Tradisionele resepte

Ricky Eisen se wenke vir die aanbied van 'n tuinpartytjie

Ricky Eisen se wenke vir die aanbied van 'n tuinpartytjie

Ricky Eisen, die gevierde gebeurtenisbeplanner en stigter van Manhattan Gebeurtenisse en vieringe by Between the Bread, het in haar meer as 30 jaar in die onderneming baie geleenthede aangebied. En nou spoel sy haar truuks van die handel weer aan The Daily Meal, hierdie keer met die fokus op tuinpartytjies. As die weer uiteindelik warmer word en die klein knoppies in die tuin elke dag 'n bietjie meer blom, hoekom vier u dan nie 'n bietjie saam nie?

Hier is 'n paar voorstelle van Eisen om die lente in die buitelug te vier:

Plek:

As die lente aanbreek, is almal gretig om buite te wees en die warm weer te geniet, so hou die partytjie in 'n tuin, patio of rondom 'n swembad. Het u nie 'n buite -area nie? Bring die buitelewe in via dekor en maak seker dat u die vensters oopmaak om die vars lug in te laat!

Dekor en middelpunt:

Gebruik blomme as middelpunte, op plekke en in die hele partytjie -area om 'n geleentheid feestelik te maak. 'N Geldbesparende alternatief is om syblomme te gebruik, wat die lentetema lewendig maak en jaar na jaar gebruik kan word. Hou by die dekor met ligte kleure wat die buitekamer en die gekose blomme aanvul.

Aktiwiteite:

Beplan speletjies of ander aktiwiteite wat gaste uit hul sitplekke laat klim. Bocce bal, pluimbal en kroket is uitdagende en prettige speletjies wat almal sal laat meng.

Kieslyskeuses:

Met die warmer weer, kies ligter tariewe vir die spyskaart, en as u 'n braai het, kan u daarvan gebruik maak. Skep 'n kenmerkende drankie en laat al die bestanddele weg, sodat gaste hul eie kan meng. Gebruik bevrore vrugte in plaas van ysblokkies wat smelt en 'n drankie kan afwater.

Afskeidsgeskenke:

Laat gaste die lente huis toe bring deur vir almal 'n klein bakkie met vuil, 'n pakkie sade en instruksies oor hoe om vir hul nuwe plant te sorg, te gee.


Voorwaarts 50, 2010

Tot 2000 was die Nobelpryswenner ekonoom Joseph Stiglitz 'n toonaangewende lid van die polisiemaatskappy in Washington. Maar iets het gebeur: het hy 'n skerp kritikus geword van sy voormalige kollegas en selfs van die moderne kapitalisme? 'n standpunt wat hy uiteensit in sy nuutste boek,? Freefall: America, Free Markets and the Sinking of the World Economy.?

As voorsitter van president Bill Clinton se Raad van Ekonomiese Adviseurs werk Stiglitz nou saam met die top -beleidmakers Robert Rubin, Lawrence Summers en Alan Greenspan en stem hy in tot die "Washington -konsensus"? hulle het 'n mengsel gemaak van 'n deregulering van die mark, gebalanseerde begrotings en 'n anti-inflasionêre monetêre beleid wat die Verenigde State voorgeskryf het vir probleme in die Derde Wêreld.

In 1997 word Stiglitz senior vise -president vir ontwikkelingsbeleid by die Wêreldbank. Wat Stiglitz daar gesien het, het hom permanent verander. In 'n April 2000 -artikel in The New Republic het Stiglitz voorspel dat betogers tydens 'n komende vergadering van die Internasionale Monetêre Fonds en die Wêreldbank die twee instellings arrogant, geheimsinnig en doof sou noem vir insette van die lande wat hulle veronderstel is om te help. ? Hulle sal 'n punt hê ,? hy het gesê. Tydens onlangse ekonomiese krisisse het hy gesê: 'Ek het gesien hoe die IMF, tesame met die Amerikaanse ministerie van finansies, reageer. En ek was ontsteld.?

Stiglitz, nou 67, is 'n bitter kritikus oor die reddingsboei van die banke. ? Ek dink baie van hierdie ouens [behoort] in die tronk te wees ,? het hy gesê van diegene wat verantwoordelik was vir die ongeluk.

Op baie maniere dra Stiglitz sy Judaïsme stil. Gedompel in Joodse sekulêre idees en sy gesinsomgewing, is hy 'n openbare man wie se private waardes gedryf word deur 'n besondere gevoel van sosiale geregtigheid.

Lawrence Summers

Gedurende die 1990's was Lawrence Summers een van die belangrikste argitekte van president Bill Clinton se sukses om die federale begrotingstekort uit te skakel. Het hy 'n deurslaggewende rol gespeel in die suksesvolle aandrang op finansiële deregulering? die belangrikste met sy stap om voorstelle wat afgeleide instrumente sou reguleer, te verslaan, die komplekse en dikwels ondeursigtige vorm van hefboomfinansiering wat 'n sleutelrol gespeel het om die ekonomie onder president Bush te laat val. Maar 'n maand na sy nuwe pos as hoof van president Obama se Raad vir Ekonomiese Adviseurs, het Summers John Maynard Keynes opgeroep om 'n beloofde verandering in die vooruitsig aan te kondig. ? As omstandighede verander, verander ek my opinie ,? hy het gesê.

As hoof van die raad het Summers, wat van 2001 tot 2006 die eerste Joodse president van die Harvard -universiteit was, homself hervorm as 'n voorstander van die Keynsiaanse tekortbesteding en herregulering van die finansiële markte om die ergste ekonomiese krisis van die land aan te spreek sedert die Groot Depressie. Sommige kritici sê egter dat hy te skaam was. Somers, een van die belangrikste spelers in die vorming van die pakket vir ekonomiese stimulering van $ 787 miljard, het Summers verwerp wat gewaarsku het dat dit te klein sou wees. Die afgelope lente, met werkloosheid byna 10%, het Summers gevra vir 'n tweede, $ 200 miljard? Ministimulus ,? 'n voorstel wat min kans het om deur die kongres te gaan. Die administratiewe hervormings van die finansiële regulasies wat hierdie jaar aangeneem is, alhoewel dit van groot omvang was, is ook gekritiseer omdat dit groot leemtes gelaat het, soos uitsonderings op die vereiste dat afgeleide instrumente nou in die openbaar verhandel moet word. In September het Summers (55) aangekondig dat hy in 2011 terugkeer na sy amp by Harvard.

Oorheers twee Joodse gebruike regoor die wêreld twee stamme? Ashkenazic en Sephardic. Maar voedseltradisies en resepte is baie meer gelokaliseer as godsdienstige gebruike, en dit is 'n seldsame kookboek of voedselboek wat 'n uitstekende voorstelling gee van die kookkuns van verskillende Joodse gemeenskappe. Tog, Gil Marks? 'n historikus, maatskaplike werker, aangewese rabbi en James Beard bekroonde kookboekskrywer? daarin geslaag om byna die hele Joodse kos regoor die wêreld te omvat in sy? Encyclopedia of Jewish Food ,? wat in September uitgekom het.

Die boek, wat Marks in 'n opvallend kort drie jaar ondersoek en geskryf het, bevat meer as 650 inskrywings oor Joodse kosse en kookkuns uit verskillende gemeenskappe soos Jemen, Italië, Letland, China, Frankryk en Ethiopië.

Met sy rabbynse kennis en uiteenlopende agtergrond, volg Marks (58) die geskiedenis van elke voedsel of kookkuns. Hy verskaf die naam van die kos en die verband daarmee met Joodse tekste of vakansiedae, en plaas dit in die breër kulinêre tradisies van die omliggende gemeenskap. Die skrywer van vier ander kookboeke, Marks, bevat ook 300 resepte in sy ensiklopedie. Die eerste moderne Joodse eweknie van? The Oxford Companion to Food? en Frankryk se? Larousse Gastronomique ,? Marks se bloemlesing is 'n onontbeerlike gids vir Joodse kos.

Shamu Sadeh

Dit is moeilik om 'n enkele gesig te vestig op die nuwe Joodse voedselbeweging, wat die afgelope jare geweldig gegroei het, maar een persoon het beslis baie sade van die sukses van die beweging geplant: Shamu Fenyvesi Sadeh (41), direkteur van Adamah, 'n boerdery gemeenskap vir Jode in die twintigerjare, het 'n belangrike rol gespeel in die opleiding en aanmoediging van 'n nuwe generasie aktiviste wat, in sy woorde, siel en grond bewerk, mense en piekels oes.

Adamah-alumni sluit mense in soos Naftali Hanau, wat Grow and Behold, 'n kosher-hoenderonderneming in Brooklyn, begin het en Risa Alyson Strauss, wat die Kavanah Organic Community Teaching Garden in Toronto geopen het. Die 14 deelnemers wat elke seisoen op die plaas van die Isabella Friedman Jewish Retreat Center in Connecticut werk, leer hoe om gewasse te oes, 'n melkery te bestuur en Joodse landboutradisies te handhaaf.

? Ons het daarmee begin voordat ons geweet het dat dit die volgende groot ding is wat volhoubaarheid betref ,? Sadeh aan die Forward gesê. ? Voedselsake bring mense, bewegings en politiek en godsdiens bymekaar op 'n manier wat geen ander omgewings- of sosiale kwessies doen nie.

Oor sy van: Dit is nie waarmee hy gebore is nie, maar die naam? Sadeh? het in sy familie geslagte gelede bestaan. En dit beteken natuurlik 'veld'? in Hebreeus? 'n gepaste verwysing vir iemand wat help om die manier waarop moderne Amerikaanse Jode etiese, volhoubare, Joodse kos koop en voorberei, te verander.

Gail Simmons

Amerika is versot op kos-televisie: ons hou van kookprogramme, eetkompetisies, kookkuns en kookprogramme. Een van die mees herkenbare gesigte van die wêreld is die topkok -beoordelaar Gail Simmons. Nadat hy as beoordelaar gedien het in verskeie seisoene van? Top Chef? en? Top Chef Masters? op Bravo TV, het Simmons (34) oorgegaan tot die aanbied en dien as konsultanteprodusent oor die program se nuutste afslag, 'Top Chef: Just Desserts.?

Die nagereg- en gebakkompetisie onder nuwe sjefs het in September sy debuut gemaak. In haar nuwe rol het Simmons haar handtekening op die program geplaas. 'N Spesiale projekbestuurder by die tydskrif Food and Wine? voorheen was sy 'n geleentheidsbestuurder vir die restaurantgroep van sjef Daniel Boulud, asook 'n assistent van die voedselkritikus Jeffrey Steingarten van Vogue? Simmons is meer as gekwalifiseerd vir die rol.

Terwyl haar liefde vir Joodse kos selde by? Top Chef ,? Simmons praat hartstogtelik oor haar ma se Joodse kookkuns. Ondanks haar vele projekte en suksesse, het Simmons aan die Forward gesê: "Die aangenaamste ding is dat mense na my toe kom?" en vertel my dat hulle haat om te kook, maar dat hulle tuis begin probeer het en dat hulle nuwe dinge op die spyskaart probeer? Daarom doen ek dit alles in die eerste plek? om die evangelie te versprei.?


Voorwaarts 50, 2010

Tot 2000 was die Nobelpryswenner ekonoom Joseph Stiglitz 'n toonaangewende lid van die polisiemaatskappy in Washington. Maar iets het gebeur: het hy 'n skerp kritikus geword van sy voormalige kollegas en selfs van die moderne kapitalisme? 'n standpunt wat hy uiteensit in sy nuutste boek,? Freefall: America, Free Markets and the Sinking of the World Economy.?

As voorsitter van president Bill Clinton se Raad van Ekonomiese Adviseurs werk Stiglitz nou saam met die top -beleidmakers Robert Rubin, Lawrence Summers en Alan Greenspan en stem hy in tot die "Washington -konsensus"? Hulle het 'n mengsel gemaak van 'n deregulering van die mark, gebalanseerde begrotings en 'n anti-inflasionêre monetêre beleid wat die Verenigde State voorgeskryf het vir probleme in die Derde Wêreld.

In 1997 word Stiglitz senior vise -president vir ontwikkelingsbeleid by die Wêreldbank. Wat Stiglitz daar gesien het, het hom permanent verander. In 'n April 2000 -artikel in The New Republic het Stiglitz voorspel dat betogers tydens 'n komende vergadering van die Internasionale Monetêre Fonds en die Wêreldbank die twee instellings arrogant, geheimsinnig en doof sou noem vir insette van die lande wat hulle veronderstel is om te help. ? Hulle sal 'n punt hê ,? hy het gesê. Tydens onlangse ekonomiese krisisse het hy gesê: 'Ek het gesien hoe die IMF, tesame met die Amerikaanse ministerie van finansies, reageer. En ek was ontsteld.?

Stiglitz, nou 67, is 'n bitter kritikus oor die reddingsboei van die banke. ? Ek dink baie van hierdie ouens [behoort] in die tronk te wees ,? het hy gesê van diegene wat verantwoordelik was vir die ongeluk.

Op baie maniere dra Stiglitz sy Judaïsme stil. Gedompel in Joodse sekulêre idees en sy gesinsomgewing, is hy 'n openbare man wie se private waardes gedryf word deur 'n besondere gevoel van sosiale geregtigheid.

Lawrence Summers

Gedurende die 1990's was Lawrence Summers een van die belangrikste argitekte van president Bill Clinton se sukses om die federale begrotingstekort uit te skakel. Het hy 'n deurslaggewende rol gespeel in die suksesvolle aansporing van finansiële deregulering? die belangrikste met sy stap om voorstelle wat afgeleide instrumente sou reguleer, te verslaan, die komplekse en dikwels ondeursigtige vorm van hefboomfinansiering wat 'n sleutelrol gespeel het om die ekonomie onder president Bush te laat val. Maar 'n maand na sy nuwe pos as hoof van president Obama se Raad van Ekonomiese Adviseurs, het Summers John Maynard Keynes opgeroep om 'n beloofde verandering in die vooruitsig aan te kondig. ? As omstandighede verander, verander ek my opinie ,? hy het gesê.

As hoof van die raad het Summers, wat van 2001 tot 2006 as die eerste Joodse president van die Harvard -universiteit gedien het, homself hervorm as 'n voorstander van die Keynsiaanse tekortbesteding en herregulering van die finansiële markte om die ergste ekonomiese krisis van die land aan te spreek sedert die Groot Depressie. Sommige kritici sê egter dat hy te skaam was. Summers, een van die belangrikste spelers in die vorming van die pakket vir ekonomiese stimulering van $ 787 miljard, het diegene verwerp wat gewaarsku het dat dit te klein sou wees. Die afgelope lente, met werkloosheid byna 10%, het Summers gevra vir 'n tweede, $ 200 miljard? Ministimulus ,? 'n voorstel wat min kans het om deur die kongres te gaan. Die administratiewe hervormings van die finansiële regulasies wat hierdie jaar aangeneem is, alhoewel dit van groot omvang was, is ook gekritiseer omdat dit groot leemtes gelaat het, soos uitsonderings op die vereiste dat afgeleide instrumente nou in die openbaar verhandel moet word. In September het Summers (55) aangekondig dat hy in 2011 terugkeer na sy amp by Harvard.

Oorheers die Joodse gebruike oor die hele wêreld twee stamme? Ashkenazic en Sephardic. Maar voedseltradisies en resepte is baie meer gelokaliseer as godsdienstige gebruike, en dit is 'n seldsame kookboek of voedselboek wat 'n uitstekende voorstelling gee van die kookkuns van verskillende Joodse gemeenskappe. Tog, Gil Marks? 'n historikus, maatskaplike werker, aangewese rabbi en James Beard bekroonde kookboekskrywer? daarin geslaag om byna die hele Joodse kos regoor die wêreld te omvat in sy? Encyclopedia of Jewish Food ,? wat in September uitgekom het.

Die boek, wat Marks in 'n opvallend kort drie jaar ondersoek en geskryf het, bevat meer as 650 inskrywings oor Joodse kos en kookkuns uit gemeenskappe so uiteenlopend soos Jemen, Italië, Letland, China, Frankryk en Ethiopië.

Met sy rabbynse kennis en uiteenlopende agtergrond, volg Marks (58) die geskiedenis van elke voedsel of kookkuns. Hy verskaf die naam van die kos en die verband daarmee met Joodse tekste of vakansiedae, en plaas dit in die breër kulinêre tradisies van die omliggende gemeenskap. Die skrywer van vier ander kookboeke, Marks, bevat ook 300 resepte in sy ensiklopedie. Die eerste moderne Joodse eweknie van? The Oxford Companion to Food? en Frankryk se? Larousse Gastronomique ,? Marks se bloemlesing is 'n onontbeerlike gids vir Joodse kos.

Shamu Sadeh

Dit is moeilik om 'n enkele gesig te vestig op die nuwe Joodse voedselbeweging, wat die afgelope jare geweldig gegroei het, maar een persoon het beslis baie sade van die sukses van die beweging geplant: Shamu Fenyvesi Sadeh (41), direkteur van Adamah, 'n boerdery gemeenskap vir Jode in die twintigerjare, het 'n belangrike rol gespeel in die opleiding en aanmoediging van 'n nuwe generasie aktiviste wat, in sy woorde, siel en grond bewerk, mense en piekels oes.

Adamah-alumni sluit mense in soos Naftali Hanau, wat Grow and Behold, 'n kosher-hoenderonderneming in Brooklyn, begin het en Risa Alyson Strauss, wat die Kavanah Organic Community Teaching Garden in Toronto geopen het. Die 14 deelnemers wat elke seisoen op die plaas van die Isabella Friedman Jewish Retreat Center in Connecticut werk, leer hoe om gewasse te oes, 'n melkery te bestuur en Joodse landboutradisies te handhaaf.

? Ons het daarmee begin voordat ons geweet het dat dit die volgende groot ding is wat volhoubaarheid betref ,? Sadeh aan die Forward gesê. ? Voedselkwessies bring mense, bewegings en politiek en godsdiens saam op 'n manier wat geen ander omgewings- of sosiale kwessies doen nie.

Oor sy van: Dit is nie waarmee hy gebore is nie, maar die naam? Sadeh? het in sy familie geslagte gelede bestaan. En dit beteken natuurlik 'veld'? in Hebreeus? 'n gepaste verwysing vir iemand wat help om die manier waarop moderne Amerikaanse Jode etiese, volhoubare, Joodse kos koop en voorberei, te verander.

Gail Simmons

Amerika is versot op kos-televisie: ons hou van kookprogramme, eetkompetisies, kookkuns en kookprogramme. Een van die mees herkenbare gesigte van die wêreld is die topkok -beoordelaar Gail Simmons. Nadat hy as beoordelaar gedien het in verskeie seisoene van? Top Chef? en? Top Chef Masters? op Bravo TV, het Simmons (34) oorgegaan tot die aanbieding en diens as konsultantvervaardiger oor die program se nuutste afslag, 'Top Chef: Just Desserts.?

Die nagereg- en gebakkompetisie onder nuwe sjefs het in September sy debuut gemaak. In haar nuwe rol het Simmons haar handtekening op die program geplaas. 'N Spesiale projekbestuurder by die tydskrif Food and Wine? voorheen was sy 'n geleentheidsbestuurder vir die restaurantgroep van sjef Daniel Boulud, asook 'n assistent van die voedselkritikus Jeffrey Steingarten van Vogue? Simmons is meer as gekwalifiseerd vir die rol.

Terwyl haar liefde vir Joodse kos selde by? Top Chef ,? Simmons praat hartstogtelik oor haar ma se Joodse kookkuns. Ondanks haar vele projekte en suksesse, het Simmons aan die Forward gesê: "Die aangenaamste ding is dat mense na my toe kom?" en vertel my dat hulle haat om te kook, maar dat hulle tuis begin probeer het en dat hulle nuwe dinge op die spyskaart probeer? Daarom doen ek dit alles in die eerste plek? om die evangelie te versprei.?


Voorwaarts 50, 2010

Tot 2000 was die Nobelpryswenner ekonoom Joseph Stiglitz 'n toonaangewende lid van die polisiemaatskappy in Washington. Maar iets gebeur: het hy 'n skerp kritikus geword van sy voormalige kollegas en selfs van die moderne kapitalisme? 'n standpunt wat hy uiteensit in sy nuutste boek,? Freefall: America, Free Markets and the Sinking of the World Economy.?

As voorsitter van president Bill Clinton se Raad van Ekonomiese Adviseurs werk Stiglitz nou saam met die top -beleidmakers Robert Rubin, Lawrence Summers en Alan Greenspan en stem hy in tot die "Washington -konsensus". Hulle het 'n mengsel gemaak van 'n deregulering van die mark, gebalanseerde begrotings en 'n anti-inflasionêre monetêre beleid wat die Verenigde State voorgeskryf het vir probleme in die Derde Wêreld.

In 1997 word Stiglitz senior vise -president vir ontwikkelingsbeleid by die Wêreldbank. Wat Stiglitz daar gesien het, het hom permanent verander. In 'n April 2000 -artikel in The New Republic het Stiglitz voorspel dat betogers tydens 'n komende vergadering van die Internasionale Monetêre Fonds en die Wêreldbank die twee instellings arrogant, geheimsinnig en doof sou noem vir insette van die lande wat hulle veronderstel is om te help. ? Hulle sal 'n punt hê ,? hy het gesê. Tydens onlangse ekonomiese krisisse het hy gesê: 'Ek het gesien hoe die IMF, tesame met die Amerikaanse ministerie van finansies, reageer. En ek was ontsteld.?

Stiglitz, nou 67, is 'n bitter kritikus oor die reddingsboei van die banke. ? Ek dink baie van hierdie ouens [behoort] in die tronk te wees ,? het hy gesê van diegene wat verantwoordelik was vir die ongeluk.

Op baie maniere dra Stiglitz sy Judaïsme stil. Gedompel in Joodse sekulêre idees en sy familiemilieu, is hy 'n openbare man wie se private waardes gedryf word deur 'n besondere gevoel van sosiale geregtigheid.

Lawrence Summers

Gedurende die 1990's was Lawrence Summers een van die belangrikste argitekte van die sukses van president Bill Clinton om die federale begrotingstekort uit te skakel. Het hy 'n deurslaggewende rol gespeel in die suksesvolle aansporing van finansiële deregulering? die belangrikste met sy poging om voorstelle wat afgeleide instrumente sou reguleer, te verslaan, die komplekse en dikwels ondeursigtige vorm van hefboomfinansiering wat 'n sleutelrol gespeel het om die ekonomie onder president Bush te laat val. Maar 'n maand na sy nuwe pos as hoof van president Obama se Raad vir Ekonomiese Adviseurs, het Summers John Maynard Keynes opgeroep om 'n beloofde verandering in die vooruitsig aan te kondig. ? As omstandighede verander, verander ek my opinie ,? hy het gesê.

As hoof van die raad het Summers, wat van 2001 tot 2006 as die eerste Joodse president van die Harvard -universiteit gedien het, homself hervorm as 'n voorstander van die Keynsiaanse tekortbesteding en herregulering van die finansiële markte om die ergste ekonomiese krisis van die land aan te spreek sedert die Groot Depressie. Sommige kritici sê egter dat hy te skaam was. Somers, een van die belangrikste spelers in die vorming van die pakket vir ekonomiese stimulering van $ 787 miljard, het Summers verwerp wat gewaarsku het dat dit te klein sou wees. Die afgelope lente, met werkloosheid byna 10%, het Summers gevra vir 'n tweede, $ 200 miljard? Ministimulus ,? 'n voorstel wat min kans is om deur die kongres te gaan. Die administratiewe hervormings van die finansiële regulasies wat hierdie jaar aangeneem is, alhoewel dit van groot omvang was, is ook gekritiseer omdat dit groot leemtes gelaat het, soos uitsonderings op die vereiste dat afgeleide instrumente nou in die openbaar verhandel moet word. In September het Summers (55) aangekondig dat hy in 2011 terugkeer na sy amp by Harvard.

Oorheers twee Joodse gebruike regoor die wêreld twee stamme? Ashkenazic en Sephardic. Maar voedseltradisies en resepte is baie meer gelokaliseer as godsdienstige gebruike, en dit is 'n seldsame kookboek of voedselboek wat 'n uitstekende voorstelling gee van die kookkuns van verskillende Joodse gemeenskappe. Tog, Gil Marks? 'n historikus, maatskaplike werker, aangewese rabbi en James Beard bekroonde kookboekskrywer? daarin geslaag om byna die hele Joodse kos regoor die wêreld te omvat in sy? Encyclopedia of Jewish Food ,? wat in September uitgekom het.

Die boek, wat Marks in 'n opvallend kort drie jaar ondersoek en geskryf het, bevat meer as 650 inskrywings oor Joodse kos en kookkuns uit gemeenskappe so uiteenlopend soos Jemen, Italië, Letland, China, Frankryk en Ethiopië.

Met sy rabbynse kennis en uiteenlopende agtergrond, volg Marks (58) die geskiedenis van elke voedsel of kookkuns. Hy verskaf die naam van die kos en die verband daarmee met Joodse tekste of vakansiedae, en plaas dit in die breër kulinêre tradisies van die omliggende gemeenskap. Die skrywer van vier ander kookboeke, Marks, bevat ook 300 resepte in sy ensiklopedie. Die eerste moderne Joodse eweknie van? The Oxford Companion to Food? en Frankryk se? Larousse Gastronomique ,? Marks se bloemlesing is 'n onontbeerlike gids vir Joodse kos.

Shamu Sadeh

Dit is moeilik om 'n enkele gesig te vestig op die nuwe Joodse voedselbeweging, wat die afgelope jare geweldig gegroei het, maar een persoon het beslis baie sade van die sukses van die beweging geplant: Shamu Fenyvesi Sadeh (41), direkteur van Adamah, 'n boerdery gemeenskap vir Jode in die twintigerjare, het 'n belangrike rol gespeel in die opleiding en aanmoediging van 'n nuwe generasie aktiviste wat, in sy woorde, siel en grond bewerk, mense en piekels oes.

Adamah-alumni sluit mense in soos Naftali Hanau, wat Grow and Behold, 'n kosher-hoenderonderneming in Brooklyn, begin het en Risa Alyson Strauss, wat die Kavanah Organic Community Teaching Garden in Toronto geopen het. Die 14 deelnemers wat elke seisoen op die plaas van die Isabella Friedman Jewish Retreat Center in Connecticut werk, leer hoe om gewasse te oes, 'n melkery te bestuur en Joodse landboutradisies te handhaaf.

? Ons het daarmee begin voordat ons geweet het dat dit die volgende groot ding is wat volhoubaarheid betref ,? Sadeh aan die Forward gesê. ? Voedselsake bring mense, bewegings en politiek en godsdiens bymekaar op 'n manier wat geen ander omgewings- of sosiale kwessies doen nie.

Oor sy van: Dit is nie waarmee hy gebore is nie, maar die naam? Sadeh? het in sy familie geslagte gelede bestaan. En dit beteken natuurlik 'veld'? in Hebreeus? 'n gepaste verwysing vir iemand wat help om die manier waarop moderne Amerikaanse Jode etiese, volhoubare, Joodse kos koop en voorberei, te verander.

Gail Simmons

Amerika is versot op kos-televisie: ons hou van kookprogramme, eetkompetisies, kookkuns en kookprogramme. Een van die mees herkenbare gesigte van die wêreld is die topchef -beoordelaar Gail Simmons. Nadat hy as beoordelaar gedien het in verskeie seisoene van? Top Chef? en? Top Chef Masters? op Bravo TV, het Simmons (34) oorgegaan tot die aanbieding en diens as konsultantvervaardiger oor die program se nuutste afslag, 'Top Chef: Just Desserts.?

Die nagereg- en gebakkompetisie onder nuwe sjefs het in September sy debuut gemaak. In haar nuwe rol het Simmons haar handtekening op die program geplaas. 'N Spesiale projekbestuurder by die tydskrif Food and Wine? voorheen was sy 'n geleentheidsbestuurder vir die restaurantgroep van sjef Daniel Boulud, asook 'n assistent van die voedselkritikus Jeffrey Steingarten van Vogue? Simmons is meer as gekwalifiseerd vir die rol.

Terwyl haar liefde vir Joodse kos selde by? Top Chef ,? Simmons praat hartstogtelik oor haar ma se Joodse kookkuns. Ondanks haar vele projekte en suksesse, het Simmons aan die Forward gesê: "Die aangenaamste ding is dat mense na my toe kom?" en vertel my dat hulle haat om te kook, maar dat hulle tuis begin probeer het en dat hulle nuwe dinge op die spyskaart probeer? Daarom doen ek dit alles in die eerste plek? om die evangelie te versprei.?


Voorwaarts 50, 2010

Tot 2000 was die Nobelpryswenner ekonoom Joseph Stiglitz 'n toonaangewende lid van die polisiemaatskappy in Washington. Maar iets het gebeur: het hy 'n skerp kritikus geword van sy voormalige kollegas en selfs van die moderne kapitalisme? 'n standpunt wat hy uiteensit in sy nuutste boek,? Freefall: America, Free Markets and the Sinking of the World Economy.?

As voorsitter van president Bill Clinton se Raad van Ekonomiese Adviseurs werk Stiglitz nou saam met die top -beleidmakers Robert Rubin, Lawrence Summers en Alan Greenspan en stem hy in tot die "Washington -konsensus"? hulle het 'n mengsel gemaak van 'n mengsel van deregulering van die mark, gebalanseerde begrotings en anti-inflasionêre monetêre beleid wat die Verenigde State voorgeskryf het vir probleme in die Derde Wêreld.

In 1997 word Stiglitz senior vise -president vir ontwikkelingsbeleid by die Wêreldbank. Wat Stiglitz daar gesien het, het hom permanent verander. In 'n April 2000 -artikel in The New Republic het Stiglitz voorspel dat betogers tydens 'n komende vergadering van die Internasionale Monetêre Fonds en die Wêreldbank die twee instellings arrogant, geheimsinnig en doof sou noem vir insette van die lande wat hulle veronderstel is om te help. ? Hulle sal 'n punt hê ,? hy het gesê. Tydens onlangse ekonomiese krisisse het hy gesê: 'Ek het gesien hoe die IMF, tesame met die Amerikaanse ministerie van finansies, reageer. En ek was ontsteld.?

Stiglitz, nou 67, is 'n bitter kritikus oor die reddingsboei van die banke. ? Ek dink baie van hierdie ouens [behoort] in die tronk te wees ,? het hy gesê van diegene wat verantwoordelik was vir die ongeluk.

Op baie maniere dra Stiglitz sy Judaïsme stil. Gedompel in Joodse sekulêre idees en sy gesinsomgewing, is hy 'n openbare man wie se private waardes gedryf word deur 'n besondere gevoel van sosiale geregtigheid.

Lawrence Summers

Gedurende die 1990's was Lawrence Summers een van die belangrikste argitekte van die sukses van president Bill Clinton om die federale begrotingstekort uit te skakel. Het hy 'n deurslaggewende rol gespeel in die suksesvolle aandrang op finansiële deregulering? die belangrikste met sy stap om voorstelle wat afgeleide instrumente sou reguleer, te verslaan, die komplekse en dikwels ondeursigtige vorm van hefboomfinansiering wat 'n sleutelrol gespeel het om die ekonomie onder president Bush te laat val. Maar 'n maand na sy nuwe pos as hoof van president Obama se Raad vir Ekonomiese Adviseurs, het Summers John Maynard Keynes opgeroep om 'n beloofde verandering in die vooruitsig aan te kondig. ? As omstandighede verander, verander ek my opinie ,? hy het gesê.

As hoof van die raad het Summers, wat van 2001 tot 2006 as die eerste Joodse president van die Harvard -universiteit gedien het, homself hervorm as 'n voorstander van die Keynsiaanse tekortbesteding en herregulering van die finansiële markte om die ergste ekonomiese krisis van die land aan te spreek sedert die Groot Depressie. Sommige kritici sê egter dat hy te skaam was. Somers, een van die belangrikste spelers in die vorming van die pakket vir ekonomiese stimulering van $ 787 miljard, het Summers verwerp wat gewaarsku het dat dit te klein sou wees. Die afgelope lente, met werkloosheid byna 10%, het Summers gevra vir 'n tweede, $ 200 miljard? Ministimulus ,? 'n voorstel wat min kans het om deur die kongres te gaan. Die administratiewe hervormings van die finansiële regulasies wat hierdie jaar aangeneem is, alhoewel dit van groot omvang was, is ook gekritiseer omdat dit groot leemtes gelaat het, soos uitsonderings op die vereiste dat afgeleide instrumente nou in die openbaar verhandel moet word. In September het Summers (55) aangekondig dat hy in 2011 terugkeer na sy amp by Harvard.

Oorheers twee Joodse gebruike regoor die wêreld twee stamme? Ashkenazic en Sephardic. Maar voedseltradisies en resepte is baie meer gelokaliseer as godsdienstige gebruike, en dit is 'n seldsame kookboek of voedselboek wat 'n uitstekende voorstelling gee van die kookkuns van verskillende Joodse gemeenskappe. Tog, Gil Marks? 'n historikus, maatskaplike werker, aangewese rabbi en James Beard bekroonde kookboekskrywer? daarin geslaag om byna die hele Joodse kos regoor die wêreld te omvat in sy? Encyclopedia of Jewish Food ,? wat in September uitgekom het.

Die boek, wat Marks in 'n opvallend kort drie jaar ondersoek en geskryf het, bevat meer as 650 inskrywings oor Joodse kosse en kookkuns uit verskillende gemeenskappe soos Jemen, Italië, Letland, China, Frankryk en Ethiopië.

Met sy rabbynse kennis en uiteenlopende agtergrond, volg Marks (58) die geskiedenis van elke voedsel of kookkuns. Hy verskaf die naam van die kos en die verband daarmee met Joodse tekste of vakansiedae, en plaas dit in die breër kulinêre tradisies van die omliggende gemeenskap. Die skrywer van vier ander kookboeke, Marks, bevat ook 300 resepte in sy ensiklopedie. Die eerste moderne Joodse eweknie van? The Oxford Companion to Food? en Frankryk se? Larousse Gastronomique ,? Marks se bloemlesing is 'n onontbeerlike gids vir Joodse kos.

Shamu Sadeh

Dit is moeilik om 'n enkele gesig te vestig op die nuwe Joodse voedselbeweging, wat die afgelope jare geweldig gegroei het, maar een persoon het beslis baie sade van die sukses van die beweging geplant: Shamu Fenyvesi Sadeh (41), direkteur van Adamah, 'n boerdery gemeenskap vir Jode in die twintigerjare, het 'n belangrike rol gespeel in die opleiding en aanmoediging van 'n nuwe generasie aktiviste wat, in sy woorde, siel en grond bewerk, mense en piekels oes.

Adamah-alumni sluit mense in soos Naftali Hanau, wat Grow and Behold, 'n kosher-hoenderonderneming in Brooklyn, begin het en Risa Alyson Strauss, wat die Kavanah Organic Community Teaching Garden in Toronto geopen het. Die 14 deelnemers wat elke seisoen op die plaas van die Isabella Friedman Jewish Retreat Center in Connecticut werk, leer hoe om gewasse te oes, 'n melkery te bestuur en Joodse landboutradisies te handhaaf.

? Ons het daarmee begin voordat ons geweet het dat dit die volgende groot ding is wat volhoubaarheid betref ,? Sadeh aan die Forward gesê. ? Voedselsake bring mense, bewegings en politiek en godsdiens bymekaar op 'n manier wat geen ander omgewings- of sosiale kwessies doen nie.

Oor sy van: Dit is nie waarmee hy gebore is nie, maar die naam? Sadeh? het in sy familie geslagte gelede bestaan. En dit beteken natuurlik 'veld'? in Hebreeus? 'n gepaste verwysing vir iemand wat help om die manier waarop moderne Amerikaanse Jode etiese, volhoubare, Joodse kos koop en voorberei, te verander.

Gail Simmons

Amerika is versot op kos-televisie: ons hou van kookprogramme, eetkompetisies, kookkuns en kookprogramme. Een van die mees herkenbare gesigte van die wêreld is die topkok -beoordelaar Gail Simmons. Nadat hy as beoordelaar gedien het in verskeie seisoene van? Top Chef? en? Top Chef Masters? op Bravo TV, het Simmons (34) oorgegaan tot die aanbieding en diens as konsultantvervaardiger oor die program se nuutste afslag, 'Top Chef: Just Desserts.?

Die nagereg- en gebakkompetisie onder nuwe sjefs het in September sy debuut gemaak. In haar nuwe rol het Simmons haar handtekening op die program geplaas. 'N Spesiale projekbestuurder by die tydskrif Food and Wine? voorheen was sy 'n geleentheidsbestuurder vir die restaurantgroep van sjef Daniel Boulud, asook 'n assistent van die voedselkritikus Jeffrey Steingarten van Vogue? Simmons is more than qualified for the part.

While her love of Jewish food is rarely evident on ?Top Chef,? Simmons speaks passionately about her mother?s Jewish cooking. Despite her many projects and successes, Simmons told the Forward, ?the most gratifying thing, is when people come up to me? and tell me that they hate to cook, but they?ve started to try at home and they are trying new things on menus?. That?s why I?m doing all of this in the first place ? to spread the gospel.?


Forward 50, 2010

Until 2000, Nobel Prize-winning economist Joseph Stiglitz was a leading member of Washington?s policymaking establishment. But something happened: He became an acerbic critic of his former colleagues and even of the premises of modern capitalism ? a position he outlines in his latest book, ?Freefall: America, Free Markets and the Sinking of the World Economy.?

As chairman of President Bill Clinton?s Council of Economic Advisers, Stiglitz worked closely with top policymakers Robert Rubin, Lawrence Summers and Alan Greenspan and assented to the ?Washington Consensus? they crafted: a mix of market deregulation, balanced budgets and anti-inflationary monetary policy the United States prescribed for troubled Third World economies.

In 1997, Stiglitz became senior vice president for development policy at the World Bank. What Stiglitz saw there permanently changed him. In an April 2000 article in The New Republic, Stiglitz predicted that protesters at an upcoming meeting of the International Monetary Fund and the World Bank would call the two institutions arrogant, secretive and deaf to input from the countries they are supposed to help. ?They?ll have a point,? hy het gesê. During recent economic crises, he stated, ?I saw how the IMF, in tandem with the U.S. Treasury Department, responded. And I was appalled.?

Now 67, Stiglitz is a bitter critic of the bailout of the banks. ?I think many of these guys [should be] in prison,? he said of those responsible for the crash.

In many ways, Stiglitz wears his Judaism quietly. Steeped in Jewish secular ideas and his familial milieu, he?s a public man whose private values are driven by a particular sense of social justice.

Lawrence Summers

During the 1990s, Lawrence Summers was one of the prime architects of President Bill Clinton?s success in eliminating the federal budget deficit. He played a pivotal role in successfully pushing for financial deregulation ? most importantly with his move to defeat proposals that would have regulated derivatives, the complex and often opaque form of leverage that played a key role in crashing the economy under President Bush. But one month into his new job as chief of President Obama?s Council of Economic Advisers, Summers invoked John Maynard Keynes to announce a promised change in outlook. ?When circumstances change, I change my opinion,? hy het gesê.

As head of the council, Summers, who served as Harvard University?s first Jewish president from 2001 to 2006, reshaped himself as an advocate of Keynsian deficit spending and reregulation of the financial markets to address the nation?s worst economic crisis since the Great Depression. Still, some critics say he has been too timid. One of the key players in shaping the administration?s $787 billion economic stimulus package, Summers rejected those who warned it would prove too small. This past spring, with unemployment stuck near 10%, Summers called for a second, $200 billion ?ministimulus,? a proposal given little chance of passage by Congress. The administration?s financial regulatory reforms, passed this year, though sweeping in scope, were also criticized for leaving substantial loopholes, such as exceptions to the requirement that derivatives now be traded publicly. In September, Summers, 55, announced that, come 2011, he would be returning to his tenured position at Harvard.

Two strains dominate Jewish customs throughout the world ? Ashkenazic and Sephardic. But food traditions and recipes are much more localized than religious practices, and it is a rare cookbook or food book that provides an excellent representation of the culinary customs of various Jewish communities. Yet, Gil Marks ? a historian, social worker, ordained rabbi, and James Beard Award-winning cookbook author ? managed to encompass nearly the entirety of Jewish food around the globe in his ?Encyclopedia of Jewish Food,? which came out in September.

The book, which Marks researched and wrote in a remarkably short three years, contains more than 650 entries about Jewish foods and culinary customs from communities as varied as Yemen, Italy, Latvia, China, France and Ethiopia.

Employing his rabbinic knowledge and diverse background, Marks, 58, skillfully traces the history of each food or culinary practice. He supplies the food?s name and its relationship to Jewish texts or holidays, and he situates it in the broader culinary traditions of the surrounding community. The author of four other cookbooks, Marks has also included 300 recipes in his encyclopedia. The first modern Jewish counterpart to ?The Oxford Companion to Food? and France?s ?Larousse Gastronomique,? Marks?s anthology is an indispensable guide to Jewish food.

Shamu Sadeh

It is hard to put a single face on the new Jewish food movement, which has grown immensely in recent years, but one person has certainly planted many seeds of the movement?s success: Shamu Fenyvesi Sadeh, 41, director of Adamah, a farming fellowship for Jews in their 20s, has been instrumental in training and encouraging a new generation of activists who are, in his words, ?cultivating soul and soils, harvesting people and pickles.?

Adamah alumni include such people as Naftali Hanau, who launched Grow and Behold, a pasture-raised kosher chicken company based in Brooklyn, and Risa Alyson Strauss, who opened the Kavanah Organic Community Teaching Garden in Toronto. The 14 participants who work at the farm of the Isabella Friedman Jewish Retreat Center in Connecticut each season learn how to harvest crops, run a dairy and maintain Jewish agricultural traditions.

?We started it before we knew it was the next big thing in terms of sustainability,? Sadeh told the Forward. ?Food issues bring together people, movements, and politics and religion in a way no other environmental or social issues do.?

About his last name: It is not what he was born with, but the name ?Sadeh? existed in his family generations ago. And, of course, it means ?field? in Hebrew ? a fitting reference for someone who is helping to transform the way modern American Jews purchase and prepare ethical, sustainable, Jewish food.

Gail Simmons

America has become obsessed with food television: We?re hooked on cooking shows, eating competitions, cook-offs and culinary travel shows. One of the most recognizable faces of that world is Top Chef judge Gail Simmons. After serving as a judge on several seasons of ?Top Chef? and ?Top Chef Masters? on Bravo TV, Simmons, 34, progressed to hosting and serving as consulting producer on the program?s latest spin-off, ?Top Chef: Just Desserts.?

The dessert and pastry competition among new chefs debuted this September. In her new role, Simmons has put her signature on the show. A special projects manager at Food and Wine magazine ? formerly, she was an events manager for chef Daniel Boulud?s restaurant group as well as an assistant to Vogue food critic Jeffrey Steingarten ? Simmons is more than qualified for the part.

While her love of Jewish food is rarely evident on ?Top Chef,? Simmons speaks passionately about her mother?s Jewish cooking. Despite her many projects and successes, Simmons told the Forward, ?the most gratifying thing, is when people come up to me? and tell me that they hate to cook, but they?ve started to try at home and they are trying new things on menus?. That?s why I?m doing all of this in the first place ? to spread the gospel.?


Forward 50, 2010

Until 2000, Nobel Prize-winning economist Joseph Stiglitz was a leading member of Washington?s policymaking establishment. But something happened: He became an acerbic critic of his former colleagues and even of the premises of modern capitalism ? a position he outlines in his latest book, ?Freefall: America, Free Markets and the Sinking of the World Economy.?

As chairman of President Bill Clinton?s Council of Economic Advisers, Stiglitz worked closely with top policymakers Robert Rubin, Lawrence Summers and Alan Greenspan and assented to the ?Washington Consensus? they crafted: a mix of market deregulation, balanced budgets and anti-inflationary monetary policy the United States prescribed for troubled Third World economies.

In 1997, Stiglitz became senior vice president for development policy at the World Bank. What Stiglitz saw there permanently changed him. In an April 2000 article in The New Republic, Stiglitz predicted that protesters at an upcoming meeting of the International Monetary Fund and the World Bank would call the two institutions arrogant, secretive and deaf to input from the countries they are supposed to help. ?They?ll have a point,? hy het gesê. During recent economic crises, he stated, ?I saw how the IMF, in tandem with the U.S. Treasury Department, responded. And I was appalled.?

Now 67, Stiglitz is a bitter critic of the bailout of the banks. ?I think many of these guys [should be] in prison,? he said of those responsible for the crash.

In many ways, Stiglitz wears his Judaism quietly. Steeped in Jewish secular ideas and his familial milieu, he?s a public man whose private values are driven by a particular sense of social justice.

Lawrence Summers

During the 1990s, Lawrence Summers was one of the prime architects of President Bill Clinton?s success in eliminating the federal budget deficit. He played a pivotal role in successfully pushing for financial deregulation ? most importantly with his move to defeat proposals that would have regulated derivatives, the complex and often opaque form of leverage that played a key role in crashing the economy under President Bush. But one month into his new job as chief of President Obama?s Council of Economic Advisers, Summers invoked John Maynard Keynes to announce a promised change in outlook. ?When circumstances change, I change my opinion,? hy het gesê.

As head of the council, Summers, who served as Harvard University?s first Jewish president from 2001 to 2006, reshaped himself as an advocate of Keynsian deficit spending and reregulation of the financial markets to address the nation?s worst economic crisis since the Great Depression. Still, some critics say he has been too timid. One of the key players in shaping the administration?s $787 billion economic stimulus package, Summers rejected those who warned it would prove too small. This past spring, with unemployment stuck near 10%, Summers called for a second, $200 billion ?ministimulus,? a proposal given little chance of passage by Congress. The administration?s financial regulatory reforms, passed this year, though sweeping in scope, were also criticized for leaving substantial loopholes, such as exceptions to the requirement that derivatives now be traded publicly. In September, Summers, 55, announced that, come 2011, he would be returning to his tenured position at Harvard.

Two strains dominate Jewish customs throughout the world ? Ashkenazic and Sephardic. But food traditions and recipes are much more localized than religious practices, and it is a rare cookbook or food book that provides an excellent representation of the culinary customs of various Jewish communities. Yet, Gil Marks ? a historian, social worker, ordained rabbi, and James Beard Award-winning cookbook author ? managed to encompass nearly the entirety of Jewish food around the globe in his ?Encyclopedia of Jewish Food,? which came out in September.

The book, which Marks researched and wrote in a remarkably short three years, contains more than 650 entries about Jewish foods and culinary customs from communities as varied as Yemen, Italy, Latvia, China, France and Ethiopia.

Employing his rabbinic knowledge and diverse background, Marks, 58, skillfully traces the history of each food or culinary practice. He supplies the food?s name and its relationship to Jewish texts or holidays, and he situates it in the broader culinary traditions of the surrounding community. The author of four other cookbooks, Marks has also included 300 recipes in his encyclopedia. The first modern Jewish counterpart to ?The Oxford Companion to Food? and France?s ?Larousse Gastronomique,? Marks?s anthology is an indispensable guide to Jewish food.

Shamu Sadeh

It is hard to put a single face on the new Jewish food movement, which has grown immensely in recent years, but one person has certainly planted many seeds of the movement?s success: Shamu Fenyvesi Sadeh, 41, director of Adamah, a farming fellowship for Jews in their 20s, has been instrumental in training and encouraging a new generation of activists who are, in his words, ?cultivating soul and soils, harvesting people and pickles.?

Adamah alumni include such people as Naftali Hanau, who launched Grow and Behold, a pasture-raised kosher chicken company based in Brooklyn, and Risa Alyson Strauss, who opened the Kavanah Organic Community Teaching Garden in Toronto. The 14 participants who work at the farm of the Isabella Friedman Jewish Retreat Center in Connecticut each season learn how to harvest crops, run a dairy and maintain Jewish agricultural traditions.

?We started it before we knew it was the next big thing in terms of sustainability,? Sadeh told the Forward. ?Food issues bring together people, movements, and politics and religion in a way no other environmental or social issues do.?

About his last name: It is not what he was born with, but the name ?Sadeh? existed in his family generations ago. And, of course, it means ?field? in Hebrew ? a fitting reference for someone who is helping to transform the way modern American Jews purchase and prepare ethical, sustainable, Jewish food.

Gail Simmons

America has become obsessed with food television: We?re hooked on cooking shows, eating competitions, cook-offs and culinary travel shows. One of the most recognizable faces of that world is Top Chef judge Gail Simmons. After serving as a judge on several seasons of ?Top Chef? and ?Top Chef Masters? on Bravo TV, Simmons, 34, progressed to hosting and serving as consulting producer on the program?s latest spin-off, ?Top Chef: Just Desserts.?

The dessert and pastry competition among new chefs debuted this September. In her new role, Simmons has put her signature on the show. A special projects manager at Food and Wine magazine ? formerly, she was an events manager for chef Daniel Boulud?s restaurant group as well as an assistant to Vogue food critic Jeffrey Steingarten ? Simmons is more than qualified for the part.

While her love of Jewish food is rarely evident on ?Top Chef,? Simmons speaks passionately about her mother?s Jewish cooking. Despite her many projects and successes, Simmons told the Forward, ?the most gratifying thing, is when people come up to me? and tell me that they hate to cook, but they?ve started to try at home and they are trying new things on menus?. That?s why I?m doing all of this in the first place ? to spread the gospel.?


Forward 50, 2010

Until 2000, Nobel Prize-winning economist Joseph Stiglitz was a leading member of Washington?s policymaking establishment. But something happened: He became an acerbic critic of his former colleagues and even of the premises of modern capitalism ? a position he outlines in his latest book, ?Freefall: America, Free Markets and the Sinking of the World Economy.?

As chairman of President Bill Clinton?s Council of Economic Advisers, Stiglitz worked closely with top policymakers Robert Rubin, Lawrence Summers and Alan Greenspan and assented to the ?Washington Consensus? they crafted: a mix of market deregulation, balanced budgets and anti-inflationary monetary policy the United States prescribed for troubled Third World economies.

In 1997, Stiglitz became senior vice president for development policy at the World Bank. What Stiglitz saw there permanently changed him. In an April 2000 article in The New Republic, Stiglitz predicted that protesters at an upcoming meeting of the International Monetary Fund and the World Bank would call the two institutions arrogant, secretive and deaf to input from the countries they are supposed to help. ?They?ll have a point,? hy het gesê. During recent economic crises, he stated, ?I saw how the IMF, in tandem with the U.S. Treasury Department, responded. And I was appalled.?

Now 67, Stiglitz is a bitter critic of the bailout of the banks. ?I think many of these guys [should be] in prison,? he said of those responsible for the crash.

In many ways, Stiglitz wears his Judaism quietly. Steeped in Jewish secular ideas and his familial milieu, he?s a public man whose private values are driven by a particular sense of social justice.

Lawrence Summers

During the 1990s, Lawrence Summers was one of the prime architects of President Bill Clinton?s success in eliminating the federal budget deficit. He played a pivotal role in successfully pushing for financial deregulation ? most importantly with his move to defeat proposals that would have regulated derivatives, the complex and often opaque form of leverage that played a key role in crashing the economy under President Bush. But one month into his new job as chief of President Obama?s Council of Economic Advisers, Summers invoked John Maynard Keynes to announce a promised change in outlook. ?When circumstances change, I change my opinion,? hy het gesê.

As head of the council, Summers, who served as Harvard University?s first Jewish president from 2001 to 2006, reshaped himself as an advocate of Keynsian deficit spending and reregulation of the financial markets to address the nation?s worst economic crisis since the Great Depression. Still, some critics say he has been too timid. One of the key players in shaping the administration?s $787 billion economic stimulus package, Summers rejected those who warned it would prove too small. This past spring, with unemployment stuck near 10%, Summers called for a second, $200 billion ?ministimulus,? a proposal given little chance of passage by Congress. The administration?s financial regulatory reforms, passed this year, though sweeping in scope, were also criticized for leaving substantial loopholes, such as exceptions to the requirement that derivatives now be traded publicly. In September, Summers, 55, announced that, come 2011, he would be returning to his tenured position at Harvard.

Two strains dominate Jewish customs throughout the world ? Ashkenazic and Sephardic. But food traditions and recipes are much more localized than religious practices, and it is a rare cookbook or food book that provides an excellent representation of the culinary customs of various Jewish communities. Yet, Gil Marks ? a historian, social worker, ordained rabbi, and James Beard Award-winning cookbook author ? managed to encompass nearly the entirety of Jewish food around the globe in his ?Encyclopedia of Jewish Food,? which came out in September.

The book, which Marks researched and wrote in a remarkably short three years, contains more than 650 entries about Jewish foods and culinary customs from communities as varied as Yemen, Italy, Latvia, China, France and Ethiopia.

Employing his rabbinic knowledge and diverse background, Marks, 58, skillfully traces the history of each food or culinary practice. He supplies the food?s name and its relationship to Jewish texts or holidays, and he situates it in the broader culinary traditions of the surrounding community. The author of four other cookbooks, Marks has also included 300 recipes in his encyclopedia. The first modern Jewish counterpart to ?The Oxford Companion to Food? and France?s ?Larousse Gastronomique,? Marks?s anthology is an indispensable guide to Jewish food.

Shamu Sadeh

It is hard to put a single face on the new Jewish food movement, which has grown immensely in recent years, but one person has certainly planted many seeds of the movement?s success: Shamu Fenyvesi Sadeh, 41, director of Adamah, a farming fellowship for Jews in their 20s, has been instrumental in training and encouraging a new generation of activists who are, in his words, ?cultivating soul and soils, harvesting people and pickles.?

Adamah alumni include such people as Naftali Hanau, who launched Grow and Behold, a pasture-raised kosher chicken company based in Brooklyn, and Risa Alyson Strauss, who opened the Kavanah Organic Community Teaching Garden in Toronto. The 14 participants who work at the farm of the Isabella Friedman Jewish Retreat Center in Connecticut each season learn how to harvest crops, run a dairy and maintain Jewish agricultural traditions.

?We started it before we knew it was the next big thing in terms of sustainability,? Sadeh told the Forward. ?Food issues bring together people, movements, and politics and religion in a way no other environmental or social issues do.?

About his last name: It is not what he was born with, but the name ?Sadeh? existed in his family generations ago. And, of course, it means ?field? in Hebrew ? a fitting reference for someone who is helping to transform the way modern American Jews purchase and prepare ethical, sustainable, Jewish food.

Gail Simmons

America has become obsessed with food television: We?re hooked on cooking shows, eating competitions, cook-offs and culinary travel shows. One of the most recognizable faces of that world is Top Chef judge Gail Simmons. After serving as a judge on several seasons of ?Top Chef? and ?Top Chef Masters? on Bravo TV, Simmons, 34, progressed to hosting and serving as consulting producer on the program?s latest spin-off, ?Top Chef: Just Desserts.?

The dessert and pastry competition among new chefs debuted this September. In her new role, Simmons has put her signature on the show. A special projects manager at Food and Wine magazine ? formerly, she was an events manager for chef Daniel Boulud?s restaurant group as well as an assistant to Vogue food critic Jeffrey Steingarten ? Simmons is more than qualified for the part.

While her love of Jewish food is rarely evident on ?Top Chef,? Simmons speaks passionately about her mother?s Jewish cooking. Despite her many projects and successes, Simmons told the Forward, ?the most gratifying thing, is when people come up to me? and tell me that they hate to cook, but they?ve started to try at home and they are trying new things on menus?. That?s why I?m doing all of this in the first place ? to spread the gospel.?


Forward 50, 2010

Until 2000, Nobel Prize-winning economist Joseph Stiglitz was a leading member of Washington?s policymaking establishment. But something happened: He became an acerbic critic of his former colleagues and even of the premises of modern capitalism ? a position he outlines in his latest book, ?Freefall: America, Free Markets and the Sinking of the World Economy.?

As chairman of President Bill Clinton?s Council of Economic Advisers, Stiglitz worked closely with top policymakers Robert Rubin, Lawrence Summers and Alan Greenspan and assented to the ?Washington Consensus? they crafted: a mix of market deregulation, balanced budgets and anti-inflationary monetary policy the United States prescribed for troubled Third World economies.

In 1997, Stiglitz became senior vice president for development policy at the World Bank. What Stiglitz saw there permanently changed him. In an April 2000 article in The New Republic, Stiglitz predicted that protesters at an upcoming meeting of the International Monetary Fund and the World Bank would call the two institutions arrogant, secretive and deaf to input from the countries they are supposed to help. ?They?ll have a point,? hy het gesê. During recent economic crises, he stated, ?I saw how the IMF, in tandem with the U.S. Treasury Department, responded. And I was appalled.?

Now 67, Stiglitz is a bitter critic of the bailout of the banks. ?I think many of these guys [should be] in prison,? he said of those responsible for the crash.

In many ways, Stiglitz wears his Judaism quietly. Steeped in Jewish secular ideas and his familial milieu, he?s a public man whose private values are driven by a particular sense of social justice.

Lawrence Summers

During the 1990s, Lawrence Summers was one of the prime architects of President Bill Clinton?s success in eliminating the federal budget deficit. He played a pivotal role in successfully pushing for financial deregulation ? most importantly with his move to defeat proposals that would have regulated derivatives, the complex and often opaque form of leverage that played a key role in crashing the economy under President Bush. But one month into his new job as chief of President Obama?s Council of Economic Advisers, Summers invoked John Maynard Keynes to announce a promised change in outlook. ?When circumstances change, I change my opinion,? hy het gesê.

As head of the council, Summers, who served as Harvard University?s first Jewish president from 2001 to 2006, reshaped himself as an advocate of Keynsian deficit spending and reregulation of the financial markets to address the nation?s worst economic crisis since the Great Depression. Still, some critics say he has been too timid. One of the key players in shaping the administration?s $787 billion economic stimulus package, Summers rejected those who warned it would prove too small. This past spring, with unemployment stuck near 10%, Summers called for a second, $200 billion ?ministimulus,? a proposal given little chance of passage by Congress. The administration?s financial regulatory reforms, passed this year, though sweeping in scope, were also criticized for leaving substantial loopholes, such as exceptions to the requirement that derivatives now be traded publicly. In September, Summers, 55, announced that, come 2011, he would be returning to his tenured position at Harvard.

Two strains dominate Jewish customs throughout the world ? Ashkenazic and Sephardic. But food traditions and recipes are much more localized than religious practices, and it is a rare cookbook or food book that provides an excellent representation of the culinary customs of various Jewish communities. Yet, Gil Marks ? a historian, social worker, ordained rabbi, and James Beard Award-winning cookbook author ? managed to encompass nearly the entirety of Jewish food around the globe in his ?Encyclopedia of Jewish Food,? which came out in September.

The book, which Marks researched and wrote in a remarkably short three years, contains more than 650 entries about Jewish foods and culinary customs from communities as varied as Yemen, Italy, Latvia, China, France and Ethiopia.

Employing his rabbinic knowledge and diverse background, Marks, 58, skillfully traces the history of each food or culinary practice. He supplies the food?s name and its relationship to Jewish texts or holidays, and he situates it in the broader culinary traditions of the surrounding community. The author of four other cookbooks, Marks has also included 300 recipes in his encyclopedia. The first modern Jewish counterpart to ?The Oxford Companion to Food? and France?s ?Larousse Gastronomique,? Marks?s anthology is an indispensable guide to Jewish food.

Shamu Sadeh

It is hard to put a single face on the new Jewish food movement, which has grown immensely in recent years, but one person has certainly planted many seeds of the movement?s success: Shamu Fenyvesi Sadeh, 41, director of Adamah, a farming fellowship for Jews in their 20s, has been instrumental in training and encouraging a new generation of activists who are, in his words, ?cultivating soul and soils, harvesting people and pickles.?

Adamah alumni include such people as Naftali Hanau, who launched Grow and Behold, a pasture-raised kosher chicken company based in Brooklyn, and Risa Alyson Strauss, who opened the Kavanah Organic Community Teaching Garden in Toronto. The 14 participants who work at the farm of the Isabella Friedman Jewish Retreat Center in Connecticut each season learn how to harvest crops, run a dairy and maintain Jewish agricultural traditions.

?We started it before we knew it was the next big thing in terms of sustainability,? Sadeh told the Forward. ?Food issues bring together people, movements, and politics and religion in a way no other environmental or social issues do.?

About his last name: It is not what he was born with, but the name ?Sadeh? existed in his family generations ago. And, of course, it means ?field? in Hebrew ? a fitting reference for someone who is helping to transform the way modern American Jews purchase and prepare ethical, sustainable, Jewish food.

Gail Simmons

America has become obsessed with food television: We?re hooked on cooking shows, eating competitions, cook-offs and culinary travel shows. One of the most recognizable faces of that world is Top Chef judge Gail Simmons. After serving as a judge on several seasons of ?Top Chef? and ?Top Chef Masters? on Bravo TV, Simmons, 34, progressed to hosting and serving as consulting producer on the program?s latest spin-off, ?Top Chef: Just Desserts.?

The dessert and pastry competition among new chefs debuted this September. In her new role, Simmons has put her signature on the show. A special projects manager at Food and Wine magazine ? formerly, she was an events manager for chef Daniel Boulud?s restaurant group as well as an assistant to Vogue food critic Jeffrey Steingarten ? Simmons is more than qualified for the part.

While her love of Jewish food is rarely evident on ?Top Chef,? Simmons speaks passionately about her mother?s Jewish cooking. Despite her many projects and successes, Simmons told the Forward, ?the most gratifying thing, is when people come up to me? and tell me that they hate to cook, but they?ve started to try at home and they are trying new things on menus?. That?s why I?m doing all of this in the first place ? to spread the gospel.?


Forward 50, 2010

Until 2000, Nobel Prize-winning economist Joseph Stiglitz was a leading member of Washington?s policymaking establishment. But something happened: He became an acerbic critic of his former colleagues and even of the premises of modern capitalism ? a position he outlines in his latest book, ?Freefall: America, Free Markets and the Sinking of the World Economy.?

As chairman of President Bill Clinton?s Council of Economic Advisers, Stiglitz worked closely with top policymakers Robert Rubin, Lawrence Summers and Alan Greenspan and assented to the ?Washington Consensus? they crafted: a mix of market deregulation, balanced budgets and anti-inflationary monetary policy the United States prescribed for troubled Third World economies.

In 1997, Stiglitz became senior vice president for development policy at the World Bank. What Stiglitz saw there permanently changed him. In an April 2000 article in The New Republic, Stiglitz predicted that protesters at an upcoming meeting of the International Monetary Fund and the World Bank would call the two institutions arrogant, secretive and deaf to input from the countries they are supposed to help. ?They?ll have a point,? hy het gesê. During recent economic crises, he stated, ?I saw how the IMF, in tandem with the U.S. Treasury Department, responded. And I was appalled.?

Now 67, Stiglitz is a bitter critic of the bailout of the banks. ?I think many of these guys [should be] in prison,? he said of those responsible for the crash.

In many ways, Stiglitz wears his Judaism quietly. Steeped in Jewish secular ideas and his familial milieu, he?s a public man whose private values are driven by a particular sense of social justice.

Lawrence Summers

During the 1990s, Lawrence Summers was one of the prime architects of President Bill Clinton?s success in eliminating the federal budget deficit. He played a pivotal role in successfully pushing for financial deregulation ? most importantly with his move to defeat proposals that would have regulated derivatives, the complex and often opaque form of leverage that played a key role in crashing the economy under President Bush. But one month into his new job as chief of President Obama?s Council of Economic Advisers, Summers invoked John Maynard Keynes to announce a promised change in outlook. ?When circumstances change, I change my opinion,? hy het gesê.

As head of the council, Summers, who served as Harvard University?s first Jewish president from 2001 to 2006, reshaped himself as an advocate of Keynsian deficit spending and reregulation of the financial markets to address the nation?s worst economic crisis since the Great Depression. Still, some critics say he has been too timid. One of the key players in shaping the administration?s $787 billion economic stimulus package, Summers rejected those who warned it would prove too small. This past spring, with unemployment stuck near 10%, Summers called for a second, $200 billion ?ministimulus,? a proposal given little chance of passage by Congress. The administration?s financial regulatory reforms, passed this year, though sweeping in scope, were also criticized for leaving substantial loopholes, such as exceptions to the requirement that derivatives now be traded publicly. In September, Summers, 55, announced that, come 2011, he would be returning to his tenured position at Harvard.

Two strains dominate Jewish customs throughout the world ? Ashkenazic and Sephardic. But food traditions and recipes are much more localized than religious practices, and it is a rare cookbook or food book that provides an excellent representation of the culinary customs of various Jewish communities. Yet, Gil Marks ? a historian, social worker, ordained rabbi, and James Beard Award-winning cookbook author ? managed to encompass nearly the entirety of Jewish food around the globe in his ?Encyclopedia of Jewish Food,? which came out in September.

The book, which Marks researched and wrote in a remarkably short three years, contains more than 650 entries about Jewish foods and culinary customs from communities as varied as Yemen, Italy, Latvia, China, France and Ethiopia.

Employing his rabbinic knowledge and diverse background, Marks, 58, skillfully traces the history of each food or culinary practice. He supplies the food?s name and its relationship to Jewish texts or holidays, and he situates it in the broader culinary traditions of the surrounding community. The author of four other cookbooks, Marks has also included 300 recipes in his encyclopedia. The first modern Jewish counterpart to ?The Oxford Companion to Food? and France?s ?Larousse Gastronomique,? Marks?s anthology is an indispensable guide to Jewish food.

Shamu Sadeh

It is hard to put a single face on the new Jewish food movement, which has grown immensely in recent years, but one person has certainly planted many seeds of the movement?s success: Shamu Fenyvesi Sadeh, 41, director of Adamah, a farming fellowship for Jews in their 20s, has been instrumental in training and encouraging a new generation of activists who are, in his words, ?cultivating soul and soils, harvesting people and pickles.?

Adamah alumni include such people as Naftali Hanau, who launched Grow and Behold, a pasture-raised kosher chicken company based in Brooklyn, and Risa Alyson Strauss, who opened the Kavanah Organic Community Teaching Garden in Toronto. The 14 participants who work at the farm of the Isabella Friedman Jewish Retreat Center in Connecticut each season learn how to harvest crops, run a dairy and maintain Jewish agricultural traditions.

?We started it before we knew it was the next big thing in terms of sustainability,? Sadeh told the Forward. ?Food issues bring together people, movements, and politics and religion in a way no other environmental or social issues do.?

About his last name: It is not what he was born with, but the name ?Sadeh? existed in his family generations ago. And, of course, it means ?field? in Hebrew ? a fitting reference for someone who is helping to transform the way modern American Jews purchase and prepare ethical, sustainable, Jewish food.

Gail Simmons

America has become obsessed with food television: We?re hooked on cooking shows, eating competitions, cook-offs and culinary travel shows. One of the most recognizable faces of that world is Top Chef judge Gail Simmons. After serving as a judge on several seasons of ?Top Chef? and ?Top Chef Masters? on Bravo TV, Simmons, 34, progressed to hosting and serving as consulting producer on the program?s latest spin-off, ?Top Chef: Just Desserts.?

The dessert and pastry competition among new chefs debuted this September. In her new role, Simmons has put her signature on the show. A special projects manager at Food and Wine magazine ? formerly, she was an events manager for chef Daniel Boulud?s restaurant group as well as an assistant to Vogue food critic Jeffrey Steingarten ? Simmons is more than qualified for the part.

While her love of Jewish food is rarely evident on ?Top Chef,? Simmons speaks passionately about her mother?s Jewish cooking. Despite her many projects and successes, Simmons told the Forward, ?the most gratifying thing, is when people come up to me? and tell me that they hate to cook, but they?ve started to try at home and they are trying new things on menus?. That?s why I?m doing all of this in the first place ? to spread the gospel.?


Forward 50, 2010

Until 2000, Nobel Prize-winning economist Joseph Stiglitz was a leading member of Washington?s policymaking establishment. But something happened: He became an acerbic critic of his former colleagues and even of the premises of modern capitalism ? a position he outlines in his latest book, ?Freefall: America, Free Markets and the Sinking of the World Economy.?

As chairman of President Bill Clinton?s Council of Economic Advisers, Stiglitz worked closely with top policymakers Robert Rubin, Lawrence Summers and Alan Greenspan and assented to the ?Washington Consensus? they crafted: a mix of market deregulation, balanced budgets and anti-inflationary monetary policy the United States prescribed for troubled Third World economies.

In 1997, Stiglitz became senior vice president for development policy at the World Bank. What Stiglitz saw there permanently changed him. In an April 2000 article in The New Republic, Stiglitz predicted that protesters at an upcoming meeting of the International Monetary Fund and the World Bank would call the two institutions arrogant, secretive and deaf to input from the countries they are supposed to help. ?They?ll have a point,? hy het gesê. During recent economic crises, he stated, ?I saw how the IMF, in tandem with the U.S. Treasury Department, responded. And I was appalled.?

Now 67, Stiglitz is a bitter critic of the bailout of the banks. ?I think many of these guys [should be] in prison,? he said of those responsible for the crash.

In many ways, Stiglitz wears his Judaism quietly. Steeped in Jewish secular ideas and his familial milieu, he?s a public man whose private values are driven by a particular sense of social justice.

Lawrence Summers

During the 1990s, Lawrence Summers was one of the prime architects of President Bill Clinton?s success in eliminating the federal budget deficit. He played a pivotal role in successfully pushing for financial deregulation ? most importantly with his move to defeat proposals that would have regulated derivatives, the complex and often opaque form of leverage that played a key role in crashing the economy under President Bush. But one month into his new job as chief of President Obama?s Council of Economic Advisers, Summers invoked John Maynard Keynes to announce a promised change in outlook. ?When circumstances change, I change my opinion,? hy het gesê.

As head of the council, Summers, who served as Harvard University?s first Jewish president from 2001 to 2006, reshaped himself as an advocate of Keynsian deficit spending and reregulation of the financial markets to address the nation?s worst economic crisis since the Great Depression. Still, some critics say he has been too timid. One of the key players in shaping the administration?s $787 billion economic stimulus package, Summers rejected those who warned it would prove too small. This past spring, with unemployment stuck near 10%, Summers called for a second, $200 billion ?ministimulus,? a proposal given little chance of passage by Congress. The administration?s financial regulatory reforms, passed this year, though sweeping in scope, were also criticized for leaving substantial loopholes, such as exceptions to the requirement that derivatives now be traded publicly. In September, Summers, 55, announced that, come 2011, he would be returning to his tenured position at Harvard.

Two strains dominate Jewish customs throughout the world ? Ashkenazic and Sephardic. But food traditions and recipes are much more localized than religious practices, and it is a rare cookbook or food book that provides an excellent representation of the culinary customs of various Jewish communities. Yet, Gil Marks ? a historian, social worker, ordained rabbi, and James Beard Award-winning cookbook author ? managed to encompass nearly the entirety of Jewish food around the globe in his ?Encyclopedia of Jewish Food,? which came out in September.

The book, which Marks researched and wrote in a remarkably short three years, contains more than 650 entries about Jewish foods and culinary customs from communities as varied as Yemen, Italy, Latvia, China, France and Ethiopia.

Employing his rabbinic knowledge and diverse background, Marks, 58, skillfully traces the history of each food or culinary practice. He supplies the food?s name and its relationship to Jewish texts or holidays, and he situates it in the broader culinary traditions of the surrounding community. The author of four other cookbooks, Marks has also included 300 recipes in his encyclopedia. The first modern Jewish counterpart to ?The Oxford Companion to Food? and France?s ?Larousse Gastronomique,? Marks?s anthology is an indispensable guide to Jewish food.

Shamu Sadeh

It is hard to put a single face on the new Jewish food movement, which has grown immensely in recent years, but one person has certainly planted many seeds of the movement?s success: Shamu Fenyvesi Sadeh, 41, director of Adamah, a farming fellowship for Jews in their 20s, has been instrumental in training and encouraging a new generation of activists who are, in his words, ?cultivating soul and soils, harvesting people and pickles.?

Adamah alumni include such people as Naftali Hanau, who launched Grow and Behold, a pasture-raised kosher chicken company based in Brooklyn, and Risa Alyson Strauss, who opened the Kavanah Organic Community Teaching Garden in Toronto. The 14 participants who work at the farm of the Isabella Friedman Jewish Retreat Center in Connecticut each season learn how to harvest crops, run a dairy and maintain Jewish agricultural traditions.

?We started it before we knew it was the next big thing in terms of sustainability,? Sadeh told the Forward. ?Food issues bring together people, movements, and politics and religion in a way no other environmental or social issues do.?

About his last name: It is not what he was born with, but the name ?Sadeh? existed in his family generations ago. And, of course, it means ?field? in Hebrew ? a fitting reference for someone who is helping to transform the way modern American Jews purchase and prepare ethical, sustainable, Jewish food.

Gail Simmons

America has become obsessed with food television: We?re hooked on cooking shows, eating competitions, cook-offs and culinary travel shows. One of the most recognizable faces of that world is Top Chef judge Gail Simmons. After serving as a judge on several seasons of ?Top Chef? and ?Top Chef Masters? on Bravo TV, Simmons, 34, progressed to hosting and serving as consulting producer on the program?s latest spin-off, ?Top Chef: Just Desserts.?

Die nagereg- en gebakkompetisie onder nuwe sjefs het in September sy debuut gemaak. In haar nuwe rol het Simmons haar handtekening op die program geplaas. 'N Spesiale projekbestuurder by die tydskrif Food and Wine? voorheen was sy 'n geleentheidsbestuurder vir die restaurantgroep van sjef Daniel Boulud, asook 'n assistent van die voedselkritikus Jeffrey Steingarten van Vogue? Simmons is meer as gekwalifiseerd vir die rol.

Terwyl haar liefde vir Joodse kos selde by? Top Chef ,? Simmons praat hartstogtelik oor haar ma se Joodse kookkuns. Ondanks haar vele projekte en suksesse, het Simmons aan die Forward gesê: "Die aangenaamste ding is dat mense na my toe kom?" en vertel my dat hulle haat om te kook, maar dat hulle tuis begin probeer het en dat hulle nuwe dinge op die spyskaart probeer? Daarom doen ek dit alles in die eerste plek? om die evangelie te versprei.?


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