Recetas tradicionales

Consejos de Ricky Eisen para organizar una fiesta en el jardín

Consejos de Ricky Eisen para organizar una fiesta en el jardín


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ricky Eisen, el célebre planificador de eventos de Manhattan y fundador de Eventos y celebraciones by Between the Bread, ha sido sede de muchos eventos en sus más de 30 años en el negocio. Y ahora está contando sus trucos del oficio en The Daily Meal una vez más, esta vez centrándose en las fiestas en el jardín. Con el clima finalmente cada vez más cálido y esos pequeños brotes en el jardín floreciendo un poco más cada día, ¿por qué no celebrar con una pequeña reunión?

Estas son algunas de las sugerencias de Eisen para celebrar la primavera al aire libre:

Localización:

Cuando llega la primavera, todos están ansiosos por estar al aire libre y disfrutar del clima cálido, así que organice la fiesta en un jardín, patio o alrededor de una piscina. ¿No tienes un área al aire libre? ¡Traiga el aire libre a través de la decoración y asegúrese de abrir las ventanas para dejar entrar el aire fresco!

Decoración y pieza central:

Use flores como centros de mesa, en los cubiertos y en toda el área de la fiesta para hacer que un evento sea festivo. Una alternativa para ahorrar dinero es usar flores de seda, que dan vida al tema de la primavera y se pueden usar año tras año. Para la decoración, quédese con colores claros que complementen el espacio exterior y las flores elegidas.

Ocupaciones:

Planifique juegos u otras actividades que hagan que los invitados se levanten y se levanten de sus asientos. Bochas, bádminton y croquet son juegos desafiantes y divertidos que harán que todos se mezclen.

Opciones de menú:

Con el clima más cálido, elija platos más ligeros para el menú, y si tiene una barbacoa, aprovéchela. Crea una bebida exclusiva y omite todos los ingredientes, lo que permite a los invitados mezclar los suyos. En lugar de cubitos de hielo que se derritan y puedan diluir una bebida, use fruta congelada.

Regalos de despedida:

Deje que los invitados traigan la primavera a casa dándoles a todos un pequeño frasco de vidrio con tierra, un paquete de semillas e instrucciones sobre cómo cuidar su nueva planta.


Delantero 50, 2010

Hasta 2000, el economista ganador del Premio Nobel Joseph Stiglitz fue un miembro destacado del establecimiento de formulación de políticas de Washington. Pero sucedió algo: ¿se convirtió en un crítico mordaz de sus antiguos colegas e incluso de las premisas del capitalismo moderno? posición que describe en su último libro,? Caída libre: Estados Unidos, mercados libres y el hundimiento de la economía mundial ?.

Como presidente del Consejo de Asesores Económicos del presidente Bill Clinton, Stiglitz trabajó en estrecha colaboración con los principales responsables políticos Robert Rubin, Lawrence Summers y Alan Greenspan y aceptó el? Consenso de Washington? ellos elaboraron: una combinación de desregulación del mercado, presupuestos equilibrados y política monetaria antiinflacionaria que Estados Unidos prescribió para las atribuladas economías del Tercer Mundo.

En 1997, Stiglitz se convirtió en vicepresidente senior de políticas de desarrollo del Banco Mundial. Lo que Stiglitz vio allí lo cambió para siempre. En un artículo de abril de 2000 en The New Republic, Stiglitz predijo que los manifestantes en una próxima reunión del Fondo Monetario Internacional y el Banco Mundial llamarían a las dos instituciones arrogantes, reservadas y sordas a las aportaciones de los países a los que se supone que deben ayudar. ? Tendrán un punto ?, él dijo. Durante las recientes crisis económicas, afirmó:? Vi cómo respondieron el FMI, junto con el Departamento del Tesoro de Estados Unidos. Y me horroricé.

Stiglitz, de 67 años, es un crítico acérrimo del rescate de los bancos. ? Creo que muchos de estos tipos [deberían estar] en prisión ,? dijo de los responsables del accidente.

En muchos sentidos, Stiglitz usa su judaísmo en silencio. Empapado de las ideas seculares judías y de su entorno familiar, es un hombre público cuyos valores privados están impulsados ​​por un sentido particular de justicia social.

Lawrence Summers

Durante la década de 1990, Lawrence Summers fue uno de los principales arquitectos del éxito del presidente Bill Clinton en la eliminación del déficit presupuestario federal. ¿Desempeñó un papel fundamental en impulsar con éxito la desregulación financiera? Lo más importante es su movimiento para derrotar propuestas que habrían regulado los derivados, la forma compleja y a menudo opaca de apalancamiento que jugó un papel clave en el colapso de la economía bajo el presidente Bush. Pero un mes después de su nuevo trabajo como jefe del Consejo de Asesores Económicos del presidente Obama, Summers invocó a John Maynard Keynes para anunciar un cambio de perspectiva prometido. ? Cuando las circunstancias cambian, cambio de opinión ?, él dijo.

Como jefe del consejo, Summers, quien se desempeñó como el primer presidente judío de la Universidad de Harvard de 2001 a 2006, se reformó a sí mismo como un defensor del gasto deficitario keynsiano y la reregulación de los mercados financieros para abordar la peor crisis económica de la nación desde el Gran Depresión. Aún así, algunos críticos dicen que ha sido demasiado tímido. Summers, uno de los actores clave en la configuración del paquete de estímulo económico de 787.000 millones de dólares de la administración, rechazó a quienes advirtieron que resultaría demasiado pequeño. La primavera pasada, con el desempleo estancado cerca del 10%, Summers pidió un segundo "miniestímulo" de 200.000 millones de dólares. una propuesta con pocas posibilidades de ser aprobada por el Congreso. Las reformas regulatorias financieras de la administración, aprobadas este año, aunque de amplio alcance, también fueron criticadas por dejar lagunas sustanciales, como excepciones al requisito de que los derivados ahora se negocien públicamente. En septiembre, Summers, de 55 años, anunció que, en 2011, volvería a su puesto titular en Harvard.

¿Dos cepas dominan las costumbres judías en todo el mundo? Ashkenazic y sefardí. Pero las tradiciones y recetas alimentarias están mucho más localizadas que las prácticas religiosas, y es un libro de cocina o libro de comida poco común que proporciona una excelente representación de las costumbres culinarias de varias comunidades judías. Sin embargo, ¿Gil Marks? ¿Historiador, trabajador social, rabino ordenado y autor de un libro de cocina ganador del premio James Beard? logró abarcar casi la totalidad de la comida judía de todo el mundo en su? Enciclopedia de comida judía ?, que salió en septiembre.

El libro, que Marks investigó y escribió en tres años notablemente cortos, contiene más de 650 entradas sobre comidas y costumbres culinarias judías de comunidades tan variadas como Yemen, Italia, Letonia, China, Francia y Etiopía.

Empleando su conocimiento rabínico y sus diversos antecedentes, Marks, de 58 años, traza hábilmente la historia de cada comida o práctica culinaria. Proporciona el nombre de la comida y su relación con los textos judíos o las fiestas, y la sitúa en las tradiciones culinarias más amplias de la comunidad circundante. El autor de otros cuatro libros de cocina, Marks también ha incluido 300 recetas en su enciclopedia. La primera contraparte judía moderna de? The Oxford Companion to Food? y el? Larousse Gastronomique de Francia? La antología de Marks es una guía indispensable de la comida judía.

Shamu Sadeh

Es difícil ponerle una cara al nuevo movimiento de alimentos judíos, que ha crecido enormemente en los últimos años, pero una persona ciertamente ha plantado muchas semillas del éxito del movimiento: Shamu Fenyvesi Sadeh, de 41 años, director de Adamah, una granja beca para judíos de 20 años, ha sido fundamental para capacitar y alentar a una nueva generación de activistas que, en sus palabras, "cultivan el alma y la tierra, cosechan personas y encurtidos".

Los ex alumnos de Adamah incluyen a personas como Naftali Hanau, que lanzó Grow and Behold, una empresa de pollos kosher criados en pastos con sede en Brooklyn, y Risa Alyson Strauss, que abrió el Kavanah Organic Community Teaching Garden en Toronto. Los 14 participantes que trabajan en la granja del Centro de Retiro Judío Isabella Friedman en Connecticut cada temporada aprenden cómo cosechar cultivos, administrar una lechería y mantener las tradiciones agrícolas judías.

? Lo comenzamos antes de que supiéramos que era el próximo gran avance en términos de sostenibilidad ?, dijo. Sadeh le dijo al Forward. ? Los problemas alimentarios unen a las personas, los movimientos y la política y la religión de una manera que no lo hacen otros problemas ambientales o sociales ?.

Sobre su apellido: No es con lo que nació, sino el nombre? Sadeh? existió en su familia hace generaciones. Y, por supuesto, significa? Campo? en hebreo? una referencia adecuada para alguien que está ayudando a transformar la forma en que los judíos estadounidenses modernos compran y preparan comida judía ética y sostenible.

Gail Simmons

Estados Unidos se ha obsesionado con la televisión gastronómica: estamos enganchados con los programas de cocina, las competencias gastronómicas, las competencias de cocina y los programas de viajes culinarios. Una de las caras más reconocibles de ese mundo es la jueza de Top Chef, Gail Simmons. Después de servir como juez en varias temporadas de? Top Chef? y? Top Chef Masters? en Bravo TV, Simmons, de 34 años, pasó a ser el anfitrión y el productor consultor del último spin-off del programa,? Top Chef: Just Desserts ?.

El concurso de postres y pastelería entre los nuevos chefs se estrenó este mes de septiembre. En su nuevo papel, Simmons ha puesto su firma en el programa. ¿Un director de proyectos especiales en la revista Food and Wine? anteriormente, fue gerente de eventos para el grupo de restaurantes del chef Daniel Boulud, así como asistente del crítico gastronómico de Vogue, Jeffrey Steingarten? Simmons está más que calificado para el papel.

Si bien su amor por la comida judía rara vez es evidente en? Top Chef ,? Simmons habla apasionadamente sobre la cocina judía de su madre. A pesar de sus muchos proyectos y éxitos, Simmons le dijo al Forward,? Lo más gratificante es cuando la gente se me acerca? y dime que odian cocinar, pero ya han empezado a probar en casa y están probando cosas nuevas en los menús. ¿Es por eso que estoy haciendo todo esto en primer lugar? para difundir el evangelio.?


Delantero 50, 2010

Hasta el año 2000, el economista ganador del Premio Nobel Joseph Stiglitz fue un miembro destacado del sistema de formulación de políticas de Washington. Pero sucedió algo: ¿se convirtió en un crítico mordaz de sus antiguos colegas e incluso de las premisas del capitalismo moderno? posición que describe en su último libro,? Caída libre: Estados Unidos, mercados libres y el hundimiento de la economía mundial ?.

Como presidente del Consejo de Asesores Económicos del presidente Bill Clinton, Stiglitz trabajó en estrecha colaboración con los principales responsables políticos Robert Rubin, Lawrence Summers y Alan Greenspan y aceptó el? Consenso de Washington? elaboraron: una combinación de desregulación del mercado, presupuestos equilibrados y política monetaria antiinflacionaria que Estados Unidos prescribió para las atribuladas economías del Tercer Mundo.

En 1997, Stiglitz se convirtió en vicepresidente senior de políticas de desarrollo del Banco Mundial. Lo que Stiglitz vio allí lo cambió para siempre. En un artículo de abril de 2000 en The New Republic, Stiglitz predijo que los manifestantes en una próxima reunión del Fondo Monetario Internacional y el Banco Mundial llamarían a las dos instituciones arrogantes, reservadas y sordas a las aportaciones de los países a los que se supone que deben ayudar. ? Tendrán un punto ?, él dijo. Durante las recientes crisis económicas, afirmó:? Vi cómo respondieron el FMI, junto con el Departamento del Tesoro de Estados Unidos. Y me horroricé.

Stiglitz, de 67 años, es un crítico acérrimo del rescate de los bancos. ? Creo que muchos de estos tipos [deberían estar] en prisión ,? dijo de los responsables del accidente.

En muchos sentidos, Stiglitz usa su judaísmo en silencio. Empapado de ideas judías seculares y de su entorno familiar, es un hombre público cuyos valores privados están impulsados ​​por un sentido particular de justicia social.

Lawrence Summers

Durante la década de 1990, Lawrence Summers fue uno de los principales arquitectos del éxito del presidente Bill Clinton en la eliminación del déficit presupuestario federal. ¿Desempeñó un papel fundamental en impulsar con éxito la desregulación financiera? Lo más importante es su movimiento para derrotar las propuestas que habrían regulado los derivados, la forma compleja y a menudo opaca de apalancamiento que jugó un papel clave en el colapso de la economía bajo el presidente Bush. Pero un mes después de su nuevo trabajo como jefe del Consejo de Asesores Económicos del presidente Obama, Summers invocó a John Maynard Keynes para anunciar un cambio de perspectiva prometido. ? Cuando las circunstancias cambian, cambio de opinión ?, él dijo.

Como jefe del consejo, Summers, quien se desempeñó como el primer presidente judío de la Universidad de Harvard de 2001 a 2006, se reformó a sí mismo como un defensor del gasto deficitario keynsiano y la reregulación de los mercados financieros para abordar la peor crisis económica de la nación desde el Gran Depresión. Aún así, algunos críticos dicen que ha sido demasiado tímido. Summers, uno de los actores clave en la configuración del paquete de estímulo económico de 787.000 millones de dólares de la administración, rechazó a quienes advirtieron que resultaría demasiado pequeño. La primavera pasada, con el desempleo estancado cerca del 10%, Summers pidió un segundo "miniestímulo" de 200.000 millones de dólares. una propuesta con pocas posibilidades de ser aprobada por el Congreso. Las reformas regulatorias financieras de la administración, aprobadas este año, aunque de amplio alcance, también fueron criticadas por dejar lagunas sustanciales, como excepciones al requisito de que los derivados ahora se negocien públicamente. En septiembre, Summers, de 55 años, anunció que, en 2011, volvería a su puesto titular en Harvard.

¿Dos cepas dominan las costumbres judías en todo el mundo? Ashkenazic y sefardí. Pero las tradiciones y recetas alimentarias están mucho más localizadas que las prácticas religiosas, y es un libro de cocina o libro de comida poco común que proporciona una excelente representación de las costumbres culinarias de varias comunidades judías. Sin embargo, ¿Gil Marks? ¿Historiador, trabajador social, rabino ordenado y autor de un libro de cocina ganador del premio James Beard? logró abarcar casi la totalidad de la comida judía de todo el mundo en su? Enciclopedia de comida judía ?, que salió en septiembre.

El libro, que Marks investigó y escribió en tres años notablemente cortos, contiene más de 650 entradas sobre comidas y costumbres culinarias judías de comunidades tan variadas como Yemen, Italia, Letonia, China, Francia y Etiopía.

Marks, de 58 años, emplea su conocimiento rabínico y sus diversos antecedentes y traza hábilmente la historia de cada comida o práctica culinaria. Proporciona el nombre de la comida y su relación con los textos judíos o las fiestas, y la sitúa en las tradiciones culinarias más amplias de la comunidad circundante. El autor de otros cuatro libros de cocina, Marks también ha incluido 300 recetas en su enciclopedia. La primera contraparte judía moderna de? The Oxford Companion to Food? y el? Larousse Gastronomique de Francia? La antología de Marks es una guía indispensable de la comida judía.

Shamu Sadeh

Es difícil poner una cara al nuevo movimiento de alimentos judíos, que ha crecido enormemente en los últimos años, pero una persona ciertamente ha plantado muchas semillas del éxito del movimiento: Shamu Fenyvesi Sadeh, de 41 años, director de Adamah, una granja beca para judíos de 20 años, ha sido fundamental para capacitar y alentar a una nueva generación de activistas que, en sus palabras, "cultivan el alma y la tierra, cosechan personas y encurtidos".

Los ex alumnos de Adamah incluyen a personas como Naftali Hanau, que lanzó Grow and Behold, una empresa de pollos kosher criados en pastos con sede en Brooklyn, y Risa Alyson Strauss, que abrió el Kavanah Organic Community Teaching Garden en Toronto. Los 14 participantes que trabajan en la granja del Centro de Retiro Judío Isabella Friedman en Connecticut cada temporada aprenden cómo cosechar cultivos, administrar una lechería y mantener las tradiciones agrícolas judías.

? Lo empezamos antes de que supiéramos que era el próximo gran avance en términos de sostenibilidad ?, Sadeh le dijo al Forward. ? Los problemas alimentarios unen a las personas, los movimientos y la política y la religión de una manera que no lo hacen otros problemas ambientales o sociales ?.

Sobre su apellido: No es con lo que nació, sino el nombre? Sadeh? existió en su familia hace generaciones. Y, por supuesto, significa? Campo? en hebreo? una referencia adecuada para alguien que está ayudando a transformar la forma en que los judíos estadounidenses modernos compran y preparan comida judía ética y sostenible.

Gail Simmons

Estados Unidos se ha obsesionado con la televisión gastronómica: estamos enganchados con los programas de cocina, las competencias gastronómicas, las competencias de cocina y los programas de viajes culinarios. Una de las caras más reconocibles de ese mundo es la jueza de Top Chef, Gail Simmons. Después de servir como juez en varias temporadas de? Top Chef? y? Top Chef Masters? en Bravo TV, Simmons, de 34 años, pasó a ser el anfitrión y el productor consultor del último spin-off del programa,? Top Chef: Just Desserts ?.

El concurso de postres y pastelería entre los nuevos chefs se estrenó este mes de septiembre. En su nuevo papel, Simmons ha puesto su firma en el programa. ¿Un director de proyectos especiales en la revista Food and Wine? anteriormente, fue gerente de eventos para el grupo de restaurantes del chef Daniel Boulud, así como asistente del crítico gastronómico de Vogue, Jeffrey Steingarten? Simmons está más que calificado para el papel.

Si bien su amor por la comida judía rara vez es evidente en? Top Chef ,? Simmons habla apasionadamente sobre la cocina judía de su madre. A pesar de sus muchos proyectos y éxitos, Simmons le dijo al Forward,? Lo más gratificante es cuando la gente se me acerca? y dime que odian cocinar, pero ya han empezado a probar en casa y están probando cosas nuevas en los menús. ¿Es por eso que estoy haciendo todo esto en primer lugar? para difundir el evangelio.?


Delantero 50, 2010

Hasta 2000, el economista ganador del Premio Nobel Joseph Stiglitz fue un miembro destacado del establecimiento de formulación de políticas de Washington. Pero sucedió algo: ¿se convirtió en un crítico mordaz de sus antiguos colegas e incluso de las premisas del capitalismo moderno? posición que describe en su último libro,? Caída libre: Estados Unidos, mercados libres y el hundimiento de la economía mundial ?.

Como presidente del Consejo de Asesores Económicos del presidente Bill Clinton, Stiglitz trabajó en estrecha colaboración con los principales responsables políticos Robert Rubin, Lawrence Summers y Alan Greenspan y aceptó el? Consenso de Washington? elaboraron: una combinación de desregulación del mercado, presupuestos equilibrados y política monetaria antiinflacionaria que Estados Unidos prescribió para las atribuladas economías del Tercer Mundo.

En 1997, Stiglitz se convirtió en vicepresidente senior de políticas de desarrollo del Banco Mundial. Lo que Stiglitz vio allí lo cambió permanentemente. En un artículo de abril de 2000 en The New Republic, Stiglitz predijo que los manifestantes en una próxima reunión del Fondo Monetario Internacional y el Banco Mundial llamarían a las dos instituciones arrogantes, reservadas y sordas a las aportaciones de los países a los que se supone que deben ayudar. ? Tendrán un punto ?, él dijo. Durante las recientes crisis económicas, afirmó:? Vi cómo respondieron el FMI, junto con el Departamento del Tesoro de Estados Unidos. Y me horroricé.

Stiglitz, que ahora tiene 67 años, es un crítico acérrimo del rescate de los bancos. ? Creo que muchos de estos tipos [deberían estar] en prisión ,? dijo de los responsables del accidente.

En muchos sentidos, Stiglitz usa su judaísmo en silencio. Empapado de las ideas seculares judías y de su entorno familiar, es un hombre público cuyos valores privados están impulsados ​​por un sentido particular de justicia social.

Lawrence Summers

Durante la década de 1990, Lawrence Summers fue uno de los principales arquitectos del éxito del presidente Bill Clinton en la eliminación del déficit presupuestario federal. ¿Desempeñó un papel fundamental en impulsar con éxito la desregulación financiera? Lo más importante es su movimiento para derrotar propuestas que habrían regulado los derivados, la forma compleja y a menudo opaca de apalancamiento que jugó un papel clave en el colapso de la economía bajo el presidente Bush. Pero un mes después de su nuevo trabajo como jefe del Consejo de Asesores Económicos del presidente Obama, Summers invocó a John Maynard Keynes para anunciar un cambio de perspectiva prometido. ? Cuando las circunstancias cambian, cambio de opinión ?, él dijo.

Como jefe del consejo, Summers, quien se desempeñó como el primer presidente judío de la Universidad de Harvard de 2001 a 2006, se reformó a sí mismo como un defensor del gasto deficitario keynsiano y la reregulación de los mercados financieros para abordar la peor crisis económica de la nación desde el Gran Depresión. Aún así, algunos críticos dicen que ha sido demasiado tímido. Summers, uno de los actores clave en la configuración del paquete de estímulo económico de 787.000 millones de dólares de la administración, rechazó a quienes advirtieron que resultaría demasiado pequeño. La primavera pasada, con el desempleo estancado cerca del 10%, Summers pidió un segundo "miniestímulo" de 200.000 millones de dólares. una propuesta con pocas posibilidades de ser aprobada por el Congreso. Las reformas regulatorias financieras de la administración, aprobadas este año, aunque de amplio alcance, también fueron criticadas por dejar lagunas sustanciales, como excepciones al requisito de que los derivados ahora se negocien públicamente. En septiembre, Summers, de 55 años, anunció que, en 2011, volvería a su puesto titular en Harvard.

¿Dos cepas dominan las costumbres judías en todo el mundo? Ashkenazic y sefardí. Pero las tradiciones y recetas alimentarias están mucho más localizadas que las prácticas religiosas, y es un libro de cocina o libro de comida poco común que proporciona una excelente representación de las costumbres culinarias de varias comunidades judías. Sin embargo, ¿Gil Marks? ¿Historiador, trabajador social, rabino ordenado y autor de un libro de cocina ganador del premio James Beard? logró abarcar casi la totalidad de la comida judía de todo el mundo en su? Enciclopedia de comida judía ?, que salió en septiembre.

El libro, que Marks investigó y escribió en tres años notablemente cortos, contiene más de 650 entradas sobre comidas y costumbres culinarias judías de comunidades tan variadas como Yemen, Italia, Letonia, China, Francia y Etiopía.

Empleando su conocimiento rabínico y sus diversos antecedentes, Marks, de 58 años, traza hábilmente la historia de cada comida o práctica culinaria. Proporciona el nombre de la comida y su relación con los textos judíos o las fiestas, y la sitúa en las tradiciones culinarias más amplias de la comunidad circundante. El autor de otros cuatro libros de cocina, Marks también ha incluido 300 recetas en su enciclopedia. La primera contraparte judía moderna de? The Oxford Companion to Food? y el? Larousse Gastronomique de Francia? La antología de Marks es una guía indispensable de la comida judía.

Shamu Sadeh

Es difícil poner una cara al nuevo movimiento de alimentos judíos, que ha crecido enormemente en los últimos años, pero una persona ciertamente ha plantado muchas semillas del éxito del movimiento: Shamu Fenyvesi Sadeh, de 41 años, director de Adamah, una granja beca para judíos de 20 años, ha sido fundamental para capacitar y alentar a una nueva generación de activistas que, en sus palabras, "cultivan el alma y la tierra, cosechan personas y encurtidos".

Los ex alumnos de Adamah incluyen a personas como Naftali Hanau, que lanzó Grow and Behold, una empresa de pollos kosher criados en pastos con sede en Brooklyn, y Risa Alyson Strauss, que abrió el Kavanah Organic Community Teaching Garden en Toronto. Los 14 participantes que trabajan en la granja del Centro de Retiro Judío Isabella Friedman en Connecticut cada temporada aprenden cómo cosechar cultivos, administrar una lechería y mantener las tradiciones agrícolas judías.

? Lo empezamos antes de que supiéramos que era el próximo gran avance en términos de sostenibilidad ?, Sadeh le dijo al Forward. ? Los problemas alimentarios unen a las personas, los movimientos y la política y la religión de una manera que no lo hacen otros problemas ambientales o sociales ?.

Sobre su apellido: No es con lo que nació, sino el nombre? Sadeh? existió en su familia hace generaciones. Y, por supuesto, significa? Campo? en hebreo? una referencia adecuada para alguien que está ayudando a transformar la forma en que los judíos estadounidenses modernos compran y preparan comida judía ética y sostenible.

Gail Simmons

Estados Unidos se ha obsesionado con la televisión gastronómica: estamos enganchados con los programas de cocina, las competencias gastronómicas, las competencias de cocina y los programas de viajes culinarios. Una de las caras más reconocibles de ese mundo es la jueza de Top Chef, Gail Simmons. Después de servir como juez en varias temporadas de? Top Chef? y? Top Chef Masters? en Bravo TV, Simmons, de 34 años, pasó a ser el anfitrión y el productor consultor del último spin-off del programa,? Top Chef: Just Desserts ?.

El concurso de postres y pastelería entre los nuevos chefs se estrenó este septiembre. En su nuevo papel, Simmons ha puesto su firma en el programa. ¿Un director de proyectos especiales en la revista Food and Wine? anteriormente, fue gerente de eventos para el grupo de restaurantes del chef Daniel Boulud, así como asistente del crítico gastronómico de Vogue, Jeffrey Steingarten? Simmons está más que calificado para el papel.

Si bien su amor por la comida judía rara vez es evidente en? Top Chef ,? Simmons habla apasionadamente sobre la cocina judía de su madre. A pesar de sus muchos proyectos y éxitos, Simmons le dijo al Forward,? Lo más gratificante es cuando la gente se me acerca? y dime que odian cocinar, pero ya han empezado a probar en casa y están probando cosas nuevas en los menús. ¿Es por eso que estoy haciendo todo esto en primer lugar? para difundir el evangelio.?


Delantero 50, 2010

Hasta el año 2000, el economista ganador del Premio Nobel Joseph Stiglitz fue un miembro destacado del sistema de formulación de políticas de Washington. Pero sucedió algo: ¿se convirtió en un crítico mordaz de sus antiguos colegas e incluso de las premisas del capitalismo moderno? posición que describe en su último libro,? Caída libre: Estados Unidos, mercados libres y el hundimiento de la economía mundial ?.

Como presidente del Consejo de Asesores Económicos del presidente Bill Clinton, Stiglitz trabajó en estrecha colaboración con los principales responsables políticos Robert Rubin, Lawrence Summers y Alan Greenspan y aceptó el? Consenso de Washington? elaboraron: una combinación de desregulación del mercado, presupuestos equilibrados y política monetaria antiinflacionaria que Estados Unidos prescribió para las atribuladas economías del Tercer Mundo.

En 1997, Stiglitz se convirtió en vicepresidente senior de políticas de desarrollo del Banco Mundial. Lo que Stiglitz vio allí lo cambió para siempre. En un artículo de abril de 2000 en The New Republic, Stiglitz predijo que los manifestantes en una próxima reunión del Fondo Monetario Internacional y el Banco Mundial llamarían a las dos instituciones arrogantes, reservadas y sordas a las aportaciones de los países a los que se supone que deben ayudar. ? Tendrán un punto ?, él dijo. Durante las recientes crisis económicas, afirmó:? Vi cómo respondieron el FMI, junto con el Departamento del Tesoro de Estados Unidos. Y me horroricé.

Stiglitz, que ahora tiene 67 años, es un crítico acérrimo del rescate de los bancos. ? Creo que muchos de estos tipos [deberían estar] en prisión ,? dijo de los responsables del accidente.

En muchos sentidos, Stiglitz usa su judaísmo en silencio. Empapado de ideas judías seculares y de su entorno familiar, es un hombre público cuyos valores privados están impulsados ​​por un sentido particular de justicia social.

Lawrence Summers

Durante la década de 1990, Lawrence Summers fue uno de los principales arquitectos del éxito del presidente Bill Clinton en la eliminación del déficit presupuestario federal. ¿Desempeñó un papel fundamental en impulsar con éxito la desregulación financiera? Lo más importante es su movimiento para derrotar las propuestas que habrían regulado los derivados, la forma compleja y a menudo opaca de apalancamiento que jugó un papel clave en el colapso de la economía bajo el presidente Bush. Pero un mes después de su nuevo trabajo como jefe del Consejo de Asesores Económicos del presidente Obama, Summers invocó a John Maynard Keynes para anunciar un cambio de perspectiva prometido. ? Cuando las circunstancias cambian, cambio de opinión ?, él dijo.

Como jefe del consejo, Summers, quien se desempeñó como el primer presidente judío de la Universidad de Harvard de 2001 a 2006, se reformó a sí mismo como un defensor del gasto deficitario keynsiano y la reregulación de los mercados financieros para abordar la peor crisis económica de la nación desde el Gran Depresión. Aún así, algunos críticos dicen que ha sido demasiado tímido. Summers, uno de los actores clave en la configuración del paquete de estímulo económico de 787.000 millones de dólares de la administración, rechazó a quienes advirtieron que resultaría demasiado pequeño. La primavera pasada, con el desempleo estancado cerca del 10%, Summers pidió un segundo "miniestímulo" de 200.000 millones de dólares. una propuesta con pocas posibilidades de ser aprobada por el Congreso. Las reformas regulatorias financieras de la administración, aprobadas este año, aunque de amplio alcance, también fueron criticadas por dejar lagunas sustanciales, como excepciones al requisito de que los derivados ahora se negocien públicamente. En septiembre, Summers, de 55 años, anunció que, en 2011, volvería a su puesto titular en Harvard.

¿Dos cepas dominan las costumbres judías en todo el mundo? Ashkenazic y sefardí. Pero las tradiciones y recetas alimentarias están mucho más localizadas que las prácticas religiosas, y es un libro de cocina o libro de comida poco común que proporciona una excelente representación de las costumbres culinarias de varias comunidades judías. Sin embargo, ¿Gil Marks? ¿Historiador, trabajador social, rabino ordenado y autor de un libro de cocina ganador del premio James Beard? logró abarcar casi la totalidad de la comida judía de todo el mundo en su? Enciclopedia de comida judía ?, que salió en septiembre.

El libro, que Marks investigó y escribió en tres años notablemente cortos, contiene más de 650 entradas sobre comidas y costumbres culinarias judías de comunidades tan variadas como Yemen, Italia, Letonia, China, Francia y Etiopía.

Marks, de 58 años, emplea su conocimiento rabínico y sus diversos antecedentes y traza hábilmente la historia de cada comida o práctica culinaria. Proporciona el nombre de la comida y su relación con los textos judíos o las fiestas, y la sitúa en las tradiciones culinarias más amplias de la comunidad circundante. El autor de otros cuatro libros de cocina, Marks también ha incluido 300 recetas en su enciclopedia. La primera contraparte judía moderna de? The Oxford Companion to Food? y el? Larousse Gastronomique de Francia? La antología de Marks es una guía indispensable de la comida judía.

Shamu Sadeh

Es difícil ponerle una cara al nuevo movimiento de alimentos judíos, que ha crecido enormemente en los últimos años, pero una persona ciertamente ha plantado muchas semillas del éxito del movimiento: Shamu Fenyvesi Sadeh, de 41 años, director de Adamah, una granja confraternidad para judíos de 20 años, ha sido fundamental para capacitar y alentar a una nueva generación de activistas que, en sus palabras, "cultivan el alma y la tierra, cosechan personas y encurtidos".

Los ex alumnos de Adamah incluyen a personas como Naftali Hanau, que lanzó Grow and Behold, una empresa de pollos kosher criados en pastos con sede en Brooklyn, y Risa Alyson Strauss, que abrió el Kavanah Organic Community Teaching Garden en Toronto. Los 14 participantes que trabajan en la granja del Centro de Retiro Judío Isabella Friedman en Connecticut cada temporada aprenden cómo cosechar cultivos, administrar una lechería y mantener las tradiciones agrícolas judías.

? Lo comenzamos antes de que supiéramos que era el próximo gran avance en términos de sostenibilidad ?, dijo. Sadeh le dijo al Forward. ? Los problemas alimentarios unen a las personas, los movimientos y la política y la religión de una manera que no lo hacen otros problemas ambientales o sociales ?.

Sobre su apellido: No es con lo que nació, sino el nombre? Sadeh? existió en su familia hace generaciones. Y, por supuesto, significa? Campo? en hebreo? una referencia adecuada para alguien que está ayudando a transformar la forma en que los judíos estadounidenses modernos compran y preparan comida judía ética y sostenible.

Gail Simmons

Estados Unidos se ha obsesionado con la televisión gastronómica: estamos enganchados con los programas de cocina, las competencias gastronómicas, las competencias de cocina y los programas de viajes culinarios. Una de las caras más reconocibles de ese mundo es la jueza de Top Chef, Gail Simmons. Después de servir como juez en varias temporadas de? Top Chef? y? Top Chef Masters? en Bravo TV, Simmons, de 34 años, pasó a ser el anfitrión y el productor consultor del último spin-off del programa,? Top Chef: Just Desserts ?.

El concurso de postres y pastelería entre los nuevos chefs se estrenó este septiembre. En su nuevo papel, Simmons ha puesto su firma en el programa. ¿Un director de proyectos especiales en la revista 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.?

El concurso de postres y pastelería entre los nuevos chefs se estrenó este septiembre. En su nuevo papel, Simmons ha puesto su firma en el programa. ¿Un director de proyectos especiales en la revista Food and Wine? anteriormente, fue gerente de eventos para el grupo de restaurantes del chef Daniel Boulud, así como asistente del crítico gastronómico de Vogue, Jeffrey Steingarten? Simmons está más que calificado para el papel.

Si bien su amor por la comida judía rara vez es evidente en? Top Chef ,? Simmons habla apasionadamente sobre la cocina judía de su madre. A pesar de sus muchos proyectos y éxitos, Simmons le dijo al Forward,? Lo más gratificante es cuando la gente se me acerca? y dime que odian cocinar, pero ya han empezado a probar en casa y están probando cosas nuevas en los menús. ¿Es por eso que estoy haciendo todo esto en primer lugar? para difundir el evangelio.?


Ver el vídeo: Prepara tu huerta para la nueva temporada! Parte 1 (Junio 2022).


Comentarios:

  1. Vozahn

    pieza muy divertida

  2. Jenarae

    Estoy de acuerdo, algo muy útil

  3. Arnet

    Es la frase entretenida

  4. Akinojinn

    Ciertamente. Fue y conmigo. Discutamos esta pregunta.

  5. Kennard

    Lo siento, pero, en mi opinión, se cometen errores. Tenemos que hablar. Escríbeme por MP.



Escribe un mensaje