one thousand mitzvahs


Yesterday, I received a link via DailyGood, a wonderful resource for daily heart warming stories about real people. They featured Avrom and his Bubbe and their podcast called Feed Me BubbeBubbe (Yiddish for grandmother) teaches us how to make simple meals in our own kitchens. She also shares stories about her life. It is a wonderful intergenerational endeavor and well worth watching.

Thank you Avrom and Bubbe! This is a gem!

Mitzvah for the day: At synagogue I invited someone who was looking around for a seat to come join me.  Anytime we attend a meeting, religious service or another group gathering it is always nice to be greeted by a smiling stranger beckoning us over during our initial moments of pause about where to go. Remember to do that the next time you see a stranger in your midst.

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I ♥ Jews

Happy Anniversary, Bubbe … Now Feed Us!

Happy Anniversary to Producer Avrom Honig, , and Bayla “Bubbe” Sher, star of Feed Me Bubbe, one of the web’s most beloved and most delicious cooking shows. 

Three years ago, Honig was looking for something different for his demo real, and thought maybe a podast would be a good way to go about it. With his father’s encouragement, Honig recruited his 80-something-year-old grandmother to star in her very own cooking show. The podcast went viral, and the rest is adorable, kosher history. 

According to their website, each episode contains:

1. An easy to understand recipe.

2. A Yiddish Word of the Day.

3. The feeling of going to your grandmother’s.

Now Bubbe’s got her sights set on fame beyond the web. She wants Jimmy Fallon‘s attention. She wonders if she should make her Jelly Jammies for him. 

Once you’ve seen all the episodes, go buy yourself a Feed Me Bubbe t-shirt, or download a Bubbe ringtone

Feed Me Bubbe episodes are also close-captioned for the hearing-impaired at

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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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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]

Hebrew School

Feed Me Bubbe

With days growing shorter, light going dimmer, and wallets growing thinner, we all seem to be taking more and more of a cue from Cathy, enjoying “not eating out in New York.” It seems like this is my natural tendency when fall comes, not to mention the sorely-awaited prospect of being able to turn on a stove in an un-airconditioned, third-floor apartment.

Bubbe’s sweet and sour meatball recipe (video) was our inspiration. To me, the basic structure of the preparation hit a nostalgic nerve, but with an idiosyncratic twist. And there’s Bubbe, too, a strong and compassionate proponent of Jewish soul food, emphasizing thrift, health, flavor and tradition. Though I can’t help but think that her grandson and his coterie of advertisers have her tied up in some suburban Boston basement, releasing the poor woman every month or so to slave over a hot stove without so much as an electrical appliance. Nonetheless, the recipes are great, and Bubbe gently encourages you along the way, flatly rejecting the notion that there is simply one way to make the food right.

Anyway, the meatball recipe and its odd mixture of ingredients just seemed so patently ridiculous that we had to try it on our own. First, Bubbe has you assemble the meatballs in a manner that mostly transcends ethnicity, though this speaks more to the assimilative process of Ashkenazic Jewish-American cuisine as a whole: ground beef (we used a lean, grass-fed variety), breadcrumbs (fresh, from white bread), an egg, minced onion, spices. Form into balls, brown in a skillet, reduce heat, cover and let cook through.

Then it’s time for the secret ingredients:

That’s right: Grape jelly and chili sauce in equal proportions. We went with the Smuckers Concord grape jelly, which is what Bubbe uses, de-branded, in her video. For chili sauce, we went for some sweet Thai. Amused? Repulsed? Incredulous? So was I.

Combine both in the pan with the meatballs. (This is different from how Bubbe did it.) The jelly and chili sauce melt together, co-mingling with the meatball drippings, to create a deep reddish brown gravy. There’s a little inexplicable magic in this that I can’t quite understand. Perhaps too many novitiates have been studying the kabbalah; I don’t know. A very strange and wonderful synthesis happens:

“9 acres is not an amusement park.”

Coat the meatballs with this juice using the spoon. Cover and simmer some more.

Bubbe suggests serving the meatballs with rice, or in a “sub sandwich,” (or “extra meatballs”), and with no harm intended towards the real genius, we mixed meat and dairy by concocting a fresh tomato and parmesan risotto. I guess we figured that the initial flavor combinations were so bizaare that any futher missteps would simply cancel out. Double transgession theory.

They did.

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Feed Me Bubbe and Thoroughly Modern Millie

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