Photo: Flickr/CLender If you were following New York City news last week, then you’ll know that millions of tri-state area residents (including an irate Jon Stewart) were flabbergasted to see Bill de Blasio eating a slice of pizza with a fork and knife. Deeply disappointed New Yorkers (as well as citizens of neighboring New Jersey…
Bucharest was once home to 100,000 Jews. Today, there are only 4,000 Jews and no bagels to be found. But that’s about to change. The saga starts with a pair of twentysomething Romanian entrepreneurs, Alexandru Petrescu and Ioan Rusu, who were seeking a novel menu item to launch their Bucharest food truck. Online research led…
Not every column sees a mystery cleared up so quickly. Two weeks ago I appealed to you for help regarding the origin of the expression “to bagel” in the sense of subtly letting someone know you are Jewish or ascertaining whether he or she is. One of several responses received comes from Montreal-born human rights…
Here’s the formula for a perfect Sunday morning: Take a bagel — preferably seeded — slice it in half, slather it with cream cheese and drape it with paper-thin slices of briny lox, red onion and tomato. Add coffee and The New York Times, and breakfast is complete. While bagels and lox deserve their title…
This comes from the Forward’s Naomi Zeveloff: “I just did a story it appeared in this newspaper’s October 4 issue on how Chabadniks figure out who is Jewish during their Sukkot street outreach. One of them described ‘bageling’ for me, by which he meant the process by which one Jew on the street subtly recognizes…
Montreal’s St-Viateur Bagel has come a long way since Buchenwald survivor Myer Lewkowicz opened his humble storefront bakery in a rundown immigrant neighborhood in 1957. Under the Morena family, its owners since 1994, St-Viateur has ballooned to six retail outlets, a thriving wholesale operation, and a fast-growing delivery business to rabid bagel fans in the…
The Melbourne troika of established bagel bakeries — Glicks, Haymishe and Aviv — each have a strong following, willing to defend their beliefs to the last poppy seed. Variously a substrate for avocado, vegemite (this is Australia after all), smoked salmon, egg-and-onion-dip, herring or chopped liver, each bagel has been a link in the chain…
Dear New York City bagel-lovers, As a Montreal export to New York, I take offense at your treatment of our version of the mouthwatering goodness that is the Montreal bagel. Granted, I’m aware that I’m in the minority on this issue. Any five-second conversation with my colleagues at the Forward combining the word “Montreal” and…
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