At shmura matzah bakeries, where the “guarded” unleavened kosher-for-Passover product is made, thoughts of the seders start around Chanukah.
By November, the wheat harvested in June — under supervision, to ensure that it does not come into contact with water and possibly become chametz — and ground into flour soon afterwards, is kneaded with water and baked.
The victims of the Triangle Shirtwaist Factory fire — 146 people, mostly young immigrant Jewish and Italian women — never got to walk home from the scene of the tragedy in Greenwich Village 100 years ago. So on Sunday, two days after the actual anniversary, a symbolic march took place in their memory.
In his native Belarus, Mikhail Katz, right, was a champion checkers player and an enthusiastic student of chess.
In Brooklyn, where he migrated 16 years ago, he has continued to work at his vocation.
As head coach at the White Rook Chess Club in the Brighton Beach section of Brooklyn, home for generations to waves of émigrés, he teaches 100 students, most of them in chess, most of them, like him, from the former Soviet Union, many of them present or aspiring champions.
This is not your bubbe’s gefilte fish. When cookbook author Susie Fishbein took to the grill at a recent cooking demonstration in Brooklyn, the discussion centered on halibut, salmon and grouper, among others.
For the four-part series on seafood, Fishbein set up in the Pomegranate supermarket, and offered simple, quick techniques for a variety of different fish.