PBS Frontline digital_nation

Going Digital at 83

Bubbe has become an Internet enthusiast at the young age of 83, after starting a popular online cooking show with her grandson, Avrom.

“I became everyone’s Grandmother all over the world!” So spoke the indefatigable Bubbe, an 83-year-old Jewish grandmother in Massachusetts who made a video with her grandson, Avrom, and submitted it to our site. Bubbe and Avrom have an online cooking show, “Feed Me Bubbe,” that features cooking lessons and words of wisdom from Bubbe’s kitchen. In the video they sent us, they told us all about how Bubbe’s foray in to the web has endeared her to an audience all over the world. It turns out there are hundreds of people yearning for the warmth and coziness of a grandmother’s kitchen and a good matzo ball soup recipe; through the internet, Bubbe provides just that. We were charmed and intrigued, so we decided to head up to Bubbe’s to see how she and Avrom cook up their magic, and find out what it’s like to become an octogenarian online star. You can see footage from our trip here, and Bubbe and Avrom’s original video submission here.

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Rawsh Hashana

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.”
“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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tubefilter news

‘Feed Me Bubbe’ Clocks Three Years of Making Us Jealous

Starting a web show is not easy. Gaining a following is even more difficult, but Feed Me Bubbe, the three year-old cooking show with an emphasis on kosher food and good old-fashioned family traditions, has done both and is a quintessential example of how new media is changing the world.

Now, there are many quality cooking shows out on the web. Series like Le Gourmet TV, aim to cover the whole menu with everything from baking recipes to spirits. Tubefilter News recently covered Great Depression Cooking, which features Clara, a 93-year-old great-grandmother and who lived during the Great Depression whipping up simple family favorites.

Then there’s Bubbe. One of the longest running cooking web series, Feed Me Bubbe stars Honig’s own grandmother, Bayla “Bubbe” Sher (Bubbe is Yiddish for grandma) and features tasty, homemade recipes for potato latkes, Passover brownies and plenty of delectable maykholim.

Here’s where Feed Me Bubbe is different: according to 25-year-old Avrom Honig, the series’ creator, director, and producer, the show’s fame was an accident. It all started one night in 2006 at the dinner table with Honig and his father while they were eating Bubbe’s food. Honig wanted to put together a podcast to act as a demo reel and show off his talent.

“My father was like, y’know, Bubbe’s food is so delicious and so amazing, why don’t you share that with the world?” said Honig “He said, ‘Why don’t you call the stupid thing, Feed Me Bubbe?’”

Something unexpected happened with that demo reel: after it was uploaded, emails poured in from the Atlantic to the Pacific. People from America, Japan, even Hong Kong, loved Feed Me Bubbe.

Some cooking shows focus solely on the recipes and as a result, feel a little cold even if they are efficient.Feed Me Bubbe doesn’t have that problem. Thanks to its colorful, warm host, appearances by the director and the show’s production assistant “Zadi” (in Yiddish, short for Zaideh which means grandfather. You can guess his relation to Honig), viewers are left with a feeling that they too are a part of the family.

“We get emails saying, ‘Y’know, can we adopt you? When we see you sitting in the kitchen it feels like we are in our grandmother’s kitchen…” said Bubbe.

Bubbe, who is in her 80s, also takes time to write back as many fans as possible and even takes telephone calls. Since its launch, the show has seen the lens of ABC World News and felt the pen of The Wall Street Journal.

That is the power and beauty of new media. When you get together the right factors, what once was a complicated, long line of red tape to even get the blessing of local airtime, has become a simple matter of making a web series attractive and accessible. If one provides quality content with intriguing characters, success could be only a click away.

With three years of episodes, you might want to catch up on Feed Me Bubbe at blip.tv, then head to their online store for T-Shirts and even a Bubbe ringtoneFeed Me Bubbe episodes are also close-captioned for the hearing-impaired at ProjectReadOn.com.

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Dish and Dine

Happy Mother’s Day, Bubbe!

Thanks to Chalutz Productions for sharing their classic kosher Jewish recipes. In this video, a young filmmaker records his Bubbe (grandma) preparing Potato Latkes, everyone’s family favorite.

And thank you, Mannix, an old friend from Australia, and a valued new contributor to the site, for creating a special Maude, the spiced apricot, almond, and orange cake in honor of Bea Arthur. We will all miss you, Bea , and send our sympathy and condolences to your family.

We invite everyone to immortalize your Mom’s favorite recipe by uploading it to DishandDine.


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Squid Ink
Notes on Eating and Drinking in Los Angeles

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



Avrom and Bubbe as seen on pbsdigitalnation.org

Avrom and Bubbe as seen on pbsdigitalnation.org 3/24/09

Avrom and Bubbe answer the question posed by FRONTLINE digital_nation

Is there a gap between those who grew up with technology and those who didn’t?

See how they responded with the video below.

Direct Link to Website

Direct Link to Video

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.



Jeremy Gutsche, CFA, MBA

Chief Trend Hunter

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Click Here for Summary

One Minute How To: Item #302

How To Create A Traditional Taste For The Holidays

offered by Avrom and Bubbe

Avrom and Bubbe go through a number of tasty ideas that help keep the tradition in your holiday events.

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Download the Show

Chabad Telethon (tolife.com)

feed me bubbe on chabad telethon

feed me bubbe on chabad telethon


A special thanks to the magical cooking duo from feedmebubbe.com for sending us this clip!

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NY BluePrint

NYBlueprint.com | Spring 2008 |
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.

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