Tradičné recepty

Tipy Rickyho Eisena na usporiadanie záhradnej párty

Tipy Rickyho Eisena na usporiadanie záhradnej párty

Ricky Eisen, oslavovaný plánovač udalostí na Manhattane a zakladateľ Udalosti a oslavy by Between the Bread, zorganizovala počas svojich viac ako 30 rokov v odbore mnoho udalostí. A teraz svoje triky z obchodu opäť rozlieva do The Daily Meal, tentokrát so zameraním na záhradné párty. Keď sa už konečne otepľuje a malé púčiky v záhrade každým dňom trochu viac kvitnú, prečo neoslavovať krátkym stretnutím?

Tu je niekoľko Eisenových návrhov na oslavu jari na čerstvom vzduchu:

Miesto:

Keď príde jar, každý túži byť vonku a užívať si teplé počasie, takže hostinu usporiadajte v záhrade, na terase alebo pri bazéne. Nemáte vonkajší priestor? Vneste von von prostredníctvom dekorácie a otvorte okná, aby vpustil čerstvý vzduch!

Dekor a stredobod:

Použite kvety ako stredobod, na prestieranie a v celom večierku, aby bola slávnostná udalosť. Alternatívou, ktorá šetrí peniaze, je použiť hodvábne kvety, ktoré oživujú jarnú tému a dajú sa použiť rok čo rok. Pri výzdobe sa držte svetlých farieb, ktoré dopĺňajú vonkajší priestor a zvolené kvety.

Aktivity:

Naplánujte si hry alebo iné aktivity, ktoré hostí zdvihnú zo sedadiel. Lopta, bedminton a kroket sú náročné a zábavné hry, s ktorými sa zamieša každý.

Možnosti ponuky:

S teplejším počasím zvoľte v ponuke ľahšie cestovné, a ak máte grilovanie, využite to. Vytvorte si podpisový nápoj a vynechajte všetky prísady, aby si hostia mohli miešať svoje vlastné. Namiesto kociek ľadu, ktoré sa topia a môžu zaliať nápoj, použite mrazené ovocie.

Rozlúčkové darčeky:

Nechajte hostí priniesť jar domov tým, že každému dáte malú murársku nádobu s nečistotami, balíček semien a návod, ako sa starať o svoju novú rastlinu.


Vpred 50, 2010

Do roku 2000 bol ekonóm, nositeľ Nobelovej ceny Joseph Stiglitz, popredným členom washingtonského zariadenia na tvorbu politiky. Ale niečo sa stalo: Stal sa kritickým kritikom svojich bývalých kolegov a dokonca aj priestorov moderného kapitalizmu? pozíciu, ktorú načrtáva vo svojej najnovšej knihe „Voľný pád: Amerika, voľné trhy a prepad svetového hospodárstva“?

Ako predseda Rady ekonomických poradcov prezidenta Billa Clintona Stiglitz úzko spolupracoval s vrcholnými politikmi Robertom Rubinom, Lawrencom Summersom a Alanom Greenspanom a súhlasil s „Washingtonským konsenzom“? vytvorili: kombináciu deregulácie trhu, vyrovnaných rozpočtov a protiinflačnej menovej politiky, ktorú USA predpísali pre problémové ekonomiky tretieho sveta.

V roku 1997 sa Stiglitz stal senior viceprezidentom pre rozvojovú politiku Svetovej banky. To, čo tam Stiglitz videl, ho natrvalo zmenilo. V článku z Novej republiky z apríla 2000 Stiglitz predpovedal, že demonštranti na nadchádzajúcom zasadnutí Medzinárodného menového fondu a Svetovej banky označia tieto dve inštitúcie za arogantné, tajnostkárske a hluché, aby sa vyjadrili z krajín, ktorým majú pomôcť. "Budú mať bod," povedal. Počas nedávnych ekonomických kríz uviedol: „Videl som, ako reagoval MMF v súčinnosti s ministerstvom financií USA. A bol som zhrozený.?

Teraz 67 -ročný Stiglitz je trpkým kritikom záchrany bánk. "Myslím, že mnohí z týchto ľudí [by mali byť] vo väzení ,? povedal o zodpovedných za haváriu.

V mnohých ohľadoch Stiglitz nosí svoj judaizmus potichu. Je presiaknutý židovskými svetskými myšlienkami a jeho rodinným prostredím a je verejným človekom, ktorého súkromné ​​hodnoty poháňa osobitný zmysel pre sociálnu spravodlivosť.

Lawrence Summers

V deväťdesiatych rokoch minulého storočia bol Lawrence Summers jedným z hlavných architektov úspechu prezidenta Billa Clintona pri odstraňovaní deficitu federálneho rozpočtu. Zohral kľúčovú úlohu v úspešnom presadzovaní finančnej deregulácie? najdôležitejšia je jeho snaha poraziť návrhy, ktoré by regulovali deriváty, komplexnú a často neprehľadnú formu pákového efektu, ktorá hrala kľúčovú úlohu pri zrútení ekonomiky za prezidenta Busha. Ale jeden mesiac do svojho nového pôsobenia vo funkcii šéfa Rady ekonomických poradcov prezidenta Obamu Summers vyzval Johna Maynarda Keynesa, aby oznámil sľubovanú zmenu vyhliadok. ? Keď sa zmenia okolnosti, zmením svoj názor ,? povedal.

Summers, ktorý v rokoch 2001 až 2006 pôsobil ako prvý židovský prezident na Harvardskej univerzite, sa ako vedúci rady prepracoval na zástancu keynianskeho deficitu a reregulácie finančných trhov s cieľom riešiť najhoršiu ekonomickú krízu v krajine od čias Veľkej Británie. Depresia. Niektorí kritici napriek tomu tvrdia, že bol príliš bojazlivý. Summers, jeden z kľúčových aktérov formovania balíka ekonomických stimulov administratívy vo výške 787 miliárd dolárov, odmietol tých, ktorí varovali, že sa ukáže ako príliš malý. Na jar minulého roka, keď sa nezamestnanosť držala blízko 10%, Summers vyzval na druhý, 200 miliárd dolárov? Ministimulus ,? návrh, ktorý má malú šancu na schválenie Kongresom. Reformy finančnej regulácie administratívy, ktoré prešli tento rok, hoci boli rozsiahle, boli kritizované aj za to, že zanechali značné medzery, napríklad výnimky z požiadavky, aby sa s derivátmi teraz verejne obchodovalo. V septembri 55 -ročný Summers oznámil, že v roku 2011 sa vráti do svojho funkčného obdobia na Harvarde.

Dva kmene ovládajú židovské zvyky na celom svete? Ashkenazic a Sefardic. Tradície a recepty na jedlo sú však oveľa viac lokalizované ako náboženské praktiky a je to vzácna kuchárska kniha alebo kniha o jedle, ktorá poskytuje vynikajúcu predstavu o kulinárskych zvykoch rôznych židovských komunít. Napriek tomu, Gil Marks? historik, sociálny pracovník, vysvätený rabín a autor kuchárskej knihy ocenený Jamesom Beardom? dokázal vo svojej „Encyklopédii židovských potravín“ zahrnúť takmer celý židovský pokrm po celom svete? ktorý vyšiel v septembri.

Kniha, ktorú Marks skúmal a napísal za pozoruhodne krátke tri roky, obsahuje viac ako 650 záznamov o židovských jedlách a kulinárskych zvykoch z rôznych komunít, akými sú Jemen, Taliansko, Lotyšsko, Čína, Francúzsko a Etiópia.

58 -ročný Marks, ktorý využíva svoje rabínske znalosti a rôznorodé znalosti, šikovne sleduje históriu každého jedla alebo kulinárskej praxe. Dodáva názov jedla a jeho vzťah k židovským textom alebo sviatkom a zasadzuje ho do širších kulinárskych tradícií okolitej komunity. Autor ďalších štyroch kuchárskych kníh Marks do svojej encyklopédie zaradil aj 300 receptov. Prvý moderný židovský náprotivok k Oxfordskému spoločníkovi k jedlu? a Francúzsko? Larousse Gastronomique ,? Marksova antológia je nepostrádateľným sprievodcom židovským jedlom.

Shamu Sadeh

Je ťažké dať jedinú tvár novému židovskému potravinovému hnutiu, ktoré v posledných rokoch nesmierne rástlo, ale jedna osoba určite zasadila mnoho zárodkov úspechu hnutia: Shamu Fenyvesi Sadeh, 41, riaditeľ Adamah, poľnohospodárskeho podniku. spoločenstvo pre Židov vo veku okolo 20 rokov, bolo nápomocné pri výcviku a povzbudzovaní novej generácie aktivistov, ktorí podľa jeho slov kultivujú dušu a pôdu, zbierajú ľudí a kyslé uhorky.

Medzi absolventov Adamah patria ľudia ako Naftali Hanau, ktorá založila spoločnosť Grow and Behold, spoločnosť kóšer kurčiat chovaných na pastvinách so sídlom v Brooklyne, a Risa Alyson Strauss, ktorá v Toronte otvorila záhradu ekologického komunitného vyučovania Kavanah. 14 účastníkov, ktorí každú sezónu pracujú na farme židovského centra pre obnovu Isabelly Friedmanovej v Connecticute, sa naučí zbierať úrodu, prevádzkovať mliekareň a udržiavať židovské poľnohospodárske tradície.

„Začali sme s tým skôr, ako sme vedeli, že je to ďalšia veľká vec z hľadiska udržateľnosti ,? Povedal Sadeh útočníkovi. „Potravinové otázky spájajú ľudí, hnutia, politiku a náboženstvo spôsobom, akým iné environmentálne alebo sociálne problémy nerobia.“

O jeho priezvisku: Nie je to to, s čím sa narodil, ale meno? Sadeh? existoval v jeho rodine pred generáciami. A samozrejme to znamená? Pole? v hebrejčine? vhodný odkaz pre niekoho, kto pomáha transformovať spôsob, akým moderní americkí Židia nakupujú a pripravujú etické, udržateľné, židovské jedlo.

Gail Simmons

Amerika je posadnutá potravinovou televíziou: Zaujímajú nás relácie o varení, súťaže v jedení, kuchárky a kulinárske cestovateľské šou. Jednou z najznámejších tvárí tohto sveta je sudkyňa špičkového šéfkuchára Gail Simmons. Potom, čo niekoľko sezón pôsobil ako porotca? Najlepšieho kuchára? a? Najlepší šéfkuchári? v televízii Bravo, 34-ročný Simmons, prešiel k hosťovaniu a poradenskému producentovi pri najnovšom spin-offu programu? Top Chef: Just Desserts.?

Súťaž dezertov a pečiva medzi novými kuchármi debutovala tento rok v septembri. V novej úlohe Simmons predviedla svoj podpis. Špeciálny manažér projektov v časopise Food and Wine? predtým bola manažérkou eventov v reštaurácii skupiny šéfkuchára Daniela Bouluda a asistentkou potravinového kritika Vogue Jeffreyho Steingartena? Simmons je na túto časť viac ako kvalifikovaný.

Aj keď jej láska k židovskému jedlu je na „Najvyššom šéfkuchárovi“ viditeľná len zriedka? Simmons vášnivo hovorí o židovskom varení svojej matky. Napriek mnohým projektom a úspechom Simmons povedala útočníkovi: „Najviac potešiteľné je, keď za mnou prídu ľudia? a povedzte mi, že neradi varia, ale začali to skúšať doma a skúšajú nové veci v ponukách ?. Preto to všetko robím na prvom mieste? šíriť evanjelium.?


Vpred 50, 2010

Do roku 2000 bol ekonóm, nositeľ Nobelovej ceny Joseph Stiglitz, popredným členom washingtonského zariadenia na tvorbu politiky. Ale niečo sa stalo: Stal sa kritickým kritikom svojich bývalých kolegov a dokonca aj priestorov moderného kapitalizmu? pozíciu, ktorú načrtáva vo svojej najnovšej knihe „Voľný pád: Amerika, voľné trhy a prepad svetového hospodárstva“?

Ako predseda Rady ekonomických poradcov prezidenta Billa Clintona Stiglitz úzko spolupracoval s vrcholnými politikmi Robertom Rubinom, Lawrencom Summersom a Alanom Greenspanom a súhlasil s „Washingtonským konsenzom“? vytvorili: kombináciu deregulácie trhu, vyrovnaných rozpočtov a protiinflačnej menovej politiky, ktorú USA predpísali pre problémové ekonomiky tretieho sveta.

V roku 1997 sa Stiglitz stal senior viceprezidentom pre rozvojovú politiku Svetovej banky. To, čo tam Stiglitz videl, ho natrvalo zmenilo. V článku z Novej republiky z apríla 2000 Stiglitz predpovedal, že demonštranti na nadchádzajúcom zasadnutí Medzinárodného menového fondu a Svetovej banky označia tieto dve inštitúcie za arogantné, tajnostkárske a hluché, aby sa vyjadrili z krajín, ktorým majú pomôcť. "Budú mať bod," povedal. Počas nedávnych ekonomických kríz uviedol: „Videl som, ako reagoval MMF v súčinnosti s ministerstvom financií USA. A bol som zhrozený.?

Teraz 67 -ročný Stiglitz je trpkým kritikom záchrany bánk. "Myslím, že mnohí z týchto ľudí [by mali byť] vo väzení ,? povedal o zodpovedných za haváriu.

V mnohých ohľadoch Stiglitz nosí svoj judaizmus potichu. Je presiaknutý židovskými svetskými myšlienkami a jeho rodinným prostredím a je verejným človekom, ktorého súkromné ​​hodnoty poháňa osobitný zmysel pre sociálnu spravodlivosť.

Lawrence Summers

V deväťdesiatych rokoch minulého storočia bol Lawrence Summers jedným z hlavných architektov úspechu prezidenta Billa Clintona pri odstraňovaní deficitu federálneho rozpočtu. Zohral kľúčovú úlohu v úspešnom presadzovaní finančnej deregulácie? najdôležitejšia je jeho snaha poraziť návrhy, ktoré by regulovali deriváty, komplexnú a často neprehľadnú formu pákového efektu, ktorá hrala kľúčovú úlohu pri zrútení ekonomiky za prezidenta Busha. Ale jeden mesiac do svojho nového pôsobenia vo funkcii šéfa Rady ekonomických poradcov prezidenta Obamu Summers vyzval Johna Maynarda Keynesa, aby oznámil sľubovanú zmenu vyhliadok. ? Keď sa zmenia okolnosti, zmením svoj názor ,? povedal.

Summers, ktorý v rokoch 2001 až 2006 pôsobil ako prvý židovský prezident na Harvardskej univerzite, sa ako vedúci rady prepracoval na zástancu keynianskeho deficitu a reregulácie finančných trhov s cieľom riešiť najhoršiu ekonomickú krízu v krajine od čias Veľkej Británie. Depresia. Niektorí kritici napriek tomu tvrdia, že bol príliš bojazlivý. Summers, jeden z kľúčových aktérov formovania balíka ekonomických stimulov administratívy vo výške 787 miliárd dolárov, odmietol tých, ktorí varovali, že sa ukáže ako príliš malý. Na jar minulého roka, keď sa nezamestnanosť držala blízko 10%, Summers vyzval na druhý, 200 miliárd dolárov? Ministimulus ,? návrh, ktorý má malú šancu na schválenie Kongresom. Reformy finančnej regulácie administratívy, ktoré prešli tento rok, hoci boli rozsiahle, boli kritizované aj za to, že zanechali značné medzery, napríklad výnimky z požiadavky, aby sa s derivátmi teraz verejne obchodovalo. V septembri 55 -ročný Summers oznámil, že v roku 2011 sa vráti do svojho funkčného obdobia na Harvarde.

Dva kmene ovládajú židovské zvyky na celom svete? Ashkenazic a Sefardic. Tradície a recepty na jedlo sú však oveľa viac lokalizované ako náboženské praktiky a je to vzácna kuchárska kniha alebo kniha o jedle, ktorá poskytuje vynikajúcu predstavu o kulinárskych zvykoch rôznych židovských komunít. Napriek tomu, Gil Marks? historik, sociálny pracovník, vysvätený rabín a autor kuchárskej knihy ocenený Jamesom Beardom? dokázal vo svojej „Encyklopédii židovských potravín“ zahrnúť takmer celý židovský pokrm po celom svete? ktorý vyšiel v septembri.

Kniha, ktorú Marks skúmal a napísal za pozoruhodne krátke tri roky, obsahuje viac ako 650 záznamov o židovských jedlách a kulinárskych zvykoch z rôznych komunít, akými sú Jemen, Taliansko, Lotyšsko, Čína, Francúzsko a Etiópia.

58 -ročný Marks, ktorý využíva svoje rabínske znalosti a rôznorodé znalosti, šikovne sleduje históriu každého jedla alebo kulinárskej praxe. Dodáva názov jedla a jeho vzťah k židovským textom alebo sviatkom a zasadzuje ho do širších kulinárskych tradícií okolitej komunity. Autor ďalších štyroch kuchárskych kníh Marks do svojej encyklopédie zaradil aj 300 receptov. Prvý moderný židovský náprotivok k Oxfordskému spoločníkovi k jedlu? a Francúzsko? Larousse Gastronomique ,? Marksova antológia je nepostrádateľným sprievodcom židovským jedlom.

Shamu Sadeh

Je ťažké dať jedinú tvár novému židovskému potravinovému hnutiu, ktoré v posledných rokoch nesmierne rástlo, ale jedna osoba určite zasadila mnoho zárodkov úspechu hnutia: Shamu Fenyvesi Sadeh, 41, riaditeľ Adamah, poľnohospodárskeho podniku. spoločenstvo pre Židov vo veku okolo 20 rokov, bolo nápomocné pri výcviku a povzbudzovaní novej generácie aktivistov, ktorí podľa jeho slov kultivujú dušu a pôdu, zbierajú ľudí a kyslé uhorky.

Medzi absolventov Adamah patria ľudia ako Naftali Hanau, ktorá založila spoločnosť Grow and Behold, spoločnosť kóšer kurčiat chovaných na pastvinách so sídlom v Brooklyne, a Risa Alyson Strauss, ktorá v Toronte otvorila záhradu ekologického komunitného vyučovania Kavanah. 14 účastníkov, ktorí každú sezónu pracujú na farme židovského centra pre obnovu Isabelly Friedmanovej v Connecticute, sa naučí zbierať úrodu, prevádzkovať mliekareň a udržiavať židovské poľnohospodárske tradície.

„Začali sme s tým skôr, ako sme vedeli, že je to ďalšia veľká vec z hľadiska udržateľnosti ,? Povedal Sadeh útočníkovi. „Potravinové otázky spájajú ľudí, hnutia, politiku a náboženstvo spôsobom, akým iné environmentálne alebo sociálne problémy nerobia.“

O jeho priezvisku: Nie je to to, s čím sa narodil, ale meno? Sadeh? existoval v jeho rodine pred generáciami. A samozrejme to znamená? Pole? v hebrejčine? vhodný odkaz pre niekoho, kto pomáha transformovať spôsob, akým moderní americkí Židia nakupujú a pripravujú etické, udržateľné, židovské jedlo.

Gail Simmons

Amerika je posadnutá potravinovou televíziou: Zaujímajú nás relácie o varení, súťaže v jedení, kuchárky a kulinárske cestovateľské šou. Jednou z najznámejších tvárí tohto sveta je sudkyňa špičkového šéfkuchára Gail Simmons. Potom, čo niekoľko sezón pôsobil ako porotca? Najlepšieho kuchára? a? Najlepší šéfkuchári? v televízii Bravo, 34-ročný Simmons, prešiel k hosťovaniu a poradenskému producentovi pri najnovšom spin-offu programu? Top Chef: Just Desserts.?

Súťaž dezertov a pečiva medzi novými kuchármi debutovala tento rok v septembri. V novej úlohe Simmons predviedla svoj podpis. Špeciálny manažér projektov v časopise Food and Wine? predtým bola manažérkou eventov v reštaurácii skupiny šéfkuchára Daniela Bouluda a asistentkou potravinového kritika Vogue Jeffreyho Steingartena? Simmons je na túto časť viac ako kvalifikovaný.

Aj keď jej láska k židovskému jedlu je na „Najvyššom šéfkuchárovi“ viditeľná len zriedka? Simmons vášnivo hovorí o židovskom varení svojej matky. Napriek mnohým projektom a úspechom Simmons povedala útočníkovi: „Najviac potešiteľné je, keď za mnou prídu ľudia? a povedzte mi, že neradi varia, ale začali to skúšať doma a skúšajú nové veci v ponukách ?. Preto to všetko robím na prvom mieste? šíriť evanjelium.?


Vpred 50, 2010

Do roku 2000 bol ekonóm, nositeľ Nobelovej ceny Joseph Stiglitz, popredným členom washingtonského zariadenia na tvorbu politiky. Ale niečo sa stalo: Stal sa kritickým kritikom svojich bývalých kolegov a dokonca aj priestorov moderného kapitalizmu? pozíciu, ktorú načrtáva vo svojej najnovšej knihe „Voľný pád: Amerika, voľné trhy a prepad svetového hospodárstva“?

Ako predseda Rady ekonomických poradcov prezidenta Billa Clintona Stiglitz úzko spolupracoval s vrcholnými politikmi Robertom Rubinom, Lawrencom Summersom a Alanom Greenspanom a súhlasil s „Washingtonským konsenzom“? vytvorili: kombináciu deregulácie trhu, vyrovnaných rozpočtov a protiinflačnej menovej politiky, ktorú USA predpísali pre problémové ekonomiky tretieho sveta.

V roku 1997 sa Stiglitz stal senior viceprezidentom pre rozvojovú politiku Svetovej banky. To, čo tam Stiglitz videl, ho natrvalo zmenilo. V článku z Novej republiky z apríla 2000 Stiglitz predpovedal, že demonštranti na nadchádzajúcom zasadnutí Medzinárodného menového fondu a Svetovej banky označia tieto dve inštitúcie za arogantné, tajnostkárske a hluché, aby sa vyjadrili z krajín, ktorým majú pomôcť. "Budú mať bod," povedal. Počas nedávnych ekonomických kríz uviedol: „Videl som, ako reagoval MMF v súčinnosti s ministerstvom financií USA. A bol som zhrozený.?

Teraz 67 -ročný Stiglitz je trpkým kritikom záchrany bánk. "Myslím, že mnohí z týchto ľudí [by mali byť] vo väzení ,? povedal o zodpovedných za haváriu.

V mnohých ohľadoch Stiglitz nosí svoj judaizmus potichu. Je presiaknutý židovskými svetskými myšlienkami a jeho rodinným prostredím a je verejným človekom, ktorého súkromné ​​hodnoty poháňa osobitný zmysel pre sociálnu spravodlivosť.

Lawrence Summers

V deväťdesiatych rokoch minulého storočia bol Lawrence Summers jedným z hlavných architektov úspechu prezidenta Billa Clintona pri odstraňovaní deficitu federálneho rozpočtu. Zohral kľúčovú úlohu v úspešnom presadzovaní finančnej deregulácie? najdôležitejšia je jeho snaha poraziť návrhy, ktoré by regulovali deriváty, komplexnú a často neprehľadnú formu pákového efektu, ktorá hrala kľúčovú úlohu pri zrútení ekonomiky za prezidenta Busha. Ale jeden mesiac do svojho nového pôsobenia vo funkcii šéfa Rady ekonomických poradcov prezidenta Obamu Summers vyzval Johna Maynarda Keynesa, aby oznámil sľubovanú zmenu vyhliadok. ? Keď sa zmenia okolnosti, zmením svoj názor ,? povedal.

Summers, ktorý v rokoch 2001 až 2006 pôsobil ako prvý židovský prezident na Harvardskej univerzite, sa ako vedúci rady prepracoval na zástancu keynianskeho deficitu a reregulácie finančných trhov s cieľom riešiť najhoršiu ekonomickú krízu v krajine od čias Veľkej Británie. Depresia. Niektorí kritici napriek tomu tvrdia, že bol príliš bojazlivý. Summers, jeden z kľúčových aktérov formovania balíka ekonomických stimulov administratívy vo výške 787 miliárd dolárov, odmietol tých, ktorí varovali, že sa ukáže ako príliš malý. Na jar minulého roka, keď sa nezamestnanosť držala blízko 10%, Summers vyzval na druhý, 200 miliárd dolárov? Ministimulus ,? návrh, ktorý má malú šancu na schválenie Kongresom. Reformy finančnej regulácie administratívy, ktoré prešli tento rok, hoci boli rozsiahle, boli kritizované aj za to, že zanechali značné medzery, napríklad výnimky z požiadavky, aby sa s derivátmi teraz verejne obchodovalo. V septembri 55 -ročný Summers oznámil, že v roku 2011 sa vráti do svojho funkčného obdobia na Harvarde.

Dva kmene ovládajú židovské zvyky na celom svete? Ashkenazic a Sefardic. Tradície a recepty na jedlo sú však oveľa viac lokalizované ako náboženské praktiky a je to vzácna kuchárska kniha alebo kniha o jedle, ktorá poskytuje vynikajúcu predstavu o kulinárskych zvykoch rôznych židovských komunít. Napriek tomu, Gil Marks? historik, sociálny pracovník, vysvätený rabín a autor kuchárskej knihy ocenený Jamesom Beardom? dokázal vo svojej „Encyklopédii židovských potravín“ zahrnúť takmer celý židovský pokrm po celom svete? ktorý vyšiel v septembri.

Kniha, ktorú Marks skúmal a napísal za pozoruhodne krátke tri roky, obsahuje viac ako 650 záznamov o židovských jedlách a kulinárskych zvykoch z rôznych komunít, akými sú Jemen, Taliansko, Lotyšsko, Čína, Francúzsko a Etiópia.

58 -ročný Marks, ktorý využíva svoje rabínske znalosti a rôznorodé znalosti, šikovne sleduje históriu každého jedla alebo kulinárskej praxe. Dodáva názov jedla a jeho vzťah k židovským textom alebo sviatkom a zasadzuje ho do širších kulinárskych tradícií okolitej komunity. Autor ďalších štyroch kuchárskych kníh Marks do svojej encyklopédie zaradil aj 300 receptov. Prvý moderný židovský náprotivok k Oxfordskému spoločníkovi k jedlu? a Francúzsko? Larousse Gastronomique ,? Marksova antológia je nepostrádateľným sprievodcom židovským jedlom.

Shamu Sadeh

Je ťažké dať jedinú tvár novému židovskému potravinovému hnutiu, ktoré v posledných rokoch nesmierne rástlo, ale jedna osoba určite zasadila mnoho zárodkov úspechu hnutia: Shamu Fenyvesi Sadeh, 41, riaditeľ Adamah, poľnohospodárskeho podniku. spoločenstvo pre Židov vo veku okolo 20 rokov, bolo nápomocné pri výcviku a povzbudzovaní novej generácie aktivistov, ktorí podľa jeho slov kultivujú dušu a pôdu, zbierajú ľudí a kyslé uhorky.

Medzi absolventov Adamah patria ľudia ako Naftali Hanau, ktorá založila spoločnosť Grow and Behold, spoločnosť kóšer kurčiat chovaných na pastvinách so sídlom v Brooklyne, a Risa Alyson Strauss, ktorá v Toronte otvorila záhradu ekologického komunitného vyučovania Kavanah. 14 účastníkov, ktorí každú sezónu pracujú na farme židovského centra pre obnovu Isabelly Friedmanovej v Connecticute, sa naučí zbierať úrodu, prevádzkovať mliekareň a udržiavať židovské poľnohospodárske tradície.

„Začali sme s tým skôr, ako sme vedeli, že je to ďalšia veľká vec z hľadiska udržateľnosti ,? Povedal Sadeh útočníkovi. „Potravinové otázky spájajú ľudí, hnutia, politiku a náboženstvo spôsobom, akým iné environmentálne alebo sociálne problémy nerobia.“

O jeho priezvisku: Nie je to to, s čím sa narodil, ale meno? Sadeh? existoval v jeho rodine pred generáciami. A samozrejme to znamená? Pole? v hebrejčine? vhodný odkaz pre niekoho, kto pomáha transformovať spôsob, akým moderní americkí Židia nakupujú a pripravujú etické, udržateľné, židovské jedlo.

Gail Simmons

Amerika je posadnutá potravinovou televíziou: Zaujímajú nás relácie o varení, súťaže v jedení, kuchárky a kulinárske cestovateľské šou. Jednou z najznámejších tvárí tohto sveta je sudkyňa špičkového šéfkuchára Gail Simmons. Potom, čo niekoľko sezón pôsobil ako porotca? Najlepšieho kuchára? a? Najlepší šéfkuchári? v televízii Bravo, 34-ročný Simmons, prešiel k hosťovaniu a poradenskému producentovi pri najnovšom spin-offu programu? Top Chef: Just Desserts.?

Súťaž dezertov a pečiva medzi novými kuchármi debutovala tento rok v septembri. V novej úlohe Simmons predviedla svoj podpis. Špeciálny manažér projektov v časopise Food and Wine? predtým bola manažérkou eventov v reštaurácii skupiny šéfkuchára Daniela Bouluda a asistentkou potravinového kritika Vogue Jeffreyho Steingartena? Simmons je na túto časť viac ako kvalifikovaný.

Aj keď jej láska k židovskému jedlu je na „Najvyššom šéfkuchárovi“ viditeľná len zriedka? Simmons vášnivo hovorí o židovskom varení svojej matky. Napriek mnohým projektom a úspechom Simmons povedala útočníkovi: „Najviac potešiteľné je, keď za mnou prídu ľudia? a povedzte mi, že neradi varia, ale začali to skúšať doma a skúšajú nové veci v ponukách ?. Preto to všetko robím na prvom mieste? šíriť evanjelium.?


Vpred 50, 2010

Do roku 2000 bol ekonóm, nositeľ Nobelovej ceny Joseph Stiglitz, popredným členom washingtonského zariadenia na tvorbu politiky. Ale niečo sa stalo: Stal sa kritickým kritikom svojich bývalých kolegov a dokonca aj priestorov moderného kapitalizmu? pozíciu, ktorú načrtáva vo svojej najnovšej knihe „Voľný pád: Amerika, voľné trhy a prepad svetového hospodárstva“?

Ako predseda Rady ekonomických poradcov prezidenta Billa Clintona Stiglitz úzko spolupracoval s vrcholnými politikmi Robertom Rubinom, Lawrencom Summersom a Alanom Greenspanom a súhlasil s „Washingtonským konsenzom“? vytvorili: kombináciu deregulácie trhu, vyrovnaných rozpočtov a protiinflačnej menovej politiky, ktorú USA predpísali pre problémové ekonomiky tretieho sveta.

V roku 1997 sa Stiglitz stal senior viceprezidentom pre rozvojovú politiku Svetovej banky. To, čo tam Stiglitz videl, ho natrvalo zmenilo. V článku z Novej republiky z apríla 2000 Stiglitz predpovedal, že demonštranti na nadchádzajúcom zasadnutí Medzinárodného menového fondu a Svetovej banky označia tieto dve inštitúcie za arogantné, tajnostkárske a hluché, aby sa vyjadrili z krajín, ktorým majú pomôcť. "Budú mať bod," povedal. Počas nedávnych ekonomických kríz uviedol: „Videl som, ako reagoval MMF v súčinnosti s ministerstvom financií USA. A bol som zhrozený.?

Teraz 67 -ročný Stiglitz je trpkým kritikom záchrany bánk. "Myslím, že mnohí z týchto ľudí [by mali byť] vo väzení ,? povedal o zodpovedných za haváriu.

V mnohých ohľadoch Stiglitz nosí svoj judaizmus potichu. Je presiaknutý židovskými svetskými myšlienkami a jeho rodinným prostredím a je verejným človekom, ktorého súkromné ​​hodnoty poháňa osobitný zmysel pre sociálnu spravodlivosť.

Lawrence Summers

V deväťdesiatych rokoch minulého storočia bol Lawrence Summers jedným z hlavných architektov úspechu prezidenta Billa Clintona pri odstraňovaní deficitu federálneho rozpočtu. Zohral kľúčovú úlohu v úspešnom presadzovaní finančnej deregulácie? najdôležitejšia je jeho snaha poraziť návrhy, ktoré by regulovali deriváty, komplexnú a často neprehľadnú formu pákového efektu, ktorá hrala kľúčovú úlohu pri zrútení ekonomiky za prezidenta Busha. Ale jeden mesiac do svojho nového pôsobenia vo funkcii šéfa Rady ekonomických poradcov prezidenta Obamu Summers vyzval Johna Maynarda Keynesa, aby oznámil sľubovanú zmenu vyhliadok. ? Keď sa zmenia okolnosti, zmením svoj názor ,? povedal.

Summers, ktorý v rokoch 2001 až 2006 pôsobil ako prvý židovský prezident na Harvardskej univerzite, sa ako vedúci rady prepracoval na zástancu keynianskeho deficitu a reregulácie finančných trhov s cieľom riešiť najhoršiu ekonomickú krízu v krajine od čias Veľkej Británie. Depresia. Niektorí kritici napriek tomu tvrdia, že bol príliš bojazlivý. Summers, jeden z kľúčových aktérov formovania balíka ekonomických stimulov administratívy vo výške 787 miliárd dolárov, odmietol tých, ktorí varovali, že sa ukáže ako príliš malý. Na jar minulého roka, keď sa nezamestnanosť držala blízko 10%, Summers vyzval na druhý, 200 miliárd dolárov? Ministimulus ,? návrh, ktorý má malú šancu na schválenie Kongresom. Reformy finančnej regulácie administratívy, ktoré prešli tento rok, hoci boli rozsiahle, boli kritizované aj za to, že zanechali značné medzery, napríklad výnimky z požiadavky, aby sa s derivátmi teraz verejne obchodovalo. V septembri 55 -ročný Summers oznámil, že v roku 2011 sa vráti do svojho funkčného obdobia na Harvarde.

Dva kmene ovládajú židovské zvyky na celom svete? Ashkenazic a Sefardic. Tradície a recepty na jedlo sú však oveľa viac lokalizované ako náboženské praktiky a je to vzácna kuchárska kniha alebo kniha o jedle, ktorá poskytuje vynikajúcu predstavu o kulinárskych zvykoch rôznych židovských komunít. Napriek tomu, Gil Marks? historik, sociálny pracovník, vysvätený rabín a autor kuchárskej knihy ocenený Jamesom Beardom? dokázal vo svojej „Encyklopédii židovských potravín“ zahrnúť takmer celý židovský pokrm po celom svete? ktorý vyšiel v septembri.

Kniha, ktorú Marks skúmal a napísal za pozoruhodne krátke tri roky, obsahuje viac ako 650 záznamov o židovských jedlách a kulinárskych zvykoch z rôznych komunít, akými sú Jemen, Taliansko, Lotyšsko, Čína, Francúzsko a Etiópia.

58 -ročný Marks, ktorý využíva svoje rabínske znalosti a rôznorodé znalosti, šikovne sleduje históriu každého jedla alebo kulinárskej praxe. Dodáva názov jedla a jeho vzťah k židovským textom alebo sviatkom a zasadzuje ho do širších kulinárskych tradícií okolitej komunity. Autor ďalších štyroch kuchárskych kníh Marks do svojej encyklopédie zaradil aj 300 receptov. Prvý moderný židovský náprotivok k Oxfordskému spoločníkovi k jedlu? a Francúzsko? Larousse Gastronomique ,? Marksova antológia je nepostrádateľným sprievodcom židovským jedlom.

Shamu Sadeh

Je ťažké dať jedinú tvár novému židovskému potravinovému hnutiu, ktoré v posledných rokoch nesmierne rástlo, ale jedna osoba určite zasadila mnoho zárodkov úspechu hnutia: Shamu Fenyvesi Sadeh, 41, riaditeľ Adamah, poľnohospodárskeho podniku. spoločenstvo pre Židov vo veku okolo 20 rokov, bolo nápomocné pri výcviku a povzbudzovaní novej generácie aktivistov, ktorí podľa jeho slov kultivujú dušu a pôdu, zbierajú ľudí a kyslé uhorky.

Medzi absolventov Adamah patria ľudia ako Naftali Hanau, ktorá založila spoločnosť Grow and Behold, spoločnosť kóšer kurčiat chovaných na pastvinách so sídlom v Brooklyne, a Risa Alyson Strauss, ktorá v Toronte otvorila záhradu ekologického komunitného vyučovania Kavanah. 14 účastníkov, ktorí každú sezónu pracujú na farme židovského centra pre obnovu Isabelly Friedmanovej v Connecticute, sa naučí zbierať úrodu, prevádzkovať mliekareň a udržiavať židovské poľnohospodárske tradície.

„Začali sme s tým skôr, ako sme vedeli, že je to ďalšia veľká vec z hľadiska udržateľnosti ,? Povedal Sadeh útočníkovi. „Potravinové otázky spájajú ľudí, hnutia, politiku a náboženstvo spôsobom, akým iné environmentálne alebo sociálne problémy nerobia.“

O jeho priezvisku: Nie je to to, s čím sa narodil, ale meno? Sadeh? existoval v jeho rodine pred generáciami. A samozrejme to znamená? Pole? v hebrejčine? vhodný odkaz pre niekoho, kto pomáha transformovať spôsob, akým moderní americkí Židia nakupujú a pripravujú etické, udržateľné a židovské jedlo.

Gail Simmons

Amerika je posadnutá potravinovou televíziou: Zaujímajú nás relácie o varení, súťaže v jedení, kuchárky a kulinárske cestovateľské šou. Jednou z najznámejších tvárí tohto sveta je sudkyňa špičkového šéfkuchára Gail Simmons. Potom, čo niekoľko sezón pôsobil ako porotca? Najlepšieho kuchára? a? Najlepší šéfkuchári? v televízii Bravo, 34-ročný Simmons, prešiel k hostiteľstvu a pôsobeniu ako konzultantský producent v najnovšom spin-offu programu? Top Chef: Just Desserts.?

Súťaž dezertov a pečiva medzi novými kuchármi debutovala tento rok v septembri. Vo svojej novej úlohe Simmons predviedla svoj podpis. Špeciálny manažér projektov v časopise Food and Wine? 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,? he said. 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,? he said.

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,? he said. 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,? he said.

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,? he said. 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,? he said.

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,? he said. 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,? he said.

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,? he said. 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,? he said.

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,? he said. 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,? he said.

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.?

Súťaž dezertov a pečiva medzi novými kuchármi debutovala tento rok v septembri. Vo svojej novej úlohe Simmons predviedla svoj podpis. Špeciálny manažér projektov v časopise Food and Wine? predtým bola manažérkou eventov v reštaurácii skupiny šéfkuchára Daniela Bouluda a asistentkou potravinového kritika Vogue Jeffreyho Steingartena? Simmons je na túto časť viac ako kvalifikovaný.

Aj keď jej láska k židovskému jedlu je na „Najvyššom šéfkuchárovi“ viditeľná len zriedka? Simmons vášnivo hovorí o židovskom varení svojej matky. Napriek mnohým projektom a úspechom Simmons povedala útočníkovi: „Najviac potešiteľné je, keď za mnou prídu ľudia? a povedzte mi, že neradi varia, ale začali to skúšať doma a skúšajú nové veci v ponukách ?. Preto to všetko robím na prvom mieste? šíriť evanjelium.?


Pozri si video: Свивлы, как применить в Хастле (November 2021).