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Dicas de Ricky Eisen para organizar uma festa no jardim

Dicas de Ricky Eisen para organizar uma festa no jardim

Ricky Eisen, o celebrado planejador de eventos de Manhattan e fundador da Eventos e celebrações por Between the Bread, já hospedou muitos eventos em seus mais de 30 anos no negócio. E agora ela está derramando seus truques do comércio para o Daily Meal mais uma vez, desta vez focando em festas no jardim. Com o tempo finalmente esquentando e os brotos do jardim cada vez mais floridos, por que não comemorar com uma festinha?

Aqui estão algumas das sugestões de Eisen para celebrar a primavera ao ar livre:

Localização:

Quando chega a primavera, todos estão ansiosos para sair e aproveitar o clima quente, portanto, organize a festa em um jardim, pátio ou ao redor de uma piscina. Não tem uma área externa? Traga o ar livre através da decoração e certifique-se de abrir as janelas para deixar entrar ar fresco!

Decoração e peça central:

Use flores como peças centrais, em talheres e em toda a área da festa para tornar um evento festivo. Uma alternativa para economizar dinheiro é usar flores de seda, que dão vida ao tema da primavera e podem ser usadas ano após ano. Para a decoração opte por cores claras que complementem o espaço exterior e as flores escolhidas.

Atividades:

Planeje jogos ou outras atividades que tirem os convidados de seus assentos. Bocha, badminton e croquet são jogos desafiadores e divertidos que farão com que todos se misturem.

Opções de menu:

Com o tempo mais quente, opte por pratos mais leves no cardápio, e se for fazer churrasco, aproveite. Crie uma bebida exclusiva e deixe de fora todos os ingredientes, permitindo que os hóspedes preparem os seus próprios. Em vez de cubos de gelo que derretem e podem diluir uma bebida, use frutas congeladas.

Presentes de despedida:

Deixe os convidados trazerem a primavera para casa, dando a todos um pequeno frasco de pedreiro com terra, um pacote de sementes e instruções sobre como cuidar de sua nova planta.


Forward 50, 2010

Até 2000, o economista vencedor do Prêmio Nobel Joseph Stiglitz foi um dos principais membros do establishment de política de Washington. Mas algo aconteceu: ele se tornou um crítico acérrimo de seus ex-colegas e até mesmo das premissas do capitalismo moderno? uma posição que ele descreve em seu último livro,? Freefall: America, Free Markets and the Sinking of the World Economy.?

Como presidente do Conselho de Consultores Econômicos do presidente Bill Clinton, Stiglitz trabalhou em estreita colaboração com os principais formuladores de políticas Robert Rubin, Lawrence Summers e Alan Greenspan e concordou com o? Consenso de Washington? eles criaram: uma mistura de desregulamentação do mercado, orçamentos equilibrados e política monetária antiinflacionária que os Estados Unidos prescreveram para as economias problemáticas do Terceiro Mundo.

Em 1997, Stiglitz tornou-se vice-presidente sênior de política de desenvolvimento do Banco Mundial. O que Stiglitz viu lá o mudou permanentemente. Em um artigo de abril de 2000 no The New Republic, Stiglitz previu que os manifestantes em uma próxima reunião do Fundo Monetário Internacional e do Banco Mundial chamariam as duas instituições de arrogantes, secretas e surdas para receber sugestões dos países que deveriam ajudar. ? Eles vão ter um ponto ,? ele disse. Durante as recentes crises econômicas, ele afirmou ,? Eu vi como o FMI, em conjunto com o Departamento do Tesouro dos EUA, respondeu. E eu fiquei chocado.?

Agora com 67 anos, Stiglitz é um crítico ferrenho do resgate dos bancos. ? Acho que muitos desses caras [deveriam estar] na prisão ,? disse ele sobre os responsáveis ​​pelo acidente.

De muitas maneiras, Stiglitz usa seu judaísmo discretamente. Mergulhado nas ideias seculares judaicas e em seu ambiente familiar, ele é um homem público cujos valores privados são movidos por um senso particular de justiça social.

Lawrence Summers

Durante a década de 1990, Lawrence Summers foi um dos principais arquitetos do sucesso do presidente Bill Clinton na eliminação do déficit orçamentário federal. Ele desempenhou um papel fundamental na promoção da desregulamentação financeira? mais importante ainda, com seu movimento para derrotar propostas que regulamentariam os derivativos, a forma complexa e freqüentemente opaca de alavancagem que desempenhou um papel fundamental no colapso da economia sob o presidente Bush. Mas, após um mês em seu novo cargo como chefe do Conselho de Consultores Econômicos do presidente Obama, Summers invocou John Maynard Keynes para anunciar uma mudança prometida de perspectiva. ? Quando as circunstâncias mudam, eu mudo minha opinião ,? ele disse.

Como chefe do conselho, Summers, que foi o primeiro presidente judeu da Universidade de Harvard de 2001 a 2006, reformulou-se como um defensor dos gastos deficitários keynesianos e da re-regulamentação dos mercados financeiros para enfrentar a pior crise econômica do país desde o Grande Depressão. Mesmo assim, alguns críticos dizem que ele tem sido muito tímido. Um dos principais participantes na definição do pacote de estímulo econômico de US $ 787 bilhões do governo, Summers rejeitou aqueles que advertiram que seria muito pequeno. Na primavera passada, com o desemprego estagnado perto de 10%, Summers pediu um segundo? Minestimulus? De $ 200 bilhões ,? uma proposta com poucas chances de aprovação pelo Congresso. As reformas regulatórias financeiras do governo, aprovadas neste ano, embora de escopo abrangente, também foram criticadas por deixar brechas substanciais, como exceções à exigência de que os derivativos agora sejam negociados publicamente. Em setembro, Summers, 55, anunciou que, em 2011, ele estaria retornando ao seu cargo efetivo em Harvard.

Duas linhagens dominam os costumes judaicos em todo o mundo? Ashkenazic e sefardita. Mas as tradições e receitas alimentares são muito mais localizadas do que as práticas religiosas, e é um livro de receitas raro ou livro de comida que fornece uma excelente representação dos costumes culinários de várias comunidades judaicas. Ainda, Gil Marks? historiador, assistente social, rabino ordenado e autor de um livro de receitas vencedor do prêmio James Beard? conseguiu englobar quase toda a comida judaica ao redor do globo em sua? Enciclopédia de Comida Judaica ,? que saiu em setembro.

O livro, que Marks pesquisou e escreveu em três anos notavelmente curtos, contém mais de 650 entradas sobre comidas judaicas e costumes culinários de comunidades tão variadas como Iêmen, Itália, Letônia, China, França e Etiópia.

Empregando seu conhecimento rabínico e formação diversa, Marks, 58, habilmente traça a história de cada alimento ou prática culinária. Ele fornece o nome da comida e sua relação com os textos ou feriados judaicos, e a situa nas tradições culinárias mais amplas da comunidade ao redor. Autor de quatro outros livros de receitas, Marks também incluiu 300 receitas em sua enciclopédia. A primeira contraparte judaica moderna de? The Oxford Companion to Food? e da França? Larousse Gastronomique ,? A antologia de Marks é um guia indispensável para a comida judaica.

Shamu Sadeh

É difícil colocar uma única face no novo movimento judaico de alimentos, que cresceu imensamente nos últimos anos, mas uma pessoa certamente plantou muitas sementes do sucesso do movimento: Shamu Fenyvesi Sadeh, 41, diretor da Adamah, uma empresa agrícola A comunhão para judeus na faixa dos 20 anos tem sido instrumental no treinamento e encorajamento de uma nova geração de ativistas que estão, em suas palavras, “cultivando alma e solos, colhendo pessoas e picles”.

Os ex-alunos de Adamah incluem Naftali Hanau, que lançou a Grow and Behold, uma empresa de frangos kosher criados a pasto com sede no Brooklyn, e Risa Alyson Strauss, que abriu o Kavanah Organic Community Teaching Garden em Toronto. Os 14 participantes que trabalham na fazenda do Isabella Friedman Jewish Retreat Center em Connecticut a cada temporada aprendem como fazer a colheita, administrar uma fazenda de laticínios e manter as tradições agrícolas judaicas.

? Começamos antes de saber que seria o próximo grande sucesso em termos de sustentabilidade? Sadeh disse ao Forward. ? As questões alimentares reúnem pessoas, movimentos, política e religião de uma forma que nenhuma outra questão ambiental ou social o faz.?

Sobre seu sobrenome: Não é com o que ele nasceu, mas o nome? Sadeh? existiu em sua família gerações atrás. E, claro, significa? Campo? em hebraico? uma referência adequada para alguém que está ajudando a transformar a maneira como os judeus americanos modernos compram e preparam comida judaica ética e sustentável.

Gail Simmons

A América tornou-se obcecada por comida na televisão: somos viciados em programas de culinária, competições de comer, cozinhar offs e programas de viagens culinárias. Uma das faces mais reconhecidas desse mundo é a jurada do Top Chef Gail Simmons. Depois de servir como juiz em várias temporadas de? Top Chef? e? Top Chef Masters? na Bravo TV, Simmons, 34, passou a apresentar e atuar como produtor consultor no mais recente spin-off do programa,? Top Chef: Just Desserts.?

O concurso de sobremesas e confeitaria entre os novos chefs estreou em setembro. Em seu novo papel, Simmons colocou sua assinatura no show. Um gerente de projetos especiais da revista Food and Wine? anteriormente, ela foi gerente de eventos do grupo de restaurantes do chef Daniel Boulud e também assistente do crítico gastronômico da Vogue, Jeffrey Steingarten? Simmons é mais do que qualificado para o papel.

Embora seu amor pela comida judaica raramente seja evidente no? Top Chef ,? Simmons fala apaixonadamente sobre a culinária judaica de sua mãe. Apesar de seus muitos projetos e sucessos, Simmons disse ao Forward,? A coisa mais gratificante, é quando as pessoas vêm até mim? e me dizem que odeiam cozinhar, mas começaram a experimentar em casa e estão experimentando coisas novas nos cardápios ?. É por isso que estou fazendo tudo isso em primeiro lugar? para espalhar o evangelho.?


Forward 50, 2010

Até 2000, o economista vencedor do Prêmio Nobel Joseph Stiglitz foi um dos principais membros do establishment de formulação de políticas de Washington. Mas algo aconteceu: ele se tornou um crítico acérrimo de seus ex-colegas e até mesmo das premissas do capitalismo moderno? uma posição que ele descreve em seu último livro,? Freefall: America, Free Markets and the Sinking of the World Economy.?

Como presidente do Conselho de Consultores Econômicos do presidente Bill Clinton, Stiglitz trabalhou em estreita colaboração com os principais formuladores de políticas Robert Rubin, Lawrence Summers e Alan Greenspan e concordou com o? Consenso de Washington? eles criaram: uma mistura de desregulamentação do mercado, orçamentos equilibrados e política monetária antiinflacionária que os Estados Unidos prescreveram para as economias problemáticas do Terceiro Mundo.

Em 1997, Stiglitz se tornou vice-presidente sênior de política de desenvolvimento do Banco Mundial. O que Stiglitz viu lá o mudou permanentemente. Em um artigo de abril de 2000 no The New Republic, Stiglitz previu que os manifestantes em uma próxima reunião do Fundo Monetário Internacional e do Banco Mundial chamariam as duas instituições de arrogantes, secretas e surdas para receber sugestões dos países que deveriam ajudar. ? Eles vão ter um ponto ,? ele disse. Durante as recentes crises econômicas, ele afirmou ,? Eu vi como o FMI, em conjunto com o Departamento do Tesouro dos EUA, respondeu. E eu fiquei chocado.?

Agora com 67 anos, Stiglitz é um crítico ferrenho do resgate dos bancos. ? Eu acho que muitos desses caras [deveriam estar] na prisão ,? disse ele sobre os responsáveis ​​pelo acidente.

De muitas maneiras, Stiglitz usa seu judaísmo discretamente. Mergulhado nas ideias seculares judaicas e em seu ambiente familiar, ele é um homem público cujos valores privados são movidos por um senso particular de justiça social.

Lawrence Summers

Durante a década de 1990, Lawrence Summers foi um dos principais arquitetos do sucesso do presidente Bill Clinton na eliminação do déficit orçamentário federal. Ele desempenhou um papel fundamental na promoção da desregulamentação financeira? mais importante ainda, com seu movimento para derrotar propostas que regulamentariam os derivativos, a forma complexa e freqüentemente opaca de alavancagem que desempenhou um papel fundamental no colapso da economia sob o presidente Bush. Mas, após um mês em seu novo cargo como chefe do Conselho de Consultores Econômicos do presidente Obama, Summers invocou John Maynard Keynes para anunciar uma prometida mudança de perspectiva. ? Quando as circunstâncias mudam, eu mudo minha opinião ,? ele disse.

Como chefe do conselho, Summers, que foi o primeiro presidente judeu da Universidade de Harvard de 2001 a 2006, reformulou-se como um defensor dos gastos deficitários keynsianos e da re-regulamentação dos mercados financeiros para enfrentar a pior crise econômica do país desde o Grande Depressão. Mesmo assim, alguns críticos dizem que ele tem sido tímido demais. Um dos principais participantes na definição do pacote de estímulo econômico de US $ 787 bilhões do governo, Summers rejeitou aqueles que advertiram que seria muito pequeno. Na primavera passada, com o desemprego estagnado perto de 10%, Summers pediu um segundo? Minestimulus? De $ 200 bilhões ,? uma proposta com poucas chances de aprovação pelo Congresso. As reformas regulatórias financeiras do governo, aprovadas neste ano, embora de escopo abrangente, também foram criticadas por deixar brechas substanciais, como exceções à exigência de que os derivativos agora sejam negociados publicamente. Em setembro, Summers, 55, anunciou que, em 2011, ele estaria retornando ao seu cargo efetivo em Harvard.

Duas linhagens dominam os costumes judaicos em todo o mundo? Ashkenazic e sefardita. Mas as tradições e receitas alimentares são muito mais localizadas do que as práticas religiosas, e é um livro de receitas raro ou livro de comida que fornece uma excelente representação dos costumes culinários de várias comunidades judaicas. Ainda, Gil Marks? historiador, assistente social, rabino ordenado e autor de um livro de receitas vencedor do prêmio James Beard? conseguiu englobar quase toda a comida judaica ao redor do globo em sua? Enciclopédia de Comida Judaica ,? que saiu em setembro.

O livro, que Marks pesquisou e escreveu em três anos notavelmente curtos, contém mais de 650 entradas sobre comidas judaicas e costumes culinários de comunidades tão variadas como Iêmen, Itália, Letônia, China, França e Etiópia.

Empregando seu conhecimento rabínico e formação diversa, Marks, 58, habilmente traça a história de cada alimento ou prática culinária. Ele fornece o nome da comida e sua relação com os textos ou feriados judaicos, e a situa nas tradições culinárias mais amplas da comunidade ao redor. Autor de quatro outros livros de receitas, Marks também incluiu 300 receitas em sua enciclopédia. A primeira contraparte judaica moderna de? The Oxford Companion to Food? e da França? Larousse Gastronomique ,? A antologia de Marks é um guia indispensável para a comida judaica.

Shamu Sadeh

É difícil colocar uma única face no novo movimento judaico de alimentos, que cresceu imensamente nos últimos anos, mas uma pessoa certamente plantou muitas sementes do sucesso do movimento: Shamu Fenyvesi Sadeh, 41, diretor da Adamah, uma empresa agrícola A comunhão para judeus na faixa dos 20 anos tem sido instrumental no treinamento e encorajamento de uma nova geração de ativistas que estão, em suas palavras, “cultivando alma e solos, colhendo pessoas e picles”.

Os ex-alunos de Adamah incluem Naftali Hanau, que lançou a Grow and Behold, uma empresa de frangos kosher criados a pasto com sede no Brooklyn, e Risa Alyson Strauss, que abriu o Kavanah Organic Community Teaching Garden em Toronto. Os 14 participantes que trabalham na fazenda do Isabella Friedman Jewish Retreat Center em Connecticut a cada temporada aprendem como fazer a colheita, administrar uma fazenda de laticínios e manter as tradições agrícolas judaicas.

? Começamos antes de saber que seria o próximo grande sucesso em termos de sustentabilidade? Sadeh disse ao Forward. ? As questões alimentares reúnem pessoas, movimentos, política e religião de uma forma que nenhuma outra questão ambiental ou social o faz.?

Sobre seu sobrenome: Não é com o que ele nasceu, mas o nome? Sadeh? existiu em sua família gerações atrás. E, claro, significa? Campo? em hebraico? uma referência adequada para alguém que está ajudando a transformar a maneira como os judeus americanos modernos compram e preparam comida judaica ética e sustentável.

Gail Simmons

A América tornou-se obcecada por comida na televisão: somos viciados em programas de culinária, competições de comer, cozinhar offs e programas de viagens culinárias. Uma das faces mais reconhecidas desse mundo é a jurada do Top Chef Gail Simmons. Depois de servir como juiz em várias temporadas de? Top Chef? e? Top Chef Masters? na Bravo TV, Simmons, 34, passou a apresentar e atuar como produtor consultor no mais recente spin-off do programa,? Top Chef: Just Desserts.?

O concurso de sobremesas e confeitaria entre os novos chefs estreou em setembro. Em seu novo papel, Simmons colocou sua assinatura no show. Um gerente de projetos especiais da revista Food and Wine? anteriormente, ela foi gerente de eventos do grupo de restaurantes do chef Daniel Boulud e também assistente do crítico gastronômico da Vogue, Jeffrey Steingarten? Simmons é mais do que qualificado para o papel.

Embora seu amor pela comida judaica raramente seja evidente no? Top Chef ,? Simmons fala apaixonadamente sobre a culinária judaica de sua mãe. Apesar de seus muitos projetos e sucessos, Simmons disse ao Forward,? A coisa mais gratificante, é quando as pessoas vêm até mim? e me dizem que odeiam cozinhar, mas começaram a experimentar em casa e estão experimentando coisas novas nos cardápios ?. É por isso que estou fazendo tudo isso em primeiro lugar? para espalhar o evangelho.?


Forward 50, 2010

Até 2000, o economista vencedor do Prêmio Nobel Joseph Stiglitz foi um dos principais membros do establishment de política de Washington. Mas algo aconteceu: ele se tornou um crítico acérrimo de seus ex-colegas e até mesmo das premissas do capitalismo moderno? uma posição que ele descreve em seu último livro,? Freefall: America, Free Markets and the Sinking of the World Economy.?

Como presidente do Conselho de Consultores Econômicos do presidente Bill Clinton, Stiglitz trabalhou em estreita colaboração com os principais formuladores de políticas Robert Rubin, Lawrence Summers e Alan Greenspan e concordou com o? Consenso de Washington? eles criaram: uma mistura de desregulamentação do mercado, orçamentos equilibrados e política monetária antiinflacionária que os Estados Unidos prescreveram para as economias problemáticas do Terceiro Mundo.

Em 1997, Stiglitz se tornou vice-presidente sênior de política de desenvolvimento do Banco Mundial. O que Stiglitz viu lá o mudou permanentemente. Em um artigo de abril de 2000 no The New Republic, Stiglitz previu que os manifestantes em uma próxima reunião do Fundo Monetário Internacional e do Banco Mundial chamariam as duas instituições de arrogantes, secretas e surdas para receber sugestões dos países que deveriam ajudar. ? Eles vão ter um ponto ,? ele disse. Durante as recentes crises econômicas, ele afirmou ,? Eu vi como o FMI, em conjunto com o Departamento do Tesouro dos EUA, respondeu. E eu fiquei chocado.?

Agora com 67 anos, Stiglitz é um crítico ferrenho do resgate dos bancos. ? Acho que muitos desses caras [deveriam estar] na prisão ,? disse ele sobre os responsáveis ​​pelo acidente.

De muitas maneiras, Stiglitz usa seu judaísmo discretamente. Mergulhado nas ideias seculares judaicas e em seu ambiente familiar, ele é um homem público cujos valores privados são movidos por um senso particular de justiça social.

Lawrence Summers

Durante a década de 1990, Lawrence Summers foi um dos principais arquitetos do sucesso do presidente Bill Clinton na eliminação do déficit orçamentário federal. Ele desempenhou um papel fundamental na promoção da desregulamentação financeira? mais importante ainda, com seu movimento para derrotar propostas que regulamentariam os derivativos, a forma complexa e freqüentemente opaca de alavancagem que desempenhou um papel fundamental no colapso da economia sob o presidente Bush. Mas, após um mês em seu novo cargo como chefe do Conselho de Consultores Econômicos do presidente Obama, Summers invocou John Maynard Keynes para anunciar uma prometida mudança de perspectiva. ? Quando as circunstâncias mudam, eu mudo minha opinião ,? ele disse.

Como chefe do conselho, Summers, que foi o primeiro presidente judeu da Universidade de Harvard de 2001 a 2006, reformulou-se como um defensor dos gastos deficitários keynesianos e da re-regulamentação dos mercados financeiros para enfrentar a pior crise econômica do país desde o Grande Depressão. Mesmo assim, alguns críticos dizem que ele tem sido muito tímido. Um dos principais participantes na formulação do pacote de estímulo econômico de US $ 787 bilhões do governo, Summers rejeitou aqueles que advertiram que seria muito pequeno. Na primavera passada, com o desemprego estagnado perto de 10%, Summers pediu um segundo? Minestimulus? De US $ 200 bilhões ,? uma proposta com poucas chances de aprovação pelo Congresso. As reformas regulatórias financeiras do governo, aprovadas neste ano, embora de escopo abrangente, também foram criticadas por deixar brechas substanciais, como exceções à exigência de que os derivativos agora sejam negociados publicamente. Em setembro, Summers, 55, anunciou que, em 2011, ele estaria retornando ao seu cargo efetivo em Harvard.

Duas linhagens dominam os costumes judaicos em todo o mundo? Ashkenazic e sefardita. Mas as tradições e receitas alimentares são muito mais localizadas do que as práticas religiosas, e é um livro de receitas raro ou livro de comida que fornece uma excelente representação dos costumes culinários de várias comunidades judaicas. Ainda, Gil Marks? historiador, assistente social, rabino ordenado e autor de um livro de receitas vencedor do prêmio James Beard? conseguiu englobar quase toda a comida judaica ao redor do globo em sua? Enciclopédia de Comida Judaica ,? que saiu em setembro.

O livro, que Marks pesquisou e escreveu em três anos notavelmente curtos, contém mais de 650 entradas sobre comidas judaicas e costumes culinários de comunidades tão variadas como Iêmen, Itália, Letônia, China, França e Etiópia.

Empregando seu conhecimento rabínico e formação diversa, Marks, 58, habilmente traça a história de cada alimento ou prática culinária. Ele fornece o nome da comida e sua relação com os textos ou feriados judaicos, e a situa nas tradições culinárias mais amplas da comunidade ao redor. Autor de quatro outros livros de receitas, Marks também incluiu 300 receitas em sua enciclopédia. A primeira contraparte judaica moderna de? The Oxford Companion to Food? e da França? Larousse Gastronomique ,? A antologia de Marks é um guia indispensável para a comida judaica.

Shamu Sadeh

É difícil colocar uma única face no novo movimento judaico de alimentos, que cresceu imensamente nos últimos anos, mas uma pessoa certamente plantou muitas sementes do sucesso do movimento: Shamu Fenyvesi Sadeh, 41, diretor da Adamah, uma empresa agrícola A comunhão para judeus na faixa dos 20 anos tem sido instrumental no treinamento e encorajamento de uma nova geração de ativistas que estão, em suas palavras, “cultivando alma e solos, colhendo pessoas e picles”.

Os ex-alunos de Adamah incluem Naftali Hanau, que lançou a Grow and Behold, uma empresa de frangos kosher criados a pasto com sede no Brooklyn, e Risa Alyson Strauss, que abriu o Kavanah Organic Community Teaching Garden em Toronto. Os 14 participantes que trabalham na fazenda do Isabella Friedman Jewish Retreat Center em Connecticut a cada temporada aprendem como fazer a colheita, administrar uma fazenda de laticínios e manter as tradições agrícolas judaicas.

? Começamos antes de saber que seria o próximo grande sucesso em termos de sustentabilidade? Sadeh disse ao Forward. ? As questões alimentares reúnem pessoas, movimentos, política e religião de uma forma que nenhuma outra questão ambiental ou social o faz.?

Sobre seu sobrenome: Não é com o que ele nasceu, mas o nome? Sadeh? existiu em sua família gerações atrás. E, claro, significa? Campo? em hebraico? uma referência adequada para alguém que está ajudando a transformar a maneira como os judeus americanos modernos compram e preparam comida judaica ética e sustentável.

Gail Simmons

A América tornou-se obcecada por comida na televisão: somos viciados em programas de culinária, competições de comer, cozinhar offs e programas de viagens culinárias. Uma das faces mais reconhecidas desse mundo é a jurada do Top Chef Gail Simmons. Depois de servir como juiz em várias temporadas de? Top Chef? e? Top Chef Masters? na Bravo TV, Simmons, 34, passou a apresentar e atuar como produtor consultor no mais recente spin-off do programa,? Top Chef: Just Desserts.?

O concurso de sobremesas e confeitaria entre os novos chefs estreou em setembro. Em seu novo papel, Simmons colocou sua assinatura no show. Um gerente de projetos especiais da revista Food and Wine? anteriormente, ela foi gerente de eventos do grupo de restaurantes do chef Daniel Boulud e também assistente do crítico gastronômico da Vogue, Jeffrey Steingarten? Simmons é mais do que qualificado para o papel.

Embora seu amor pela comida judaica raramente seja evidente no? Top Chef ,? Simmons fala apaixonadamente sobre a culinária judaica de sua mãe. Apesar de seus muitos projetos e sucessos, Simmons disse ao Forward,? A coisa mais gratificante, é quando as pessoas vêm até mim? e me dizem que odeiam cozinhar, mas começaram a experimentar em casa e estão experimentando coisas novas nos cardápios ?. É por isso que estou fazendo tudo isso em primeiro lugar? para espalhar o evangelho.?


Forward 50, 2010

Até 2000, o economista vencedor do Prêmio Nobel Joseph Stiglitz foi um dos principais membros do establishment de formulação de políticas de Washington. Mas algo aconteceu: ele se tornou um crítico acérrimo de seus ex-colegas e até mesmo das premissas do capitalismo moderno? uma posição que ele descreve em seu último livro,? Freefall: America, Free Markets and the Sinking of the World Economy.?

Como presidente do Conselho de Consultores Econômicos do presidente Bill Clinton, Stiglitz trabalhou em estreita colaboração com os principais formuladores de políticas Robert Rubin, Lawrence Summers e Alan Greenspan e concordou com o? Consenso de Washington? eles criaram: uma mistura de desregulamentação do mercado, orçamentos equilibrados e política monetária antiinflacionária que os Estados Unidos prescreveram para as economias problemáticas do Terceiro Mundo.

Em 1997, Stiglitz tornou-se vice-presidente sênior de política de desenvolvimento do Banco Mundial. O que Stiglitz viu lá o mudou permanentemente. Em um artigo de abril de 2000 no The New Republic, Stiglitz previu que os manifestantes em uma próxima reunião do Fundo Monetário Internacional e do Banco Mundial chamariam as duas instituições de arrogantes, secretas e surdas para receber sugestões dos países que deveriam ajudar. ? Eles vão ter um ponto ,? ele disse. Durante as recentes crises econômicas, ele afirmou ,? Eu vi como o FMI, em conjunto com o Departamento do Tesouro dos EUA, respondeu. E eu fiquei chocado.?

Agora com 67 anos, Stiglitz é um crítico ferrenho do resgate dos bancos. ? Eu acho que muitos desses caras [deveriam estar] na prisão ,? disse ele sobre os responsáveis ​​pelo acidente.

De muitas maneiras, Stiglitz usa seu judaísmo discretamente. Mergulhado nas ideias seculares judaicas e em seu ambiente familiar, ele é um homem público cujos valores privados são movidos por um senso particular de justiça social.

Lawrence Summers

Durante a década de 1990, Lawrence Summers foi um dos principais arquitetos do sucesso do presidente Bill Clinton na eliminação do déficit orçamentário federal. Ele desempenhou um papel fundamental na promoção da desregulamentação financeira? mais importante ainda, com seu movimento para derrotar propostas que regulamentariam os derivativos, a forma complexa e freqüentemente opaca de alavancagem que desempenhou um papel fundamental no colapso da economia sob o presidente Bush. Mas, após um mês em seu novo cargo como chefe do Conselho de Consultores Econômicos do presidente Obama, Summers invocou John Maynard Keynes para anunciar uma prometida mudança de perspectiva. ? Quando as circunstâncias mudam, eu mudo minha opinião ,? ele disse.

Como chefe do conselho, Summers, que foi o primeiro presidente judeu da Universidade de Harvard de 2001 a 2006, reformulou-se como um defensor dos gastos deficitários keynsianos e da re-regulamentação dos mercados financeiros para enfrentar a pior crise econômica do país desde o Grande Depressão. Mesmo assim, alguns críticos dizem que ele tem sido tímido demais. Um dos principais participantes na definição do pacote de estímulo econômico de US $ 787 bilhões do governo, Summers rejeitou aqueles que advertiram que seria muito pequeno. Na primavera passada, com o desemprego estagnado perto de 10%, Summers pediu um segundo? Minestimulus? De US $ 200 bilhões ,? uma proposta com poucas chances de aprovação pelo Congresso. As reformas regulatórias financeiras do governo, aprovadas neste ano, embora de escopo abrangente, também foram criticadas por deixar brechas substanciais, como exceções à exigência de que os derivativos agora sejam negociados publicamente. Em setembro, Summers, 55, anunciou que, em 2011, ele estaria retornando ao seu cargo efetivo em Harvard.

Duas linhagens dominam os costumes judaicos em todo o mundo? Ashkenazic e sefardita. Mas as tradições e receitas alimentares são muito mais localizadas do que as práticas religiosas, e é um livro de receitas raro ou livro de comida que fornece uma excelente representação dos costumes culinários de várias comunidades judaicas. Ainda, Gil Marks? um historiador, assistente social, rabino ordenado e autor de um livro de receitas vencedor do prêmio James Beard? conseguiu englobar quase toda a comida judaica ao redor do globo em sua? Enciclopédia de Comida Judaica ,? que saiu em setembro.

O livro, que Marks pesquisou e escreveu em três anos notavelmente curtos, contém mais de 650 entradas sobre comidas judaicas e costumes culinários de comunidades tão variadas como Iêmen, Itália, Letônia, China, França e Etiópia.

Empregando seu conhecimento rabínico e formação diversa, Marks, 58, habilmente traça a história de cada alimento ou prática culinária. Ele fornece o nome da comida e sua relação com os textos ou feriados judaicos, e a situa nas tradições culinárias mais amplas da comunidade ao redor. Autor de quatro outros livros de receitas, Marks também incluiu 300 receitas em sua enciclopédia. A primeira contraparte judaica moderna de? The Oxford Companion to Food? e da França? Larousse Gastronomique ,? A antologia de Marks é um guia indispensável para a comida judaica.

Shamu Sadeh

É difícil colocar uma única face no novo movimento judaico de alimentos, que cresceu imensamente nos últimos anos, mas uma pessoa certamente plantou muitas sementes do sucesso do movimento: Shamu Fenyvesi Sadeh, 41, diretor da Adamah, uma empresa agrícola A comunhão para judeus na faixa dos 20 anos tem sido instrumental no treinamento e encorajamento de uma nova geração de ativistas que estão, em suas palavras, “cultivando alma e solos, colhendo pessoas e picles”.

Os ex-alunos de Adamah incluem Naftali Hanau, que lançou a Grow and Behold, uma empresa de frangos kosher criados a pasto com sede no Brooklyn, e Risa Alyson Strauss, que abriu o Kavanah Organic Community Teaching Garden em Toronto. Os 14 participantes que trabalham na fazenda do Isabella Friedman Jewish Retreat Center em Connecticut a cada temporada aprendem como fazer a colheita, administrar uma fazenda de laticínios e manter as tradições agrícolas judaicas.

? Começamos antes de saber que seria o próximo grande sucesso em termos de sustentabilidade? Sadeh disse ao Forward. ? As questões alimentares reúnem pessoas, movimentos, política e religião de uma forma que nenhuma outra questão ambiental ou social o faz.?

Sobre seu sobrenome: Não é com o que ele nasceu, mas o nome? Sadeh? existiu em sua família gerações atrás. E, claro, significa? Campo? em hebraico? uma referência adequada para alguém que está ajudando a transformar a maneira como os judeus americanos modernos compram e preparam comida judaica ética e sustentável.

Gail Simmons

A América tornou-se obcecada por comida na televisão: somos viciados em programas de culinária, competições de comer, cozinhar offs e programas de viagens culinárias. Uma das faces mais reconhecidas desse mundo é a jurada do Top Chef Gail Simmons. Depois de servir como juiz em várias temporadas de? Top Chef? e? Top Chef Masters? na Bravo TV, Simmons, 34, passou a apresentar e atuar como produtor consultor no mais recente spin-off do programa,? Top Chef: Just Desserts.?

O concurso de sobremesas e confeitaria entre os novos chefs estreou em setembro. Em seu novo papel, Simmons colocou sua assinatura no show. Um gerente de projetos especiais da 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.?

O concurso de sobremesas e confeitaria entre os novos chefs estreou em setembro. Em seu novo papel, Simmons colocou sua assinatura no show. Um gerente de projetos especiais da revista Food and Wine? anteriormente, ela foi gerente de eventos do grupo de restaurantes do chef Daniel Boulud e também assistente do crítico gastronômico da Vogue, Jeffrey Steingarten? Simmons é mais do que qualificado para o papel.

Embora seu amor pela comida judaica raramente seja evidente no? Top Chef ,? Simmons fala apaixonadamente sobre a culinária judaica de sua mãe. Apesar de seus muitos projetos e sucessos, Simmons disse ao Forward,? A coisa mais gratificante, é quando as pessoas vêm até mim? e me dizem que odeiam cozinhar, mas começaram a experimentar em casa e estão experimentando coisas novas nos cardápios ?. É por isso que estou fazendo tudo isso em primeiro lugar? para espalhar o evangelho.?


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