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January 26, 2010

Pope John Paul II would flog himself

Pope John Paul II doesn’t get much play on this blog. But news from a new book by a Monsignor Slawomir Oder that the pontiff used to flagellate himself to empathize with Jesus’ suffering is cause enough:

The book, which was published Tuesday, reveals that even when he was not ill, he inflicted pain on himself, known in Christianity as mortification, so as to feel closer to God.

“In Krakow as in the Vatican, Karol Wojtyla flagellated himself,” Oder writes in the book, citing testimony from people in the late pope’s close entourage while he was bishop in his native Poland and after he was elected pope in 1978.

“In his closet, among his vestments, there was hung on a clothes hanger a particular kind of belt for pants, which he used as a whip,” Oder writes.

Read more here.

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Carved Up Comics + Torah = Paper Midrash

Somewhere near the intersection of Torah discussions with his rabbi wife and his obsession with comic books, Isaac Brynjegard-Bialik discovered paper midrash.

“I look for things that the rabbis talk about, things from the tradition, and I let myself go with it. I figure tradition didn’t stop at certain place, and who says we can’t participate? So I bring my interpretations to those stories and use my art to share them with others,” said Brynjegard-Bialik, a graphic designer who has been creating Jewish papercuts and paintings for 15 years.

“Paper Midrash,” Brynjegard-Bialik’s first solo show, featuring 23 paper cuts and 4 paintings, will run at the ” title=”www.nicejewishartist.com “>www.nicejewishartist.com or Carved Up Comics + Torah = Paper Midrash Read More »

Israel joins U.N. bloc in Geneva

Israel was granted membership in a United Nations regional group in Geneva.

Israel’s membership in JUSCANZ—an acronym for Japan, the United States, Canada, Australia and New Zealand—was approved last week by consensus. The group also includes Norway, Switzerland and several other democratic countries.

The move was hailed by both the American Jewish Committee and its Geneva affiliate, U.N. Watch, which called it a “historic accomplishment.”

Israel has long been prevented from joining regional groups at the United Nations, a state of affairs that has inhibited its full participation in the world body and roused the ire of its Foreign Ministry and American Jewish groups, which considered the exclusion a blatant contravention of the U.N. charter’s guarantee of state equality.

In 2000, Israel was admitted to the Western European and Others Group, or WEOG, at U.N. headquarters in New York.

“Admission to JUSCANZ is another step on the long road to ending systemic discrimination against Israel within the U.N. system,” AJC Executive Director David Harris said in a statement.

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The Joy of Skin [VIDEO]

Here’s my Jan. 24 column in The Jewish Journal, “The Joy of Skin” plus a great How To video made by none other than Adi Eshman…..

Whatever happened to gribenes?

I still make them every time I roast a chicken or make chicken soup; couldn’t be more simple.

Gribenes are the golden brown, curled up bits of chicken skin made by rendering the fat, or schmaltz. They are the Jewish equivalent of pork cracklings. The French and Chinese make them from duck. A good gribene is both dry and fatty, crispy and chewy. The word in Yiddish means “scrap.” It’s much better than it sounds.

I make them at home every time I roast a chicken or make chicken soup. I serve them tossed about in a small bowl with onions fried just as crisp in the same schmaltz. Sometimes I toss them in a green salad, the way the French do with theirs. And once in a while I set them on a plate beside thin shot glasses of frozen vodka. These I call Gribenes Shooters.

Outside my kitchen, I don’t come across gribenes.

I know in New York City, the Second Avenue Deli will put a little dish of them on your table when you sit down. Sammy’s Roumanian off Delancy Street does the same, along with a saucer of chicken fat to spread on your rye bread.

But gribenes in a restaurant or deli relegates them to nostalgia, which is a big mistake. Gribenes deserve a place in the home. They taste good. They make good use of excess skin and fat that you’d otherwise toss. And, most importantly, they make people happy.

For some, gribenes instantly recall grandparents. It was my mother’s mother, Bertha Vogel, who taught me to make them. She made and served them whenever she made Friday night dinner. She ate fried chicken skin every week and drank a glass of bourbon every evening. She died in her sleep at age 96.

But even people without a gribenes-eating Jewish grandparent get a kick out of them. They hint at newly hip animal parts like trotters, head cheese and jowls, yet are hardly exotic: people who eat chicken tend to like the crunchy skin the best, anyway. Gribenes just distill that pleasure to its bite-sized essence. I have yet to put out a plate to anything but smiles. Gribenes make people inevitably, assuredly happy. Is that why we’ve stopped eating them?

More likely, gribenes fell out of fashion because of health concerns. In the age of Lipitor and white meat, deliberately tossing back fried chicken skin may seem like the equivalent of a death wish. A friend of mine calls gribenes “chicken crack” — both addictive and dangerous.

My answer is: don’t eat too much. Save them for Shabbat, a special meal; they’re not movie popcorn (which, by the way, is no health picnic either).

Meanwhile, I choose to believe that something that brings people such momentary joy and pleasure cannot do much harm. Especially when chased by a shot of vodka.

Gribenes and Onions

There’s no point in going into proportions here. When you trim a chicken before roasting or stewing, save the excess skin and fat. Two roasting chickens will give you enough for a small dish of gribenes. Plan accordingly.

Chicken with fat attached

Onions, halved and sliced thin

Salt

Cut large pieces of skin into smaller pieces, around 1 or 2 inches.

Heat a skillet and add all the chicken skin and fat. Cook over low to moderate heat until the fat is rendered from the skin and the skin begins to turn golden brown.

Toward the end of the cooking, turn down the heat to avoid burning and watch carefully. When the bits of skin are the color of an autumn leaf, remove from the pan with a slotted spoon and place on a paper towel to drain.

Add enough thinly sliced onion to cover bottom of pan but still stay submerged in the schmaltz. Fry over moderate heat until very crispy and brown. Drain separately on paper towels.

Just before serving, toss gribenes with onion in a small dish, sprinkle with salt, and serve.

How to Make Gribenes [VIDEO]

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Phylactery phobia: Tefillin incident grounds airplane

If there’s any upshot to the misunderstanding that grounded a small aircraft last week in Philadelphia—and scared the wits out of two Jewish teenagers—it’s that the general public might now know a bit more about tefillin.

A 17-year-old Orthodox Jew donned his prayer phylacteries to recite morning prayers during a Jan. 21 flight from New York’s LaGuardia Airport bound for Louisville, Ky. Unfamiliar with the prayer boxes—and fearful they could be a wired bomb—the captain decided to notify federal authorities of a disruptive passenger and land the plane in Philadelphia, according to FBI Special Agent J.J. Klaver, a local field officer.

Within minutes, headlines on local and national news sites reported the “tefillin incident” as reporters scrambled to find out exactly what tefillin might be. (Tefillin are a set of small leather boxes containing scrolls of parchment inscribed with verses from the Bible, with leather straps used to wrap around the left arm and the forehead. They are worn by observant Jews during weekday morning prayers.)

The plane landed at Philadelphia International Airport at approximately 8:50 a.m. and was searched by the Transportation Security Administration and the Philadelphia Police Department.

FBI agents interviewed the boy, Caleb Liebowitz, and his 16-year-old sister, Dahlia, from White Plains, N.Y., but they were never actually in custody, according to Klaver.

Klaver stressed that the incident was a misunderstanding and that the passenger had done nothing illegal.

“There is no restriction against religious practices on the aircraft as long as you not interfering with the flight crew,” he said.

The plane was operated by Chautauqua Airlines, an affiliate of US Airways. The flight had a total of 15 passengers.

According to a statement by Republic Airlines, which owns Chautauqua Airlines, “When our crew tried to discuss the issue with the passenger, they did not receive a clear response.”

The airlines said that “while we always regret any inconvenience to our passengers, safety and security must remain our top priority. In this case, making an unplanned stop in Philadelphia was determined to be in the best interest of our customers and our crew.”

Glen Liebowitz, the father of the two teens, told the Philadelphia Inquirer that federal marshals approached the situation far too aggressively. The teens reportedly were flying to visit their grandmother in Kentucky.

“Adults have to recognize that when you’re dealing with children, you have to be gentle,” Liebowitz told the Inquirer.

Rabbi Solomon Isaacson of Congregation Beth Solomon Kollel and Community Center in Northeast Philadelphia said he understood the initial confusion, but could not fathom why the matter took at least two hours to clear up.

“With what’s been going on lately, I can understand how people would be scared of something they don’t know,” Isaacson said. “Obviously they had no idea what this was. They saw a guy with a black box and they are thinking that he could be an individual who is willing to sacrifice his life.”

Once it became clear that they weren’t dealing with a terrorist, he said, “that should have been the beginning of the end of it.”

Rabbi Jay Stein, president of the Vaad: The Board of Rabbis of Greater Philadelphia, said it’s a sad commentary on the state of the world that people have become so paranoid. He also said the misunderstanding shows how little Americans know about other faiths.

“We live in such a myopic world that people just don’t know what other people’s practices are,” said Stein, the religious leader of Har Zion Temple.

On the other hand, Stein said that fear of the unknown is certainly understandable.

“People are living in a crazy world where people are doing crazy things,” the rabbi said. “If you see somebody doing something that is out of the ordinary, of course you are going to be concerned. I would always prefer people to be more cautious than less cautious.”

In the aftermath of the incident, Agudath Israel of America said it would make more widely available to airlines a brochure it had created detailing Orthodox customs, the JTA reported.

In a statement last week, the fervently Orthodox group said it has worked closely with the Transportation Security Administration, an arm of the U.S. Department of Homeland Security, to “sensitize the agency to the various religious objects and practices of Orthodox Jews,” and to reach out to American and foreign airlines.

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Ice dancers, skier are Israeli Olympians

An ice-dancing pair and a skier will represent Israel at the Winter Olympics.

Roman and Alexandra Zaretsky, a brother-and-sister duo, and skier Mikail Renzhin will go to Vancouver next month, the Olympic Committee of Israel announced Monday at its headquarters.

The Zaretskys finished seventh in the 2010 European Championships, which earned them an Olympics berth. They are scheduled to skate to “Hava Nagila” and the music of ” Schindler’s List.” It is their second Olympics.

Renzhin will compete in the slalom and giant slalom events. It is also his second Olympics.

The team left Tuesday for their training sites in North America.

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Auschwitz survivor and Turkish rapper team up to fight racism

Esther Bejarano says music helped keep her alive as a Jewish prisoner in Auschwitz and in the years that followed.

Now, 65 years after the liberation of the Nazi death camp, the 85-year-old has teamed up with a hip-hop band to spread her anti-racism message to German youth.

“It’s a clash of everything: age, culture, style,” Bejarano, a petite lady with an amiable chuckle, told The Associated Press ahead of Auschwitz Liberation Day on Wednesday. “But we all love music and share a common goal: we’re fighting against racism and discrimination.”

Read the full story at HAARETZ.com.

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British kosher food companies raided

Two British kosher food companies were raided for having illegal workers.

The Great Food Company and Gilbert Kosher Foods could be fined up to $113,000, The Jewish Chronicle reported.

Five men working for The Great Food Company were found to be Sri Lankan and face charges for having counterfeit documents. Two men from Gilbert Kosher Foods were found to be working illegally while their asylum applications are being processed, according to the Chronicle.

British Border Agency staff interrogated 56 employees in the raid, according to the newspaper.

Both companies have the same managing director, who is facing stiff fines for knowingly hiring illegal workers.

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The Oracle of Bacon”

This week my sweet sister in law’s- sister, whom I consider my own sister through marriage started out her blog called “Beauty and Food” with this question:

“Is there a good substitute for Bacon?”

This question had me thinking, what is the Jewish need to reinvent PIG?  Is it the briney smoked flavor that permeates in the air while leaving a healthy layer of oily residue on the plate that one can glop up with their fried potatoes?  Not that I would know.

Or is it the salty maple scent breathed in during the chomping of crispy heavenliness?  What? I can imagine.

Pig.  We’ve reinvented it with fried pastrami bacon, tempeh veggie bacon, Smart bacon (Like it’s got a higher I.Q cause it comes from soy), Turkey bacon, and the all coveted “Baco Bits”.  The organs are playing now. I hope can you hear them.

We Jews don’t like to say the word bacon.  My cousin Valerie, who I am known to quote often, (this is the second time)  told me she and ten Jewish mommies went to lunch and when they ordered the Tempeh, they whispered it like it was against the law to order a red substance with loads of salt made for the purpose of pure imitation with issues of split hoof envy.  We are a people who crave what we cannot have, try to mask food with pathetic artificial impersonations, and love Red food dye.

We’ve become accustomed to using pastrami as bacon’s understudy.  Does it work? Definitely. Do we all need to figure out how to handle this bacon envy crisis? Pretty much.

Have I tried it before?

I’m not proud, but tomorrow, I will tell u about the last day I ever ate pork. 

Now pass the baco bits.

PS. This is in no way me endorsing the salty cholesterol inducing filthy meat.  But we should all find time to kick back and look at the funny of it all. I think even G-d would want us to find this one law amusing.

A big shout out to CHEF YOS for teaching us how to do the substitute in style.  Here’s his suggestion for preparing Surrogate bacon using pastrami:

To saute pastrami:
Cut pastrami into pieces (your recipe will determine the size of the pastrami pieces you cut)
Pour e.v.o.o =extra virgin olive oil into a saute pan and add the pastrami pieces.
Saute on medium/high heat till the pieces are slightly browned and start to crisp around the edges.
Place pastrami on a paper towel on a plate and then continue with your recipe.
Eat and Enjoy!

 

 

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