Podcasts about dizengoff

TRIBUTO: HISTORIAS QUE CONSTRUYEN MEMORIA DE LA SHOÁ, CON CECILIA LEVIT – Esther Lurie nació en 1913 en la ciudad de Liepaja, Letonia. A muy temprana edad descubrió su talento para el dibujo, la pintura y la escenografía teatral. Se formó en la academia de Bellas Artes de Amberes y emigró a la Tierra de Israel bajo el Mandato Británico en 1934. Expuso sus obras y en 1938 ganó el premio Dizengoff de Arte. Para ayudar a su hermana se trasladó a Kovno, Lituania y quedó atrapada en el terror nazi. Deportada al Gueto de Kovno y más tarde al campo de Stuthoff, Esther dibujó los horrores de la vida durante la Shoá y escondió 200 obras en vasijas de cerámica bajo tierra. Esther fue liberada por el ejército soviético en 1945 y se trasladó a Israel. A lo largo de su vida continuó pintando. Falleció en Tel Aviv en 1998.

Fluent Fiction - Hebrew: Rediscovering Tel Aviv: Lost in the Heart of the Market Find the full episode transcript, vocabulary words, and more:fluentfiction.org/rediscovering-tel-aviv-lost-in-the-heart-of-the-market Story Transcript:He: בבוקר של התרחש שם הפתאומי, ללא שום רמז מראש, נתקל אביב, החילוני מתל אביב, בתוך שוק שבו עוד לא היה. חפש קפה סדיר לשישי בבוקר, ומצא את החיים עצמם. בדיוק כך הסיפור מתחיל.En: One morning, Aviva, the secular from Tel Aviv, suddenly stumbled upon a market where he had never been before, without any prior hint. He was looking for his regular Friday morning coffee and found life itself. And that's exactly how the story begins.He: אביב, נאווד בין עמדות המרקחות ירקות, המוכרי הדגים, ואפילו החנויות של הדבש, נשא בלב אובדן מוחשי. אף הוא לא הבין מה שקרה. הכל היה כך מרובב בעברית, בתרבות המקומית שלנו, והוא, התל אביבאי המודרני שהכיר רק את עולמו המוכר של דיזינגוף, קו"ח, ומלכי ישראל, נראה שכח מהו להיות נושא של מקום.En: Aviva, lost among the stands of vegetables, the fishmongers, and even the honey shops, felt a tangible sense of disorientation in his heart. He too didn't understand what was happening. Everything was so steeped in Hebrew, in our local culture, and he, the modern Tel Avivian who only knew his familiar world of Dizengoff, cafes, and the Kings of Israel, seemed to have forgotten what it means to be a part of a place.He: "איפה אני?" הוא שאל ברוח תייר שאיבד את מפתו. תמר, המהירה במחלותיה שנהגה למכור מלפפונים קטנים בשוק הפשפשים, ביקשה לדעת אם צריך לעזור לו. "אתה נראה נעורב פה," היא צחקה, אלא שהחיוך שלה הפך להקרין ממד רחמני בקרבה.En: "Where am I?" he asked like a tourist who had lost his map. Tamar, quick in her ailments who used to sell small cucumbers in the bustling market, asked if he needed help. "You seem lost here," she chuckled, but her smile turned into a glimmer of compassion.He: יעל, האישה שהייתה משוגעת על נגינת המנדולינה שמן המיתרים שלה מלקק את שמי השוק, אף היא הבחינה בפלוכתו של אביב. "מה עשה איתך תל אביב, חתיכת עוגה ים תיכונית?" היא שאלה, מעט מבולבלת.En: Yael, the woman who was crazy about the mandolin music echoing from her strings throughout the market, also noticed Aviva's bewilderment. "What happened to you, Tel Aviv, a piece of Mediterranean cake?" she asked, slightly puzzled.He: אביב התמקמק כדי להסביר, אך השפה שקפצה לו הייתה העברית השוטפת שלו: "אני אביב. אני יליד מקום, אם תרצי, רק שאני נוסע עכשיו. אני מרגיש שאני מחווה את ביתי לראשונה."En: Aviva hesitated to explain, but the fluent Hebrew that came out was his: "I am Aviva. I am a native here, if you will, but I am traveling now. It feels like I am experiencing my home for the first time."He: שני הנשים נתבכו ללבכוך בעזרתו: חולשת השפה, ההתמוך במסילות התרבות, הרגשת החוסר מזל עמוקה בתוך לבו... ובתוך לבן של השוק.En: The two women cried tears of recognition: the weakness of language, the embracing of cultural paths, the profound sense of unluckiness deep in his heart... and within the heart of the market.He: אכן, השוק שאבד בתחילה, במספר שעות התמרג כמקום מכירה. במקום ללכת לאיבוד, התחיל אביב להכיר את עצמו מחדש: הכיר את תמר, הכיר את יעל, הכיר את השוק. למד את שפת המקום, למד את לקחי המסילות. בסוף היום, הוא הבין שהאיבוד שהוא חווה היה בראשו, שגם בתל אביב המוכרת ישנן מימדים עמוקה.En: Indeed, the initially lost market, in a few hours, transformed into a familiar place of belonging. Instead of drifting into oblivion, Aviva began to rediscover himself: he met Tamar, he met Yael, he met the market. He learned the language of the place, learned the lessons of the paths. At the end of the day, he understood that the loss he experienced was in his own mind, that even in familiar Tel Aviv, there are deep dimensions.He: בהחלט, הכל בתל אביב היה מוכר לו, אך הוא לא הכיר את זה באמת, עד גילה את השוק השוטפת.En: Indeed, everything in Tel Aviv was familiar to him, but he didn't truly recognize it until he discovered the bustling market. Vocabulary Words:Aviva: אביבTel Aviv: תל אביבmarket: שוקmorning: בוקרcoffee: קפהlost: אבודlanguage: שפהculture: תרבותunderstand: להביןtourist: תיירhelp: עזרהsmile: חיוךcompassion: רחמניותmandolin: מנדולינהmusic: מוזיקהheart: לבdiscovery: גילויembrace: להתחבקhome: ביתtears: דמעותweakness: חולשהrecognition: זיהויbustling: רועשrediscover: לגלות מחדשlesson: שיעורpath: מסלולdimension: ממדoblivion: שכחfamiliar: מוכרrecognize: לזהותBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

Fluent Fiction - Hebrew: Sun-Kissed Wanderer: A Market Encounter in Tel Aviv Find the full episode transcript, vocabulary words, and more:fluentfiction.org/sun-kissed-wanderer-a-market-encounter-in-tel-aviv Story Transcript:He: את השמש של תל אביב אי אפשר להתעלם ממנה. יותר מזה - היא מתבצעת, ממלאה את המרחב. ביום המסוים הזה, הלך חמימותה בוקעת את העור של אברהם, שהיה מסתובב ברחוב שארץ שהממחיש בו את קשרו הצפוף לדמומה של לוס אנג'לס.En: The sun of Tel Aviv cannot be ignored. More than that - it is active, filling the space. On this particular day, its warmth penetrated Abraham's skin, who was wandering the streets of a land that emphasized his close connection to the Los Angeles scene.He: אברהם, אמריקאי אמיתי שנראה בבירתנו הלבנה, התהלך באילמות לכיוון השוק הקרמיל. הוא התעלף מעשרות הרוכלים השוכנים לרחבה, כל עמדה על פי הדין שלה, מתמטית סוערת של קו ראנדום. זה היו בעיקר הטעמים, הריחות והצלילים שתקפו את החושים שלו. היו שם כל מיני חצילים ותפוזים, עשרות מיני בשרסים ודגים, שופר משהה חטיפים וחפיפות. כל אלה בצהרי היום המתיכים מלבישים לכל השוק זהירות נפש במנדיל צבעוני.En: Abraham, a true American seen in our white capital, walked in silence towards the Carmel Market. He brushed past the dozens of vendors scattered in the square, each stationed in their place, creating a tumultuous mathematical equation of randomness. It was mainly the flavors, scents, and sounds that assaulted his senses. There were all kinds of eggplants and oranges, dozens of types of meats and fish, shofar blower offering deals and bargains. All these in the midday heat dressed the entire market in a vibrant, colorful cloak.He: אברהם נרתע והפנה בדרישה לרוני, הפרי החסר כל פחד שהזיק בחלום זהוב מתוך משקה ספרותי בצנם. "אני צריך להגיע לדיזינגוף סנטר , האם תוכל להצביע לי לאיזה כיוון ללכת?", הדגיש את הבקשה באנגלית שטוחה עם מבטא אמריקאי מעמיק. רוני שתק. הוא נפעם עם זאת המילה "דיזינגוף". התלבט רגע, סך הכל כדי לתפאר את השוק שלו, אז רמז – ר....א...ש...מ – אצבע עיוורת לכיוון הים.En: Abraham was taken aback and turned to Roni, the missing fruit without any fear who clung to this golden dream from a literary concoction. "I need to get to Dizengoff Center, can you point me in which direction to go?" he emphasized the request in flat English with a deep American accent. Roni remained silent. He was taken aback by the word "Dizengoff." He hesitated for a moment, just to show off his market, then hinted – R...A...SH...M – pointing blindly towards the sea.He: אברהם המשיך ללכת לכיוון שרמז לו רוני, ממש נשמע תחת רגליו ההמה של החיים של השוק. מתחת לעגלות המעופפות, שגרה לעיתים את כל הרחוב, במיוחד באותו היום שאברהם לא שכח מעולם.En: Abraham continued in the direction Roni hinted, the noise of the market audibly under his feet. Under the flying carts that sometimes blocked the entire street, especially on that day Abraham had never forgotten.He: בהמשך סיפורו, אברהם, המבין את מאמצו לעקוב אחרי הבינה המקומית, מגיע לדיזינגוף סנטר. אברהם מתארח מתחת למיזוג האוויר. זהו משך קצר, חודש בארץ, אבל מתחיל בדרך מאובקת אל מסלול המהיר. בטיול הבא שלו אברהם מתכנן, "אגוזים! הבאתי ניו-יורק אלי. אשתמש בגוגל מפות לא תהיה תקלה בנישואי הפנימיים של המקום הזה. אבל מה... תמיד תהיה לי תמיד את הסיפור שלי עם שוק הכרמל." שה תל אביב, המסע בין קוי המחשבה האזרחים המסתובבים ברחבתה.En: Later in his story, Abraham, understanding his effort to follow the local intelligence, arrives at Dizengoff Center. Abraham is hosted under the air conditioning. It was a short period, a month in the country, but it began with a dusty road towards the fast track. In his next trip, Abraham plans, "Nuts! I brought New York with me. I will use Google Maps so there won't be any trouble with the internal navigation of this place. But what... I will always have my story with the Carmel Market with me." The story of Tel Aviv, the journey between the lines of citizen thoughts wandering in its square. Vocabulary Words:Abraham: אברהםAmerican: אמריקאיCarmel Market: השוק הקרמילDizengoff Center: דיזינגוף סנטרLos Angeles: לוס אנג'לסmarket: שוקNew York: ניו יורקorange: תפוזRoni: רוניTel Aviv: תל אביבvibrant: צבעוניwarmth: חמימותblower: משההbrushed: התעלףcloak: מנדילcreating: יוצרdeals: חטיפיםemphasized: הדגישflying: מעופפותflavors: טעמיםhosted: מתארחhinted: רמזignored: להתעלםintelligence: בינהpenetrated: בוקעתrequest: בקשהscents: ריחותscattered: שוכניםstationed: עמדהvendors: רוכליםBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

Fluent Fiction - Hebrew: Cracking the Code of 'Israeli Time' Find the full episode transcript, vocabulary words, and more:fluentfiction.org/cracking-the-code-of-israeli-time Story Transcript:He: בתוך המנוע הסואן של חנות הקפה בדיזינגוף, תל אביב, דוד, שרה, ויעל ישבו בהיכל המרשמש את רחשי העיר.En: Inside the Suzuki engine of the coffee shop in Dizengoff, Tel Aviv, David, Sarah, and Yael sat in the hall that absorbed the city's sounds.He: אווירת הבוקר שזורעת את אור השמש הזרחני שבינהם, מעניקה לרגע אינטימי זה ניחוח מינימליסטי.En: The morning atmosphere, weaving the bright sunlight between them, gave this intimate moment a minimalist scent.He: אורח מחו"ל, דייקן בחנות, הוקפץ כגופו נטמן בשנייה של זמן עצמי.En: A foreign guest, immersed in the store, suddenly jolted as if his body froze for a split second of personal time.He: הוא התבונן בשלושה בצעף, לא בטוח מה המשמעות של הביטוי "זמן ישראלי" ששמע.En: He glanced at the three with a puzzled expression, unsure of the meaning of the expression "Israeli time" he had heard.He: דוד, עם חיוך חייכן, פתח: "אז אתה מתקשה להבין את מהותו של 'זמן ישראלי'?En: David, with a grin, began: "So you're struggling to understand the essence of 'Israeli time'?He: זה למעשה קל מאוד".En: It's actually very simple."He: החיוך של דוד התרחב.En: David's smile widened.He: "חושב", הוא המשיך, "על מפגש שמתוכנן ל-8.En: "Think," he continued, "about a planned meeting at 8.He: בזמן הישראלי, זה אומר למעשה 8:30, לא קודם".En: In Israeli time, that actually means 8:30, not earlier."He: שרה נפנתה לדייקן, קמצוצים מסריחים את פניה.En: Sarah turned to the guest, her face pinched in an unpleasant way.He: "את האמת", היא אגה, "אנחנו לא תמיד 'איחורנים'.En: "To tell you the truth," she said, "we are not always 'late'.He: הרי דוד כאן גם בחור 'זמן ישראלי', והוא הגיע לטיים במדויק.En: After all, David here is also a 'Israeli time' guy, and he arrives on time...He: לעיתים".En: sometimes."He: חיוך של אמת הלהיב את פני יעל.En: Yael's smile of truth lit up her face.He: "זה חלק מהקליל שלנו", היא הרחיבה.En: "It's part of our laid-back nature," she elaborated.He: "תחילה זה יישאר מבלבל אבל אתה תרגל".En: "At first, it might be confusing, but you'll get used to it."He: הדייקן החייך, הרגשתי שסביל את החידה אותה היו כאן רשומים לו.En: The guest smiled, feeling like he had cracked the riddle they had presented to him.He: החיוך שלו הגיב לחיוך שלהם, מקשיב יותר אל הדברים שלא נאמרו.En: His smile responded to theirs, listening more to the unspoken words.He: במהלך השיחה הפשוטה הזו, הם הצליחו לתיאר במילים פשוטות את חווית "זמן ישראלי" - מסר שבו נמסע במהלך היום למדוף את תל אביב בזמנו שלו ולחדל מנסיונות להבין אותו.En: Through this simple conversation, they managed to describe in simple words the experience of "Israeli time" - a message to go through the day enjoying Tel Aviv in its own time and to stop attempting to understand it.He: מעגל השיחה בחנות הקפה נסגר בפשטות, אך עם משמעות כבירה: עמידה מול מבוך הזמן, החייך וקח אותו כפי שהוא, בזמן שלך.En: The circle of conversation in the coffee shop closed simplicity yet with significant meaning: standing against the maze of time, smile and take it as it is, in your own time. Vocabulary Words:David: דודSarah: שרהYael: יעלCoffee shop: חנות קפהTel Aviv: תל אביבHall: היכלAtmosphere: אווירתSunlight: אור השמשIntimate: אינטימיGuest: אורחIsraeli time: זמן ישראליMeeting: מפגשLate: איחורLaid-back: קלילConfusing: מבלבלTruth: אמתRiddle: חידהConversation: שיחהSimplicity: פשטותSignificant: כבירMeaning: משמעותMaze: מבוךSmile: חיוךTime: זמןUnderstand: להביןEnjoying: ליהנותStop: לחדולAttempting: לנסותOwn: שלךBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

Fluent Fiction - Hebrew: The Dancing Soul: Love, Laughter, and Life on Dizengoff Street Find the full episode transcript, vocabulary words, and more:fluentfiction.org/the-dancing-soul-love-laughter-and-life-on-dizengoff-street Story Transcript:He: אבי, בלב חם ונשמה מרוקדת, מניח את עצמו בקצה אחד של רחוב דיזנגוף המלהיב.En: My father, with a warm heart and a dancing soul, places himself at one end of the vibrant Dizengoff Street.He: העציץ הבועט בחיקו הוא רחל - הדליקה את להבת התשוקה שבו לראשונה מרגע שנפגשו במסעדה הצפונאית אשר לא חסך התפרצויות התרסה הייחודיות של תל אביב - רויטלד, עם שולחנותיה המרובעים הלבנים, והתרנגולת שקוראת לקבלת השבת במשא ומתן סוף שבועי.En: The beating flowerpot in his lap is Rachel - she ignited the spark of passion in him from the moment they met at the Northern-style restaurant, which did not spare them the unique outbreaks of Tel Aviv's rudeness - Rothschild, with its square white tables, and the chicken inviting the weekend reception.He: טבעו של אבי נפעם בריתמים ססגוניים מדגמים שונים, שתי פעם שמאל - שתיים שמאל, אוהן את רצף המהלכים המתמתיקים של הריקוד העברי שהגה עליהם.En: My father's nature is accustomed to rhythmic patterns of various models, two steps to the left, two to the right, then continuing the sweet dance steps he composed.He: בקצה השני של הרחוב, רחל, בעיניים מבריקות, מוסיפה נחש שוחר על התרגשותה לדרך שאליה הם יוסיפו צעדים משותפים.En: At the other end of the street, Rachel, with sparkling eyes, expresses her eagerness for the mutual path they will take.He: אבי, בכוח רוחו ואהבתו למנגנון הרגליים המורכב, יוצא לדרך.En: My father, with all his strength and love for the intricate footwork mechanism, embarks on the journey.He: רקע אורבני של בניינים גובהים, גרפיטי צבעוני ושוקפים ממתכת - ניזונים מהנוכחות הגואית שלו כשהוא מטאטא את רגליו במיתרי הריקוד, חלולי הכביש מתמלאים בחיים.En: The urban backdrop of tall buildings, colorful graffiti, and metal reflections, derive nourishment from his physical presence as he taps his feet on the dance floor, and the hollow road comes alive.He: אך אי לכך, חי הרחוב הקיצוני של תל אביב לא נטמע באיזון.En: But even so, the extreme street life of Tel Aviv does not settle into balance.He: בדיוק בנקודת השיא של הרקדה, מהירות למהלך - אבי מתמוטט, נופל לא בטנו.En: At the peak of the dance, at a fast pace, my father stumbles, falling to the ground.He: רחל, ממרחק הנדהרת לעזרתו.En: Rachel rushes to his aid from a hopeful distance.He: אך במקום לצאת לזעם, שומעים את קולו של אבי מחפש את השקט בצחוק חופשי - פשוט, טהור.En: But instead of showing anger, they hear my father's voice seeking solace with a free laugh - simple, pure.He: הוא מביט למעלה, לכיוון רחל אשר מסתכלת עליו בחשש, ומניח את ידו על לבו - מבזיק מתי שמגן לצחיקה.En: He looks up towards Rachel, who observes him with concern, placing his hand on his heart, shielding the laughter.He: אולי לא התנסה בשלמות בריקוד, ואף כישל בשלמות, אבל מהלך הנשיפות, השקט הזורם בו בסוף כל סיפור שנסדר היטב בשורתו - הכל, הכל נעשה תחת המסך של האהבה, רק בכדי לראות חיוך אחד של רחל.En: Perhaps he hasn't experienced perfection in dancing, and even failed in perfection, but the flow of breath, the tranquility that finally settles at the end of every well-arranged story - it all, everything is done beneath the screen of love, just to see one smile from Rachel.He: ורחל, מחייכת.En: And Rachel is smiling. Vocabulary Words:My father: אביwarm: חםheart: לבdancing: מרוקדתsoul: נשמהplaces: מניחhimself: את עצמוvibrant: המלהיבDizengoff Street: רחוב דיזנגוףbeating: בועטflowerpot: עציץlap: חיקRachel: רחלignited: דליקהspark: התשוקהpassion: שבוmoment: רגעmet: נפגשוNorthern-style: הצפונאיתrestaurant: מסעדהspare: חסךunique: ייחודיותoutbreaks: התפרצויותrudeness: תרסהTel Aviv's: של תל אביבRothschild: רויטלדsquare: מרובעיםwhite: לבניםtables: שולחנותchicken: תרנגולתBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

Fluent Fiction - Hebrew: The Falafel Phone Fiasco: A Tale of Laughter and Love in Tel Aviv Find the full episode transcript, vocabulary words, and more:fluentfiction.org/the-falafel-phone-fiasco-a-tale-of-laughter-and-love-in-tel-aviv Story Transcript:He: שירה הייתה רעבה, ולא סתם רעבה, אלא רעבה של 'תל אביב בת חמישית בערב'.En: Shirah was hungry, and not just hungry, but hungry like "Tel Aviv at five in the evening" hungry.He: זה היה בוויכמן, סמוך לדיזינגוף, בהדרדרת השמש.En: It was in the evening, near Dizengoff, as the sun was setting.He: מולה, 'פלאפל דיזינגוף‘, מסעדת הפלאפל הכחולה-הבהירה שנמצאה באותו מקום מאז שהיא זוכרת את עצמה.En: In front of her was "Falafel Dizengoff," the light blue falafel restaurant that had been in the same place for as long as she could remember.He: בקוננים זריקים ממסילת רובה הפלאפלים המנומנמים בגופת הפלאפל שבוודקת ששירה הזמינה בשעה האחרונה, היה טלפון.En: Cones of falafel were being thrown from the spinning falafel machine onto the falafel pita that Shirah had ordered an hour ago.He: זרזיף שמן מהפלאפל נוגע במסך.En: A drop of oil from the falafel touched the screen.He: אותה הבנה של שמן ותיבול מלמדה שירה שיחת יוסף ממתינה לתשובה.En: The familiar smell of oil and seasoning told Shirah that Yosef's phone call was waiting for her.He: מבלי לחשוב, שירה הושכה את היד לעבר חצי הפלאפל הרוטבית, הלך האצבע, התחפשה לשלט רחוק, וניסתה לענות.En: Without thinking, Shirah reached her hand towards the half-dunked falafel, her finger searching for the distant control and attempted to answer.He: "אלו", כלשהי היה התשובה.En: "Hello?"He: בשנה השנייה של המילה, שירה הבינה את טעותה.En: was the response.He: השיחה היא לא אמיתית, הפלאפל הוא לא הטלפון, והטלפון שלה הממשי היה מחכה לה בתחתית התיק.En: In the second year of the word, Shirah realized her mistake.He: אך התוססת מחדלה היא לא הכריחה לעצור.En: The conversation wasn't real, the falafel wasn't the phone, and her real phone was waiting for her at the bottom of her bag.He: לעומתה, יוסף, שאף הוא נמצא בתל אביב, אך במשרד שלטתטלפון שלו חזר ונבהל.En: But her stubborn persistence didn't force her to stop.He: "שירה, מה את עושה?En: On the other hand, Yosef, who was also in Tel Aviv but in his office, became startled.He: את מדברת מהפלאפל?En: "Shirah, what are you doing?He: " הוא התפרץ בצחוק.En: Are you talking from the falafel?"He: חרדת השם הוסיפה לתסוסת הממסדר לשירה.En: he burst out laughing.He: "כן, יוסף, אני טועה.En: The fear of getting caught added to the chaos in Shirah's mind.He: זה הפלאפל, לא הטלפון.En: "Yes, Yosef, I'm wrong.He: " היא הייתה צריכה להפסיק את השיחה, אך שיחה הפך שוב לצחוק מצידו.En: It's the falafel, not the phone."He: תוך כדי החייכנות של יוסף בקצה השני, שוב שירה הרגישה הקפצה מבפנים.En: She needed to end the conversation, but laughter made it resurface again.He: הפלאפל בטעות לא היה רק דבר מצחיק, אלא גם תיחסון מקום וזמן.En: During Yosef's cheerful laughter on the other end, Shirah felt an uplift internally.He: הפתעה הזו שהעטאתה את הפלאפל בגאות, והחזירה אותה למחרת חייהם.En: The falafel mistake wasn't just something funny, but also a perspective of place and time.He: החיוך המלא תשוקה של יוסף בצהלת צחוק היה אמירה מחדש שהכל בסדר.En: This unexpected surprise boosted the falafel's pride and brought her back to life the next day.He: עוד שני דקות של צחוק בשיחה הפערה את פי הפלאפל שוב לבליעה, ותוך כדי ששירה אכלת, יוסף הרגיע.En: Yosef's passionate smile in his laughter was reassurance that everything was okay.He: "את רואה, גם אנחנו יכולים להיות מצחיקים", אמר הצחוק שלו במחאת כף.En: Two more minutes of laughter in the diverted conversation made Shirah chew the falafel again, and while she ate, Yosef calmed down.He: כל הדרך המקומית, הרגשתי שהערב המדקדק הזה התעתד אליהם במשמעות.En: "You see, we can be funny too," he said with a clap of hands.He: הטעות והצחוק בה הזדמנו מסופר.En: All the way home, I felt that this precise evening was destined for them.He: עכשיו, כשירה בעיניים עצומות, כווית את פלאפל דיזינגוף עם שובל של צחוק חדש, ואת הפלאפלים פשוט הצליח לאכל בלי לחפש בו שיחות.En: The mistake and the laughter in it were a tale to be told.He: אחרי הלילה הזה, הגילוי זה, והנס זה, תל אביב נראתה לשירה שונה מאוד.En: Now, with Shirah's eyes wide open, she showered Dizengoff falafel with a shower of new laughter, and she managed to eat the falafels without searching for conversations within them.He: שירה בלעה את הפלאפל האחרון והרכיב את עצמה.En: After this night, this revelation, and this miracle, Tel Aviv looked very different to Shirah.He: היא הסתכלה על יוסף ואמרה, "אנחנו אכן מצחיקים, יוסף".En: She looked at Yosef and said, "We truly are funny, Yosef." Vocabulary Words:Shirah: שירהhungry: רעבהTel Aviv: תל אביבevening: ערבDizengoff: דיזינגוףfalafel: פלאפלrestaurant: מסעדהcone: קונסmachine: מכונהpita: פיתהoil: שמןscreen: מסךsmell: ריחseasoning: תיבולphone call: שיחת טלפוןmistake: טעותlaughter: צחוקfear: פחדcaught: נתפסmind: דעתconversation: שיחהuplift: הרמהsurprise: הפתעהpride: גאווהpassionate: תשוקתיcalm down: השתקםdestined: מיועדtale: סיפורrevelation: חשיפהmiracle: ניסיokay: בסדרBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

On Yom Kippur, the holiest day of the Hebrew calendar, Israeli Jews in Tel Aviv clashed about what it means for Judaism to manifest in the public square, tensions that relate directly to recent political battles over the character of the Jewish State. Yehuda Kurtzer sits down with Yossi Klein Halevi and Masua Sagiv to process these events and interrogate their emotional reactions to the protests, the integrity of Jewish prayer, the perils of partisanship, and what it means to be consistent in one's commitment to democracy.  Street fights over prayer offer liberal Israelis a chance to define a Judaism they can believe in by Masua Sagiv The state of our brokenness by Yossi Klein Halevi JOIN OUR EMAIL LIST FOR MORE HARTMAN IDEAS

How did Tel Aviv's Dizengoff square become a battleground for religion and gender segregation on Yom Kippur and how did the conflict become so charged and bitter? In conversation with Allison Kaplan Sommer on the Haaretz Weekly podcast, Orly Erez-Lizhovski, executive director of the Israel Religious Action Center and the country's leading attorney on gender segregation cases, explains the background to the disturbing pictures that dominated Israeli media over Judaism's most solemn holiday. The sight of Jews battling each other in the first Hebrew city were “heartbreaking” and “hard to watch” she said, and were caused by the “failed decisions” of the Israeli police and the Tel Aviv municipality, who refused to intervene when an illegal gender separation barrier was erected in the center of a public square. At the same time, she believes, this moment may represent a turning point, since it “marks a tremendous change in the attitude of this very liberal public toward both issues of religious pluralism and gender segregation. I think it's a very hard and difficult period, but it also signals change into what may be a better future.” This “awakening” she says is happening in the context of the battle against the Netanyahu government's judicial overhaul. “What people may have been willing to accept up until a few years ago, or up until basically the last few months, they are not willing to accept anymore.” The far right anti-liberal group that organized the prayer in Dizengoff square - Rosh Yehudi - "holds extremist views and has been trying to bring these views into the public sphere of Tel Aviv for years," adds Erez-Lizhovski, "But now they were confronted with a reality they have never met before."   Israelis like the ones who went out on Yom Kippur eve to confront the extremists who are trying to force a certain kind of Judaism on society, she says, now “understand that this is not only a fight for the democratic structure of Israel, it's a fight for our Jewish identity.”        See omnystudio.com/listener for privacy information.

IDF demolishes apartment of Palestinian terrorist who killed Or Eshkar on Dizengoff street in Tel Aviv; Turkey uncovers Mossad ring & ancient Jewish burial grounds in Israel north found to  have been robbed and ruined.  New: Patreon Link http://patreon.com/shannafuld Social Media links, Newsletter sign-up &, Support the show $ here: https://linktr.ee/israeldailynews Music: Flying High; Erika Krall http://www.beatport.com/track/flying-high/14762768 --- Support this podcast: https://podcasters.spotify.com/pod/show/israeldailynews/support

Peta Jones Pellach, SBS Jerusalem correspondent reports on Dizengoff St attack & huge protests against the government's judicial overhaul and more news from Isreal

Breaking news: Three Tel Aviv civilians shot in terror attack on Dizengoff street. We have the details; Beitar Illit under lockdown as the IDF looks for separate terrorist on the loose & Netanyahu works to make energy deal with Italy. Social Media links, Newsletter sign-up &, Support the show $ here: https://linktr.ee/israeldailynews Music: Livchor Nachon; Edan Tamler; Mordy Weinstein & Nicole Raviv https://www.youtube.com/watch?v=ivUoekTlTyw --- Support this podcast: https://anchor.fm/israeldailynews/support

Michael Solomonov makes hummus so transcendently good it will make you wonder how it can possibly share a name with the stuff you eat out of the plastic tub with baby carrots when there's no food in the house. On today's episode, the Dizengoff chef and his business partner Steve Cook go deep on Israeli cuisine—with a side of cheesesteaks (they're Philly boys, after all). Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode 51: Chef and restaurateur Mike Solomonov visits the AH"M table and talks Israeli cuisine, identity, and Shema Yisrael.  About our guest: Mike Solomonov is a beloved champion of Israel's extraordinarily diverse culinary landscape, the chef widely recognized for bringing the many cultures of Israeli cuisine to diners across the U.S., and around the world. He is co-owner of CookNSolo Restaurants with hospitality entrepreneur Steve Cook, and they own Philadelphia's Zahav — the trailblazing restaurant opened in 2008 where Solomonov is Chef — which is the twice recipient of the rare Four Bells: Superior rating from Philadelphia Inquirer restaurant critic, Craig LaBan.In addition to Zahav, Solomonov co-owns Philadelphia's Federal Donuts, Dizengoff, Abe Fisher, Goldie, Merkaz, and K'Far. In May 2022, Solomonov brought Laser Wolf, a grill house sensation with uninterrupted views of the Manhattan skyline, to Brooklyn on the rooftop of The Hoxton. Follow Mike Solomonov on Instagram @mikesolomonov.For information about upcoming shows visit www.modilive.com.Follow Modi on Instagram at @modi_live.

Israeli forces get the brother of the Dizengoff shooter; Israel changes diplomacy says the country will not recognize the recent Russian referenda & look out for a FB Live interview with Meir Panim about hunger in Israel. Donate to Meir Panim's High Holiday campaign to feed hungry Israelis: https://meirpanim.org/high-holidays/?&utm_source=israel_daily_news&utm_medium=podcast&utm_campaign=campaign&utm_content=9.7.2022 Social Media links, Newsletter sign-up &, Support the show $ here: https://linktr.ee/israeldailynews Music: Bashana Habaa --- Support this podcast: https://anchor.fm/israeldailynews/support

Se aproxima uma das semanas mais importantes para os judeus: Pessach começa na noite do dia 15 de abril - ou 14 de nissán, no calendário judaico - e vai até o dia 23 do mesmo mês. No entanto, a data, amplamente celebrada por judeus de todo o mundo, foi precedida por um dos mais relevantes ataques terroristas dos últimos tempos em Israel. No dia 7 de abril, na rua Dizengoff, uma das mais movimentadas de Tel Aviv, um ataque terrorista deixou três israelenses mortos e diversos feridos. Tomer Morad, Eytam Magini e Barak Lufan foram as vítimas do atentado. Não é o primeiro e, infelizmente, dificilmente será o último atentado terrorista que acontece em Israel. Mas por que esse, particularmente, mexeu tanto com a comunidade judaica em todo o mundo nos últimos dias? Nosso convidado é João Miragaya, ele que mora em Israel, é escritor e editor do Conexão Israel e participante do podcast “Do Lado Esquerdo do Muro”. Apresentação: Anita Efraim e Ana Clara Buchmann.

A semana ocorria sem muitas novidades até que a quarta feira chegou e fomos informados que Idit Silman, líder da coalizão no knesset, do partido Yamina, o mesmo partido do primeiro ministro Naftali Bennett, havia deixado a coalizão. Agora o governo passa a ter 60 cadeiras no parlamento, ou seja, não tem mais maioria. Crise enorme no governo que agora, mais do que nunca, balança na corda bamba. E como se não bastasse, na quinta feira, uma hora antes da gravação do nosso podcast, mais um atentado a tiros leva o pânico à Tel Aviv. Um terrorista abriu fogo na rua Dizengoff uma das principais regiões da noite da cidade com muitos bares e restaurantes, deixando dois mortos e outros feridos. É o quarto atentado em menos de duas semanas. A insônia me permitiu editar o podcast durante a madrugada e por isso ele já está no ar. Episódio #133 do podcast "Do Lado Esquerdo do Muro", com Marcos Gorinstein e João Miragaya.

Israel has a rich culinary history and culture, from its street food to its traditional dishes inspired by the Mediterranean sea and the mountains.Chef/Restaurateurs Michael Solomonov and Steven Cook take you on a culinary journey in their book, "Israeli Soul" (Houghton Mifflin Harcourt) to spotlight the dishes that define traditional and modern Israeli food and key ingredients. Solomonov and Cook own CookNSolo with Philadelphia restaurants Zahav, Abe Fisher, Goldie, Dizengoff, and others.The Connected Table SIPS! Podcast is brought to you by Talk 4 Podcasting (www.talk4podcasting.com/) on the Talk 4 Media Network (www.talk4media.com/).The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

We head to Tel Aviv to pay a visit to one of the city's most famous public spaces. See omnystudio.com/listener for privacy information.

Philly Who? launched three years ago this week in May of 2018. Today we are celebrating by republishing our one-year anniversary live episode with Mike Solomonov and Steve Cook. The pair are the chefs behind Cooknsolo, a collection of restaurants including Zahav, Federal Donuts, Dizengoff, Goldie, and Abe Fisher. At the time of this interview, Cook and Solo had together accrued 4 James Beard Awards for their restaurants and cookbooks. Just 5 days later, they took home their 5th, as Zahav won the award for Best Restaurant in the country. In this episode, you’ll hear how these two restauranteurs came together to bring Israeli cuisine to Philadelphia. In doing so, they transformed the Philly food scene. But, it wasn’t always sunshine and hummus. As you’ll hear, when Zahav first opened, it struggled mightily, and was in danger of failing thanks to the 2008 financial crash, an intimidating menu, and the revelation to Steve that Mike was struggling with addiction. Hear the story of how Cook and Solo overcame these challenges, and in the 10 years since have built a restaurant empire! Thanks to all who attended the live show - we raised $900 for Broad Street Ministry! This Episode is supported by Crossbeam. Crossbeam is hiring! Check out their available positions here.

When I think of Israeli food, Michael Solomonov is the first person that comes to mind. He creates delicious dishes; whether fried chicken & donuts, a tahini soft serve, or an amazing lamb shoulder braised in schmaltz. He has worked to promote the cuisine of Israel, its vibrant food culture & history, in Philadelphia and beyond. On this episode we talk about food, life, struggles, and what its like everyday to be in the restaurant business. And for the record, I am going to hold him to that trip to Israel we talked about. Follow him: @mikesolomonov Michael Solomonov is the executive chef and co-owner of Philadelphia’s pioneering Israeli restaurant, Zahav, and the co-author of three cookbooks. He is the 2011 James Beard Award winner for “Best Chef, Mid-Atlantic”, a 2016 James Beard Award winner for “Best International Cookbook” and “Book of the Year” for his and business partner/co-author Steven Cook’s first cookbook, Zahav: A World of Israeli Cooking, and the 2017 James Beard Award's “Outstanding Chef.” In 2018, Zahav was recognized by Food & Wine Magazine as one of "The 40 Most Important Restaurants of the Past 40 Years". In May of 2019, Zahav was awarded "Outstanding Restaurant" by the James Beard Award Foundation. In addition to his duties at Zahav, Chef Solomonov co-owns Philadelphia's Federal Donuts, Dizengoff, Abe Fisher, and Goldie. In 2019, Solomonov brought another slice of Israeli food culture to Philadelphia with K’Far, an Israeli bakery & café, this past July and Merkaz, an Israeli pita sandwich shop, this past November. In 2020, the pair will also open Laser Wolf, an Israeli shipudiya restaurant in Philadelphia. Since 2017, Solomonov and the Israel Ministry of Tourism (IMOT) are partners in championing Israel’s extraordinarily diverse and vibrant culinary landscape.

Mike is an Israeli chef and restaurateur known for his landmark Philadelphia restaurant, Zahav, where we had the pleasure of speaking to him while we were in town. We spoke to Mike about growing up in a Jewish household in the US, the food of Israel, his introduction to kitchens and how he and his business partner, Steven Cook, have kept expanding their restaurant world to include Abe Fisher, Dizengoff, Percy Street Barbecue and more...

Mike Solomonov and Steve Cook are the chefs behind Cooknsolo, a collection of restaurants including Zahav, Federal Donuts, The Rooster, Dizengoff, Goldie, and Abe Fisher. At the time of this interview, Cook and Solo had together accrued 4 James Beard Awards for their restaurants and cookbooks. Just 5 days later, they took home their 5th, as Zahav won the award for best restaurant in the country. In this episode, you’ll hear how these two restauranteurs came together to bring Israeli cuisine to Philadelphia. In doing so, they transformed the Philly food scene. But, it wasn’t always sunshine and hummus. As you’ll hear, when Zahav first opened, it struggled mightily, and was in danger of failing thanks to the 2008 financial crash, an intimidating menu, and the revelation to Steve that Mike was struggling with addiction. Hear the story of how Cook and Solo overcame these challenges, and in the 10 years since built a restaurant empire. Thanks to all who attended the live show - we raised $900 for Broad Street Ministry! Support Philly Who? Donate via Paypal, Venmo: @podphillywho, Become a Monthly Patron, Purchase a T-Shirt or Hat, Become a Sponsor

Chef/Restaurateur duo Michael Solomonov and Steven Cook take you on a culinary journey through Israel in "Israeli Soul" (Houghton Mifflin Harcourt). They spotlight some of the dishes that define traditional and modern Israeli food and key ingredients. Solomonov and Cook are co-owners of CookNSolo which owns Philadelphia restaurants: Zahav, Abe Fisher, Goldie, Dizengoff, Federal Donuts and Rooster Soup (the latter donates its profits to Broad Street Ministry Hospitality Collaborative).This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

In conversation with Sam Sifton Acclaimed for ''cooking that bursts with freshly ground spices and complex flavors'' (New York Times), Michael Solomonov brought Middle Eastern, North African, Mediterranean, and Eastern European influences to bear in his Philadelphia flagship restaurant, Zahav, named an ''essential'' restaurant by Eater magazine. Together with partner Steven Cook, his other restaurants include Federal Donuts, Abe Fisher, Dizengoff, The Rooster, and Goldie. Solomonov's honors include 2011 and 2017 James Beard Awards, as well as recognition by Bon Appétit, Food & Wine, and Travel + Leisure. Solomonov and Cook's new cookbook is a zesty blend of history, photos, and recipes gleaned from their Israeli travels to bustling seaside cities, sleepy mountain villages, and everywhere in between. Sam Sifton is the food editor of The New York Times and the founding editor of NYT Cooking, the Times's digital cookbook. Formerly the newspaper's national news editor, restaurant critic, and culture editor, he is the author of the cookbooks Thanksgiving: How to Cook It Well and the forthcoming See You on Sunday: Recipes for Family and Friends.  Watch the video here. Meelya Gordon Memorial Lecture (recorded 10/23/2018)

When we booked multiple James Beard Award-winning chef Michael Solomonov and his business partner Steven Cook on Special Sauce to talk about their new book Israeli Soul: Easy, Essential, Delicious and their restaurants (Zahav, Dizengoff, Federal Doughnuts, among others), I thought they'd talk a lot about a typical chef-restaurateur partnership and contemporary Israeli food.    I couldn't have been more wrong. What I heard instead was an incredibly moving story of a friendship made stronger by struggle. Zahav was no overnight sensation, Cook is no ordinary restaurateur, and Solomonov is not your everyday rock star chef.    For example, here is Solomonov speaking about the nature of his relationship with Cook: "It is a true partnership and we are equally on the hook for things when they go wrong. We've learned how to grow together and how to remove ego...and at this point we've done this long enough where if we don't like something we're comfortable talking about it. Like it's safe. We encourage it. With our team and certainly with our managers. The last thing that we want are for people to just agree with us."   Zahav's success was by no means assured at the outset. Israeli food was not exactly trendy in Philadelphia, or anywhere else for that matter. The first year was fraught with peril, but the peril ended up inspiring Solomonov and Cook to experiment with the cuisine and be less hemmed in by tradition. As Solomonov says, "We had no salaries and we were going to close the business and we were squeaking along to really make payroll, to stay open. It forced us to be really diligent and to think about our priorities. And actually, in a way, it freed us too. That was when Zahav, the food or the way that we cook now, sort of came to fruition." Or, as Cook puts it, "There's nothing like the desperation of impending failure to sharpen your focus."   Solomonov and Cook were incredibly candid about Solomonov's well-publicized struggles with substance abuse; Solomonov describes how Cook found out, three months after Zahav opened, that he was keeping secret his crack and heroin addiction. Solomonov says, "Steve, as a friend and business partner and brother, was the first to be supportive and to say, literally, you know, you have a problem and we want you to get help."   The Solomonov-Cook episodes of Special Sauce are so full of life, love, pain, and redemption, they should not be missed. Be sure to tune in next week for the next installment.  --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2018/11/special-sauce-michael-solomonov-steven-cook-1-2.html

James Beard Award-Winning Best Chef Michael Solomonov joins Jay’s 4 Questions podcast to discuss his restaurants Zahav, Dizengoff, and Federal Donuts, his new cookbook Israeli Soul, tattoos and tefillin, and the intersection between Judaism and food.

On today's episode of All in the Industry®, host Shari Bayer is joined by Michael Solomonov, co-founder of CookNSolo Restaurant Partners and executive chef/co-owner of Zahav, Philadelphia's pioneering modern Israeli restaurant. Michael also co-owns Federal Donuts, Dizengoff, Abe Fisher, Goldie, and the philanthropic Rooster Soup Company, which donates 100% of its profits to support Philadelphia's most vulnerable citizens. Michael is a four-time James Beard Award winner, including Outstanding Chef in 2017 and Best Chef, Mid-Atlantic in 2011. He has a new cookbook with his business partner Steven Cook, entitled Israeli Soul: Easy, Essential, Delicious; who he has written two previous books with, including Federal Donuts, and Zahav, A World of Israeli Cooking, which won James Beard Awards for "Book of the Year" and "Best International Cookbook". Today's show also features Shari's PR tip, Speed Round, Industry News, and Solo Dining experience at Mission Chinese Food in Bushwick, Brooklyn. Listen at Heritage Radio Network, or subscribe to our podcast on iTunes, Stitcher and/or Spotify. Follow us @allindustry. All in the Industry is powered by Simplecast

Tweet The #1 listed "food radio show Philadelphia" from Google and Bing is back LIVE this Sunday, October 21st at 635pm. That's right Derek is back in studio and Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is a #Foodie star studded spectacular! Things get started with Ingrid Hoffmann who has partnered with the American Diabetes Association to publish “Latin Comfort Foods Made Healthy (Clásicos latinos a lo saludable): More than 100 diabetes-friendly Latin favorites”. The book celebrates the joys of cooking and eating healthier versions of traditional Latin recipes bursting with flavor while staying within the nutritional guidelines of the ADA and relying on Ingrid's concept of delicious, easy, and simple recipes with a healthy twist. Raised in Colombia and the Netherlands, Ingrid Hoffmann is a professional eater, author and host of Top ChefEstrellas (Telemundo, NBC), Simply, Delicioso (Cooking Channel) and Delicioso(Univision) is passionate about cooking, entertaining, and helping her fans lead a healthy and balanced lifestyle. Via her cookbooks, “chica tips” and social media platforms, Ingrid hopes to educate her followers about “better for you” ingredients, implementing cooking habits and to think of food as medicine. With this in mind, in 2015, Ingrid launched her very own food brand, Cocina by Ingrid Hoffmann, which focuses on easy, delicious and healthy meal solutions for the family. She writes a monthly column for Delta Air Lines Delta Sky Magazine and AARP en Español and is a frequent guest of shows like Un Nuevo Día, The Talk, Oprah, Martha Stewart, The View, The Today Show, The Early Show, and The Wendy Williams Show. Then we talk to Dorie Greenspan who has a new book “Everyday Dorie: The Way I Cook” from Rux Martin/Houghton Mifflin Harcourt being released October 23rd and available for pre-order on Amazon.com. To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan's food is powerfully cookable—her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop. What makes a “Dorie recipe”? Each one has a small surprise that makes it special. The dishes are practical, made with common ingredients from the supermarket, farmers' market, or pantry, like Sweet Chili Chicken Thighs, which is both weeknight simple and fine enough for company, and Eton Mess, a beautifully casual dessert of crumbled meringue, fruit, and whipped cream. They are easygoing, providing swaps and substitutions. They invite mixing and matching. Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dorie's infectious love of cooking and her trademark hand-holding directions. Inducted into the James Beard Foundation's Who's Who of Food and Beverage in America, Dorie Greenspan is also the author of Dorie's Cookies, a 2017 James Beard Award-winner for Best Baking and Dessert book; Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the IACP: The International Association of Culinary Professionals, Baking Chez Moi, also a Times bestseller; and Baking: From My Home to Yours, another James Beard Award winner. To talk about the most important meal of the day, we will be joined by Ryan Grim who is the editor of Extra Crispy and has new book “Breakfast: The Most Important Book About the Best Meal of the Day: The Most Important Book About the Best Meal of the Day” from Oxmoor House Books being released October 23rd and available for pre-order on Amazon. The book Breakfast is an exploration of everything about breakfast and brunch. This celebration of the most popular meal of the day offers engaging stories, essential how-tos, and killer breakfast recipes. Discover exciting new ingredients and the secrets to making Entenmann's Cake Doughnuts and Taco Bell Crunchwraps at home, among many other dishes. Learn the origins of scrapple and how to brew barista-level drinks. Based on the popular website ExtraCrispy.com, this book—the perfect gift for anyone who loves all-day-breakfast—is packed with 100 photos, humorous illustrations, and amazing, craveable food. Ryan was previously the deputy editor of Tasting Table, but covering all three meals was too much of a burden, so he decided to get into the breakfast media world. Before that, he was the managing editor of VICE magazine. Now Extra Crispy is the authority on breakfast, brunch, and every nook and cranny of morning culture. It is the leader of the growing global breakfast trend, showcasing celebrity chefs and emerging voices. Last, but certainly not least we are thrilled to welcome Steven Cook the co-author of new cookbook “Israeli Soul: Easy, Essential, Delicious” from Rux Martin/Houghton Mifflin Harcourt. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these food specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors Michael Solomonov and Steven Cook scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes and adapted every recipe for the home kitchen. Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-to and close-ups of finished dishes make everything simple and accessible. Steven Cook is the co-founder of CookNSolo Restaurant Partners. He is the co-author of Zahav: A World of Israeli Cooking, winner of two James Beard Awards in 2016 for "Best International Cookbook" and "Book of the Year". Cook also sits on Broad Street Ministry Hospitality and Corporate Council, which supports Broad Street's mission of providing meals and social services to Philadelphia's most vulnerable citizens. Prior to founding CookNSolo, Cook was the owner and executive chef of Marigold Kitchen. Cook is a graduate of the The Wharton School of the University of Pennsylvania and the The-French-Culinary-Institute. He left a job as an investment banker in New York to return to Philadelphia and pursue a career as a hospitality entrepreneur overseeing highly acclaimed and award winning Zahav Federal Donuts, Abe Fisher, Dizengoff, The Roosterand Goldie Falafel restaurants. Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products and he visited the grand opening of Steve's Prince of Steaks. It will be a full night of Derek on the radio as he also joins the Dining On A Dime crew of Kevin Wilson and John Cohlat 5pm and then after Small Bites at 8pm he sits with the We're Justgrubbin crew of JustGrubbin. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week as well as she visited Yards Brewing Co., and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. The post Small Bites Episode 99 appeared first on Wildfire Radio.

Israeli Soul: Easy, Essential, DeliciousBy Michael Solomonov & Steven Cook Intro: Welcome to the Cookery By the Book Podcast, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Mike Solomonov: My name is Mike Solomonov, and I'm the co-owner and chef at Zahav restaurant. Steven Cook, my partner and I wrote Israeli Soul, the New Cookbook.Suzy Chase: First off, congratulations. Israeli Soul was named one of the best cookbooks for Fall 2018, by New York Times Cooking. When you were researching this cookbook, did you really have 82 meals in eight days?Mike Solomonov: A lot of bites. A lot of inspiration, but I mean I think that that's kind of how it goes when you're over there. Whenever I travel to Israel, that's usually what it is. My day is sort of dictated by the places I go and eat, you know?Suzy Chase: How was that organized? Did you think about it when you got up that morning, or did you just get up and start walking?Mike Solomonov: I'm away over there, because we were bringing photographer, producer, so on and so forth, we had to be a little bit more diligent about it, but a lot of it was like we have to go to these few places, we have to go to these new cities and not plan the rest of the trip around using those guidelines as work parameters for the entire trip.Suzy Chase: As someone who basically grew up in Pittsburgh, describe exploring Israel through the lens of a chef.Mike Solomonov: Well, I think that that was sort of the seed of the catalyst for opening Zahav, getting into Israeli food, or Israeli culture, by sort of food proxy. I think that when you ... There's something familiar enough about Israel, and obviously over the years became deeply personal, but going over there and experiencing what dining is, is fascinating. At the time that Zahav came to fruition, it was really unlike anything that was happening here. It was so many different cultures, so many different kinds of food represented on one table. I mean like figuratively, but also literally on one table. Through the lens of a diner, through the lens of a partially American or Europe classically trained chef, it's fascinating and life changing, and I thought that the more of that spirit, or that soul that we could bring back to the states, to Philly, to our community, the more excited people would get.Suzy Chase: I just want to thank you for adding in substitution ideas in the cookbook. So often, I get bummed because it's hard to find a random spice, or ingredient, and then I give up, so this was great.Mike Solomonov: I appreciate that. I mean, that's kind of what makes it accessible, you know?Suzy Chase: One thing that surprised me about your goldi falafel recipe was it called for a carrot. Is carrot usually in falafel?Mike Solomonov: I don't think so.Suzy Chase: Because I've never detected carrots. What does the carrot do for the goldi falafel?Mike Solomonov: Well, carrot is sweet, carrot is also bright and [inaudible 00:03:25] carrot hue, so it's got tumeric notes to it as well, so it goes really well with things like tumeric, it's delicious, it's really sweet, and it's adding a vegetable to tenderize the dried chickpeas.Suzy Chase: What in your opinion is the most important Israeli dish?Mike Solomonov: Most important Israeli dish would probably be sabich. It's fried eggplant, with tahini, hard boiled eggs, amba, and usually cabbage, cucumber, tomato, or some variation on those fresh chopped salads inside of a pita.Suzy Chase: What's amba?Mike Solomonov: Amba is a mango pickle that is related to Indian mango pickle, and it's under ripe mangos, fenugreek, sometimes mustard, garlic, that and it's sort of cured, fermented and canned into a paste.Suzy Chase: Talk to me about Drew's Mountain Bread. This is a very flat bread, but is it crunchy? Or more soft like a pita?Mike Solomonov: It's more soft like a pita. When it comes directly off the massage or the wok in our case, it's a little bit crunchy, but as it sits it softens. You can use it to wrap things, it makes incredible wraps. It's sort of like the soft tortilla shell. But it also is perfect for like laying down on tables and scooping up food.Suzy Chase: Now onto hummus. It's interesting that, I read in the book, Israelis don't make it at home often, how come?Mike Solomonov: Oh, I mean I think there's just so many different places in Israel that you can get your hummus ... You know, people do make hummus at home, but there's just so many good places, and it requires tons of chickpeas, sometimes equipment, you know?Suzy Chase: You have so many hummus toppings, what is your favorite way out of the cookbook, to top hummus?Mike Solomonov: I'm sort of into the brussel sprout thing right now for the hummus. But, there's ... To me, hot chickpeas with a little bit of loose tahini inside of the hummus tahini is kind of the best way to eat it.Suzy Chase: Why is store bought hummus so different than homemade hummus? It doesn't even taste the same.Mike Solomonov: I think that the store bought hummus usually has preservatives, like citric acid, which affect the flavor negatively. We like to serve hummus fresh, warm, very ... A little bit of lemon, but not ... pickled or preserved, you know? I think that when you have to ... there's things like fermentation, that gloats of acrid garlic flavor that you have to fight against when you're preserving or doing things store bought. So far nobody's quite figured it out yet.Suzy Chase: You're right, it does taste acrid.Mike Solomonov: I've scrutinized a lot of hummus in my day.Suzy Chase: I be- ... Really? Mike Solomonov: Uh-huh. Yes.Suzy Chase: Half of your family is from Bulgaria. Do you incorporate any of that cuisine into this cookbook?Mike Solomonov: Well, Bulgaria and Ottoman or Balkan ... Balkan cuisine conquered by the Ottomans are a really big thing, so yeah, in many iterations it comes across like Bulgarian kabobs, and the bourekas, those things are very, very important to us. And those are Balkan and Bulgarian origins.Suzy Chase: I know with Zahav and Federal Donuts cookbooks, you thought the digital cookbook could be the thing. Talk about your views on the physical versus digital cookbook.Mike Solomonov: You know, I think that holding something in your hands and sharing it, and appreciating the luster of the pages and specifically Israeli Soul, I think the topography really just pops. It feels like three dimensional real. You want to scoop the food out with your hands, you know?Suzy Chase: Yeah, this cookbook is so stunning, you could just sit it out as a coffee table book.Mike Solomonov: That, too. I mean, I think it minimum, right?Suzy Chase: What did Gil Marks and Joe Nathan teach you?Mike Solomonov: I mean, that's a hard thing to say. Joe Nathan continues to teach me on a daily or weekly basis. I would say she is the leading expert in Jewish food, and in more of an anthropological way a sort of commentary on culture, and she is a walking encyclopedia. Her spirit is about inquiring, and about taking things apart, and about celebrating stories and culture, and family and recipes and food. Gil Marks was an incredible author and obviously well, well researched, and his books, especially the Encyclopedia of Jewish Cooking has had a huge impact on our lives.Suzy Chase: Owning a restaurant group is impossible to navigate by yourself, and Steve Cook is your long-time business partner.Mike Solomonov: Yes.Suzy Chase: In terms of writing cookbooks, do your roles break down the same way as they do for your hospitality group?Mike Solomonov: I do, I think that we've got ... Having a healthy partnership, and friendship, and sort of familial relationship and also maintaining sanity while growing a restaurant group from seven employees to over 200 over the course of a decade is not the easiest thing. Yeah, I'm not sure, it sort of changes every day, I think. You know, adapting, becoming resourceful, and balancing the needs of our team, and the needs of our guests, the juggling act that we do all the time, you know?Suzy Chase: I was so bummed to see that Dizengoff closed at Chelsea Market, which is up the street from me. Are you going to open up another one in the city? Or no?Mike Solomonov: I don't know. As of right now, we've got so much going on with Philly. We've got ... You know with the book coming out, we've got a couple new projects that we are working on, and I think that as of right now, we're kind of hanging out solo.Suzy Chase: Okay, well, we'll have to come to you.Mike Solomonov: You know, it's an hour and 20 minutes by train.Suzy Chase: The other night, I made your recipes for a five minute hummus, chopped salad, lamb meatballs and chicken thigh schawarma. I made the two spice mixes, which I think they were key. Talk a little bit about the spice mix section in this cookbook.Mike Solomonov: Well, again, we wanted to make this really accessible, and really easy for people. I think that that ... I think demystifying and showing people that it is literally as simple as between two spices, and applying them to certain ingredients, and then very simple cooking technique creates something sort of ethereal or something that represents this magic of the sum of all parts. I think that with cooking people get scared. Certainly with spices. But with a cuisine that isn't like Italian, or American-Italian they get freaked out. Our job, our livelihood is really based on that, of demystifying and sort of celebrating it, and guiding gently through what it takes to make dishes pop and sing.Suzy Chase: Now, to my segment called, "My Last Meal." If you had to place an order for your last supper, what would it be?Mike Solomonov: I think it would be Dim Sum. Suzy Chase: Oh, so what kind of Dim Sum?Mike Solomonov: There used to be a restaurant in Philly called Lakeside Chinese Deli. They made the most incredible taro rolls, and I would eat like ten of them, you know? But, I think when I'm not cooking Israeli food, I eat tons of Asian foods, and I don't really cook any Asian food whatsoever.Suzy Chase: Where can we find you on social media, the web and in Philly?Mike Solomonov: Well, in Philly, you can catch me at Zahav. Social media you can catch me on Instagram at Mike Solomonov.Suzy Chase: And your website?Mike Solomonov: At ZahavRestaurant.com.Suzy Chase: I love how you said this cookbook is full of recipes that you can make in your house or apartment with screaming children, in not a lot of time. I cannot thank you enough for coming on Cookery By the Book podcast.Mike Solomonov: Thank you so much for having me, I'm really excited that you have the book. I'm excited to be on your podcast, and I'm very excited for you to come down to Philly and visit.Suzy Chase: Subscribe in Apple podcasts, and while you're there please take a moment to rate and review Cookery By the Book. You can also follow me on Instagram at cookerybythebook, Twitter is !amSuzyChase, and download your Kitchen Mix Tapes, music to cook by on Spotify at Cookery By the Book. Thanks for listening.

Andrew Friedman kicks off HRN’s coverage of Feast Portland with Philadelphia’s award-winning chef Mike Solomonov. Over a single cup of coffee, the two discuss the magic of Oregon produce, the importance of mentoring other chefs, and the trip that inspired Mike’s newest book Israeli Soul. Mike also opens up about his personal struggle with sobriety and his participation in the festival’s very first in Zero Proof dinner. Michael Solomonov is the Executive Chef and Co-Owner of Philadelphia’s pioneering Israeli restaurant, Zahav. In addition to his duties at Zahav, Chef Solomonov co-owns Philadelphia’s Federal Donuts, Dizengoff, Abe Fisher, Goldie, NYC’s Dizengoff, and the philanthropic Rooster Soup Company, which donates 100% of its profits to Broad Street Ministry Hospitality Collaborative that provides meals and essential services to individuals experiencing homelessness and hunger in Philadelphia. Also in 2017, Solomonov and the Israel Ministry of Tourism (IMOT) created a partnership to champion Israel’s extraordinarily diverse and vibrant culinary landscape. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Don Futterman, Allison Kaplan Sommer, and Noah Efron discuss three topics of incomparable importance and end with an anecdote about something in Israel that made them smile this week. Listen to the extra special, special extra segment. Radical Tail Wagging a Moderate Dog? Polls show that Likud voters are socialist, gay and lesbian supporting, religious pluralists, who are far to the left of their leaders on most matters: How can this be? B2LGBTQ Hundreds of Israeli corporations rush to support LGBTQ activists after the Knesset fails to extend to gay men the right to use surrogates to bear children. Business usually avoid politics like the plague: why is this issue different? Street Smarts Experts find that Dizengoff is the best street in Israel. But what makes a street great? And why are we so bad at creating hip and happening streets? Extra Segment: Kinderguardians Come to Washington: One Congressman Seriously Hurt For our primo Patreon supporters, in our extra-special, special extra segment, we discuss the segment of Sasha Baron Cohen’s new Showtime series, Who Is America, in which he impersonates one Col. Erran Morad, an Israeli lobbying American Republican gun rights activists and congressfolk, to adopt a faux Israeli program called Kinderguardians, aiming to arm kids tots. What the hell sort of image are these American Republicans carry around of Israel, that made Baron Cohen’s ruse seem plausible? Music Shalom Gad Vehayahalomim BeTzorat Mabool Pesalim Sof HaMidbar (recorded live in TLV1 Studios) Sigariah be-Shekel

At his restaurants Zahav, Abe Fisher, Dizengoff, Rooster Soup Company, Goldie and others, Philadelphia-based chef and restaurateur Mike Solomonov has established himself as the standard-bearer of modern Jewish/Israeli cuisine. While at the Philly Chef Conference recently, Andrew and Mike borrowed a conference room for an impromptu rap session about what it means to be Jewish in the industry, the pitfalls of modern communication, where new restaurant ideas come from, and the secrets behind Philadelphia’s burgeoning restaurant scene (hint: it’s a good place for cooks to live). Here’s a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it’s free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple’s podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

The Food-E’s Nick calls his food pal, Burger Beast to get the lowdown on his Hamburger House Party happening this weekend (3:37). Nick tries to get the Miami odds from Burger Beast on who will win this year. Then, Nick gives you some food news (11:26) on Dizengoff and Federal Donuts, Taco Bell and more, plus he breaks down David Chang’s new Netflix show ‘Ugly Delicious’ and gives you his Top Chef update (13:35). He even gives you his pick on who he thinks will win it all. We can’t wrap up the show without the #FoodPorn of the Week (16:15) to make you hungry and the #Cocktail of the Week to make you thirsty (17:09). --- Support this podcast: https://anchor.fm/thefoode/support

thefood-e's Nick is joined by Chef Mike Solomonov from Federal Donuts, Dizengoff, & Zahav to talk about how he got his start, his early connection to Miami, why he decided to bring the Federal Donuts and Dizengoff brand to Miami, how the Federal Donuts concept started, everything about his new cookbook and where he likes to eat at when he’s in Miami (2:46). Then, Nick gives you some food news on Pepsi, Starbucks, Milk Bar and the Museum of Ice Cream (17:24). Finally, Nick gives you the food porn of the week (23:44) from @hungryhugh and a new segment, Cocktail of the Week from @spiritedmiami (24:30). --- Support this podcast: https://anchor.fm/thefoode/support

Nelson Burd e Yair Mau conversam sobre o atentado terrorista em Jerusalém que matou 4 pessoas, a suspeita de corrupção do primeiro-ministro Netanyahu, a homenagem da Alemanha às vítimas do terror em Israel, e a reforma na praça Dizengoff em Tel Aviv.

This week on Jawn Appetit, we recap our recent trips to Dizengoff and Mac Mart - both of which get two thumbs up from the crew. Later in the show, we preview Center City Restaurant Week and take a bite out of the new frozen donut cheeseburgers at Wal-Mart.

Michael Solomonov makes hummus so transcendently good it will make you wonder how it can possibly share a name with the stuff you eat out of the plastic tub with baby carrots when there's no food in the house. On today's episode, the Dizengoff chef and his business partner Steve Cook go deep on Israeli cuisine—with a side of cheesesteaks (they're Philly boys, after all). Learn more about your ad choices. Visit megaphone.fm/adchoices

Arrests were announced yesterday in the Duma murder case and other, smaller crimes against non Jewish targets in Israel. Is there a dangerous terrorist organization of young Jews from Judea & Samaria? Did the shin bet use torture to extract confessions for innocent kids? If so, was it justified ? TIS continues the analysis of the larger issues in this evolving story. The manhunt is still on for the Arab terrorist who shot up the cafe on Dizengoff this past Friday. What makes this attack very different from previous attacks ? TIS bring you up to the minute information and insights. And as always the great Israeli music mix.

Chef Michael Solomonov operates a cluster of acclaimed Philadelphia restaurants with his partner Steve Cook, including Dizengoff, Federal Donuts, Abe Fisher, Percy Street Barbecue, and their flagship, Zahav. In fall 2015, Solomonov will publish his first cookbook, Zahav: A World of Israeli Cooking. Learn more about your ad choices. Visit megaphone.fm/adchoices