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NEW YORK POST

Rawsh Hashana
By DON KAPLAN

TRADITION has taken a back seat for a growing community of raw-food vegans who celebrate the Jewish High Holidays with meals more likely to consist of peas on Earth than chicken soup for the soul.
Food and family have always been major components of Rosh Hashanah, the start of the Jewish new year. Recipes are handed down through generations like sweet, cholesterol-infused jewels.
And therein lies the rub. Some of the most delicious Jewish holiday dishes are simply not healthy. Many people descended from Jewish Eastern European immigrants will share the same horrifying tale of mistaking their grandmother’s small pot of congealed chicken fat (used in cooking, well, everything) for vanilla pudding. Or was that just me?
“Part of being a Jew and fulfilling the Ten Commandments is taking care of our bodies,” says raw food chef Chaya-Ryvka Diehl. “It’s one thing to eat kosher, but it’s another thing to eat kosher and healthy at the same time, so a lot of the traditional foods we have are not as healthy as they might have been in the past.”
Diehl is a raw foods chef, instructor and caterer who has a different take on the traditional holiday meal.
Her diet consists of whole foods never cooked above 120 degrees Fahrenheit, the theory being that not cooking food preserves the enzymes in them, therefore making them healthier.
For the Jewish holidays, instead of chicken soup, she offers a low-temperature miso soup and hummus. Instead of brisket or roast chicken, she suggests a sprouted rice pilaf or pesto “pasta,” using shredded root vegetables to replace the pasta. And instead of the traditional Jewish bread challah — which is the foundation of every kosher meal — she suggests a sprouted whole-grain mixture dried for about 24 hours in a dehydrator, a machine that many raw foodists use in place of an oven for “baking.”
“It’s not going be the same as a doughy white challah, with the eggs, sugar and oil,” she says.
“It’ll definitely be a denser, whole-grain bread — but there’s a level of knowledge here; it’s important to know what effect that doughy, white bread will have on our bodies in the short and long terms.”
But traditionalists aren’t down with Diehl’s approach.
You might even say it’s a case of the bubbes versus the beet eaters.
“There are certain tastes and aromas that are associated with the holidays, and it’s hard to find a way to substitute for them,” says 83-year-old Bayla “Bubbe” Sher, the host of the popular online cooking show “Feed Me Bubbe.”
On the show, Sher instructs her grandson on the basics of how to cook traditional Jewish dishes. Since its debut in 2006, the show has developed a huge following online, and Sher has been lauded as a pioneer among Web stars.
“It’s a funny thing, when my kids went off to college, they came back saying they were vegetarians and it hurt me so, because I didn’t know what to do,” says Sher.
“Since then, I’ve worked with the tofu, the miso and all these other items; sure it’s a substitution, but you just can’t get the same cozy, traditional flavors and tastes. I cannot imagine getting the taste of the chicken soup without the chicken!”
Diehl counters, “When I’m making raw foods, my kitchen smells delicious. The process of blending and processing foods, especially in the dehydrator, creates an aroma that fills your house. You have this sense of aliveness in your kitchen — that there’s something going on and that there are all sorts of delicious foods coming that we’ll all get to enjoy.”
Bubbe?
“If they have the right spices, I think that will go a long way towards bringing the flavor back towards tradition and creating the kinds of tastes and
smells that I’m sure they’ll enjoy,” says Sher magnanimously. “For me, the most important thing in my opinion is that they celebrate the holiday and understand its meaning.”

Bubbe’s Chicken Soup● Boiling water (to make sure chicken is clean) ● 3 to 4 chicken leg quarters ● 6 cups water (cold) ● 2 stalks celery, with leaves cut into thirds ● 1 medium onion, cut in half ● 1 carrot cut in thirds ● 1 small parsnip (optional) ● 5 pieces of dill and/or parsley ● 1 chicken cube or salt for taste
Remove excess fat from chicken quarters, but leave the skin on. Rinse chicken with cold water, place in a large bowl and pour boiling water over chicken. Rinse with cold water and place chicken in soup pot. Add six cups of cold water into pot and bring to a boil. Remove scum that forms on top with spoon and then lower the burner to the low setting and continue cooking. Let simmer for one hour. Add vegetable ingredients to the pot. Bring to a boil again and then back to low. Let simmer for an additional 30 minutes to an hour.
With fork, check to see if chicken is soft and if the carrot is cooked. Remove chicken from the pot and, using a strainer, strain the soup into large bowl. Keep the carrots and throw away the other vegetables, as they will be overcooked. Carrots can be cut into cubes and added into the soup. Place chicken pieces on the side on plate. When soup is cooled, cover the bowl with plastic wrap and place in a refrigerator. The fat will rise to the top when it is cold enough. Remove fat with spoon. To serve, heat soup and serve with cooked fine noodles, white rice and/or matzo balls.
Chaya-Ryvka’s Fresh Celery Fennel Soup ● 4½ cups celery, chunked ● 1 cup zucchini, chunked ● 1 medium head fennel, chopped ● ½ a lemon, juiced ● ¼ cup olive oil, optional ● 1 clove garlic ● Raw sea salt and pepper to taste
Place all ingredients into a high-speed blender and blend until smooth and creamy. Serve drizzled with olive oil and decorate with fennel greens. Store refrigerated for up to four days.

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LA WEEKLY

Squid Ink
Notes on Eating and Drinking in Los Angeles

FEED ME BUBBE — ONLINE VIDEO AND MERCHANDISE STAR
Friday, Apr. 3 2009 @ 2:18PM
By Margy Rochlin in Online cooking videos, Online shopping

Cocktail Bubbe
If you want to learn to make mock strudel or Eastern European matzo balls from an 81-year-old Jewish grandmother named Bayla “Bubbe” Sher, check out the online cooking show Feed Me Bubbe. Or sign on to feedmebubbe.com to pick up handy Yiddish lingo like fartik (finished) or geshmak (tasty!). You could even read the sweetly random outreach attempts by Sher’s fans: “I’m an 80-year-old computer-savvy Jewish Bubbe in Tucson, AZ,” begins one comment on a page clearly marked “Yiddish Word of the Day,” “and I am an eBay seller (and buyer). Contact me.”

But the BEST reason to sign on is for the merch. There are T-shirts, bags, mouse pads, cutting boards, and as seen above, a cork coaster for your Kosher wine.

Direct Link

Top 20 Trends in 2009 (MUST WATCH)

14. AGELESS INSPIRATION (Medical) – 60 today is not the same as 60 a generation ago.  From boomers in fashion to boomers on youtube, a youthful generation 60 year olds is approaching retirement.  As this generation proves its youth, we are seeing emphasis across all ‘older’ age groups.  From Daira Tores, the 41 year old Olympian, to 80 year old Buhbbe Scher on YouTube, pop culture is now fascinated with age.

About This Video

Jeremy Gutsche (Dec 29, 08) – One thing you’ll learn from our Trends in 2009 Forecast is that 2009 will be a year of dramatic change. To prepare you for that change, TREND HUNTER Research is breaking all norms by freely distributing this video and memo of our Top 20 predictions for 2009.

The 2009 forecast summarizes the 20 trend clusters from our 2009 Trend Reports.  In total, the trend reports feature more than 300 clusters, each with half a dozen examples.

Crowd Filtered Insight – We’ve created the 2009 trend forecast by crowd filtering our database of nearly 30,000 published micro-trends, collected by our global network of more than 20,000 Trend Hunters. For more info on the methodology and premium research, visit our 2009 Trend Reports section.

Feel free to share this video with your colleagues or contact us if you are a journalist looking to showcase the next big thing.

Cheers,

JeremySignature.GIF

Jeremy Gutsche, CFA, MBA

Chief Trend Hunter


Click Here for Direct Link

Click Here for Summary

Trend Hunter

Seniors On YouTube – Jewish Grandma’s “Feed Me Bubbe” Podcast (VIDEO)

(TREND HUNTER) Senior citizens are taking making their presence felt and posting videos. Take this Jewish grandma who decided that even young people might be interested in what she has to offer….Maybe some chicken… [More]

The Jewish Journal

VIDEO: Feed Me, Bubbe! Lukshen Kugel—Noodle Pudding
Today Bubbe shows you her way to make Lukshen Kugel — Noodle Pudding.

Screen shot of the Jewish Journal

Screen shot of the Jewish Journal

New Voices

Article TItle: Jewish Podcasts That Don’t Suck

By: Elizabeth Alpern

Five to Look Out For

From Chareidio News Recap to Feygele Goy; from Linda’s Psychic Bagel Podcast to Isreally Cool; from Oypod to CantorCast, the galaxy of Jewish-themed podcasts is ever-expanding. A quick iTunes search turns up Jewish podcasts that are religious, political, and sometimes just bizarre. Unfortunately, most are awful. Good thing New Voices is looking out for you. Below, we’ve selected five Jewish podcasts that are actively raising the bar.

Feed Me Bubbe

Image

Bubbe, of Feed Me Bubbe

In a shining example of nerddom gone right, sweet grandson Avram hosts a brilliant and wholesome series on his bubbe’s cooking. An irregularly published video podcast, the show features the charming and hilarious Bubbe making classic Ashkenazi comfort food: kasha varnishkes, borsht, tzimmes, kugel, and the rest. The recipes are simple to follow. There is also a Yiddish word of the day, spoken in Bubbe’s Boston accent.

“If I can be everybody’s bubbe, that’s wonderful,” says Bubbe.

Whether you grew up eating handmade matzoh balls at your own bubbe’s table or you’ve only heard tales from your Ashkenazi friends, Feed Me Bubbe is a funny, charming, and surprisingly well-made video podcast that might just inspire you to cook your own shabbes meal. Or to at least call your grandma.

Subscribe to Feed Me Bubbe at www.FeedMeBubbe.com or on iTunes.

Nextbook

The folks at Nextbook are remarkable multi-taskers. The non-profit Jewish organization publishes books, sponsors lectures, and runs Nextbook.org, the premier Jewish arts and culture website. For the past two and a half years, they have also been producing a weekly podcast, hosted by Nextbook senior editor Sara Ivry.

“We would never do a straight piece on Klezmer, Israel, or the Holocaust,” says Julie Subrin, the producer of the podcasts. “You don’t have to hit the Jewish thing on the head. You can find other ways to talk about it.”

Certainly the most professionally produced of the Jewish podcasts listed here, Nextbook’s half-hour episodes invoke PRI’s This American Life in their tone and sensibility. Even some of the cast of characters are similar; a recent episode featured an interview with This American Life regular Shalom Auslander. Fans of Ira Glass’ program will enjoy the similarities.

Subscribe to the Nextbook podcast at www.nextbook.org or on iTunes.

Oy Mendele

Oy Mendele comes in hour-long segments, featuring a mishmash of artists, activists, authors, and spiritual leaders. Topics are wide-ranging, and have included Israeli punk, the poetry of Alan Ginsberg, and a discourse on Tu B’Shevat by the Chabad Rabbi of Berkeley. The interviewees are often notable, and the production incorporates lots of great music, which keeps the show’s energy high.

Like the Nextbook podcast, Oy Mendele centers around Jewish arts and culture. Oy Mendele, however, has a distinctly “trendy,” twenty-something flavor. Whereas Nextbook tends toward highbrow discussions with authors and musicologists, Oy Mendele focuses on hip Jewish musicians and artists. There is some overlap, but your iPod has enough memory for both.

Subscribe at www.jewishmediaconspiracy.com.

Klezmer Podcast and Klezmer Attitude

We couldn’t choose just one.

Klezmer Podcast
is a half hour of interviews and discussions with klezmer folks, both young and old. For any klezmer enthusiast or wannabe, Klezmer Podcast is a great way to plug into the North American scene. The interviews have an intimate feel, and you often get the feeling that you’re listening in on a discussion between two old friends.

Hosted and produced by klezmer scenester Keith Wolzinger of the California-based South Coast Simcha, the show has been online since January 2007. In an interview with New Voices, Wolzinger said that his show aims to gives exposure to acts with minimal mainstream klezmer visibility.

“I give everyone an inside perspective, musician to musician,” he said. “I think we get into their creative process.” Guests have included popular band Golem and musician David Krakauer.

Klezmer Podcast can be found on the web at klezmerpodcast.com or www.myspace.com/klezmerpodcast.

Straight from Radio Judaica in Lyon, France, Klezmer Attitude is a podcast with more music and less commentary. Host and musician Edmond Ghrennassia of Lyon-based band Zemer Vekinor provides quiet, passionate descriptions of the tracks. Uploaded weekly in short segments, the show feels like it’s been recorded late at night, and that Ghrenassia is playing scratchy records that he’s been collecting for years. The music is always high quality and exhibits diverse klezmer styles. While his track introductions will be lost on non-francophones, this show provides a rich klezmer experience nonetheless.

Klezmer Attitude can be found at www.odeo.com or at www.radiorjl.com.

News From Within: Palestine/Israel

News From Within is not by definition a “Jewish” podcast. However, this bi-weekly selection of lectures and discussions from the Alternative Information Center in East Jerusalem is a must-listen for anyone who takes a serious interest in the Israeli/Palestinian conflict.

News From Within tackles contemporary issues in Israel from a left-wing perspective. Recent episodes include discussions on the Annapolis Conference and the democratic movement in Palestine. The podcast comes out every two weeks or so, and can range from fifteen minutes to an hour, depending on the topic.

Direct Link

NY BluePrint

NYBlueprint.com | Spring 2008 |
PASSOVER WITH FEEDMEBUBBE.COM
By Peri Grabin Leong

23-year old Avrom Honig and his 80-year-old grandmother, Bayla “Bubbe” Sher, have become quite the dynamic duo, attracting fans all over the world with their online cooking show, Feedme-
bubbe.com. Eastern European matzoballs, a typical Passover delicacy, are all the more tasty
when made Bubbe’s way. In fact, everything made with a grand-
mother’s love is always a bit sweeter; Feedmebubbe.com episodes have been viewed 200,000 times

showing that everyone can’t resist the endearing smile of Bubbe and
her devoted grandson, who have been featured in The Wall Street
Journal and on “ABC News.” Passover is a time to bring
generations together through food and tradition and in each of their 12 episodes to date, Avrom
and Bubbe cook a dish together and teach the viewers a ‘Yiddish word of the day.’

While their family has started some new family traditions over
the years (like dipping a banana into salted water at the Passover
Seder), Bubbe still makes matzoball soup. She suggests using
a packaged mix, and although the mix is very good, the “procedure
is important (so) follow the directions on the box.”
For a cholesterol-free version, Bubbe uses three large egg whites
instead of two whole eggs.

More helpful notes from Bubbe:
After making the mixture, place in the refrigerator for 15 minutes
so that the mixture will become firm enough to hold together to
form and maintain a ball shape. Bring a pot of water to a boil and
then lower heat to a simmer before making the matzo balls. Wet
hands, take about one tablespoon of mixture and roll between
palms into a ball. Gently drop matzo balls into simmering water.
Cover and cook on low heat for 20 minutes. When done, remove
matzo balls with slotted spoon so they will not break or fall apart.
Cover and keep warm in some of the cooking liquid until ready
to serve, or refrigerate in liquid and reheat before serving.
Place in soup bowls and ladle soup over the matzo balls.

Direct Link

Chow.com

Bayla “Bubbe” Scher is a video star. With the help of her grandson, Avrom Honig, she hosts a monthly podcast called Feed Me Bubbe, in which she cooks traditional (though healthful) Jewish classics from her Worcester, Massachusetts, kitchen. Bubbe and Avrom talk to CHOW Editor in Chief Jane Goldman about the miracle of frozen latkes, the care and feeding of moist brisket, and the universal love of bubbes.

It feels kind of, I don’t know, presumptuous to call you Bubbe, but I guess that’s how the world knows you.

Bubbe: That’s right, well, that means grandma.

You know, along with Robert Rodriguez, the director of Sin City, you are my favorite food online stars.

Bubbe: I’m honored!

You’re awfully good on-camera. Do you rehearse?

Bubbe: No, well, no, everything is ad-libbed. I’m not an actress; this is me naturally.

You’ve been wonderful from the first episode. Have you learned anything about how to cook on-camera?

Bubbe: Avrom helped me a lot as far as how to face the camera, especially when I’m near the stove, and how to hold the spoon so they can view what I’m doing in the saucepan. Little things that you would never think of, and then when he shows me the results, I says, “Well, you’re right.”

Keeping up the patter too, describing what you’re doing, is difficult for some people. Did you find that to be hard?

Bubbe: No, it’s something that I do continuously. I tried to go according to a script, and it didn’t come out well, so I said, “I have to take my chances, be myself, and do it just the way I would do it without the camera.”

Are you known as a good cook?

Bubbe: Basically, yes, within the family.

Avrom: That’s how the whole show came to be in the first place. I wanted to [make podcasts], and we were eating Bubbe’s Jelly Jammies at the time, and my dad said, “Why don’t you just tape Bubbe; she makes excellent food.” And then we were trying to figure out a name, and finally my dad’s like, “Just call it Feed Me Bubbe.” I knew that was it, and I called up Bubbe and told her about the whole concept of the show.

Bubbe: And I laughed and said, “Oh well, all right, I’ll do a couple of shows to help you out.”

What do you traditionally make for Hanukkah?

Bubbe: Well the most traditional is potato pancakes, latkes.

Hanukkah has become the holiday of the deep-fryer, is that accurate?

Bubbe: Well, deep-fryer, frying pan, whatever.

I have avoided making potato latkes, because of the grating potatoes and squeezing them …

Bubbe: Oh you’re doing it the old way!

Yeah, now I see you can do it easily.

Bubbe: No, you don’t have to squeeze it; use your blender.

What’s the best thing to put on them when you’re eating them?

Bubbe: It’s a matter of choice. The traditional [topping] is applesauce and served with sour cream if it’s a dairy meal. If it’s a meat meal you would just use the applesauce. … But you know, Jews are all over the globe, and so everyone has added their own. Now [latkes have] become hors d’oeuvres: At many affairs they make them silver dollar size, and they go around with applesauce. Some like to put smoked salmon or chives or even caviar on them.

So you can freeze them and reheat them?

Bubbe: Oh, this was a miracle. When the children were going to school, they went to a Jewish day school, so for lunch the PTA made potato pancakes. They had a very small kitchen at the school, so the mothers volunteered to make [the latkes] in [their] homes. That meant three good-sized frying pans going, and I had to figure a way of holding [the latkes] so they’d be tasty and good for the children. So that’s when we discovered the freezing method, and that worked even better because when you put a frozen latke in the hot oven it becomes even more tasty and more crispy.

We have a few recipes of yours that we’re going to post. I want to ask you for any tips that you have for making these foods—one of them is the Luchen Kugel.

Bubbe: Oh, the luchen kugel years ago was very rich and very tasty. You know, getting older you have to cut down for cholesterol and all that, so after experimenting I found that I can do it with skim milk and low-fat sour cream and low-fat cottage cheese. And that has cut down a lot on the fat. It tastes very good and has passed the family test—they’re my tasters.

I noticed that you also use margarine. Is that necessary? Can you use butter instead?

Bubbe: Oh absolutely. The only reason I use margarine also is that butter is an animal fat compared to a vegetable fat, and that has a little more in calories and cholesterol and fat content.

My mom used to put raisins in there.

Bubbe: It’s a matter of choice, whatever you prefer, whatever you’ve grown up with. The one I made I figured would be a basic one: It has the cheese, the sour cream, and the taste of vanilla. And if you didn’t want to do that you could always add fresh pineapple.

How about brisket? I didn’t see a video on the site.

Bubbe: I haven’t done that yet. We’ve got a lot of requests—hundreds and hundreds of emails—and Avrom and I decided the ones that we got the most emails we would do first. So brisket will eventually be on there.

Can you give us a quick rundown of what you do?

Bubbe: You can make it either in the oven or a Dutch oven on the stove. I make it simple. I like to use those little whole allspice, three or four whole allspice. And you have to watch it, add a little water so it doesn’t dry out. Garlic, onions, salt, pepper, the usual spices, and the main thing is to watch it that it doesn’t dry out.

So you can screw it up?

Bubbe: Well, you screw it up if you don’t watch it, because it has to be slow cooking, and you don’t want to overpower it with water, you want to observe. The juices and the flavor will come from the onion and the meat itself. So the water is to help it so it will sort of steam and roast at the same time.

Do you make sufganiyot?

Bubbe: No, I don’t make doughnuts. That takes deep-frying, and I don’t want to bother with that, because I’m trying to concentrate on healthy and nutritional. But I’m making cookies.

Tell me about the Hanukkah cookies.

Bubbe: Hanukkah is a holiday where a lot of children take part—there are games and everything—and I’ve been getting a lot of emails from preschool teachers and kindergarten teachers, and from children. And I was really excited to get emails from children; I suppose they’re very savvy with the computer, and they wanted something they could make with their bubbes. So I thought cookies would be the best thing for them to make. So I’m going to have holiday cookie cutters; it can either be for Christmas, we have people who …

Avrom: They come from all over the world. Just the other day, Bubbe, you were telling me we got one from …

Bubbe: We got one from Johannesburg, South Africa, and China and India, and I thought, “Gosh, how could they get in touch with me from so far?” But they do. So we figured a nice sugar cookie and show them how we’re decorating them, and that’s something that they can enjoy and be able to serve to company or for themselves and be very proud of their capabilities and what they’ve made.

What’s your complete Hanukkah dinner?

Bubbe: We generally have a dairy meal. I have my Baked Fish recipe, and along with that I make my potato pancakes so that I can serve the sour cream with it, which is dairy, and applesauce. And a nice salad. Occasionally if more of the grandchildren come in from out of town from college, and I want them to have an extra-special meal, for another day I will make a meat meal, and for that I like to make a good pot roast, because I feel that the pot roast will make a good balance with the potato pancakes and the applesauce. And chicken soup of course, chicken soup and matzo balls is a must as far as my grandchildren are concerned.

Is that how you start the meal?

Bubbe: I start it sometimes with a little bit of chopped herring or salad, depending on the weather and the time. And then I have the matzo balls and the chicken soup, and I have to have enough, because grandchildren, bless them, one dish is not enough, they have to have two servings.

Avrom: It’s true, we always have to have a second serving of soup.

What is your favorite Jewish holiday to cook for?

Bubbe: I like the New Year. The beginning of the new year, it’s the beginning of fall, it has a holiday feeling, and that’s where I really concentrate on. The others too, but that’s my favorite.

Avrom: It’s the whole idea of having a sweet new year.

Bubbe: That’s right, the honey and start the new year off right. It’s a nice time of year, after the summer, everyone can get together, and family-wise we look forward to it.

Did you know, Avrom, that this was going to be such a big hit?

Avrom: I had absolutely no idea it was going to be such a big hit. I was just posting it for my résumé so I’d be able to show it off when I was trying to find a job, and little did I know that we’d started getting contacted by all these people and before we know it we’re looking at 18 episodes with more coming.

And so far it’s just been you and your bubbe. Are you planning on having any other family members make guest appearances?

Avrom: So far that’s pretty much it. There was one time that we ended up doing a video for Carson Daly, and my zadie—that’s Yiddish for grandfather—he became a big part of that. Carson Daly said, “Those grandparents are hysterical.”

Bubbe, how do you feel about being hysterical?

Bubbe: When Avrom approached me with this, and I said, “You know, I’ll do one,” then he came back: “Will you do one more recipe?” “All right, two recipes.” Then he came back and said, “Bubbe, you’ve got to do more,” and I said, “What are you talking about? What do you want me to do? I’m retired!” And he says, “Look at all the emails.” And at that time I didn’t know what blogging was, or any of these terms in computers. And I sat down and started looking at the emails, and I thought, “Well, I guess it’s for real.” That’s how we started, and the emails kept increasing, asking for different recipes, different ideas, and I said, “Avrom, there must be a need for it.”

Avrom: Yeah, definitely, to get to a point where the Wall Street Journal [registration required] goes and [writes about us], that was unbelievable, and then having ABC News call up. We never expected any of this to happen—it was supposed to just be something for the family and just for myself personally. But Bubbe managed to personalize this by not using her name and allowing everyone to call her Bubbe; it creates this family feeling, in that people feel like they are really emailing their own personal bubbe, grandma …

Bubbe: They tell me, “When I look at you I feel like I’m in my bubbe’s kitchen, you make me so comfortable, you reminded me of things way back when.” You know, this is memories and feelings, it’s not just the cooking—it has something more in it. And these emails keep coming and coming.

Direct Link

Me.dium Launches Real-time Web Surfing Events

Me.dium Launches Real-time Web Surfing Events

Boulder-based Me.dium, a firm which develops social browsing software, said this afternoon that it has launched what it calls an “online festival,” which will allow users of the company’s software to web surf, in real time, alongside celebrities. The Me.Fest online festival, which will run from today through December 2nd, features interactive sessions on shopping, music, politics, and video. The events include live viewing of Internet TV shows Tiki Bar TV and Feed Me Bubbe and shopping advice from the Posh Mamas. Me.dium is a venture backed startup which has received funding from Appian Ventures and Spark Capital.

Doing Jewish in Toronto

Article Title: Jewish & Israeli Podcasts – Pt. 2
By: MARK MIETKIEWICZ

There are dozens, perhaps hundreds of podcasts out there that focus on Israel or the Jewish world. Life is too short for you to sample them all so here are a few that are sure to entertain, educate and provoke, too.

Nextbook, “A gateway to Jewish literature, culture, and ideas” has created a wide-ranging podcast to complement its impressive website. Recent offerings include:
– An interview with Cory Kahaney whose off-Broadway show pays homage to Jewish female comedians of the 1950s including Totie Fields and Jean Carroll.
– Alex Halberstadt explains how in the early 20th century Yossele Rosenblatt became the most renowned cantor in the world.
– And we meet “Captain Jack” Johnson out find out how he “contributed to Jewish statehood” when he signed on as a second mate on the ship Exodus in 1947. http://tinyurl.com/323ytg

Perhaps the sweetest podcast to grace my computer and mp3 player is titled 1-2-3 Jewish Kids & Me. The format is simple: an anonymous father and his equally anonymous daughter read aloud stories tied to the Jewish calendar. For Shavuot, we hear why Mount Sinai was chosen for the giving of the Torah even though it didn’t have the highest of peaks. The daughter sometimes struggles with the bigger words – and that just adds to the charm. http://tinyurl.com/2wedg9

Feed Me Bubbe takes the cross-generational motif a step further.
This delightful video podcast pairs Avrom Honig with his sweetheart of a bubbe, Bayla Sher. In recent episodes, she demonstrates the secrets behind her mouth-watering Blintzes, Kasha Varnishkes, Tzimis, Fricassee and the classic Chicken Soup Chicken. Bonus: the home page of this site has a lovely documentary about how this podcast came to be – along with a cameo appearance by Zadie. http://tinyurl.com/2vmb3y

Long before anyone had heard of podcasts, Louis Brandsdorfer was recording his mother’s story of horror and survival during the Holocaust. Thanks to technology that has developed since those recording were done, you can listen to and download Malka Brandsdorfer’s recollections, The Bleeding Sky. Mrs. Brandsdorfer’s interviews are in Yiddish while the free downloadable book is in English. http://tinyurl.com/2hhhcy

In Rabbi Joe in Jerusalem, Joseph Bloch and his wife Yael produce a regular and very chatty podcast about current affairs in their country. In a recent edition, you can hear Rabbi Joe seethe over the small pension that was offered to Holocaust survivors in Israel. In other provocative casts, he asks whether Arabs are getting a raw deal in Hollywood, how Modern Orthodoxy should treat the intermarried and whether sexual morality is still relevant. http://tinyurl.com/zhe9j

Meir Schweiger’s is also from Jerusalem and is also a rabbi. But his podcast focuses on the weekly Torah portion rather than on current events. Rabbi Schweiger is senior faculty member at the Pardes Institute of Jewish Studies. http://tinyurl.com/3crotn

Temple Isaiah, a Reform synagogue in Lafayette, California wants to be part of Your Jewish Neighborhood through their podcast Recently editions featured Cantor Leigh Korn on his travels to the tiny Jewish communities of Rhodes and Dubrovnik. We hear about the challenges in recruiting and selecting religious school teachers that match the philosophy of your congregation. And there is a feature interview with singer-songwriter Neshama Carlebach. http://yourjewishneighborhood.libsyn.com/

Does the news sometimes get your down? Then it may be time to subscribe to JNewsLight and what it calls The Lighter Side of Jewish News. Through short five- or six-minute podcasts, they survey some not-so-earth-shattering stories you may have missed, That’s how I learned:
– that a Frank Lloyd Wright-designed synagogue in Elkins Park, Pennsylvania has been designated historic landmark;
– about Moises Ville and Argentina’s last Jewish cowboys;
– how a 2,000 year-old date seed is growing in Israel’s Arava valley;
– and that Natalie Portman fought back tears of joy when she helped name a baby gorilla in Rwanda while in that country with a group of celebrities and conservationists. http://jnewslight.blogspot.com/

Do you have a favourite audio or video podcast that you find yourself returning to? Tell me about and I may mention it in a future column.

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Mark Mietkiewicz is a Toronto-based Internet producer who writes, lectures and teaches about the Jewish Internet. He can be reached at highway@rogers.com.

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