At the turn of the 20th century, a young immigrant named Ben Moskowitz took a job as a dairyman among the chaotic jumble of pushcarts and crowded markets in Lower Manhattan. Two generations later, his son and grandson — Joseph and Adam Moskowitz — carry on his legacy at their international cheese and specialty food…
We all believe in magic. Despite 300 years of industrial and social revolution, as well as unparalleled explanation of the natural world through the scientific method, we still throw salt over our shoulders, put up hamsas in our homes, wear lucky shirts to job interviews and run through tested game-day rituals, whether we are playing…
Nahoum & Son’s Bakery, in the labyrinthine New Market in central Calcutta, is the embarkation point for making contact with the city’s Jewish community. David Nahoum, its undisputed leader, said to be about 90 and in ill health, no longer sells plum cakes, greets visitors or gives interviews to reporters. The first two responsibilities have…
How did the popular Chinese tile game mah jongg become a favorite pastime — often, a social lifeline — for generations of Jewish women in America? Melissa Martens, senior curator of exhibitions at the Museum of Jewish Heritage — A Living Memorial to the Holocaust, recently sat down in the Forward studio with Sisterhood contributor…
Steve Almond may have descended from rabbis, but his church is rock ‘n’ roll. His new book, the memoir “Rock and Roll Will Save Your Life” (Random House, 2010) is a tour through “drooling” fanaticism, the kind of music appreciation that borders on the insane. With the fervor of a religious leader, Almond writes about…
In America we know the poignant narratives of the children and grandchildren of Holocaust survivors, but we are less familiar with the generation of Germans whose forebears were Nazi sympathizers or turned their eyes away from the atrocities of the camps and gas chambers. Photographer Adam Golfer aims to change this. First on a fellowship…
Arye Carmon, the president of the Israel Democracy Institute, think tank, has been taking photographs for more than 40 years. Only recently, though, has he received recognition for his artwork. Arye Carmon recently visited the Forward’s studio to discuss the recent exhibition of his work at the Max Lang gallery in New York City.
With early spring sunlight spilling through the windows, chef and baker Erez Komarovsky is hard at work. Using quick, sure movements, he slices tart green almonds and then stirs them into goat’s milk yogurt. An oversized mortar and pestle on the counter holds lima bean hummus, which he has topped with toasted peanuts and sautéed…
100% of profits support our journalism
