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Judaic dietary law dictates that in order for a kitchen to be considered kashrut, dairy products and ritually slaughtered meat (beef and chicken) need to be segregated. As a result, you won’t find cheese pizza at a kosher deli with a meat kitchen, or beef brisket at a kosher sandwich joint with a dairy kitchen. Olé Gourmet falls into the latter category, and because of the dearth of meat dishes (fish notwithstanding), it’s become a draw for area vegetarians intrigued by the mix of Mediterranean, Mexican, Italian and, of course, Israeli staples. The small space is dominated by mustard and coffee-colored walls, not to mention a sizable open kitchen where owner Ed Leibowitz, as friendly and accommodating a chap as you’ll ever meet, along with his wife Bracha and sous-chef Meir Kokin, prepare a slew of items from the multicultural menu, often with mixed results. Fried falafel anchors the Israeli platter ($13.95) and while the crisp, ....
CAPITAL & MAIN-The last two decades have seen the downsizing or demise of countless American print media outlets, leaving many of us resigned at reports of the latest corporate consolidation or private equity takeover of a beloved publication. Though I unhappily count myself among the jaded, one precursor to the 21st century erosion of the Fourth Estate still carries a particular sting and important lessons for our time. In June 1996, Michael Lacey and Jim Larkin swaggered into a small newsroom in West Los Angeles where a group of journalists had gathered for what they expected to be a living wake for their paper. Starting in Arizona in the 1970s, the two men had built the largest chain of alternative weeklies in the U.S. through a series of aggressive acquisitions. Though the founders of New Times tried halfheartedly to put lipstick on a pig with reassurances about their intentions, the staff’s worst fears were soon confirmed. ....