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Bagel invades Israel
Ike Katz
Harry Katz „. ~
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Dixie Lithographing Co., Inc. I g
PET AH TIKVA, Israel - Hie
bagel, that chewy American
Jewish soul food, has finally
arrived in Israel.
When Gefim Koretzky opened
Israel’s first bagel factory, his
neighbors laaghed and his
father-in-law thought he was
cr&xy. After all, few of Israel’s
three million Jews knew what
bagels were.
“When people see bagels in a
store, most of them don’t know
what they are,’’ said Mrs.
Koretsky. “Even if shoppers ask
the clerks, the clerks don’t know
what a bagel is.”
But Israel’s lone bagel bakery
opened in July in this Tel Aviv
suburb and the Koretxkys now
sell about 2,000 bagels a day in
100 stores. Still, there is
customer resistance.
“At this point, the only people
here who know about bagels are
the Americans and those who
have traveled abroad,” said
Brooklyn-born Mordechai
Kreiner, food buyer for a super
market chain that now sells
bagels produced by Koretzky.
“Israel, a nation of im
migrants, has imported food and
customs from all over the
world,” Kreiner said. “And the
bagel is an example of bringing
in an idea from the American
Jewish community.”
A bagel baker in New York
said that while the firm,
doughnut-shaped roll is now
closely associated with
American Jews, it Originated in
Vienna 800 years ago.and
became popular throughout cen
tral Europe, where it was im
ported to the United States.
The American-style bagels,
sometimes called water bagels,
are steamed or simmered before
being baked. They bear little
If you really love Jewish
'Soul food' pass this up
LOS ANGELES - "for
years, our loving Jewish
mothers begged, coaxed and
bribed us to eat, offering us the
most delicious of traditional
Jewish dishes. What they didn't
know is that it’s those very
delicacies that may cause
serious heart problems later in
life,” claims Dr. Harold L. Karp
in an, a Beverly Hills, Calif, car
diologist and author of “Your Se
cond Life” (Tareher-Hawthorn,
18.96). '
“Your Second Life” deals
primarily with the post-cardiac
life — your “second” life —
presenting important medical
information for the layman in a
moot dramatic, memorable and
readable style, using seven of
the doctor’s most interesting and
typical cases.
Dr. Karpman, however,
believes" in “preventive
medicine” where heart attacks
are concerned and informs his
readers how to prevent heart
disease as well as how to avoid
further episodes once a heart at
tack has already occured.
He warns, “The majority of
foods which are considered to be
Jewish *8001 food,’ such as
chopped liver, corned beef,
chicken soup, etc., are very high
in fat and cholesterol.”
Modifying the traditional
Jewish diet is an important
measure, the doc-
“preventive”
tor feels. “Studies have clearly
demonstrated that persons with
high cholesterol levels in their
bloodstrearns are three times
more likely to have heart dis-
ease.
In addition, it has been dis
covered that being on a diet that
is fat controlled and low in
cholesterol will frequently
reduce the chances of developing
coronary artery disease,” he>
said.
“One should therefore attempt
to avoid creamed soups and
broth-baaed soups containing
fat, any poultry skin, fish roe
(including caviar), and all
cheeses except those made from
slum or partially skimmed milk,
such as cottage cheese
(preferably uncreamed),
farmers, bakers or Mozarelia
•cheese,” Dr. Karpman advised.
In addition, the doctor advises
cutting down on — or avoiding
— frankfurters, commercial
French fries, potato chips,
avocadoes, olives, commercial
pies, cakes, ice creams, chocolate
candy, butter, whole milk and
egg yolks.
Ail is not lost, Dr. Karpman
says, if you really enjoy
traditional Jewish food. Just
remember to skim your chicken
soup of all fat, skin all your
poultry and trim your Friday
night brisket well.
The Jewish Transcript (Seattle)
BEN
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resemblance to what Israelis call
a "begele,” a salty, crisp ring of
bread that Americans would
consider a pretzel. Developing a
bagel industry in Israel was an
international endeavor.
Koretzky, 28, whose family
emigrated from the Soviet
Union when he was 12, was in
troduced to bagels while visiting
relatives in Philadelphia follow
ing the 1967 Mideast War. He
had gone there to rest after
recovering from severe shrapnel
wounds sustained in the Golan
Heights.
“I went bock to Philadelphia
in 1969 for one reason — to learn
how to make bagels. I spent
three years learning,” Koretzky
said.
Upon his return to Israel, he
married an immigrant from
Belgium and convinced her
father to invest in a bagel fac
tory. Mrs. Koretsky said bar
father lent the couple about864,-
000.
“My father-in-law thought
making bagels in Israel was a
crazy idea,* Koretsky said. “He
is a lawyer so every time I would
tell him something, he would
look in his books and show me it
wouldn’t work. But I told him
Americans stand in line to buy
bagels — and Americans don’t
like to stand in line for modi oi
anything.” , .
Mrs. Koretsky, bookkeeper for
the firm, says all employees and
their partner are •sworn to
secrecy about the .inner
workings of the bakery.
Koretsky, who. says he knows
more about making bagels than
anyone in Israel, has banned
most visitors and all cameras
from his shop- He feels there is
room for only one bagel bakery
here at this time.
By Israeli standards, the
bagels are expensive. A loaf of
bread, which is subsidized by the
government, sells for about 15
cents. A package of six frozen
bagels, which are not subsidised,
costs about 63 cents.
San Francisco Jewish Bulletin
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