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I'll Host the Meal. No Big Deal. Pivotgroup.Nyc
I'll host the meal. No big deal. pivotgroup.nyc LE & TY P S L A T T E T F E F R U S B ORDER YOUR PURIM SEUDA. CHOOSE FROM A LARGE SELECTION OF MENU OPTIONS. 718.852.3900 WHATSAPP 718.855.9368 [email protected] WEBSITE: WWW.GREENFELDS.COM PURIM MENU 2021 MAIN SIDES CHICKEN NUGGETS 9x13 $55.00 FRANKS IN BLANKS 9x13 $60.00 POPCORN CHICKEN 9x13 $65.00 MINI DELI ROLLS 9x13 $65.00 CHICKEN LOLLYPOPS 9x13 $75.00 BEEF YAPTZIG 9x13 $50.00 SESAME CHICKEN 9x13 $65.00 BEEF CHULENT 9x13 $50.00 HONEY MUSTARD CHICKEN 9x13 $65.00 MINI EGG ROLL 9x13 $55.00 CHICKEN & BROCCOLI 9x13 $60.00 MINI PASTRAMI EGG ROLLS 9x13 $60.00 GENERAL TSO'S CHICKEN 9x13 $65.00 MINI POTATO KNISHES 9x13 $55.00 GRILLED BABY CHICKEN STRIPS 9x13 $80.00 SHLISHKES 9x13 $40.00 BEEF & BROCCOLI 9x13 $80.00 NOODLE CABBAGE 9x13 $40.00 PEPPER STEAK 9x13 $80.00 HOMEMADE GNOCCHI WITH MUSHROOMS 9x13 $60.00 BONELESS BEEF SPARE RIBS 9x13 $120.00 CHINESE FRIED RICE 9x13 $40.00 ROLLED BRISKET 9x13 $120.00 RICE WITH VEGETABLES 9x13 $40.00 TONGUE 9x13 $125.00 KISHKE IN SAUCE 9x13 $40.00 LAMB RIBLETS 9x13 $110.00 POTATO KUGEL 9x13 $30.00 FRENCH ROAST 9x13 $140.00 ROASTER POTATO KUGEL Full Size $50.00 CHUCK EYE ROAST 9x13 $125.00 STEAMED BROCCOLI 9x13 $45.00 PICKLED CHICKEN ROLL 9x13 $80.00 STIR FRY GARDEN VEGETABLES 9x13 $45.00 PICKLED TURKEY ROLL 9x13 $80.00 PICKLED CHICKEN PASTRAMI 9x13 $85.00 PLATTERS BABY BACK RIBS 9x13 $125.00 GRILLED SIDE OF SALMON 14 inch $95.00 STEAMED PASTRAMI 9x13 $125.00 ROASTED SIDE OF SALMON 14 inch $90.00 STUFFED HELZEL RAW 9x13 $40.00 COLD CUT PLATTER 14 inch $75.00 -
97 Activity Guide
Site Activity Guide .Introduction . he Safe Food for the Hungry ’97—A Focus on Diversity on-site learning activities build on and reinforce the broadcast portion of the videoconference workshop. The activities included in this year’s TSite Activity Guide are designed to be used with a group. Group activities should generate discussion and encourage participants to learn from each other. Talking and sharing with other individuals who have similar experiences and/or problems can be one of the most valuable aspects of the workshop. Depending on the number of participants at each site, group activities can be done with the entire group, or the participants can be split into smaller groups. The live portion of the Safe Food for the Hungry ’97—A Focus on Diversity videoconference workshop and the site activities will explore issues of food safety and nutrition as they relate to emergency feeding programs. The broadcast will look at food safety and nutrition through the life cycle, from pregnant mothers and infants to the elderly, while connecting to related issues of multiculturalism. The program emphasizes interactivity and practical solutions to common challenges. The on-site workshop activities comprise four lessons which introduce the concepts of diversity, nutrition, and food safety. The Activity Guide is divided into two sections. The first section contains detailed lesson plans. The second section consists of reference materials to aid participants in completing the activities. The satellite broadcast, workshop activities, and print materials combine to create a framework that organizations can use to examine their programs and to solve problems. F O F E O A D S F O Y R R G T N H E H U Purdue University Cooperative Extension Service 1 Site Activity Guide F O F E O A D S F O Y R R G T N H E H U 2 Purdue University Cooperative Extension Service Site Activity Guide .Lesson . -
ALL DAY MENU… Place Order At
ALL DAY MENU… place order at www.superchunk.me or www.newwavemarket.com apps and sides broccolini mozzarella garlic bread sweet chili sauce, fried shallot, sesame 7 house sourdough ciabata loaf, mozzarella, garlic oil 6 add ghee fried egg* 3.50 …………………………………………………………………….………………… ………………………………………………………………………………………… bangkok fries buffalo cauliflower green curry, kewpie mayo, cilantro, red pepper, scallion, cilantro, pickled carrots, everything mix, shishitos, thai basil, pickled carrot, fried shallot, peanut 12 pesto butermilk 7 salads caesar asian noodles anchovy dressing*, pecorino, bagel croutons 8 chilled sesame noodles tossed with shredded cabbage & add togarashi fried chicken 7 carrots in an asian vinaigrete with charred broccolini and …………………………………………………………………………………… brussels sprouts 12 add togarashi fried chicken 7 cashew chicken ………………………………………………………………………………………… butermilk chicken, spiced cashews, romaine, red pepper, ricota salata, cucumber, meyer lemon vinaigrete 12 original stetson chopped …………………………………………………………………………………… an homage to our sister restaurant, Cowboy Ciao… rows of chopped arugula, pearl couscous, super-dried sweet corn, Ciao trail mix (pepitas, black currants, Asiago cheese), and balsamic marinated Roma tomatoes. Served with pesto butermilk dressing on the side 14 Choice of Smoked Salmon, Herb-Roasted Chicken, or Avocado Add extra dressing .50 Add avocado 2.00 ………………………………………………………………………………………… sandwiches sandwiches are served with choice of chips or salad with lemon vinaigrete sub seasoned french fries for $3 blt dynamite tuna bacon, letuce, tomato, avocado, lemon pepper mustard*, house confit albacore tuna, dynamite mayo*, toasted house hawaiian bread 11 pickle, sesame, tomato, letuce on house ciabata 13 ……………………………………………………………………………………… ………………………………………………………………………………………… grilled cheese schmaltz chicken salad Montboissie Morbier cheese on house sourdough 10 PHOENIX MAGAZINE “BEST OF” WINNER add bacon $1.50/slice dill* chicken salad, crispy gribenes, granny smith apple, ……………………………………………………………………………………. -
Shabbos Secrets - the Mysteries Revealed
Translated by Rabbi Awaharn Yaakov Finkel Shabbos Secrets - The Mysteries Revealed First Published 2003 Copyright O 2003 by Rabbi Dovid D. Meisels ISBN: 1-931681-43-0 All rights reserved No part of this publication may be translated, reproduced, stored in a retrieval system, or transmitted in an form or by any means, electronic, mechanical, photo-copying, recording, or otherwise, withour prior permission in writing from both the copyright holder and publisher. C<p.?< , . P*. P,' . , 8% . 3: ,. ""' * - ;., Distributed by: Isreal Book Shop -WaUvtpttrnn 501 Prospect Street w"Jw--.or@r"wn owwv Lakewood NJ 08701 Tel: (732) 901-3009 Fax: (732) 901-4012 Email: isrbkshp @ aol.com Printed in the United States of America by: Gross Brothers Printing Co., Inc. 3 125 Summit Ave., Union City N.J. 07087 This book is dedicated to be a source of merit in restoring the health and in strengthening 71 Tsn 5s 3.17 ~~w7 May Hashem send him from heaven a speedy and complete recovery of spirit and body among the other sick people of Israel. "May the Zechus of Shabbos obviate the need to cry out and may the recovery come immediately. " His parents should inerit to have much nachas from him and from the entire family. I wish to express my gratitude to Reb Avraham Yaakov Finkel, the well-known author and translator of numerous books on Torah themes, for his highly professional and meticulous translation from the Yiddish into lucid, conversational English. The original Yiddish text was published under the title Otzar Hashabbos. My special appreciation to Mrs. -
Baltimore's Eastern European Jewish
ABSTRACT Title of thesis: A CONSUMING HERITAGE: BALTIMORE’S EASTERN EUROPEAN JEWISH IMMIGRANT COMMUNITY AND THEIR EVOLVING FOODWAYS, 1880-1939 Charlotte Louise Sturm, Master of Arts, 2013 Thesis directed by: Professor Lisa R. Mar Department of History This study explores how Baltimore’s Eastern European Jewish immigrants and their American-born children engaged with American foodways during the period 1880- 1939. Food-related charitable aid and food education were used as tools of Americanization and moral uplift by public health officials, middle-class charitable workers, and social reformers between 1880 and 1920. The home economics classrooms of Baltimore’s public schools continued this work in the early twentieth century, teaching the immigrants’ American-born children lessons about food and middle-class domesticity. Although somewhat influential in reshaping the immigrants’ food habits, the Eastern European Jewish immigrants and their children largely retained their traditional foodways, making their own choices about how to adopt American foodways. Interconnected issues of food, health, economics, middle-class domesticity, citizenship, and identity are evident in this study. Using sources such as cookbooks and oral histories, this study demonstrates how foodways expressed and continue to express Jewish, American, and Jewish American identities. A CONSUMING HERITAGE: BALTIMORE’S EASTERN EUROPEAN JEWISH IMMIGRANT COMMUNITY AND THEIR EVOLVING FOODWAYS, 1880-1939 by Charlotte Louise Sturm Thesis submitted to the Faculty of the Graduate School of the University of Maryland, College Park, in partial fulfillment of the requirements for the degree of Master of Arts 2013 Advisory Committee: Professor Lisa R. Mar, Chair Professor Marsha Rozenblit Professor Psyche Williams-Forson © Copyright by Charlotte Louise Sturm 2013 Acknowledgements I owe many debts of thanks to those who assisted me as I researched and wrote my thesis. -
Mile End General Catering Postcard
MILE END DELICATESSEN 97A Hoyt Street, Brooklyn 11217 347-651-0636 CATERING [email protected] SMOKED MEAT SANDWICH PLATTER $12 per person [8 person minimum] $25 per pound with a 2 pound minimum [+ $4 to include potato salad, coleslaw & sour pickles] -includes mustard- -minimum of 4 per selection- Smoked meat with mustard on rye bread Salami & pickled vegetables with mustard on onion rol PICKLES Chicken salad with concord grape jam & walnuts on pumpernickel Platter $50 [feeds 8] Chopped chicken liver & egg salad on rye -selection of house pickled vegetables- Smoked turkey breast with turkey rillettes, pickles & mustard on rye Lox with apples, arugula & cream cheese on pumpernickel Sour Pickles $7.50 per quart Whitefish salad with tomato, lettuce & preserved lemon aioli on rye Roasted vegetables with tzatziki on onion roll BY THE POUND Coleslaw $10 DELI PLATTER $14 per person [8 person minimum] Potato Salad $10 [+ $4 to include potato salad, coleslaw & sour pickles] Egg Salad $10 -served with rye bread & mustard on the side- Whitefish Salad $26 YOUR CHOICE OF SMOKED MEAT, SALAMI & TURKEY Chicken Salad $18 Chopped Liver $12 MILE END DELICATESSEN FINGER FOODS [minimum 2 dozen per selection] 97A Hoyt Street, Brooklyn 11217 BREADS $6 347-651-0636 $24 per dozen: Rye loaf [email protected] New potatoes stu!ed with cod brandade, petite herb salad & preserved lemon Pumpernickel loaf Lox, cream cheese, fennel & apple salad on challah Challah pullman loaf Smoked meat with mustard & sour pickle round on rye Pletzel [onion poppy flatbread] -
Gender, Acculturation, and American Jewish Cookbooks: 1870S-1930S
Becoming American in the Kitchen: Gender, Acculturation, and American Jewish Cookbooks: 1870s-1930s By Roselyn Bell A thesis submitted to the School of Graduate Studies Rutgers, The State University of New Jersey In partial fulfillment of the requirements For the degree of Master of Arts Graduate Program in Jewish Studies Written under the direction of Nancy Sinkoff And approved by ________________________ ________________________ ________________________ New Brunswick, New Jersey January 2019 ABSTRACT OF THE THESIS: BECOMING AMERICAN IN THE KITCHEN: GENDER, ACCULTURATION, AND AMERICAN JEWISH COOKBOOKS: 1870s-1930s By ROSELYN M. BELL Thesis Director: Dr. Nancy Sinkoff This thesis examines American Jewish cookbooks from the 1870s through the 1930s as artifacts of acculturation—in particular, the acculturation process of Jewish women as distinct from that of Jewish men. These cookbooks are gendered primary documents in that they were written by women and for women, and they reflect messages about women’s place in society coming from the broad American cultural climate and from Jewish sources. In serving charitable ends, the cookbooks mirror the American Protestant notion that women’s spirituality is expressed through good deeds of philanthropy. They also reveal lessons about health and hygiene directed at new immigrants to make them and their children accepted in mainstream society, and fads and fashions of hostessing that were being imitated by Jewish women. These elements of “becoming American” were more significant in the acculturation process of Jewish women than of Jewish men. ii Cookbooks, particularly those of the fund-raising charitable variety, were instruments for building women’s sense of community. Through community cookbooks, women in the sisterhoods of synagogues as well as in other philanthropic groups could assert control over a portion of the budget of the synagogue or charitable institution. -
Chopped Liver Recipe Chopped Liver Chopped Liver
Chopped Liver Recipe Chopped Liver Chopped Liver - traditional recipe for chopped chicken livers with schmaltz and gribenes. Deli-style Jewish holiday recipe for Passover, Rosh Hashanah, or just because. Ingredients • 1 1/2 lbs chicken livers • 1/4 cup schmaltz, divided (see note below) • 2 large onions, sliced (for a sweeter chopped liver, use up to 4 onions) • 5 hard boiled eggs, peeled and diced (divided) • Salt, to taste • Black pepper, to taste • 1/2 cup gribenes (optional - see note below) • 2 tbsp minced fresh parsley for garnish (optional) Recipe Notes You will also need: large cast iron or nonstick skillet with lid large enough to cover, kitchen shears, chef's knife, food grinder or food processor. Makes 3 1/2 cups chopped liver, serving size 1/4 cup. Calories calculated using 1 tsp salt and 1/2 tsp pepper. Learn to make schmaltz and gribenes here. Instructions 1. Prepare schmaltz and gribenes ahead of time, or purchase schmaltz from your local kosher market. Goose fat or duck fat can be used in place of schmaltz if desired. 2. Prepare the livers by cutting off any tough pieces or stringy tendons. You should also cut away any pieces of liver that look discolored, yellow or strange. This is pretty much the worst prep job ever, as uncooked liver has a soft and slimy texture, so make sure this step is done by someone with a strong stomach. 3. Add 2 tbsp schmaltz or oil into a large cast iron or nonstick skillet and melt over medium heat. Put half of the chicken livers into the skillet and fry them for 3 minutes on each side (about 6 minutes total). -
March 2015 Bulletin
Kayruv “Judaism for Today In a Warm and Caring Environment” March 2015 Adar/Nisan5775 that Purim is over, it is time to prepare for FROM THE RABBI Passover – and that is how many do it, beginning now and growing progressively more frantic as time flies by. I hear that every Dear Friends, so often a homemaker or two shows up for the seder with obvious signs of PTSD. But it We are about to embark does not have to be so: If you want a guide on what is probably the that will help you clean by setting your own most ambivalent time of pace and depth, you will find one on page 7. the year for an observant Jew, regardless the stripe: But the question is always why. Why are we Passover cleaning. One of doing this? What is the change we want to my kids’ favorite songs is Pesach a la mano accomplish? What is the symbolic universe (Pesach is just around the corner) by Flory that the tradition is inviting us to access? Jagoda1. The gist of the song is clear: now What is the difference between one pound of matza and one pound of bread? Only the hot air inside the bread which is a product of the TABLE OF CONTENTS fermentation process. That can happen in two ways: by letting flour and water mix and just Rabbi’s Message Pg. 1 President’s Message Pg. 4 sit there, or by adding something to that Passover Schedule Pg. 5 mixture, nowadays usually yeast, back in the Passover Kitchen Makeover Pg. -
Chicken Turkey Beef Pickled Lamb
BEEF VEAL Marinated & Dry seasoned items, BONES marrow/knuckle/neck/knee/flanken BONES knee/neck/tziker/marrow/breast daily different ones or to your request BRISKET whole/1st cut/2nd cut/rolled BREAST with or without a pocket Homemade Sauces CALACHEL baby fishele/shank/shoulder CALACHEL shank/baby fishele Homemade Seasonings & Rubs CHUCK CALACHEL mock tender roast CHOPS 1st cut & 2nd cut bone in cutlets CHUCK middle/single CHUCK CALACHEL CHICKEN CHICKEN CHUCK EYE ROAST club roast FLANKEN bone in or boneless BONES regular/in nets for soup CHOLENT MEAT or packs GROUND regular/cleaned/skinless BOTTOMS California slices roast or steaks CLUB STEAK MINUTE CAPONS light or regular dark part FRANKS & SAUSAGES MOCK CHOPS bone in sliced neck CHICKEN whole/cut in ¼/cut in eight/spatchcock COLD CUTS vacuum packs variety NECK ROAST CORNISH HENS baby whole chickens CRISPY BEEF tender thin strips OSSO BUCO marrow with meat on it CUBED dark part nuggets for stew or kabobs DECKLE roast or square cut PASTRAMI ROAST CUBED light part nuggets for sesame chicken DELMONICO roast/steaks – round/square PINWHEELS onto skewers CUTLETS dark part END STEAK RIBLETS bone in narrow spare ribs CUTLETS light part FILLET MIGNON regular/pepper crusted SANDWICH STEAK thin sliced CUTLETS family packs FILLET STEAK SAUCESAGES CUTLETS thin sliced/thinned osgeklapt FINGER MEAT boneless spare ribs SCALOPPINI thin boneless shoulder slices bell/boneless/drumettes DRUMSTICKS FLANKEN boneless/ends/thick/bone in SHOULDER roast in net or tip part FINGERS tender strips FRENCH roast or -
Jewish Ffairs Affairs Jewish Affairs Jewish
J EEWISHW I S H A FFFAIRSFA I R S Pesach 2014 Jewish Lithuania: Memories & Legacy Price R50,00 incl. VAT Registered at the GPO as a Newspaper ,661 I/D 74839 Time four rejoicing Chag sameach Specialist Banking Asset Management Wealth & Investment Australia Botswana Canada Hong Kong India Ireland Mauritius Namibia South Africa Switzerland Taiwan United Kingdom & Channel Islands United States Investec Limited and its subsidiaries, including Investec Bank Limited - 1969/004763/06, registered credit providers and authorised financial service providers. Cape Town 021 416 1000 Durban 031 575 4000 Johannesburg 011 286 7000 Pretoria 012 427 8300 Chag Sameach 5774 to all our Jewish customers 1184706 www.picknpay.co.za. Customer Care 0800 11 22 88. Toll free landline only. Cellphone rates apply. MISSION EDITORIAL BOARD In publishing JEWISH AFFAIRS, the SA EXECUTIVE EDITOR Jewish Board of Deputies aims to produce a cultural forum which caters for a wide David Saks SA Jewish Board of Deputies variety of interests in the community. The journal will be a vehicle for the publication of ACADEMIC ADVISORY BOARD articles of significant thought and opinion on Professor Marcus Arkin contemporary Jewish issues, and will aim to Suzanne Belling Author and Journalist encourage constructive debate, in the form of Dr Louise Bethlehem Hebrew University of Jerusalem reasoned and researched essays, on all matters Marlene Bethlehem SA Jewish Board of Deputies of Jewish and general interest. Cedric Ginsberg University of South Africa JEWISH AFFAIRS aims also to publish essays Dr Elaine Katz of scholarly research on all subjects of Jewish Professor Marcia Leveson interest, with special emphasis on aspects Naomi Musiker Archivist and Bibliographer of South African Jewish life and thought. -
Manchester Historical Society
■ ■ -..........- PAGE THIRTTr-TWO fllctttrhPBtpr lEnpttittQ Ifprnlb WEDNESDAY, NOVEMBER 19, 195S Areraif* Daily Net P reu Ron g-er On Week Kadtag The Weather • Nov. u . less rofoeaet of O. a Weatkor 12;829 OMHaoed fair, little THIS CHRISTMAS Mwnlwr ef the Andit night and Fridny. L<ow tonight flO- Barwm of Olrealation. M. nigli Friday Mh.lS. DOUBLE Mancheeter^A City o f Village Charm VOL. LXXVIIL NO. 44 (TWENTY-BIGHT PAGES—TWO SECTIONS) MANCHESTER, CONNh THURSDAY, NOVEMBER 20, 1958 (CtaaalflH Adrertiaina on Png* M) With ’* Green PRICE FIVE CENTS Stamps With Green Stamps you’re SURE to Court Blocks get exactly what you want —when you want It THIS THURSDAY. NOV. 20 WITH ALL CASH SALES— ! er ■-.,.■2^'I Reds Hand Adenauer HALE'S DOMESTIC DEPT. New York, Nov. 20 (A>)—A proposed merger of Bethle OFFERS THESE ITEMS FOR GIFT hem Steel Corp. and Youngstown Sheet and Tube Co. was GIVING OR YOUR OWN HOME . Oriental Print rejected today by U.S. District Court Judge Edward Wein- Proposals on feld. The merger would have been the biggest in U.S. busi UfK ■{!>«■. Heax.v IhI (jualit.x a ness histor>’. Diindop finder (ip (oxxrls. "T (•'or 99c Aifter the decliion wat an >’In.-rnijl pnltnj nB arvl rr>|»it* Not n;»r h (oilot m OH< h nounced, Youngstown Sheet stock 6 in Assembly pflttrin .Solid I f>|nr«« In hlnr fn^r polrl, *h^irr.fl| und Brunch-Dress •old at yioe.'m, otr t...2 8 , on the W est Ready hrlin u ith lurry thrrnd.'« xfuur with TuirpJOiAr, N*w York Stock Rxchange.