web analytics
December 6, 2016 / 6 Kislev, 5777

Posts Tagged ‘star’

Peres, Sharon, Barak, Star in Campaign for Ma’ale Adumim Sovereignty

Sunday, October 30th, 2016

Couldn’t happen to a nicer guy: Israel’s late ninth president, Shimon Peres, will star posthumously in a giant campaign promoting the annexation of Ma’ale Adumim, a town just four miles east of Jerusalem. Established in the early 1970s as an IDF post, Ma’ale Adumim received its status as a city in 1991, and today has close to 40,000 residents. Its unique location means that, should it receive Israeli sovereignty, the Jewish urban sprawl of Ma’ale Adumim and Jerusalem would forever thwart Arab hopes of establishing a geographically contiguous Palestinian State.

The new campaign is banking on the fact that all of Israel’s past mainstream politicians have supported the settlement enterprise, even if some of them later became its sworn enemies. And so, under the slogan “Continuing in their Path,” the campaign banners quote Shimon Peres’ statement: “The development of Ma’ale Adumim will secure the defenses of Jerusalem”; late prime minister and destroyer of Jewish Gaza Ariel Sharon: “Ma’ale Adumim will be built as part of the State of Israel for eternity”; settlements foe and former prime minister, Ehud Barak: “Everything you build in Ma’ale Adumim remains part of the State of Israel forever, period”; and the destroyer of the Jewish city of Yamit, the late Menachem Begin: “I bless the establishment of Ma’ale Adumim. The only viable option is our rule in Judea and Samaria.”

The intentional irony of the campaign, targeting an Israeli Jewish public out of which a consistent 80% have been telling pollsters they support imposing Israeli sovereignty on Ma’ale Adumim, with or without a peace agreement, was not lost on Israel’s combative left. MK Michal Rozin (Meretz) said Saturday night that “usurping the character and works of the late Shimon peres such a short time after his death to promote Greater Israel is a disgrace. This is a cynical use of the Israeli consensus to destroy the Zionist dream.”

The campaign will feature giant billboards at the entrance to Jerusalem and around the Knesset, as well as newspaper ads, a Facebook page called “Sovereignty in Ma’ale Adumim,” and a website named Ribonut (Sovereignty).

Maale Adumim Mayor Benny Kashriel said the campaign “expresses the clear position of the majority of the people who want to continue the Zionist vision and the settlement enterprise. It’s been 50 years since the city of Jerusalem was united and we returned to our historic homeland regions. All the governments of Israel have developed the area and we wish to continue the path of the leaders of Israel and the Zionist movement and impose Israeli sovereignty on the city of Ma’ale Adumim. This is how we will fulfill the vision of all our past prime ministers, both from the left and from the right, since the city’s inception.”

JNi.Media

Be A Kitchen Star

Friday, September 23rd, 2016

I can’t think of a better time for two new cookbooks to cross my desk than now, when the yomim tovim are looming. Surely you know me well enough after all this time to know that my freezer is already stocked with plenty of holiday goodies, but this time of year, the cooking is never done and the opportunity to try out new recipes had me doing my happy dance. Ironically, I can’t think of a more diverse pair of cookbooks than The Gefilte Manifesto, a contemporary look at traditional Ashkenazic foods, and Our Table, a visual stunner whose Swiss and Italian influences transform heimish cuisine into something truly spectacular.Secret Restaurant Recipes_HC.indd

I confess that I did not have high expectations for The Gefilte Manifesto by Jeffrey Yoskowitz and Liz Alpern, the pair who brought gourmet gefilte fish to New York City through Gefilteria.   It’s not that I have anything against gefilte fish, it’s just that it hardly seems worth the calories involved. But from the minute I opened up TGM, a Flatiron Books publication, I realized that Yoskowitz and Alpern had struck gold, taking on traditional favorites and blowing them out of the water in a hip and trendy culinary renaissance.

Take sauerkraut for example. The canned sauerkraut sitting in my pantry right now tastes absolutely nothing like the homemade sauerkraut my mother used to make in a big glass jar, a water-filled shot glass stuffed on top to keep the cabbage submerged. TGM’s sauerkraut is of the same ilk, and the recipe calls for massaging the cabbage by hand for a good 10 minutes to start the approximately 10-day long fermentation process. Time consuming? Yes. But the results are oh so worth it.

Sauerkraut is just one of a dozen recipes in TGM’s Pickles section (pickled watermelon rind, anyone?) and if you think of pickles as nothing more than tricked-out cucumbers to serve alongside your corned beef on rye, think again. There are recipes for pickle brine bloody marys, sour dill martinis and both pickle brine bread and salad dressing. A section on pantry basics includes recipes for spicy whole grain mustard and buttermilk, two items I have never before considered making on my own but are no doubt significantly yummier when made in house.

eller-092316-gefiltte-manifestoIn addition to recipes for herring and horseradish, there are several gefilte fish recipes in TGM, including one where the fish mixture is stuffed inside fish skins to reconstruct the original fish, albeit in slices, and then wrapped in paper and tied before baking. (Seriously guys, I could have done without the picture of the fish heads!) But it is the deli section that really beckons, with recipes for homemade corned beef and brisket, which involves brining the meat for a week to 10 days. Kudos to TGM for understanding that while smoking your pastrami is obviously the way to go, not all of us own smokers and so there are directions for making pastrami in your oven. Desserts range from Old World bow tie kichel to the intriguingly nouveau chocolate and beet ice cream and everything in between. All in all, whether you are craving traditional Jewish fare or food that is more cutting edge, TGM has what it takes to make you salivate. Best of all, the book is loaded with fabulous thoughts, vignettes and other bits of wisdom, making it a great read even for those who can’t tell a spatula from a sieve.

You don’t have to turn more than a few pages in ArtScroll’s Our Table to realize that its author, Renee Muller, is a talented food stylist. It’s not just that the pictures are beautiful and the food is artfully arranged, it’s the way the caramel sauce is shown dripping off the spoon and the knife is photographed slicing midway through a vertically-stretched hunk of yeasty challah dough. It is clear that Muller views food as an artistic medium, one that is visually enticing and just so happens to taste amazing – her warmth and personality are evident on every page. Best of all, Our Table has a list of companion videos available at www.artscroll.com/ourtablevideos showing preparation techniques for eleven recipes in the book.

Typically when I get a new cookbook, I flip the pages looking for things that catch my eye. When they do (pretzel sausages, I am talking to you, my little hot doggy friends) I make a mental note to add them to my list of things to try for the next Shabbos/Yom Tov/special occasion. But as I turned the pages of Our Table, something unprecedented happened. I saw this roast that looked like it had some kind of thick mesh covering it. Only it wasn’t mesh – it was a puff pastry lattice draped over a minute steak roast. I just stopped and sat there staring at the picture dumbfounded for a few minutes, wondering why I have never seen this done before. Of course, while I am positive that when Muller makes this roast hers probably slices up beautifully, Murphy’s Law dictates that even if I am able to create a normal-looking lattice, it will likely self-destruct as soon as my carving knife comes within five feet of the cutting board.

Not every main dish has to be time consuming, because, let’s face it, we don’t just cook for Shabbos and Yom Tov; we have to eat during the week also. Weekday pot roast is one of those delicious dishes that you just pop into the oven and let the heat work its magic while you go about dealing with the realities of life. Oven-baked honey mustard chicken is another one of those foolproof recipes, quick enough for a weeknight meal, yet classy enough for more impressive occasions.

Lest you think that Our Table is for meat lovers only, there are quite a few dairy superstars that will have fleish-phobes jumping for joy. The candied sweet potato salad topped with fricos, which are baked Parmesan Italian cheese crisps, is heavenly and the caramelized onion and goat cheese tart is truly unique (unless you, like me, have family members who find goat cheese to be a bit too “goaty”). Looking for a filling and easy meal on the go? Check out lunch in a bowl – a layered salad with feta cheese, red onion, quinoa, salad greens, avocado and strawberries that you pack up in a jar and mix when it’s time to eat. Oh, and the fried mozzarella balls. Be sure to try the fried mozzarella balls!

Because no meal is complete without dessert, every cookbook review should include mention of at least one, and while I am a chocolate person through and through, my favorite dessert in Our Table is the deconstructed lemon meringue pie. Not exactly a one-bowl recipe but still more forgiving than its traditional counterpart, this sweet yet tart taste of heaven is small enough to enjoy when you are trying to watch your weight but can also be made in larger portions for those moments when you are only pretending to be on a diet.

Pull out your mixing bowls, your favorite knives and let the cooking begin. Our Table is coming to your table and the results couldn’t be yummier.

* * * * *

Sweet Chili Salmon Cubes
Serves 4

eller-092316-sweet-chili-salmon

I’ve been on the lookout for a fantastic appetizer for a while. It needed to be the type that could be prepared in advance, taste amazing at room temperature, and still look gorgeously elegant once plated. I thought I was asking for too much and kinda gave up. It seemed like it was going to be grilled chicken salad. Again. Then I met my new, friendly, and super talented neighbor, Yocheved. She introduced me to this amazing salmon and it’s been love at first bite ever since. See? It always pays to be neighborly.

 

Ingredients

1½ pounds salmon, cut into 1-inch cubes
½ cup sweet chili sauce
¼ teaspoon cumin, optional
¼ teaspoon za’atar, optional
½ cup panko breadcrumbs
¼ cup everything spice
¼ cup breadcrumbs
3 tbsp black sesame seeds
1 teaspoon Montreal steak seasoning
2 medium zucchini
2 medium yellow squash

 

Directions

Place salmon cubes, sweet chili sauce, cumin, and za’atar into a resealable bag. Marinate in the refrigerator for up to 2 hours.

Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a shallow dish, combine panko breadcrumbs, everything spice, breadcrumbs, black sesame seeds, and Montreal seasoning. Mix to combine. One by one, coat each salmon cube in the panko mixture. Place on prepared baking sheet. Bake for 6 minutes. Refrigerate until ready to use.

Using a vegetable peeler, carefully peel the zucchini lengthwise into long strips, making sure to leave some peel at the edges. You will get 4 to 5 nice strips on each side. Repeat with yellow squash. (Save remaining zucchini/squash for another use.)

Place squash strips into a microwave-safe bowl; microwave for 30-60 seconds. This will ensure that the strips are soft enough to fold without cracking, yet not entirely cooked. Refrigerate until ready to use.

To assemble: Fold one zucchini strip like an accordion, then thread onto a skewer. Next, thread on a salmon cube and a yellow squash accordion. Keep alternating between the yellow squash and zucchini between each salmon cube.

This is a great Shabbos-day appetizer, as the fish will be flavorful and still moist. Bring the fish to room temperature before serving.

* * * * *

Meat Manicotti
4-6 servings

eller-092316-meat-manicotti

All kids love meatballs and spaghetti, can we agree on that? And when we take an old classic and make it chic, we score super points. All of a sudden, the familiar, comforting flavors are presentable, even elegant. Oh, and here’s the kicker: freezer-friendly! And you don’t have to cook the manicotti first!

This recipe is now a staple in my family. It’s the kind of thing we will send when someone had a baby or moved to a new house. Quick, easy, delicious. Perfect.

I traced the recipe back to its roots, and I owe many thanks to Faigy O. Also, thank you, Faigy, for taking the time to share with us all the little tips that make it easier to assemble this recipe.

 

Ingredients

1 (8-ounce) box manicotti, not cooked

 

For the Filling

1 pound ground meat
1 egg
3 tbsp ketchup
½ cup cornflake crumbs
1 small onion, grated
½ tsp salt
½ tsp paprika
½ tsp garlic powder
dash black pepper
½ (15-ounce) can tomato soup

 

For the Sauce

1 (15-ounce) can tomato sauce
1½ cans tomato soup
¼ cup sugar
1 tsp garlic powder
dash of pepper
½ cup water

 

Directions

Preheat oven to 350°F.

Prepare the filling: In a medium bowl, combine filling ingredients. Working with one at a time, stuff each manicotti; place filled manicotti into a baking dish in one layer. (If freezing, do so at this point, without the sauce.)

Prepare the sauce: Combine sauce ingredients in a bowl. Refrigerate, covered, if preparing in advance.

Pour sauce over filled manicotti. Using a spoon, make sure the sauce flows between all the manicotti. If sauce doesn’t flow to the edges of the pan, add some water at the corners of the pan.

Cover with foil; bake for 1 hour and 20 minutes. (You can assemble the manicotti and refrigerate until ready to bake, up to 24 hours in advance. Add the sauce just before baking. If manicotti were frozen, partially defrost before baking; do not defrost fully.)

Low-carb version: I was once left with some extra filling and, you know how it goes, necessity is the mother of invention. I had a few zucchinis in my veggie drawer and I came up with a great dietetic alternative. Cut each zucchini in half vertically, remove the stem ends, and then use an apple corer or a spoon to remove the core of the zucchini. Stuff the zucchini with the meat filling, place them into the pan alongside the manicotti, cover with the same sauce… and… voila! An almost perfectly carb-free dinner! Try it.

* * * * *

Beef Kreplach

eller-092316-beef-kreplach

JEFFREY: Kreplach are juicy, pillowy Jewish dumplings traditionally stuffed with meat, which too often play second fiddle to the matzo ball when it comes to Jewish soup. What a shame. In eastern Europe, a Jewish woman proved her cooking chops by rolling her dough paper-thin and stuffing her kreplach without a puncture. Kreplach are high art in the Ashkenazi kitchen, and they deserve to return to prominence. A few tips for making these dumplings: Start by making your fillings so that they are completely ready by the time you make the dough. This will keep the dough from drying out. We’ve included both a meat and a vegetarian filling, but if you want to make both, just make a double batch of dough. If you want to prepare them in advance, the kreplach can be formed, placed on a baking sheet, and frozen, then placed in an airtight container and boiled later (no need to thaw first). Some people fry their kreplach and eat them with caramelized onions. You can do that, I guess, but to me, kreplach belong in soup. Period.

Makes about 60 kreplach

 

Ingredients

 

For the Classic Beef Filling

6 ounces beef (chuck or flank)
1 small onion, diced
1 celery stalk, coarsely chopped
1 dried bay leaf
1 large egg, beaten
2 tsp schmaltz or vegetable oil
½ tsp kosher salt
½ tsp freshly ground black pepper

 

For the Dough

3 cups all-purpose flour, plus more as needed
1½ tsp kosher salt, plus more as needed
3 tbsp vegetable oil
1½ cups hot water
Hot broth, for serving

 

Directions

  1. To make the classic beef filling: Place the beef in a small saucepan and add water to cover. Add the onion, celery, and bay leaf and bring to a simmer over low heat. Cover and simmer until the meat is soft, about 2 hours. Remove from the heat and drain. (Feel free to save the cooking liquid for later use as beef stock.) Cut the meat into smaller chunks and place in a food processor, along with the onion from the pot, the egg, schmaltz or oil, salt, and pepper. Pulse the ingredients to form a loose paste.
  1. To make the dough: In a large bowl, whisk together the flour and salt. Add the oil and hot water and stir gently to form a dough. Using your hands, knead to form a soft, smooth ball. If the dough is sticky, add a bit more flour.
  1. To assemble the kreplach, take half the dough and roll it out on a well-floured surface; keep the other half covered to avoid drying. The dough should be rolled out as thin as possible or your kreplach will be tough and doughy. Cut the dough into 21-inch squares. If you do not have a square cookie cutter, cut out rounds instead using a glass. Keep your surface well-floured to prevent the kreplach from sticking.
  1. Place 1 teaspoon of the filling in the center of each krepl (yes, that’s the singular). Work quickly or the dough will dry out. Do not overstuff. You will be tempted to do so, but we cannot stress enough that overfilling will not end well. Fold the dough over into a triangle, pressing the edges together and sealing them, applying water at the seams if necessary. Fold again to connect the two ends of the triangle. Repeat the process with the remaining dough, putting the finished kreplach on a baking sheet and keeping them in the freezer while you work on the second half.
  1. Meanwhile, fill a large pot with water, add salt (the ratio should be 1 tablespoon salt for every 1 quart water), and bring to a boil. Drop the kreplach into the boiling water and cook for 15 minutes. Remove one krepl with a slotted spoon and taste to ensure that the dough is fully cooked, just like you would with pasta. If they need more time, boil for 5 minutes more, then remove, drain, and place in hot broth just before serving.

 

Excerpted from the book THE GEFILTE MANIFESTO by Jeffrey Yoskowitz & Liz Alpern. Copyright © 2016 by Gefilte Manifesto LLC. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Lauren Volo.

* * * * *

Roasted Garlic Potato Knish

eller-092316-knish

JEFFREY: Before the dawn of Tupperware, Jewish cooks would wrap leftovers in dough for an easy-to-carry package for a long day of work. Square, mass-manufactured fried knishes are now sold in most New York City hot dog carts. When I was thirteen, my father took me on a tour of Brooklyn centered on Coney Island amusements and Mrs. Stahl’s, his favorite knishery, known for its iconic round knishes. I vaguely recall ordering both a kasha and a potato-broccoli knish while my father ordered his beloved cherry-cheese. I didn’t know I had to savor those knishes, since they’d be the first and last I’d have from the iconic shop; it closed its doors for good back in 2005. We use Mrs. Stahl’s knish dough, a recipe developed by Toby Engelberg and Sara Spatz and adapted in Laura Silver’s book on the topic, Knish: In Search of the Jewish Soul Food. A tip we learned from Mrs. Stahl’s recipe is to bake the knishes in logs, rather than squares or rounds, and slice them – it’s easier for serving to groups, as we often do. For a sweet dairy knish like my father prefers, take our sweet cheese blintz filling and stir in ¼ cup cooked cherries and a little extra sugar. Note that the potato knish filling also tastes great stuffed inside savory blintzes.

Makes about 15 small knishes.

 

Ingredients

 

For Mrs. Stahl’s Knish Dough

1¾ cups all-purpose flour
1½ tsp sugar
1 tsp kosher salt
¼ cup vegetable or grapeseed oil, plus more as needed
½ cup lukewarm water

 

For the Mashed Potato Filling

1 head garlic
1 tsp extra-virgin olive oil
¼ cup schmaltz or vegetable oil, plus more for the knishes
2 medium onions, diced
4 tsp kosher salt, plus more as needed
1½ pounds russet potatoes (about 4 medium), peeled and cut into 2-inch chunks
½ tsp freshly ground black pepper

 

To Assemble

¼ cup all-purpose flour, for dusting
Vegetable oil
1 egg, beaten
Mustard, for serving

 

Directions

  1. To make the dough: In a medium bowl, stir together the flour, sugar, and salt. Pour in the oil and lukewarm water and knead lightly until a sticky dough is formed. Set aside, covered, for at least 1 hour while you prepare the filling.
  1. To make the mashed potato filling: Preheat the oven to 400°F. Trim about 1 inch off the head of garlic, exposing the cloves. Drizzle the olive oil on the garlic skins and rub it in. Wrap the head of garlic in aluminum foil and place on a baking sheet in the oven. Roast for 30 to 40 minutes, or until the individual cloves are completely soft.
  1. In a medium saucepan, heat 2 tablespoons of the schmaltz or oil over medium heat. Add the onions and 2 teaspoons of the salt and sauté until golden, 5 to 7 minutes, then remove from the heat and set aside.
  1. Bring a pot of salted water to a boil. Add the potatoes, reduce the heat to medium, and simmer until the potatoes are very tender and can be easily pierced with a fork, about 20 minutes. Drain the potatoes, then roughly mash with a fork or the bottom of a jar. Stir in the onions, remaining 2 tablespoons of schmaltz or oil, remaining 2 teaspoons of salt, and the pepper, and squeeze the roasted garlic cloves from their skins into the potato mixture. Stir to incorporate and break up any large chunks of potato. Taste and adjust the salt levels to your preference.
  1. To assemble the knishes: Preheat the oven to 400°F with a rack set in the center. Line a baking sheet with parchment paper.
  1. Divide the dough into 3 balls and the filling into 3 equal portions of about 3 cups each. Roll out the dough on a floured surface, one ball at a time, into a very thin square, about 10 inches on all sides. Place a 2-inch-wide line of filling along one end of the dough, leaving a border of about 11 inches along the edge. Pick up the top edge and fold it over the filling. Brush schmaltz on the dough in a thin strip on the bottom edge of the filling. Pick up the filled dough and roll again, onto the oiled dough. Brush another line of schmaltz at the bottom edge of the filling and fold the filled dough over the oiled dough once again. Repeat the folding and brushing until you reach the end of the dough. Tuck the ends underneath the log.
  1. Place the knishes on the prepared baking sheet, seam side down. Slash the top of the dough rolls with a knife every 3 inches or so. Coat the rolls with egg. Bake for 15 to 20 minutes. Keep an eye on the knishes while they bake to avoid overbrowning and drying out. The knishes are ready when they are soft and golden. Serve warm with mustard.
Sandy Eller

Tamar Yonah Show – Nibiru: Will this Dwarf Star Wreak Havoc on Earth? [audio]

Wednesday, September 21st, 2016

What is Nibiru? What is planet X? When do people think it will hit or affect earth? What is the best thing to do to prepare and be ready IF this should happen? …and are we in the End-Times written about in the Bible?

Join Tamar Yonah as she speaks with Rabbi Alon Anava from AlonAnava.com and Atzmut.com as he talks about Armageddon and Redemption. Which will it be, and how might it happen? This is a DON’T MISS show! PLUS: Read an article entitled: Nibiru: How to Survive the Coming World Disaster Now

Tamar Yonah Show 20Sept2016

Israel News Talk Radio

Steven Hill, Star of ‘Law & Order,’ ‘Mission: Impossible,’ Dead at 94

Wednesday, August 24th, 2016

Steven Hill, who starred in “Mission: Impossible” as the versatile team’s leader Daniel Briggs, and as District Attorney Adam Schiff on “Law & Order,” died Tuesday at age 94. He was born Solomon Krakovsky, to Russian Jewish immigrants in Seattle, Washington.

Hill only lasted one season on “Mission: Impossible,” and was replaced by Peter Graves, for being “difficult to work with,” most notably since he refused to work late on Fridays, because of his Shabbat observance. His fellow Jewish cast member Martin Landau described Hill’s only season saying, “I felt he was digging his own grave.”

Hill was apparently less difficult to work with on the set of the long-running series “Law & Order,” whose producer Dick Wolf released a statement following Hill’s passing, saying, “Steven was not only one of the truly great actors of his generation, he was one of the most intelligent people I have ever met. He is also the only actor I’ve known who consistently tried to cut his own lines.”

In a 1996 interview, Dick Wolf called Hill “the Talmudic influence on the entire zeitgeist of the series,” saying “Steven has more moral authority than anyone else on episodic TV.”

Hill’s first Broadway stage appearance was alongside Marlon Brando in Ben Hecht’s “A Flag Is Born,” in 1946. His big break came when he got a small part in the hit Broadway show Mister Roberts. “The director, Joshua Logan, thought I had some ability, and he let me create one of the scenes,” Hill told the NY Times. “So, I improvised dialog and it went in the show. That was my first endorsement. It gave me tremendous encouragement to stay in the business.”

After being dropped from “Mission: Impossible,” Hill spent 10 years of what he described as “tremendous periods of unemployment.” He left acting in 1967 and moved to a Jewish community in Rockland County, NY, where he wrote at night and sold real estate by day. After 10 years, he was ready to act again. He returned to work in the 1980s and 1990s, playing parental and authority-figure roles in Yentl (1983), Garbo Talks (1984), Neil Simon’s Brighton Beach Memoirs (1983), Heartburn (1986), Raw Deal (1986), Running on Empty (1988), Billy Bathgate (1991), and The Firm (1993).

Hill’s role as New York District Attorney Bower in Legal Eagles (1986), foreshadowed his role of Adam Schiff in Law & Order. He modeled these roles on Manhattan District Attorney Robert M. Morgenthau, who served from 1990 to 2000. When Morgenthau found out that Hill was making $25,000 per episode, he told him, “Steven, when you’re ready to retire, let me know. I want your job.”

David Israel

Jewish Actor Fyvush Finkel, 93, Passes Away

Tuesday, August 16th, 2016

The actor Philip “Fyvush” Finkel passed away on Saturday (August 14) in Manhattan at the age of 93. He was born at home in the Brownsville section of Brooklyn, New York to Jewish immigrant parents from Minsk, Belarus and Warsaw. The name “Fyvush” was later adopted as a stage name.

He made his Broadway theater debut in the original 1964 production of Fiddler, and later played Lazar Wolf, the Butcher, in the limited run of the 1981 Broadway revival of the same musical. Eventually he played the lead role of Tevye the Milkman for years in the national touring company.

The Emmy Award winner had spent nearly his entire life entertaining others, having started on the stage at age nine.

He was best known for his roles in Boston Public and Picket Fences, but those who flocked to the theater in 1964 might remember him in Fiddler on the Roof, when he played Mordcha, the Innkeeper.

At the age of 75, Finkel was awarded a star with his name on it on the Yiddish Theater Walk of Fame outside the Second Avenue Deli in Manhattan.

On the silver screen, Finkel appeared in Brighton Beach Memoirs, For Love or Money and Nixon. He also appeared in a remake of Fantasy Island on television.

Finkel’s wife Trudi Lieberman passed away in 2008 after 61 years of marriage. The actor is survived by two sons: Ian, a music arranger and xylophone virtuoso, and Elliot, a concert pianist.

Baruch Dayan HoEmes.

Hana Levi Julian

Parents of Russian-Jewish Star Trek Actor Sue Fiat Chrysler for Son’s Death

Wednesday, August 3rd, 2016

The family of 27-year-old Russian-Jewish actor Anton Yelchin has filed a wrongful death lawsuit against Fiat Chrysler Automobiles NV over the death of their loved one, according to Business Insider.

Yelchin’s parents are charging the company with negligence and product liability after their son’s Jeep Grand Cherokee rolled backwards and killed the actor on June 19, crushing him to death against a brick wall and fence at his home in Los Angeles.

The vehicle was covered under a recall in April of more than 1.1 million cars and SUVs by the company, in the wake of at least 68 injuries, 266 crashes and 308 reports of property damage. The recall applies to the 2014-2015 model years of the Jeep Grand Cherokee sport utility vehicle and 2012-2014 Dodge Charger and Chrysler 300 sedans.

A recall letter sent to Anton Yelchin but it was received seven days after his death, according to Gary Dordick, the attorney representing Irina and Victor Yelchin (the actor’s parents).

“Your vehicle may roll away, striking and injuring you, your passengers, or bystanders, if the vehicle’s engine is left running, the parking brake is not engaged, and the transmission is not in the “PARK” position before exiting the vehicle,” the letter stated in part.

Irina and Victor Yelchin were renowned skaters in the former Soviet Union. Their son Anton most recently played the role of the young navigator Chekov on the starship Enterprise in the newest ‘Star Trek’ movie, ‘Beyond.’

Hana Levi Julian

Trump Pulls Star of David from Anti-Clinton Image

Saturday, July 2nd, 2016

Donald Trump was criticized Saturday for combining a popular Jewish symbol with an attack on Hillary Clinton, who is, apparently, the “Most corrupt candidate ever!” which is a tall order indeed, considering who has run for the highest post in the land over the centuries. Still, the image featured a six-pointed star, or, let’s have the courage to say it, a Star of David, against a background of heaps of cash which, if we didn’t know better, would have brought to mind some classic anti-Semitic imageries.

The rebukes arrived on schedule, with leftwing columnist Ana Marie Cox tweeting that the “Symbolism here is pretty… unsubtle.”

The Trump campaign did not release a statement to explain the offensive tweeted image, but shortly thereafter released an almost identical image with a circle where the Jewish symbol used to be. So now it’s time for circle Americans to take offense.

JNi.Media

Printed from: http://www.jewishpress.com/news/breaking-news/trump-pulls-star-of-david-from-anti-clinton-image/2016/07/02/

Scan this QR code to visit this page online: