Spicy Moroccan Potato Knish

Total Page：16

File Type：pdf, Size：1020Kb

www.cookingatriegelmanns.com www.riegelmanns.com www.electrolux.com SPICY MOROCCAN POTATO KNISH This is the recipe for the basic knish. The variations can be anything you like. Start with a basic russet mashed potatoes and add anything you like. Serve knish hot out of the oven with plain or flavored sour cream. Here are some suggestions for add-ins: Favorite herb or spice blend Shredded cheese, about ¼ cup Roasted garlic Salsa or chutney, 1-2 tablespoons Caramelized onion Thinly sliced green onion or chives Finely chopped bacon or sausage Premade Pesto sauce A little cooked sweet potato, yam or carrot Potato Knish Appetizer 2 cups cooked and cooled mashed potatoes 2 sheets frozen prepared puff pastry, thawed but still cold Extra flour for work surface 1 beaten egg Generously flour work surface and lay out first piece of pastry. Cut in half lengthwise and set one piece aside. Roll pastry to create an 8x12 rectangle. Turn pastry with long side facing toward you. Brush about an inch of the top of the pastry with the egg wash. Shape and place cooled potatoes along the bottom portion of the pastry to resemble a long rope shape about 1 inch from the bottom of the pastry. Roll pastry to enclose potatoes to create 12inch roll of potato filled pastry. Using the back of your hand (or a wooden spoon handle works nicely) Cut roll in half. Cut each half in half again, then each quarter in half again to create 8 knish. Pick up each knish and gently pull pointed ends toward the center. Use fingers to secure with egg wash. Place knish on a well-oiled baking sheet. Continue with the rest of the pastry sheets and potatoes. Bake right away or freeze in a single layer and when frozen, place into a zip top plastic bags. When ready to bake, preheat oven to 375 degrees. Place knish about 2 inches apart on a parchment lined baking sheet. Bake for 15-20 minutes or until golden browned and puffed. Serve with sour cream for dipping .

Copy Link

Recommended publications

Chanukah Cooking with Chef Michael Solomonov of the World
Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café.
[Show full text]
5 Convenient Locations
EGG VARIETY CINDI’S COMBO PLATTER Served with a Choice of Grits, Hash Browns or Home Fries and 13.95 a Choice of Toast, Buttermilk Pancakes, Biscuits and Gravy, or Bagel. One Stuffed Cabbage, Cottage Cheese or sliced Tomatoes may be substituted for Hash Browns. One Potato Pancake, Cheese . .add .95 Egg substitutes available: Egg Whites . .add .95 Egg Beaters . .add .95 and One Meat Knish 3 EGGS 2 EGGS 1 EGG Eggs (Any Style) . 7.75 . 7.25. 6.75 Link or Patty Sausages & Eggs . 9.00 . 8.50. 8.00 Bacon Strips & Eggs . 9.00 . 8.50. 8.00 OPEN FACED CORNED BEEF HOT ROAST BEEF Ham & Eggs . 9.25 . 8.75. 8.25 OR PASTRAMI OR TURKEY Canadian Bacon & Eggs . 10.25 . 9.70. 9.20 13.95 12.95 Ground Beef Patty & Eggs . 10.25 . 9.70. 9.20 Served over Grilled Potato Knish, Potato Salad Served Open Faced on White Bread with Gravy. or Cole Slaw w/Gravy Chicken Fried Steak & Eggs . 10.00 . 9.50. 9.00 Served with French Fries or Potato Salad With Meat Knish 14.95 and Cole Slaw Corned Beef Hash & Eggs. 10.25 . 9.70. 9.20 Pork Chops & Eggs . 11.50 . 11.00. 10.50 Ribeye Steak & Eggs. 16.00 . 15.50. 15.00 SOME LIKE IT COLD CHORIZO & EGGS MIGAS LOX & EGGS Fruit Platter . 9.95 Egg Salad . 8.95 9.50 9.50 12.95 Assorted Seasonal Fruit "You'll love this one" Served with Lettuce, Tomatoes, Cole Slaw and Mexican Sausage mixed 2 Eggs, Jalapenos, Onions, 3 Scrambled Eggs, Lox, Onions Chicken Salad .
[Show full text]
Take out Menu
Grilled Sandwiches Lobstah Take Out Menu SERVED ON YOUR CHOICE OF BREAD W/ A SIDE OF POTATO SALAD, COLE SLAW, MACARONI SALAD OR CUCUMBER SALAD AND PICKLE REGULAR LOBSTAH $15.99 Rachel $11.99 JUMBO LOBSTAH $19.99 OUR VERY OWN PASTRAMI, TOPPED WITH SAUERKRAUT AND MELTED SWISS MONSTAH LOBSTAH $23.99 CHEESE SERVED ON GRILLED RYE BREAD WITH 1000 ISLAND DRESSING. ALL LOBSTAH ROLLS SERVED WITH COLE SLAW OR YOUR CHOICE OF Reuben $11.99 POTATO, CUCUMBER, OR MACARONI SALAD. FRENCH FRIES, ONION OUR VERY OWN CORNED BEEF, TOPPED WITH SAUERKRAUT AND MELTED RINGS +$1.00, SWEET POTATO FRIES +$1.49 SWISS CHEESE SERVED ON GRILLED RYE BREAD WITH 1000 ISLAND DRESSING. Turkey Reuben $11.99 HOUSE MADE TURKEY BREAST, TOPPED WITH SAUERKRAUT AND MELTED SWISS CHEESE SERVED ON GRILLED RYE BREAD WITH 1000 ISLAND DRESSING. Grilled Cheese $6.59 Homemade Soups DELICIOUS MELTED CHEESE ON YOUR CHOICE OF BREAD Soup of The Day $4.59 w/ Tomato +$0.79 w/ Ham or Bacon +$1.00 Chicken Noodle Soup $4.79 Chicken Matzo Ball Soup $4.99 SANDWICHES INCLUDE LETTUCE, TOMATO & ONION UPON REQUEST AT NO ADDITIONAL CHARGE. UTHENTIC EW NGLAND LAM HOWDER $5.49 SUBSTITUTE ONION RINGS $100, FRENCH FRIES $1.00, SWEET POTATO FRIES $1.49. A N E C C “AWARD WINNING” Chicken Tenders $8.99 (561)270-3771 HAND BREADED DEEP FRIED TO PERFECTION SERVed witH FRies And YOUR CHoiCE of PotAto SALAD, COLE SLAW, MACARoni SALAD OR CUCUMBER SALAD And A PICKLE Homemade Salad Sides Sandwiches & Platters French Fries $2.99 $3.29 SERVED ON YOUR CHOICE OF BREAD OR BAGEL W/ A SIDE OF POTATO SALAD, COLE SLAW, Sweet Potato Fries MACARONI SALAD OR CUCUMBER SALAD AND PICKLE.
[Show full text]
Favorite Foods of the World.Xlsx
FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes Duck Confit Papadums Laksa Jambalaya Burrito Cornish Pasty Bulgogi Nori Torta Vegemite Toast Crepes Tagliatelle al Ragù Bouneschlupp Potato Pancakes Hummus Gazpacho Lumpia Philly Cheesesteak Cannelloni Tiramisu Kugel Arepas Cullen Skink Börek Hot and Sour Soup Gelato Bibimbap Black Forest Cake Mousse Croissants Soba Bockwurst Churros Parathas Cream Stew Brie de Meaux Hutspot Crab Rangoon Cupcakes Kartoffelsalat Feta Cheese Kroppkaka PBJ Sandwich Gnocchi Saganaki Mochi Pretzels Chicken Fried Steak Champ Chutney Kofta Pizza Napoletana Étouffée Satay Kebabs Pelmeni Tandoori Chicken Macaroons Yakitori Cheeseburger Penne Pinakbet Dim Sum DIVISION ONE DIVISION TWO Lefse Pad Thai Fastnachts Empanadas Lamb Vindaloo Panzanella Kombu Tourtiere Brownies Falafel Udon Chiles Rellenos Manicotti Borscht Masala Dosa Banh Mi Som Tam BLT Sanwich New England Clam Chowder Smoked Eel Sauerbraten Shumai Moqueca Bubble & Squeak Wontons Cracked Conch Spanakopita Rendang Churrasco Nachos Egg Rolls Knish Pastel de Nata Linzer Torte Chicken Cordon Bleu Chapati Poke Chili con Carne Jollof Rice Ratatouille Hushpuppies Goulash Pernil Weisswurst Gyros Chilli Crab Tonkatsu Speculaas Cookies Fish & Chips Fajitas Gravlax Mozzarella Cheese
[Show full text]
Catering-Menu-6-4-2018.Pdf
MORE THAN A MINI – CHUNKS 8” x 12” TRAY 12-15 PEOPLE $21.99 SMALL – CHUNKS 12 INCH SHELL 15-20 PEOPLE $29.99 More Than a Mini MEDIUM – CHUNKS 16 INCH TRAY 25-35 PEOPLE $39.99 LARGE – SLICES 16” ROUND DOME TOP LID 35-45 PEOPLE $49.99 Large Slices BABY PARADISE – SLICES 16 INCH PLATTER 25-35 PEOPLE $59.99 PARADISE – SLICES 18 INCH PLATTER 35-45 PEOPLE $69.99 JUMBO – SLICES 18” ROUND DOME BOTTOM CONTAINER 50-70 PEOPLE Paradise Slices $99.99 ALSO AVAILABLE ARE CUSTOM SIZE PLATTERS OR FRUIT FILLED WATERMELONS CARVED INTO DIFFERENT SHAPES. ALL FRUITS ARE SEASONAL, BUT MOST PLATTERS HAVE HONEYDEW, CANTALOUPE, WATERMELON, PINEAPPLE, STRAWBERRIES, KIWI & GRAPES. PARADISE PLATTERS HAVE EXOTIC FRUITS SUCH AS (MANGO, PAPAYA, DRAGON FRUIT, COCONUT) ETC. ***Prices subject to change without notice*** Watermelon Basket $49.99 Fruit Kabobs 10” $2.99 each kabob PAGE 2 The Boy’s Farmer’s Market, Inc. FRESH VEGETABLE PLATTERS More Than a Mini 8”x 12” Serves 15 – 20 people $15.99 Small 12” Platter Serves 25 – 35 people $24.99 Large 16” Platter Serves 35 – 50 people $49.99 Jumbo 18” Platter Serves 60 – 75 People $69.99 SPECIAL SIZES AVAILABLE All vegetable platters are prepared with the freshest raw ingredients from our store. Some are seasonal and not always available. All Platters are served with the Boy’s Own Dip. Order yours today for your next affair. Also available: No need to order! Always available to pick up and go! Veggie Mix Serves 4 people $4.99 Veggie Bowl Serves 8 people $9.99 Page 3 MINI 8”x 12” 8-12 PEOPLE $29.99 SMALL 12” 15-20 PEOPLE $39.99 Mini 8” x 12” MEDIUM 16” 30-45 PEOPLE $69.99 LARGE 18” 45-60 PEOPLE $99.99 Large 18” SMALL BOARD 8”x 26” 60-65 PEOPLE $129.99 MEDIUM BOARD 12”x 26” 80-100 PEOPLE $159.99 LARGE BOARD 18”x 26” Large Board 18”x 26” 100-125 PEOPLE $199.99 All cheese platters are prepared with a wide selection of cheeses that are sold at The Boy’s Market.
[Show full text]
530 Washington St Stoughton MA 02072 Deliveries
530 Washington Street Rosh Hashanah 2017 Stoughton, MA 02072 Order Deadline is 5:00pmMonday September 11, 2017 781-297-7995 (p) Order Pick up is 3:00-7:00 Tuesday September 19 781-297-7996 (f) Pick up Location: 530 Washington St Stoughton MA 02072 www.aperfecttaste.com Deliveries available at additional Charge based on location Sides Price Quantity Dinner Packages Quinoa Pilaf with Package 1 Butternut Squash and Cranberry $8.75/lb _______ No Substitutions Price Quantity Roasted Tri Color Potatoes $8.00/lb _______ Traditional Dinner (serves 10) $325.00 _______ Israeli Couscous $8.50/lb _______ Chopped Liver Roasted Vegetables $8.75/lb _______ Chicken Soup w /Matzah Balls Potato Kugel $25.00/ea _ _____ Pomegranate Glazed Chicken Noodle Kugel $35.00/ea _______ Tri Color Herb Roasted Potatoes Jalapeno and Cranberry Cornbread Quinoa Pilaf with Butternut Squash and Cranberries Stuffing $8.50/ea _______ Oven Roasted Green Beans Vegetarian Tzimmes $8.75/lb _______ Apple Cake Turkey Gravy $7.00/qt _______ Honey Cake Brisket Sauce $8.00/qt _______ Carving Service Turkey $20.00/ea _______ Package 2 No Substitutions Price Quantity Dessert Price Quantity Traditional Dinner (serves 10) $400.00 _______ Apple Cake Loaf $8.00/ea _______ Chopped Liver Honey Cake Loaf $7.00/ea _______ Chicken Soup w /Matzah Balls Chocolate Chip Brownies $12.00/dz _______ Roasted Brisket and Gravy Blondie Bars $12.00/dz _______ Tri Color Herb Roasted Potatoes Chocolate Chip Cookies $8.00/dz _______ Quinoa Pilaf with Butternut Squash and Cranberries Chocolate Cherry Strudel
[Show full text]
Steven Goldberg | Based on the Original By
PRODUCED & DIRECTED BY: STEVEN GOLDBERG | BASED ON THE ORIGINAL BY: JACK & HARRIET GOLDBERG DRINK APPETIZERS thick shakes & smoothies small plates deli delights BLENDED FRUIT SPICY CAULIFLOWER V 8 PICKLE PLATE VG, GF 8 SMOOTHIE 7 lightly fried cauliflower, cherry peppers, an assortment of pickled delights: strawberry, banana, lemon-garlic butter, arugula tomatoes, turnips, cherry peppers, orange, pineapple sauerkraut, old and new dill pickles THICK MILK SHAKE 6 FALAFEL APPETIZER V 10 guernesy farms crisp falafel, hummus, tabouli, tahini, FRENCH FRIED CHICKEN LIVERS 12 vanilla, chocolate hot sauce, pita sautéed onions, spicy sweet mustard for dipping or strawberry JO’S SESAME FRIED CHICKEN FINGERS 8 ROOT BEER FLOAT 5 Stage dressing or BBQ sauce STUFFED CABBAGE GF 10 ibc root beer, traditional beef & rice, house rolled, haagen-dazs vanilla AVOCADO TOAST VG 10 roasted sweet & sour avocado, lemon, spring greens STRAWBERRY add poached egg +2 GEFILTE FISH 13 ORANGE FREEZE 5 add smoked salmon +4 our special lake fish blend, poached and orange sherbet, served cold with tomato & horseradish orange juice, HUMMUS & SPICED BRISKET GF* 8 strawberry lemon-garlic hummus topped with mid- PICKLED TROUT GF 15 east spiced brisket served with pita fresh lake trout steak, pickled BOSTON COOLER 5 sweet & sour vernors ginger ale, DEVILED EGGS V 10 haagen-dazs vanilla 4 traditional creamy eggs KNISH 8 add anchovy, caper or green olive +1 old world pastry crust baked with seasoned brisket or potato & onion, soft drinks GUACAMOLE & CHIPS VG, GF 8 served with natural gravy made to order, served with fresh salsa COMPLIMENTARY REFILLS OF KISHKA 9 COFFEE, ICED TEA, FOUNTAIN SHRIMP SCAMPI 12 DRINKS, AND LEMONADE.
[Show full text]
Favorite Foods of the World.Xlsx
FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes 53 31 Duck Confit Blintzes 49 20 Duck Confit Papadums 5 23 Laksa Blintzes 23 43 Burrito Jambalaya 32 38 Burrito Jambalaya 36 65 Burrito Cornish Pasty 28 21 Bulgogi Potato Pancakes 43 52 Burrito Nori 35 10 Torta Nori 5 60 Crepes Vegemite Toast 15 49 Crepes Potato Pancakes 61 42 Crepes Tagliatelle al Ragù 18 9 Bouneschlupp Potato Pancakes 81 25 Hummus Potato Pancakes 42 47 Hummus Potato Pancakes 36 49 Burrito Gazpacho 10 22 Lumpia Philly Cheesesteak 44 55 Cannelloni Philly Cheesesteak 49 36 Cannelloni Philly Cheesesteak 39 42 Cannelloni Tiramisu 51 47 Kugel Tiramisu 41 28 Kugel Arepas 8 7 Cullen Skink Gelato 42 34 Mousse Börek 10 26 Hot and Sour Soup Gelato 57 25 Hot and Sour Soup Gelato 49 25 Bibimbap Gelato 46 44 Mousse Black Forest Cake 26 43 Mousse Croissants 28 59 Mousse Croissants 34 16 Soba Cheeseburger Burrito Bockwurst 37 54 Churros Bockwurst 28 45 Churros Parathas 21 6 Cream Stew Crab Rangoon 53 29 Churros Brie de Meaux 20 7 Hutspot Crab Rangoon 57 41 Cupcakes Crab Rangoon 39 50 Cupcakes Crab Rangoon 39 35 Pretzels Kartoffelsalat 28 21 Feta Cheese Kartoffelsalat 13 32 PBJ Sandwich Kroppkaka 22 38 PBJ Sandwich Gnocchi 32 56 Pretzels Gnocchi 43 18 Saganaki Gnocchi 68 53 Pretzels Mochi 14 42 Pretzels
[Show full text]
May 15, 2019 Restaurant Guide to New York City Here Are Evaluations
May 15, 2019 Restaurant Guide to New York City Here are evaluations of restaurants that I’ve tried in New York. You’ll see that the great majority of them receive grades of A or B. I don’t think that this is because I’m an easy grader. Rather, I generally don’t go to a place unless it has received at least a 4.0 from the generally reliable Zagat guide or I’ve gotten a recommendation from a source whose judgment I trust. Still, there are clunkers now and then. Also, I grade on a curve in the sense that a great hamburger joint and a great upscale French restaurant can both merit an A+, even though the dining experiences will be rather different. (Using the jargon of economics, I’m more or less looking at the marginal utility per dollar!) For the most part, these restaurants fall in the mid-price range (for Manhattan), roughly $40 to $60 per person, without drinks. Bon appétit! Restaurant Neighborhood Date Grade Comments 33 Greenwich Greenwich October 2017 A- Southern. Updated versions of southern food were Village outstanding. Try the shrimp and grits and the meatloaf sandwich. The service, while pleasant, was too slow and inattentive. 44& ½ Hell’s Kitchen Hell’s Kitchen November 2006 B+ American. Some of the dishes were terrific (goat cheese souffle’ appetizer), but some, like the main course duck, were only ok. November 2009 A Upgraded this to an A—everything was excellent, January 2010 A service was good, and portions were substantial. October 2017 A- Everything was good.
[Show full text]
A Multisensory Approach to Teaching Writing and Literature Peri
A Multisensory Approach to Teaching Writing and Literature By Dr. Julia Keefer Dr. Julia Keefer is the Principal Investigator of a cross-disciplinary research project to improve pedagogy in writing, literature, speech arts, and health humanities and wellness classes. Dr. Wenjuan Li, from the Center for Academic Excellence and Support, was the first associate researcher, helping to de-identify data in the fall of 2019. This article is a summary of the first phase of ongoing research of an New York University IRB-approved research grant begun in the summer of 2019. As the project continues, more detailed analysis of data will make the research both quantitative and qualitative. Online Education during the Peri-COVID Pandemic 2019-2020 My eminent colleague, Professor Steve McCarty, President of the World Association for Online Education, just sent me this email (August 17, 2020) about a keynote he was preparing, “I will explain online education in a broad sense, and as a pan-disciplinary set of meta-skills beyond subject matter expertise. So for most teachers, online education can serve as an auxiliary discipline, like when the study of languages in the humanities uses social science research methods.” This pan-disciplinary tool of online education buttresses my cross-disciplinary approach to problem solving that focuses on Boolean circles intersecting the fields of health science/wellness, literature, and the environment. I have been the editor-in-chief of the Journal of Online Education since 1998, initially appointed by the World Association for Online Education. During the COVID Pandemic, the world has been forced to adopt various aspects of asynchronous, synchronous, HyFlex, and blended learning.
[Show full text]
Low-Fat Potato Knish
Low-Fat Potato Knish Description Knishes are baked or fried pockets of pastry dough made with a variety of fillings. A common feature of Jewish cuisine from the Eastern European region. If you're from New York, you probably know and love a good knish. Here's a low-fat version of a delicious potato knish. Ingredients • 6 medium russet potatoes • 2 1/2 tbsp margarine Summary • 1/4 brown onion, minced Yield: 4 • 3 tbsp fat-free chicken broth Prep Time: 1 hour • 1/2 tsp kosher salt to taste Category: Appetizers • 1/8 tsp ground black pepper to taste Cuisine: Jewish • 6 sheets phyllo dough • 1 tbsp chives, finely chopped Instructions 1. Peel potatoes, cut in half and boil until tender, about 15 to 20 minutes. When cooked, mash potatoes in a large mixing bowl. 2. Saute onion in 1 1/2 tbsp of margarine until translucent, but not brown. Add onions to mashed potatoes with broth, salt, pepper and chives. Mix thoroughly. 3. Melt remaining tbsp of margarine. Pre-heat oven to 375 degrees. 4. Prepare a layer of 3 sheets of phyllo dough and cut the stack in half. Repeat with the remaining 3 sheets (prepare a second stack of 3 sheets and cut in half). 5. Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and postition off-center at one end of the strip of dough. Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top.
[Show full text]
The Food Issue
THE SCRIBE The Journal of the Jewish Museum and Archives of British Columbia Volume XXXVII – 2018 The Food Issue Editor: Cynthia Ramsay Publications Committee: Gary Averbach, Debby Freiman, David Goldman, archivist Alysa Routtenberg, Perry Seidelman, Fred Swartz, Ronnie Tessler, with appreciation to Josie Tonio McCarthy, Marcy Babins and Michael Schwartz Layout: Western Sky Communications Ltd. Cover Photo: Dave Shafran working at Max’s Deli, Vancouver, 1960. (JMABC L.09267) Statements of fact or opinion appearing in The Scribe are made on the responsibility of the authors/interviewees alone and do not imply the endorsements of the editor or the Jewish Museum and Archives of British Columbia. Please address all submissions and communications on editorial and circulation matters to: THE SCRIBE Jewish Museum and Archives of British Columbia 6184 Ash Street, Vancouver, B.C., V5Z 3G9 604-257-5199 • [email protected] • http://www.jewishmuseum.ca Membership Rates: Households – $54; Institutions/Organizations – $75 Includes one copy of each issue of The Scribe and The Chronicle Back issues and extra copies – $20 plus postage ISSN 0824 6048 © The Jewish Historical Society of British Columbia/Jewish Museum and Archives of British Columbia is a nonprofit organization. No part of this publication may be reproduced, stored or transmitted without the written permission of the publisher, with the following exception: JMABC grants permission to individuals to download or print single copies of articles for personal use. A person may reproduce excerpts from articles in the journal for any purpose that respects the moral rights of the authors, on the condition that the source is fully acknowledged.
[Show full text]