Podcasts about israeli soul

Wounds left to heal. Painful, deep and complicated. It seems like everyone in Israel knows someone whose brother or daughter was killed or whose neighbor or friend was kidnapped. How to deal with it? Questions for Tali Levanon, a CEO of Israel Trauma Coalition.

Wounds left to heal. Painful, deep and complicated. It seems like everyone in Israel knows someone whose brother or daughter was killed or whose neighbor or friend was kidnapped. How to deal with it? Questions for Tali Levanon, a CEO of Israel Trauma Coalition.Všechny díly podcastu Vinohradská 12 můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

Welcome to the Rav Dror's Freedom Through Faith channel where Jewish spirituality and faith intersect to bring you profound insights and inspiration. Please Donate to support Rav Dror's work https://emunah.com/donate [We're a 501(c)3 non-profit] Store, Consultations & more https://linktr.ee/ravdror Emunah Project Inc website https://www.emunah.com Subscribe and find engaging talks rooted in Torah teachings ranging from Kabbalah and Chasidic wisdom (especially from Rabbi Nachman of Breslov) to Torah and the Hebrew Bible. Rav Dror's talks are infused with personal stories and explore the power of faith, personal prayer (Hitbodedut), the beauty of Jewish heritage, and the results of the pursuit of inner strength. Discover how to navigate life's challenges, cultivate mindfulness, and awaken your soul to a higher purpose. Tune in to Rav Dror's captivating discussions and embark on a spiritual awakening that will empower you to live a life filled with meaning, joy, and freedom. Discover the unique essence of the Israeli soul and unlock the profound teachings of Rabbi Nachman of Breslov's Lekutey Moharan with Rav Dror in this captivating video. In this enlightening discussion, Rav Dror unravels the spiritual depth that sets the Israeli soul apart, exploring its connection to the land, the people, and the rich heritage of Israel. Gain insights into the collective consciousness that has shaped the history and destiny of this extraordinary nation. Rav Dror delves into the timeless wisdom of Rabbi Nachman of Breslov's Lekutey Moharan, offering practical guidance on how to embrace these teachings in your life. Learn how to connect with your inner self, find meaning in daily experiences, and develop a profound relationship with the Divine. Whether you're already familiar with Rabbi Nachman's teachings or new to the spiritual journey, this video provides a fresh and inspiring perspective. Rav Dror's passion and expertise will lead you on a transformative path of self-discovery and connection to the essence of the Israeli soul. Join us for this soul-nourishing exploration as we delve into the heart of Israel's uniqueness and uncover the timeless wisdom of Rabbi Nachman of Breslov. Like, share, and subscribe to stay connected to this transformative spiritual journey.

On today's episode I enjoy an interview with Dorothy Kalins. Dorothy is the author of Kitchen Whisperers and an award-winning magazine editor, with experience as the founding editor of Metropolitan Home, founding editor-in-chief of Saveur, executive editor of Newsweek. She has collaborated on the production of many cookbooks, including David Tanis's bestselling A Platter of Figs, Michael Anthony's Gramercy Tavern Cookbook, and V is for Vegetables, Michael Solomonov and Steven Cook's Beard-award winning Zahav, Israeli Soul, and many others. In 2018, she was honored with induction into the American Society of Magazine Editors Hall of Fame. Kalins was the first woman ever named Adweek's Editor of the Year, and in 2013, Kalins was voted into the James Beard Foundation's Who's Who in Food & Beverage. On today's episode Dorothy and I talk about: *Food Media and the splash made by Saveur Magazine *The inspiration for her new book The Kitchen Whisperers  *The impact of kitchen and cooking on our connection with others Things We Mention In This Episode: Connect with Dorothy on Twitter @kalins Visit Dorothy's website: Dorothykalins.com  Dorothy's Book The Kitchen Whisperers Join Confident Cookbook Writers Facebook Group Learn more about How to Get Paid to Write a Cookbook during this free masterclass

For this special bonus episode, Kate interviewed Dorothy Kalins for her new book, Kitchen Whisperers.From Harper Collins: Dorothy Kalins is an award-winning magazine editor, the founding editor-in-chief of Metropolitan Home and of Saveur magazine, and the former executive editor of Newsweek. She has collaborated on the production of many award-winning cookbooks, including David Tanis's A Platter of Figs, Michael Anthony's The Gramercy Tavern Cookbook and V is for Vegetables, and Michael Solomonov and Steven Cook's bestselling Zahav and Israeli Soul. In 2018, she was honored with induction into the American Society of Magazine Editors' Hall of Fame. Dorothy was the first woman ever named Adweek's Editor of the Year. She has won two James Beard Awards, and in 2013 was voted into the James Beard Foundation's Who's Who of Food & Beverage in America. She lives in New York City with her husband, the filmmaker Roger Sherman.Support the show (https://www.patreon.com/dinnersisters)

The Zest has international flavor this week! We take you to Hawke's Bay, the fruit basket of New Zealand, with an international cheese expert.  We'll taste-test a recipe for 5-minute hummus from the Israeli Soul cookbook. And Bavaro's Pizza brings Italy to Tampa Bay. It's wheels up on The Zest. No passport required.

The Zest has international flavor this week! We take you to Hawke's Bay, the fruit basket of New Zealand, with an international cheese expert.  We'll taste-test a recipe for 5-minute hummus from the Israeli Soul cookbook. And Bavaro's Pizza brings Italy to Tampa Bay. It's wheels up on The Zest. No passport required.

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)

On this episode, our annual cookbooks show, featuring interviews with two prolific authors. One, the chef of a few well-known Israeli restaurants in Philadelphia and New York; the other, one of the nation’s baking experts whose new book takes a broader approach to the kitchen. Then, in our final segment, Rick and Steve talk about a few of the books we really like this holiday season.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Michael Solomonov & Steven Cook This week, we're excited to welcome Michael Solomonov & Steven Cook to SALT + SPINE, the podcast on stories behind cookbooks. Michael and Steve are the duo behind Zahav, Abe Fisher, and other Philadelphia restaurants. Their latest cookbook, Israeli Soul, takes readers on a culinary journey across Israel; their first cookbook, Zahav, won Best Cookbook of the Year from the James Beard Foundation. Plus, we talk with Reem Kassis, author of The Palestinian Table, about her friendship with Michael Solomonov, and we stop by Omnivore Books in San Francisco. And we stop by Omnivore Books in San Francisco to chat with Celia Sack. Read More: Common Threads: Food & Wine Goes Home for the Holidays With Two Chefs: One Palestinian, the Other Israeli // Food & Wine Grief, Smoke and Salvation // New York Times Tips From an Ambassador for Israeli Cuisine // New York Times Bonus SALT + SPINE Features: Recipe: 5-Minute Hummus with Quick Tehina Sauce Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

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

Tonight on @rolandsfoodcourt @siriusxm with @gennaro.pecchia & @noainjection at 9:00PM EST kn #factionradio Channel 103 we get down to serious food & wine business with a few of the current leaders in both worlds. First up we get a special visit from the incredible Chefs from @zahavrestaurant Celebrating 10 years in business & in brotherhood! @mikesolomonov & #stevencook We learn about their journey into Israel to bring back really great stories & recipes that you can create at home in their follow up to #zahavcookbook The new gorgeous #israelisoulcookbook @hmhcooks with mouthwatering photos by @persicophoto To wash all the great food down we get to have one our most fun guests ever! @charlessmithwines Who happened to be in #newyorkcity being honored by @wine_spectator for crafting 2 wines in the top 100 wines of the world list! Not too shabby for a Man who started his career as a rock band manager who is now an award-winning winemaker! We love #charlesmithwines & after you hear this show you will see why! Happy weekend & cheers to you all! Big Love! @paulofcharsky #rolandsfoodcourt #food #wine #talk #radio #siriusxm #n

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.

NPW welcomes James Beard Award Winning Authors, Michael Solomonov and Steven Cook!  For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors 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. Solomonov has perfected 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-tos and closeups of finished dishes make everything simple and accessible. Israeli Soul is avaliable now whereever books orsold or on Amazon. Just click this link!  https://www.amazon.com/Israeli-Soul-Easy-Essential-Delicious/dp/0544970373/ref=sr_1_1?ie=UTF8&qid=1539060997&sr=8-1&keywords=israeli+soul+cookbook  

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.