delicatessen, the New World’s very first deli, is  only kosher-style. Today, Katz’s is much the same as it was when it  first opened its doors in 1888 across the street from its present  location on Houston Street on the Lower East Side. Here, you enter,  take a ticket (which serves as your order tab) and go directly to  the counter, where foot-long salamis are suspended overhead, to have  a taste of the pastrami or corned beef before making your selection.  
The  renown of Katz’s and other New York Jewish delis is such that some  tourists insist on including a lunch stop at a deli-restaurant on  their itinerary.
 
There  are also many certified kosher restaurants in New York and other  large cities. Ben’s Kosher Deli and Restaurant (open on Shabbat) are  in nine locations. The first opened in the Garment District in 1972;  Ben’s is famous for its kishke and chicken in the pot.  
 
Mendy’s  Kosher Delicatessen has only been around for 15 years, but has  established itself as the largest purveyor of kosher meals per day  in New York. Its popularity grew after it was featured on Seinfeld  several years ago. And following the trend in kosher restaurants,  sushi is now a popular item on the menu. With six locations (though  the one at Grand Central Station is dairy and one is in Brooklyn),  you do not have far to go to find one.
 
It  is worth noting the shuttering of two kosher New York landmarks: 2nd  Avenue Deli, a 50-year-old institution in the East Village whose  neon sign was taken down last January; and the dairy restaurant  Ratner’s, open from 1905 to 2002, which proudly served cheese  blintzes to Governor Nelson Rockefeller and Robert Kennedy. Mobsters  Bugsy Siegel and Meyer Lansky held court in the back, and Ratner’s  served as the watering hole for celebrities such as Al Jolson,  Walter Matthau and Groucho Marx. What drew in the mostly lunch crowd  to its Delancey Street location were the mouthwatering onion rolls,  vegetarian chopped liver and vegetable cutlets. Ratner’s traditional  soups and blintzes (as well as deep-dish pizza) live on in the  supermarket freezer case.
 
There  is history in the kosher-style New York triumvirate of the Carnegie  Delicatessen & Restaurant, Stage Deli and Lindy’s, all on  Seventh Avenue. At Carnegie, which opened in 1937, there are  super-size sandwiches that draw such a crowd you can wait on line  for an hour to get a seat. Their cheesecake, now in stores across  the United States, is legend (but so are Lindy’s and Junior’s in  Brooklyn). At Lindy’s, which opened in 1921, you can reminisce about  Damon Runyon writing Guys and Dolls in his private booth; at Stage  Deli (also opened in 1937) you can see where The Beatles sat the  night they first performed on The Ed Sullivan Show. And, of course,  Walter Winchell wrote his columns while sitting in each of these  delis.
 
To  get to Junior’s you have to cross the bridge to Brooklyn to the  store that was founded by Harry Rosen and is today being tended by  the family’s third generation.
 
Some  of the oldest establishments in downtown Chicago,San Francisco and  Detroit closed their doors when the Jewish population moved to the  suburbs. But even as some places closed—retiring waiters and  waitresses who worked for 30, 40 or 50 years—new ones open.  
 
In  California,  the most recent is D.Z. Akin’s Delicatessen, which serves  kosher-style fare to San Diego’s burgeoning Jewish community. Opened  in 1985, this deli and restaurant with Formica booths and a noisy,  busy atmosphere has great chopped liver.
 
Another  relative newcomer is Zingerman’s Delicatessen in Ann Arbor,  Michigan, which opened in the mid-1980’s; their breads and meats are  renowned not just in the Midwest but throughout the United States.  For a college town, the kosher-style Zingerman’s—run by Ari  Weinzweig and Paul Saginaw—stands out as the place for local  University of Michigan students to get their pastrami fix.  
 
Then  there are the other two guys—Jay Brown and Mark Jay Katzenberg—who  started out with a small deli in Palm Beach, Florida, in 1981, and  fittingly name their eatery TooJay’s Original Gourmet Deli. Today  this versatile restaurant has grown and is dispensing delicious  kosher-style comfort food (deli, brisket, pot roast, liver and  onions and matza ball soup) in 23 outlets throughout the state.  
 
One  cannot speak of Jewish gastronomy without mentioning the products  that were, and still are, a part of the lure—and lore. Th ere would  be no egg cream without Herman Fox’s U-bet Chocolate Flavor Syrup.  When Louis Auster created the egg cream at his candy shop in  Brooklyn in 1890, the name was his witty way of describing the  richness of his drink, which has neither eggs nor cream, at a time  when few could afford the luxury of either. So popular was this  cocktail of chocolate syrup, seltzer and milk in the 1920’s that  syrup wars broke out among competing brands that wanted to be  associated with the sweet drink.
 
Then  there is Dr. Brown’s Cel-Ray soda. Originally called Celery Tonic,  it is made with celery seeds, sugar and seltzer. It was developed in  1869 by a physician and used to treat immigrant children’s stomach  upsets (the word tonic was dropped when the government objected to  the medicinal implications) . An acquired taste, some people swear it  helps digest fat-laden salami sandwiches.
 
We  owe the existence of Gold’s horseradish to Tillie Gold, who in 1930  saved the grinder her cousin was using to grind horseradish root  after he got hauled off to jail during an altercation. Tillie and  her husband took up the enterprise of mixing the root with vinegar  (the beets were added later)—now a staple alongside gefilte fish.  
 
Whether  it is a new dill, half sour or full sour, a deli meal wouldn’t be  complete without the pickle. The notion of pickling for preservation  began around 4000 B.C.E. but it wasn’t until 2030 B.C.E. that the  practice of pickling cucumbers came about. Julius Caesar and  Napoleon both fed pickles to their armies because it was believed to  provide physical and spiritual strength. It is also related that  Cleopatra ate a great amount of pickles to preserve her  beauty.
 
At  one time, the Lower East Side had the largest concentration of  pickle stores in the United States. But now, commercial companies  such as Heinz and Vlasic have learned how to speed up the pickling  process—though no self-respecting deli will serve them. Barrel-cured  pickles can still be found on the streets of the Lower East Side at  Guss’ Pickles (800-620-GUSS; www.gusspickle. com)  or from The Pickle Guys (888-4-PICKLE; www.nycpickleguys. com).  
Finally,  let’s not forget the sweet sold off the block: halvah. Its origins  may be Middle Eastern, but thanks to Joyva, owner Nathan Radutzky’s  recipe, it became a best seller in the United  States.
 
The  dishes and environment in today’s deli-restaurant still satisfy the  cravings for Jewish ethnic cuisine. Once a sanctuary for lonely  immigrants, these establishments remain a destination where families  can take their children to enjoy good food and the comfort of  community. 


Hotmail has tools for the New Busy. Search, chat and e-mail from your inbox. Learn more.



--
Judy Pokras
vegwriter@gmail. com
ジュディ



#133 From: Judy <vegwriter@...>
Date: Mon Jul 26, 2010 4:40 am
Subject: Re: Re: deli
vegwriter
Send Email Send Email
 
Thanks, Mark. Where does she post the recipes for bagels and such?  I don't find them on her site.

On Sun, Jul 25, 2010 at 10:27 AM, Mark Jackson <thesportsguru47@...> wrote:
 

She has, go to israelgoneraw.com  I get alot of ideas from her. Hametachen, bagels, I have lots of recipes on my group becomingyounger.


--- On Sat, 7/24/10, Judy <vegwriter@...> wrote:

From: Judy <vegwriter@...>
Subject: [JewishRawFood] Re: deli
To: "arlen baden" <nyvegan@...>, "jewishrawfood" <JewishRawFood@yahoogroups.com>
Date: Saturday, July 24, 2010, 10:01 PM


 
Jews are a tiny percentage of the population and raw vegans are an even tinier percentage.

My dream is that some inventive Jewish chef who is passionate about raw vegan cuisine will find ways to really replicate those Jewish comfort foods we've grown up with, things like bialys, bagels, cheese knishes, matzoh balls, kugel!  (I don't care about meat analogues, personally.)

See Arlen's forwarded history of Jewish food e-mail below if you don't mind reading about unhealthy meats!

Judy



On Sat, Jul 24, 2010 at 8:38 AM, arlen baden <nyvegan@hotmail. com> wrote:
I had mixed feelings about sending this carnivorous history but it seems that pastrami trumped pasta 

 
 


 
 
All  about Delicatessens 
 
 
 
Carnegie  to Canter’s
 
My  first deli experience was during a vacation in the summer of 1955 when my family ate at Canter’s Delicatessen in the Fairfax area of  Los Angeles. I was 11 years old and the bustling deli—with its  harried, ancient waiters carrying platters of sandwiches piled high  with fragrant corned beef, pastrami and tongue, huge bowls of creamy  coleslaw and plates of pickles—introduced me to flavors and  characters I had not known in the small Arizona town where I  lived.
 
In  time, I learned that the food I discovered at Canter’s not only  connected me to my family’s roots in Eastern Europe, it offered the  same sense of identity and feeling of home to much of the American  Jewish community. That’s why delis and restaurants serving foods  from Germany (pastrami, tongue, corned beef and salami), Poland,  Lithuania and Hungary (borscht, smoked fish, blintzes, herring,  kasha varnishkes and gefilte fish) have proliferated in the United  States wherever there is a large Ashkenazic population. That Jewish  cuisine was such a draw for early immigrants is not surprising.That  it remains so for Jews today shows the continued connection to our  cultural and gastronomic heritage.
 
Canter’s  is a multigenerational family business—not atypical for Jewish  dining establishments. Opened by brothers Ben and Rubie Canter,  their first deli was built in 1924 in Jersey City, New Jersey, but  closed five years later after the stoc k market crash. In 1931, the  family started anew in the predominantly Jewish Boyle Heights  section of Los Angeles, where two hot dogs cost five cents—one in a  bun and one in your hand. In 1953, Canter’s moved to its present  location, and to this day the kosher-style deli retains its Formica  booths and art deco décor. Everything is made on the premises, from  the breads and pastries to pickles, pastrami, corned beef, tongue,  chopped liver and matza balls.
 
Besides  the food, there is also the draw of a celebrity crowd. In the  1950’s, it was Marilyn Monroe and Elvis Presley who came to Canter’s  for bagels and lox or a late night bowl of soup; today, it is Mel  Brooks, Henry Winkler, Nicolas Cage and John Travolta.  
 
Canter’s  continues to offer the traditional kreplach, split pea and mushroom  barley soups, blintzes, knishes and stuffed cabbage, but it also  appeals to the neighborhood’s diversified clientele with Chef, Cobb  and Chinese chicken salads, pas tas and  quesadillas.
 
Many  of the most famous Jewish eateries serve what has become known as  kosher-style food—traditional Ashkenazic fare that is not prepared  in accordance with the laws of kashrut. For example, the  establishments may not use kosher meat or may not keep meat and  dairy products separate.
 
Even  New York’s Katz’s Delicatessen, the New World’s very first deli, is  only kosher-style. Today, Katz’s is much the same as it was when it  first opened its doors in 1888 across the street from its present  location on Houston Street on the Lower East Side. Here, you enter,  take a ticket (which serves as your order tab) and go directly to  the counter, where foot-long salamis are suspended overhead, to have  a taste of the pastrami or corned beef before making your selection.  
The  renown of Katz’s and other New York Jewish delis is such that some  tourists insist on including a lunch stop at a deli-restaurant on  their itinerary.
 
There  are also many certified kosher restaurants in New York and other  large cities. Ben’s Kosher Deli and Restaurant (open on Shabbat) are  in nine locations. The first opened in the Garment District in 1972;  Ben’s is famous for its kishke and chicken in the pot.  
 
Mendy’s  Kosher Delicatessen has only been around for 15 years, but has  established itself as the largest purveyor of kosher meals per day  in New York. Its popularity grew after it was featured on Seinfeld  several years ago. And following the trend in kosher restaurants,  sushi is now a popular item on the menu. With six locations (though  the one at Grand Central Station is dairy and one is in Brooklyn),  you do not have far to go to find one.
 
It  is worth noting the shuttering of two kosher New York landmarks: 2nd  Avenue Deli, a 50-year-old institution in the East Village whose  neon sign was taken down last January; and the dairy restaurant  Ratner’s, open from 1905 to 2002, which proudly served cheese  blintzes to Governor Nelson Rockefeller and Robert Kennedy. Mobsters  Bugsy Siegel and Meyer Lansky held court in the back, and Ratner’s  served as the watering hole for celebrities such as Al Jolson,  Walter Matthau and Groucho Marx. What drew in the mostly lunch crowd  to its Delancey Street location were the mouthwatering onion rolls,  vegetarian chopped liver and vegetable cutlets. Ratner’s traditional  soups and blintzes (as well as deep-dish pizza) live on in the  supermarket freezer case.
 
There  is history in the kosher-style New York triumvirate of the Carnegie  Delicatessen & Restaurant, Stage Deli and Lindy’s, all on  Seventh Avenue. At Carnegie, which opened in 1937, there are  super-size sandwiches that draw such a crowd you can wait on line  for an hour to get a seat. Their cheesecake, now in stores across  the United States, is legend (but so are Lindy’s and Junior’s in  Brooklyn). At Lindy’s, which opened in 1921, you can reminisce about  Damon Runyon writing Guys and Dolls in his private booth; at Stage  Deli (also opened in 1937) you can see where The Beatles sat the  night they first performed on The Ed Sullivan Show. And, of course,  Walter Winchell wrote his columns while sitting in each of these  delis.
 
To  get to Junior’s you have to cross the bridge to Brooklyn to the  store that was founded by Harry Rosen and is today being tended by  the family’s third generation.
 
Some  of the oldest establishments in downtown Chicago,San Francisco and  Detroit closed their doors when the Jewish population moved to the  suburbs. But even as some places closed—retiring waiters and  waitresses who worked for 30, 40 or 50 years—new ones open.  
 
In  California,  the most recent is D.Z. Akin’s Delicatessen, which serves  kosher-style fare to San Diego’s burgeoning Jewish community. Opened  in 1985, this deli and restaurant with Formica booths and a noisy,  busy atmosphere has great chopped liver.
 
Another  relative newcomer is Zingerman’s Delicatessen in Ann Arbor,  Michigan, which opened in the mid-1980’s; their breads and meats are  renowned not just in the Midwest but throughout the United States.  For a college town, the kosher-style Zingerman’s—run by Ari  Weinzweig and Paul Saginaw—stands out as the place for local  University of Michigan students to get their pastrami fix.  
 
Then  there are the other two guys—Jay Brown and Mark Jay Katzenberg—who  started out with a small deli in Palm Beach, Florida, in 1981, and  fittingly name their eatery TooJay’s Original Gourmet Deli. Today  this versatile restaurant has grown and is dispensing delicious  kosher-style comfort food (deli, brisket, pot roast, liver and  onions and matza ball soup) in 23 outlets throughout the state.  
 
One  cannot speak of Jewish gastronomy without mentioning the products  that were, and still are, a part of the lure—and lore. Th ere would  be no egg cream without Herman Fox’s U-bet Chocolate Flavor Syrup.  When Louis Auster created the egg cream at his candy shop in  Brooklyn in 1890, the name was his witty way of describing the  richness of his drink, which has neither eggs nor cream, at a time  when few could afford the luxury of either. So popular was this  cocktail of chocolate syrup, seltzer and milk in the 1920’s that  syrup wars broke out among competing brands that wanted to be  associated with the sweet drink.
 
Then  there is Dr. Brown’s Cel-Ray soda. Originally called Celery Tonic,  it is made with celery seeds, sugar and seltzer. It was developed in  1869 by a physician and used to treat immigrant children’s stomach  upsets (the word tonic was dropped when the government objected to  the medicinal implications) . An acquired taste, some people swear it  helps digest fat-laden salami sandwiches.
 
We  owe the existence of Gold’s horseradish to Tillie Gold, who in 1930  saved the grinder her cousin was using to grind horseradish root  after he got hauled off to jail during an altercation. Tillie and  her husband took up the enterprise of mixing the root with vinegar  (the beets were added later)—now a staple alongside gefilte fish.  
 
Whether  it is a new dill, half sour or full sour, a deli meal wouldn’t be  complete without the pickle. The notion of pickling for preservation  began around 4000 B.C.E. but it wasn’t until 2030 B.C.E. that the  practice of pickling cucumbers came about. Julius Caesar and  Napoleon both fed pickles to their armies because it was believed to  provide physical and spiritual strength. It is also related that  Cleopatra ate a great amount of pickles to preserve her  beauty.
 
At  one time, the Lower East Side had the largest concentration of  pickle stores in the United States. But now, commercial companies  such as Heinz and Vlasic have learned how to speed up the pickling  process—though no self-respecting deli will serve them. Barrel-cured  pickles can still be found on the streets of the Lower East Side at  Guss’ Pickles (800-620-GUSS; www.gusspickle. com)  or from The Pickle Guys (888-4-PICKLE; www.nycpickleguys. com).  
Finally,  let’s not forget the sweet sold off the block: halvah. Its origins  may be Middle Eastern, but thanks to Joyva, owner Nathan Radutzky’s  recipe, it became a best seller in the United  States.
 
The  dishes and environment in today’s deli-restaurant still satisfy the  cravings for Jewish ethnic cuisine. Once a sanctuary for lonely  immigrants, these establishments remain a destination where families  can take their children to enjoy good food and the comfort of  community. 


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--
Judy Pokras
vegwriter@gmail. com
ジュディ





--
Judy Pokras
vegwriter@...
ジュディ


#134 From: "SHENtherapy@..." <shentherapy@...>
Date: Mon Jul 26, 2010 4:52 pm
Subject: Re: deli
alightkin
Send Email Send Email
 
Non raw, non vegetarian, but none the less a wonderful walk down
memory lane.
I've eaten at the Carnegie Deli in NYC and DZ Atkins in San Diego.
Thank you, Judy!

#135 From: Mark Jackson <thesportsguru47@...>
Date: Tue Jul 27, 2010 12:15 pm
Subject: Re: Re: deli
thesportsguru47
Send Email Send Email
 
I have been posting her recipes on my site for a long time. She gives out one recipe a week, if you join her mailing list. I have two or three bagel recipes on my site at least one from her.

--- On Sun, 7/25/10, Judy <vegwriter@...> wrote:

From: Judy <vegwriter@...>
Subject: Re: [JewishRawFood] Re: deli
To: JewishRawFood@yahoogroups.com
Date: Sunday, July 25, 2010, 10:40 PM

 
Thanks, Mark. Where does she post the recipes for bagels and such?  I don't find them on her site.

On Sun, Jul 25, 2010 at 10:27 AM, Mark Jackson <thesportsguru47@ yahoo.com> wrote:
 
She has, go to israelgoneraw. com  I get alot of ideas from her. Hametachen, bagels, I have lots of recipes on my group becomingyounger.


--- On Sat, 7/24/10, Judy <vegwriter@gmail. com> wrote:
Subject: [JewishRawFood] Re: deli
To: "arlen baden" <nyvegan@hotmail. com>, "jewishrawfood" <JewishRawFood@ yahoogroups. com>
Date: Saturday, July 24, 2010, 10:01 PM


 
Jews are a tiny percentage of the population and raw vegans are an even tinier percentage.

My dream is that some inventive Jewish chef who is passionate about raw vegan cuisine will find ways to really replicate those Jewish comfort foods we've grown up with, things like bialys, bagels, cheese knishes, matzoh balls, kugel!  (I don't care about meat analogues, personally.)

See Arlen's forwarded history of Jewish food e-mail below if you don't mind reading about unhealthy meats!

Judy



On Sat, Jul 24, 2010 at 8:38 AM, arlen baden <nyvegan@hotmail. com> wrote:
I had mixed feelings about sending this carnivorous history but it seems that pastrami trumped pasta 

 
 


 
 
All  about Delicatessens 
 
 
 
Carnegie  to Canter’s
 
My  first deli experience was during a vacation in the summer of 1955 when my family ate at Canter’s Delicatessen in the Fairfax area of  Los Angeles. I was 11 years old and the bustling deli—with its  harried, ancient waiters carrying platters of sandwiches piled high  with fragrant corned beef, pastrami and tongue, huge bowls of creamy  coleslaw and plates of pickles—introduced me to flavors and  characters I had not known in the small Arizona town where I  lived.
 
In  time, I learned that the food I discovered at Canter’s not only  connected me to my family’s roots in Eastern Europe, it offered the  same sense of identity and feeling of home to much of the American  Jewish community. That’s why delis and restaurants serving foods  from Germany (pastrami, tongue, corned beef and salami), Poland,  Lithuania and Hungary (borscht, smoked fish, blintzes, herring,  kasha varnishkes and gefilte fish) have proliferated in the United  States wherever there is a large Ashkenazic population. That Jewish  cuisine was such a draw for early immigrants is not surprising.That  it remains so for Jews today shows the continued connection to our  cultural and gastronomic heritage.
 
Canter’s  is a multigenerational family business—not atypical for Jewish  dining establishments. Opened by brothers Ben and Rubie Canter,  their first deli was built in 1924 in Jersey City, New Jersey, but  closed five years later after the stoc k market crash. In 1931, the  family started anew in the predominantly Jewish Boyle Heights  section of Los Angeles, where two hot dogs cost five cents—one in a  bun and one in your hand. In 1953, Canter’s moved to its present  location, and to this day the kosher-style deli retains its Formica  booths and art deco décor. Everything is made on the premises, from  the breads and pastries to pickles, pastrami, corned beef, tongue,  chopped liver and matza balls.
 
Besides  the food, there is also the draw of a celebrity crowd. In the  1950’s, it was Marilyn Monroe and Elvis Presley who came to Canter’s  for bagels and lox or a late night bowl of soup; today, it is Mel  Brooks, Henry Winkler, Nicolas Cage and John Travolta.  
 
Canter’s  continues to offer the traditional kreplach, split pea and mushroom  barley soups, blintzes, knishes and stuffed cabbage, but it also  appeals to the neighborhood’s diversified clientele with Chef, Cobb  and Chinese chicken salads, pas tas and  quesadillas.
 
Many  of the most famous Jewish eateries serve what has become known as  kosher-style food—traditional Ashkenazic fare that is not prepared  in accordance with the laws of kashrut. For example, the  establishments may not use kosher meat or may not keep meat and  dairy products separate.
 
Even  New York’s Katz’s Delicatessen, the New World’s very first deli, is  only kosher-style. Today, Katz’s is much the same as it was when it  first opened its doors in 1888 across the street from its present  location on Houston Street on the Lower East Side. Here, you enter,  take a ticket (which serves as your order tab) and go directly to  the counter, where foot-long salamis are suspended overhead, to have  a taste of the pastrami or corned beef before making your selection.  
The  renown of Katz’s and other New York Jewish delis is such that some  tourists insist on including a lunch stop at a deli-restaurant on  their itinerary.
 
There  are also many certified kosher restaurants in New York and other  large cities. Ben’s Kosher Deli and Restaurant (open on Shabbat) are  in nine locations. The first opened in the Garment District in 1972;  Ben’s is famous for its kishke and chicken in the pot.  
 
Mendy’s  Kosher Delicatessen has only been around for 15 years, but has  established itself as the largest purveyor of kosher meals per day  in New York. Its popularity grew after it was featured on Seinfeld  several years ago. And following the trend in kosher restaurants,  sushi is now a popular item on the menu. With six locations (though  the one at Grand Central Station is dairy and one is in Brooklyn),  you do not have far to go to find one.
 
It  is worth noting the shuttering of two kosher New York landmarks: 2nd  Avenue Deli, a 50-year-old institution in the East Village whose  neon sign was taken down last January; and the dairy restaurant  Ratner’s, open from 1905 to 2002, which proudly served cheese  blintzes to Governor Nelson Rockefeller and Robert Kennedy. Mobsters  Bugsy Siegel and Meyer Lansky held court in the back, and Ratner’s  served as the watering hole for celebrities such as Al Jolson,  Walter Matthau and Groucho Marx. What drew in the mostly lunch crowd  to its Delancey Street location were the mouthwatering onion rolls,  vegetarian chopped liver and vegetable cutlets. Ratner’s traditional  soups and blintzes (as well as deep-dish pizza) live on in the  supermarket freezer case.
 
There  is history in the kosher-style New York triumvirate of the Carnegie  Delicatessen & Restaurant, Stage Deli and Lindy’s, all on  Seventh Avenue. At Carnegie, which opened in 1937, there are  super-size sandwiches that draw such a crowd you can wait on line  for an hour to get a seat. Their cheesecake, now in stores across  the United States, is legend (but so are Lindy’s and Junior’s in  Brooklyn). At Lindy’s, which opened in 1921, you can reminisce about  Damon Runyon writing Guys and Dolls in his private booth; at Stage  Deli (also opened in 1937) you can see where The Beatles sat the  night they first performed on The Ed Sullivan Show. And, of course,  Walter Winchell wrote his columns while sitting in each of these  delis.
 
To  get to Junior’s you have to cross the bridge to Brooklyn to the  store that was founded by Harry Rosen and is today being tended by  the family’s third generation.
 
Some  of the oldest establishments in downtown Chicago,San Francisco and  Detroit closed their doors when the Jewish population moved to the  suburbs. But even as some places closed—retiring waiters and  waitresses who worked for 30, 40 or 50 years—new ones open.  
 
In  California,  the most recent is D.Z. Akin’s Delicatessen, which serves  kosher-style fare to San Diego’s burgeoning Jewish community. Opened  in 1985, this deli and restaurant with Formica booths and a noisy,  busy atmosphere has great chopped liver.
 
Another  relative newcomer is Zingerman’s Delicatessen in Ann Arbor,  Michigan, which opened in the mid-1980’s; their breads and meats are  renowned not just in the Midwest but throughout the United States.  For a college town, the kosher-style Zingerman’s—run by Ari  Weinzweig and Paul Saginaw—stands out as the place for local  University of Michigan students to get their pastrami fix.  
 
Then  there are the other two guys—Jay Brown and Mark Jay Katzenberg—who  started out with a small deli in Palm Beach, Florida, in 1981, and  fittingly name their eatery TooJay’s Original Gourmet Deli. Today  this versatile restaurant has grown and is dispensing delicious  kosher-style comfort food (deli, brisket, pot roast, liver and  onions and matza ball soup) in 23 outlets throughout the state.  
 
One  cannot speak of Jewish gastronomy without mentioning the products  that were, and still are, a part of the lure—and lore. Th ere would  be no egg cream without Herman Fox’s U-bet Chocolate Flavor Syrup.  When Louis Auster created the egg cream at his candy shop in  Brooklyn in 1890, the name was his witty way of describing the  richness of his drink, which has neither eggs nor cream, at a time  when few could afford the luxury of either. So popular was this  cocktail of chocolate syrup, seltzer and milk in the 1920’s that  syrup wars broke out among competing brands that wanted to be  associated with the sweet drink.
 
Then  there is Dr. Brown’s Cel-Ray soda. Originally called Celery Tonic,  it is made with celery seeds, sugar and seltzer. It was developed in  1869 by a physician and used to treat immigrant children’s stomach  upsets (the word tonic was dropped when the government objected to  the medicinal implications) . An acquired taste, some people swear it  helps digest fat-laden salami sandwiches.
 
We  owe the existence of Gold’s horseradish to Tillie Gold, who in 1930  saved the grinder her cousin was using to grind horseradish root  after he got hauled off to jail during an altercation. Tillie and  her husband took up the enterprise of mixing the root with vinegar  (the beets were added later)—now a staple alongside gefilte fish.  
 
Whether  it is a new dill, half sour or full sour, a deli meal wouldn’t be  complete without the pickle. The notion of pickling for preservation  began around 4000 B.C.E. but it wasn’t until 2030 B.C.E. that the  practice of pickling cucumbers came about. Julius Caesar and  Napoleon both fed pickles to their armies because it was believed to  provide physical and spiritual strength. It is also related that  Cleopatra ate a great amount of pickles to preserve her  beauty.
 
At  one time, the Lower East Side had the largest concentration of  pickle stores in the United States. But now, commercial companies  such as Heinz and Vlasic have learned how to speed up the pickling  process—though no self-respecting deli will serve them. Barrel-cured  pickles can still be found on the streets of the Lower East Side at  Guss’ Pickles (800-620-GUSS; www.gusspickle. com)  or from The Pickle Guys (888-4-PICKLE; www.nycpickleguys. com).  
Finally,  let’s not forget the sweet sold off the block: halvah. Its origins  may be Middle Eastern, but thanks to Joyva, owner Nathan Radutzky’s  recipe, it became a best seller in the United  States.
 
The  dishes and environment in today’s deli-restaurant still satisfy the  cravings for Jewish ethnic cuisine. Once a sanctuary for lonely  immigrants, these establishments remain a destination where families  can take their children to enjoy good food and the comfort of  community. 


Hotmail has tools for the New Busy. Search, chat and e-mail from your inbox. Learn more.



--
Judy Pokras
vegwriter@gmail. com
ジュディ





--
Judy Pokras
vegwriter@gmail. com
ジュディ



#136 From: Judy <vegwriter@...>
Date: Tue Jul 27, 2010 2:11 pm
Subject: Re: Re: deli
vegwriter
Send Email Send Email
 
Mark, what's your site?

On Tue, Jul 27, 2010 at 8:15 AM, Mark Jackson <thesportsguru47@...> wrote:
 

I have been posting her recipes on my site for a long time. She gives out one recipe a week, if you join her mailing list. I have two or three bagel recipes on my site at least one from her.


--- On Sun, 7/25/10, Judy <vegwriter@...> wrote:

From: Judy <vegwriter@...>
Subject: Re: [JewishRawFood] Re: deli
To: JewishRawFood@yahoogroups.com
Date: Sunday, July 25, 2010, 10:40 PM


 
Thanks, Mark. Where does she post the recipes for bagels and such?  I don't find them on her site.

On Sun, Jul 25, 2010 at 10:27 AM, Mark Jackson <thesportsguru47@ yahoo.com> wrote:
 
She has, go to israelgoneraw. com  I get alot of ideas from her. Hametachen, bagels, I have lots of recipes on my group becomingyounger.


--- On Sat, 7/24/10, Judy <vegwriter@gmail. com> wrote:
Subject: [JewishRawFood] Re: deli
To: "arlen baden" <nyvegan@hotmail. com>, "jewishrawfood" <JewishRawFood@ yahoogroups. com>
Date: Saturday, July 24, 2010, 10:01 PM


 
Jews are a tiny percentage of the population and raw vegans are an even tinier percentage.

My dream is that some inventive Jewish chef who is passionate about raw vegan cuisine will find ways to really replicate those Jewish comfort foods we've grown up with, things like bialys, bagels, cheese knishes, matzoh balls, kugel!  (I don't care about meat analogues, personally.)

See Arlen's forwarded history of Jewish food e-mail below if you don't mind reading about unhealthy meats!

Judy



On Sat, Jul 24, 2010 at 8:38 AM, arlen baden <nyvegan@hotmail. com> wrote:
I had mixed feelings about sending this carnivorous history but it seems that pastrami trumped pasta 

 
 


 
 
All  about Delicatessens 
 
 
 
Carnegie  to Canter’s
 
My  first deli experience was during a vacation in the summer of 1955 when my family ate at Canter’s Delicatessen in the Fairfax area of  Los Angeles. I was 11 years old and the bustling deli—with its  harried, ancient waiters carrying platters of sandwiches piled high  with fragrant corned beef, pastrami and tongue, huge bowls of creamy  coleslaw and plates of pickles—introduced me to flavors and  characters I had not known in the small Arizona town where I  lived.
 
In  time, I learned that the food I discovered at Canter’s not only  connected me to my family’s roots in Eastern Europe, it offered the  same sense of identity and feeling of home to much of the American  Jewish community. That’s why delis and restaurants serving foods  from Germany (pastrami, tongue, corned beef and salami), Poland,  Lithuania and Hungary (borscht, smoked fish, blintzes, herring,  kasha varnishkes and gefilte fish) have proliferated in the United  States wherever there is a large Ashkenazic population. That Jewish  cuisine was such a draw for early immigrants is not surprising.That  it remains so for Jews today shows the continued connection to our  cultural and gastronomic heritage.
 
Canter’s  is a multigenerational family business—not atypical for Jewish  dining establishments. Opened by brothers Ben and Rubie Canter,  their first deli was built in 1924 in Jersey City, New Jersey, but  closed five years later after the stoc k market crash. In 1931, the  family started anew in the predominantly Jewish Boyle Heights  section of Los Angeles, where two hot dogs cost five cents—one in a  bun and one in your hand. In 1953, Canter’s moved to its present  location, and to this day the kosher-style deli retains its Formica  booths and art deco décor. Everything is made on the premises, from  the breads and pastries to pickles, pastrami, corned beef, tongue,  chopped liver and matza balls.
 
Besides  the food, there is also the draw of a celebrity crowd. In the  1950’s, it was Marilyn Monroe and Elvis Presley who came to Canter’s  for bagels and lox or a late night bowl of soup; today, it is Mel  Brooks, Henry Winkler, Nicolas Cage and John Travolta.  
 
Canter’s  continues to offer the traditional kreplach, split pea and mushroom  barley soups, blintzes, knishes and stuffed cabbage, but it also  appeals to the neighborhood’s diversified clientele with Chef, Cobb  and Chinese chicken salads, pas tas and  quesadillas.
 
Many  of the most famous Jewish eateries serve what has become known as  kosher-style food—traditional Ashkenazic fare that is not prepared  in accordance with the laws of kashrut. For example, the  establishments may not use kosher meat or may not keep meat and  dairy products separate.
 
Even  New York’s Katz’s Delicatessen, the New World’s very first deli, is  only kosher-style. Today, Katz’s is much the same as it was when it  first opened its doors in 1888 across the street from its present  location on Houston Street on the Lower East Side. Here, you enter,  take a ticket (which serves as your order tab) and go directly to  the counter, where foot-long salamis are suspended overhead, to have  a taste of the pastrami or corned beef before making your selection.  
The  renown of Katz’s and other New York Jewish delis is such that some  tourists insist on including a lunch stop at a deli-restaurant on  their itinerary.
 
There  are also many certified kosher restaurants in New York and other  large cities. Ben’s Kosher Deli and Restaurant (open on Shabbat) are  in nine locations. The first opened in the Garment District in 1972;  Ben’s is famous for its kishke and chicken in the pot.  
 
Mendy’s  Kosher Delicatessen has only been around for 15 years, but has  established itself as the largest purveyor of kosher meals per day  in New York. Its popularity grew after it was featured on Seinfeld  several years ago. And following the trend in kosher restaurants,  sushi is now a popular item on the menu. With six locations (though  the one at Grand Central Station is dairy and one is in Brooklyn),  you do not have far to go to find one.
 
It  is worth noting the shuttering of two kosher New York landmarks: 2nd  Avenue Deli, a 50-year-old institution in the East Village whose  neon sign was taken down last January; and the dairy restaurant  Ratner’s, open from 1905 to 2002, which proudly served cheese  blintzes to Governor Nelson Rockefeller and Robert Kennedy. Mobsters  Bugsy Siegel and Meyer Lansky held court in the back, and Ratner’s  served as the watering hole for celebrities such as Al Jolson,  Walter Matthau and Groucho Marx. What drew in the mostly lunch crowd  to its Delancey Street location were the mouthwatering onion rolls,  vegetarian chopped liver and vegetable cutlets. Ratner’s traditional  soups and blintzes (as well as deep-dish pizza) live on in the  supermarket freezer case.
 
There  is history in the kosher-style New York triumvirate of the Carnegie  Delicatessen & Restaurant, Stage Deli and Lindy’s, all on  Seventh Avenue. At Carnegie, which opened in 1937, there are  super-size sandwiches that draw such a crowd you can wait on line  for an hour to get a seat. Their cheesecake, now in stores across  the United States, is legend (but so are Lindy’s and Junior’s in  Brooklyn). At Lindy’s, which opened in 1921, you can reminisce about  Damon Runyon writing Guys and Dolls in his private booth; at Stage  Deli (also opened in 1937) you can see where The Beatles sat the  night they first performed on The Ed Sullivan Show. And, of course,  Walter Winchell wrote his columns while sitting in each of these  delis.
 
To  get to Junior’s you have to cross the bridge to Brooklyn to the  store that was founded by Harry Rosen and is today being tended by  the family’s third generation.
 
Some  of the oldest establishments in downtown Chicago,San Francisco and  Detroit closed their doors when the Jewish population moved to the  suburbs. But even as some places closed—retiring waiters and  waitresses who worked for 30, 40 or 50 years—new ones open.  
 
In  California,  the most recent is D.Z. Akin’s Delicatessen, which serves  kosher-style fare to San Diego’s burgeoning Jewish community. Opened  in 1985, this deli and restaurant with Formica booths and a noisy,  busy atmosphere has great chopped liver.
 
Another  relative newcomer is Zingerman’s Delicatessen in Ann Arbor,  Michigan, which opened in the mid-1980’s; their breads and meats are  renowned not just in the Midwest but throughout the United States.  For a college town, the kosher-style Zingerman’s—run by Ari  Weinzweig and Paul Saginaw—stands out as the place for local  University of Michigan students to get their pastrami fix.  
 
Then  there are the other two guys—Jay Brown and Mark Jay Katzenberg—who  started out with a small deli in Palm Beach, Florida, in 1981, and  fittingly name their eatery TooJay’s Original Gourmet Deli. Today  this versatile restaurant has grown and is dispensing delicious  kosher-style comfort food (deli, brisket, pot roast, liver and  onions and matza ball soup) in 23 outlets throughout the state.  
 
One  cannot speak of Jewish gastronomy without mentioning the products  that were, and still are, a part of the lure—and lore. Th ere would  be no egg cream without Herman Fox’s U-bet Chocolate Flavor Syrup.  When Louis Auster created the egg cream at his candy shop in  Brooklyn in 1890, the name was his witty way of describing the  richness of his drink, which has neither eggs nor cream, at a time  when few could afford the luxury of either. So popular was this  cocktail of chocolate syrup, seltzer and milk in the 1920’s that  syrup wars broke out among competing brands that wanted to be  associated with the sweet drink.
 
Then  there is Dr. Brown’s Cel-Ray soda. Originally called Celery Tonic,  it is made with celery seeds, sugar and seltzer. It was developed in  1869 by a physician and used to treat immigrant children’s stomach  upsets (the word tonic was dropped when the government objected to  the medicinal implications) . An acquired taste, some people swear it  helps digest fat-laden salami sandwiches.
 
We  owe the existence of Gold’s horseradish to Tillie Gold, who in 1930  saved the grinder her cousin was using to grind horseradish root  after he got hauled off to jail during an altercation. Tillie and  her husband took up the enterprise of mixing the root with vinegar  (the beets were added later)—now a staple alongside gefilte fish.  
 
Whether  it is a new dill, half sour or full sour, a deli meal wouldn’t be  complete without the pickle. The notion of pickling for preservation  began around 4000 B.C.E. but it wasn’t until 2030 B.C.E. that the  practice of pickling cucumbers came about. Julius Caesar and  Napoleon both fed pickles to their armies because it was believed to  provide physical and spiritual strength. It is also related that  Cleopatra ate a great amount of pickles to preserve her  beauty.
 
At  one time, the Lower East Side had the largest concentration of  pickle stores in the United States. But now, commercial companies  such as Heinz and Vlasic have learned how to speed up the pickling  process—though no self-respecting deli will serve them. Barrel-cured  pickles can still be found on the streets of the Lower East Side at  Guss’ Pickles (800-620-GUSS; www.gusspickle. com)  or from The Pickle Guys (888-4-PICKLE; www.nycpickleguys. com).  
Finally,  let’s not forget the sweet sold off the block: halvah. Its origins  may be Middle Eastern, but thanks to Joyva, owner Nathan Radutzky’s  recipe, it became a best seller in the United  States.
 
The  dishes and environment in today’s deli-restaurant still satisfy the  cravings for Jewish ethnic cuisine. Once a sanctuary for lonely  immigrants, these establishments remain a destination where families  can take their children to enjoy good food and the comfort of  community. 


Hotmail has tools for the New Busy. Search, chat and e-mail from your inbox. Learn more.



--
Judy Pokras
vegwriter@gmail. com
ジュディ





--
Judy Pokras
vegwriter@gmail. com
ジュディ





--
Judy Pokras
vegwriter@...
ジュディ


#137 From: Mark Jackson <thesportsguru47@...>
Date: Tue Jul 27, 2010 3:23 pm
Subject: Re: Re: deli
thesportsguru47
Send Email Send Email
 
becomingyounger@yahoogroups.com

--- On Tue, 7/27/10, Judy <vegwriter@...> wrote:

From: Judy <vegwriter@...>
Subject: Re: [JewishRawFood] Re: deli
To: JewishRawFood@yahoogroups.com
Date: Tuesday, July 27, 2010, 8:11 AM

 
Mark, what's your site?

On Tue, Jul 27, 2010 at 8:15 AM, Mark Jackson <thesportsguru47@ yahoo.com> wrote:
 
I have been posting her recipes on my site for a long time. She gives out one recipe a week, if you join her mailing list. I have two or three bagel recipes on my site at least one from her.


--- On Sun, 7/25/10, Judy <vegwriter@gmail. com> wrote:
Subject: Re: [JewishRawFood] Re: deli
To: JewishRawFood@ yahoogroups. com
Date: Sunday, July 25, 2010, 10:40 PM


 
Thanks, Mark. Where does she post the recipes for bagels and such?  I don't find them on her site.

On Sun, Jul 25, 2010 at 10:27 AM, Mark Jackson <thesportsguru47@ yahoo.com> wrote:
 
She has, go to israelgoneraw. com  I get alot of ideas from her. Hametachen, bagels, I have lots of recipes on my group becomingyounger.


--- On Sat, 7/24/10, Judy <vegwriter@gmail. com> wrote:
Subject: [JewishRawFood] Re: deli
To: "arlen baden" <nyvegan@hotmail. com>, "jewishrawfood" <JewishRawFood@ yahoogroups. com>
Date: Saturday, July 24, 2010, 10:01 PM


 
Jews are a tiny percentage of the population and raw vegans are an even tinier percentage.

My dream is that some inventive Jewish chef who is passionate about raw vegan cuisine will find ways to really replicate those Jewish comfort foods we've grown up with, things like bialys, bagels, cheese knishes, matzoh balls, kugel!  (I don't care about meat analogues, personally.)

See Arlen's forwarded history of Jewish food e-mail below if you don't mind reading about unhealthy meats!

Judy



On Sat, Jul 24, 2010 at 8:38 AM, arlen baden <nyvegan@hotmail. com> wrote:
I had mixed feelings about sending this carnivorous history but it seems that pastrami trumped pasta 

 
 


 
 
All  about Delicatessens 
 
 
 
Carnegie  to Canter’s
 
My  first deli experience was during a vacation in the summer of 1955 when my family ate at Canter’s Delicatessen in the Fairfax area of  Los Angeles. I was 11 years old and the bustling deli—with its  harried, ancient waiters carrying platters of sandwiches piled high  with fragrant corned beef, pastrami and tongue, huge bowls of creamy  coleslaw and plates of pickles—introduced me to flavors and  characters I had not known in the small Arizona town where I  lived.
 
In  time, I learned that the food I discovered at Canter’s not only  connected me to my family’s roots in Eastern Europe, it offered the  same sense of identity and feeling of home to much of the American  Jewish community. That’s why delis and restaurants serving foods  from Germany (pastrami, tongue, corned beef and salami), Poland,  Lithuania and Hungary (borscht, smoked fish, blintzes, herring,  kasha varnishkes and gefilte fish) have proliferated in the United  States wherever there is a large Ashkenazic population. That Jewish  cuisine was such a draw for early immigrants is not surprising.That  it remains so for Jews today shows the continued connection to our  cultural and gastronomic heritage.
 
Canter’s  is a multigenerational family business—not atypical for Jewish  dining establishments. Opened by brothers Ben and Rubie Canter,  their first deli was built in 1924 in Jersey City, New Jersey, but  closed five years later after the stoc k market crash. In 1931, the  family started anew in the predominantly Jewish Boyle Heights  section of Los Angeles, where two hot dogs cost five cents—one in a  bun and one in your hand. In 1953, Canter’s moved to its present  location, and to this day the kosher-style deli retains its Formica  booths and art deco décor. Everything is made on the premises, from  the breads and pastries to pickles, pastrami, corned beef, tongue,  chopped liver and matza balls.
 
Besides  the food, there is also the draw of a celebrity crowd. In the  1950’s, it was Marilyn Monroe and Elvis Presley who came to Canter’s  for bagels and lox or a late night bowl of soup; today, it is Mel  Brooks, Henry Winkler, Nicolas Cage and John Travolta.  
 
Canter’s  continues to offer the traditional kreplach, split pea and mushroom  barley soups, blintzes, knishes and stuffed cabbage, but it also  appeals to the neighborhood’s diversified clientele with Chef, Cobb  and Chinese chicken salads, pas tas and  quesadillas.
 
Many  of the most famous Jewish eateries serve what has become known as  kosher-style food—traditional Ashkenazic fare that is not prepared  in accordance with the laws of kashrut. For example, the  establishments may not use kosher meat or may not keep meat and  dairy products separate.
 
Even  New York’s Katz’s Delicatessen, the New World’s very first deli, is  only kosher-style. Today, Katz’s is much the same as it was when it  first opened its doors in 1888 across the street from its present  location on Houston Street on the Lower East Side. Here, you enter,  take a ticket (which serves as your order tab) and go directly to  the counter, where foot-long salamis are suspended overhead, to have  a taste of the pastrami or corned beef before making your selection.  
The  renown of Katz’s and other New York Jewish delis is such that some  tourists insist on including a lunch stop at a deli-restaurant on  their itinerary.
 
There  are also many certified kosher restaurants in New York and other  large cities. Ben’s Kosher Deli and Restaurant (open on Shabbat) are  in nine locations. The first opened in the Garment District in 1972;  Ben’s is famous for its kishke and chicken in the pot.  
 
Mendy’s  Kosher Delicatessen has only been around for 15 years, but has  established itself as the largest purveyor of kosher meals per day  in New York. Its popularity grew after it was featured on Seinfeld  several years ago. And following the trend in kosher restaurants,  sushi is now a popular item on the menu. With six locations (though  the one at Grand Central Station is dairy and one is in Brooklyn),  you do not have far to go to find one.
 
It  is worth noting the shuttering of two kosher New York landmarks: 2nd  Avenue Deli, a 50-year-old institution in the East Village whose  neon sign was taken down last January; and the dairy restaurant  Ratner’s, open from 1905 to 2002, which proudly served cheese  blintzes to Governor Nelson Rockefeller and Robert Kennedy. Mobsters  Bugsy Siegel and Meyer Lansky held court in the back, and Ratner’s  served as the watering hole for celebrities such as Al Jolson,  Walter Matthau and Groucho Marx. What drew in the mostly lunch crowd  to its Delancey Street location were the mouthwatering onion rolls,  vegetarian chopped liver and vegetable cutlets. Ratner’s traditional  soups and blintzes (as well as deep-dish pizza) live on in the  supermarket freezer case.
 
There  is history in the kosher-style New York triumvirate of the Carnegie  Delicatessen & Restaurant, Stage Deli and Lindy’s, all on  Seventh Avenue. At Carnegie, which opened in 1937, there are  super-size sandwiches that draw such a crowd you can wait on line  for an hour to get a seat. Their cheesecake, now in stores across  the United States, is legend (but so are Lindy’s and Junior’s in  Brooklyn). At Lindy’s, which opened in 1921, you can reminisce about  Damon Runyon writing Guys and Dolls in his private booth; at Stage  Deli (also opened in 1937) you can see where The Beatles sat the  night they first performed on The Ed Sullivan Show. And, of course,  Walter Winchell wrote his columns while sitting in each of these  delis.
 
To  get to Junior’s you have to cross the bridge to Brooklyn to the  store that was founded by Harry Rosen and is today being tended by  the family’s third generation.
 
Some  of the oldest establishments in downtown Chicago,San Francisco and  Detroit closed their doors when the Jewish population moved to the  suburbs. But even as some places closed—retiring waiters and  waitresses who worked for 30, 40 or 50 years—new ones open.  
 
In  California,  the most recent is D.Z. Akin’s Delicatessen, which serves  kosher-style fare to San Diego’s burgeoning Jewish community. Opened  in 1985, this deli and restaurant with Formica booths and a noisy,  busy atmosphere has great chopped liver.
 
Another  relative newcomer is Zingerman’s Delicatessen in Ann Arbor,  Michigan, which opened in the mid-1980’s; their breads and meats are  renowned not just in the Midwest but throughout the United States.  For a college town, the kosher-style Zingerman’s—run by Ari  Weinzweig and Paul Saginaw—stands out as the place for local  University of Michigan students to get their pastrami fix.  
 
Then  there are the other two guys—Jay Brown and Mark Jay Katzenberg—who  started out with a small deli in Palm Beach, Florida, in 1981, and  fittingly name their eatery TooJay’s Original Gourmet Deli. Today  this versatile restaurant has grown and is dispensing delicious  kosher-style comfort food (deli, brisket, pot roast, liver and  onions and matza ball soup) in 23 outlets throughout the state.  
 
One  cannot speak of Jewish gastronomy without mentioning the products  that were, and still are, a part of the lure—and lore. Th ere would  be no egg cream without Herman Fox’s U-bet Chocolate Flavor Syrup.  When Louis Auster created the egg cream at his candy shop in  Brooklyn in 1890, the name was his witty way of describing the  richness of his drink, which has neither eggs nor cream, at a time  when few could afford the luxury of either. So popular was this  cocktail of chocolate syrup, seltzer and milk in the 1920’s that  syrup wars broke out among competing brands that wanted to be  associated with the sweet drink.
 
Then  there is Dr. Brown’s Cel-Ray soda. Originally called Celery Tonic,  it is made with celery seeds, sugar and seltzer. It was developed in  1869 by a physician and used to treat immigrant children’s stomach  upsets (the word tonic was dropped when the government objected to  the medicinal implications) . An acquired taste, some people swear it  helps digest fat-laden salami sandwiches.
 
We  owe the existence of Gold’s horseradish to Tillie Gold, who in 1930  saved the grinder her cousin was using to grind horseradish root  after he got hauled off to jail during an altercation. Tillie and  her husband took up the enterprise of mixing the root with vinegar  (the beets were added later)—now a staple alongside gefilte fish.  
 
Whether  it is a new dill, half sour or full sour, a deli meal wouldn’t be  complete without the pickle. The notion of pickling for preservation  began around 4000 B.C.E. but it wasn’t until 2030 B.C.E. that the  practice of pickling cucumbers came about. Julius Caesar and  Napoleon both fed pickles to their armies because it was believed to  provide physical and spiritual strength. It is also related that  Cleopatra ate a great amount of pickles to preserve her  beauty.
 
At  one time, the Lower East Side had the largest concentration of  pickle stores in the United States. But now, commercial companies  such as Heinz and Vlasic have learned how to speed up the pickling  process—though no self-respecting deli will serve them. Barrel-cured  pickles can still be found on the streets of the Lower East Side at  Guss’ Pickles (800-620-GUSS; www.gusspickle. com)  or from The Pickle Guys (888-4-PICKLE; www.nycpickleguys. com).  
Finally,  let’s not forget the sweet sold off the block: halvah. Its origins  may be Middle Eastern, but thanks to Joyva, owner Nathan Radutzky’s  recipe, it became a best seller in the United  States.
 
The  dishes and environment in today’s deli-restaurant still satisfy the  cravings for Jewish ethnic cuisine. Once a sanctuary for lonely  immigrants, these establishments remain a destination where families  can take their children to enjoy good food and the comfort of  community. 


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--
Judy Pokras
vegwriter@gmail. com
ジュディ





--
Judy Pokras
vegwriter@gmail. com
ジュディ





--
Judy Pokras
vegwriter@gmail. com
ジュディ



#138 From: Judy <vegwriter@...>
Date: Tue Jul 27, 2010 4:11 pm
Subject: To Mark
vegwriter
Send Email Send Email
 
Mark, what is the URL (not the e-mail) of your group? 

Judy

becomingyounger@yahoogroups.com


--- On Tue, 7/27/10, Judy <vegwriter@...> wrote:

From: Judy <vegwriter@...>
Subject: Re: [JewishRawFood] Re: deli
To: JewishRawFood@yahoogroups.com
Date: Tuesday, July 27, 2010, 8:11 AM
- Hide quoted text -


  Mark, what's your site?

On Tue, Jul 27, 2010 at 8:15 AM, Mark Jackson <thesportsguru47@ yahoo.com> wrote:
  I have been posting her recipes on my site for a long time. She gives out one recipe a week, if you join her mailing list. I have two or three bagel recipes on my site at least one from her.

--
Judy Pokras
vegwriter@...
¥¸¥å¥Ç¥£


#139 From: Judy <vegwriter@...>
Date: Sat Oct 30, 2010 5:17 am
Subject: I'd appreciate your spreading the word about my Kindle book
vegwriter
Send Email Send Email
 
Thanks very much!

---------- Forwarded message ----------
From: judypokras@...
Date: Sat, Oct 30, 2010 at 12:39 AM
Subject: [Stuff Raw Foodists Like] Now available as a Kindle book! The Little e-Book o...
To: vegwriter@...


The Little e-Book of Raw Vegan Holiday Recipes  is now available in a Kindle e-reader edition, making it easy to bring 50 raw holiday recipes with you when you travel! Wherever you are during the holidays (or any other time) you'll be able to make meals and turn your family and friends on to some fabulous food.

--
Posted By sketchgrrl to Stuff Raw Foodists Like at 10/30/2010 12:39:00 AM



--
Judy Pokras
vegwriter@...
¥¸¥å¥Ç¥£


#140 From: Thais Diehl <chayavision@...>
Date: Sun Jan 30, 2011 3:39 am
Subject: please vote for me
chayavision
Send Email Send Email
 
You may be receiving this as a second vote request if you are on my mailing list. In either case please HELP make me the Next Hot Raw Chef!

I have gone through the entire process, and submitted all the requirements for the Sweet Valentine Video Recipe Contest and am officially a contestant! YOU can help me win - Go to http://hotrawchef.com/VoteInfo.html right now and vote for me in the Next Hot Raw Chef Video Recipe Contest. You'll be helping me win one of 3 great prizes, AND you'll receive a FREE eBook full of the recipes of all 44 contestants JUST for voting!

Please send this onto your friends, family and co-workers! I could really use the support and it's so simple to vote! Please go to www.hotrawchef.com and vote for me now!

Thank you, Thank you!

--
With Love and Blessings,
Chaya-Ryvka
 
 
--Each polar - a reflection of self.
Love is -
Beyond time and circumstance.
Love whispers - the memory - of ultimate unity.
Look in -
Inhale love - exhale peace.
Bathe in love - exhale completion.
Evanesce in love - here is the essence of creation,
                     Higher-Living, Living-Vision, Living-One

 



#141 From: Thais Diehl <chayavision@...>
Date: Wed Feb 9, 2011 8:03 pm
Subject: Fw: Fwd: Last Day to Vote for Chef Chaya-Ryvka!!!
chayavision
Send Email Send Email
 

 
HI Loves,

Today is the last day to vote for me to win the "Next Hot Raw Chef" competition from Living Light. Please help me in this effort - see below for more details!

Also, by voting you will get an e-book with all 44 recipe entries, they all look great.

Thank you SO very much for your love and support!
,
Chaya

---------- Forwarded message ----------
From: Living Vision <Chaya@...>
Date: Wed, Feb 9, 2011 at 11:28 AM
Subject: Last Day to Vote for Chef Chaya-Ryvka!!!
To: Chaya-Ryvka <Chaya@...>


If you LOVE Chaya-Ryvka's amazing sweets, vote for her on http://TheLivingVision.us1.list-manage.com/track/click?u=6d83da003d43fe41b9d307f33&id=2d649b4778&e=ecdf0f188f #35, and learn a divine rose cardamon truffle recipe. You will also receive a complimentary dessert book with all 42 contestants sweet treats!
 
 
Is this email not displaying correctly?
View it in your browser.
Living VIsion

Sweet Valentine's Recipe Contest
Cast Your People's Choice Vote for Chef Chaya-Ryvka Today!


Chaya-Ryvka is participating in Living Light's Sweet Valentine Recipe Contest. Her video is Video #35.
Learn to make her Spectacular Coconut Rose Cardamon Truffles, a perfectly magical and romantic treat for Valentines day or any time of year. In her own words "these are like having a box of chocolates, a bunch of roses and a trip to your own exotic wonderland in one little morsel".

Go to http://TheLivingVision.us1.list-manage1.com/track/click?u=6d83da003d43fe41b9d307f33&id=d3bebffa5c&e=ecdf0f188fVoteInfo.html to Cast your Vote, Today is the last day!

Thank you for your love and participation! Please forward this to all your friends and loved ones. All voter participants will receive a free recipe e-book with all 42 recipe entries!

More from Living Vision, upcoming classes, and offerings coming soon.
 
 
 
 
 
 
 






Sent to Chaya@...: unsubscribe | update profile | forward to a friend
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--
With Love and Blessings,
Chaya-Ryvka

www.theLivingVision.com
facebook: www.facebook.com/chefchaya
Twitter: http://twitter.com





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#142 From: vegwriter <vegwriter@...>
Date: Fri Feb 25, 2011 2:20 am
Subject: Raw Kugel?
vegwriter
Send Email Send Email
 



Have you ever tried to make raw noodle pudding/kugel?
Or have you ever come across a recipe for it?

--
Judy Pokras
judypokras@...


#143 From: "Michael" <michael@...>
Date: Fri Jul 8, 2011 8:38 pm
Subject: Anyone in Boston?
environ_ment...
Send Email Send Email
 
Peace All,

Anyone know a Jewish Raw Food enthusiast in the area near Harvard or greater
Boston area.

Please let me know at vision@...

Thank you much,

Micha'el Bedar

#144 From: Helene Idels <hdthoreau62@...>
Date: Fri Jul 8, 2011 10:59 pm
Subject: RE: Anyone in Boston?
h_idels
Send Email Send Email
 
Here you go:

Alissa Cohen
http://www.alissacohen.com/
http://www.facebook.com/pages/Alissa-Cohens-Fan-Page/132164630155733

-Helene Idels

> To: JewishRawFood@yahoogroups.com
> From: michael@...
> Date: Fri, 8 Jul 2011 20:38:03 +0000
> Subject: [JewishRawFood] Anyone in Boston?
>
> Peace All,
>
> Anyone know a Jewish Raw Food enthusiast in the area near Harvard or greater Boston area.
>
> Please let me know at vision@...
>
> Thank you much,
>
> Micha'el Bedar
>
>
>
> ------------------------------------
>



#145 From: Judy Pokras <judypokras@...>
Date: Thu Mar 15, 2012 6:52 pm
Subject: Yiddish Farm with a vegan chef (maybe raw vegan too?)
judypokras@...
Send Email Send Email
 
A friend of mine is volunteering here this summer, and will be their vegan chef. Maybe he will make some raw vegan too, as he sometimes eats that way:

http://yiddishfarm.org/


#146 From: Michael Bedar <thelivingmichael@...>
Date: Mon Sep 24, 2012 5:47 pm
Subject: Celebrate "Torah as a Guide to Enlightenment" and Shabbat with Rabbi Gabriel Cousens, MD - Music with Cantor Richard Kaplan
environ_ment...
Send Email Send Email
 

We are delighted as we invite you to:

Torah as a Guide to Enlightenment
Celebrations and Services on the Shabbat before Simchat Torah

The support you need to awaken in a most profound way may be found in Torah.  Are you feeling called
to an electric, alive Torah, to a Torah that inspires a spontaneous fountain of compassion and oneness in everyday life?

IMAGE OF RABBI GABRIEL COUSENS

 
Celebrate with Rabbi Gabriel Cousens, MD, in a Shabbaton focusing on Torah as a Guide to Enlightenment

 
Rabbi Cousens also welcomes the passionate, sonorous mystical chanting of Oakland's beloved cantor, Richard Kaplan.

Hazzan Richard Kaplan has served for the past 15 years in Oakland and Berkeley, CA. He specializes in Mizrachi and Hasidic music, as well as in the relationship between Jewish mysticism and music.




IMAGE OF CANTOR RICHARD KAPLAN

These events may be calling to you if:
  • You feel that meditation is vital spiritual food and you see your own potential to be a vehicle for the divine
  • You are awakening to a powerful divine presence, which you know has the potential to transform people and nations
  • You sense that the patriarchs, matriarchs, tzaddikim, and sages compose a living enlightenment lineage
  • You are of Am Yisrael and/or any other nation, celebrating the merging of Heaven and Earth, here and now
Rabbi Gabriel Cousens, MD, founder of the Tree of Life Foundation, is a spiritual teacher and medical doctor who serves as a physician of the soul for people worldwide.  Traveling to 5 continents per year, including teaching for 3 months out of every year in Israel, he is based at the Tree of Life Center, 180-acre oasis for awakening and wellness in the mountainous Southwest.  In 1993, at the age of forty-nine, he began studying Torah and Kabbalistic texts intensely, and in 2008 he officially completed twelve years of rabbinical training and received smicha as a rabbi.  He is the author of Torah as a Guide to Enlightenment and six other well-known books including Creating Peace by Being Peace, There Is a Cure for Diabetes, and Spiritual Nutrition.  Through the Tree of Life Foundation, he is devoted to training individuals and groups to establish educational, health, ecological centers in Israel, the US, Mexico, Ghana, Nigeria, and Nicaragua as an expression of spiritual service of the source of all, Hashem.

Pre-reserve your spot in attendance now for:

  1. Celebrating Kabbalat Shabbat, a spiritual and meditative invitation with Rabbi Gabriel Cousens, MD
  2. Daytime Shabbat Workshop, "Torah as a Guide to Enlightenment" with Rabbi Cousens, plus chanting of Seudah Shlishit mystic music with Cantor Richard Kaplan, and a sacred, live, organic Third Meal
  3. Havdallah Meditation and Parashah Teaching
Co-Hosted by Jewish Federation of the East Bay and JCC East Bay

DATES:
Fri-Sat, October 5-6, 20th of Tishrei, 5773
LOCATION: At the JCC East Bay, Oakland Branch at 5811 Racine St.


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