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New York Post
an hour ago
- General
- New York Post
Antisemitism is an ancient hatred — and it's still alive today
Historians who've researched the origins of antisemitism say it goes way back. Anti Jewish sentiment traces to the ancients. Alexandria had a Jewish population mockingly called lepers or exiles from Egypt. Tensions arose between Greeks and Jews. Antiquity. Religious exclusion in polytheistic Egypt, Greece, Rome — dietary restriction, Sabbath observance, circumcision created otherness. First century tension in Alexandria led to violence. Greeks accused them of separation. Romans called them clannish. Second Temple destruction, renaming Judaea to Palaestina, was to erase Jewish identity. Advertisement Christianity's early days called them 'Christ killers.' New Testament included hostility. Antisemitism was a gradual accumulation of prejudice. Independence was seen as a threat. Religious exclusivity offended polytheists. Empires saw threats and then transformed social tension into religious hostility. Outsiders in predominantly Christian or Muslim societies, they were banned from many trades and land ownership. Thus pushed into moneylending or commerce — those roles made them targets of resentment. These became pretexts for antisemitism in parts of the world — even when others of their belief elsewhere had no connection to the conflict. Advertisement The fourth century. Christianity became Rome's dominant religion. Writers disdained Jewish customs. Seen as separate and unassimilable, they caused suspicion, hostility. Theological angers, they were developed. Expelled from King Edward's England in 1290, they were forbidden to return legally until the 1650s thanks to Oliver Cromwell. By Shakespeare's time — late 1500s — England had few practicing that faith. Well-known still today, his 'The Merchant of Venice' featured Jewish moneylender Shylock with his famous 'Hath not a Jew eyes?' speech. Literature portrayed them as greedy moneylenders and outsiders. Negative stereotypes then persisted in religious, literature and cultural societies. Mouthing off NOW, to get back to today's otherworld society: Advertisement Dentistry harks to 2600 BC. Egypt's Hesy-Ra. In ancient Greece, Hippocrates and Aristotle wrote about extractions and gums. Middle Age dentistry was done by barbers. Want hair clipped? Your molar removed?! Same guy. In 2025, Manhattan's own mouth whisperer is East 61st's Dr. Marc Lazare, a biometric specialist. He's Michelangelo with a mirror. I tell you this because Sunday every Tony candidate's smile is brighter than Tiffany's window and last minuters are asking who helped?! So me, little mother, I'm telling you. Advertisement B'way beefs up AND for a snack afterward on the Upper East Side — since there's no load of food at their so-called Tonys gala party after — do Dave Goodside's Beach Café. Inhaling burgers there the other night was Nick Jonas and a hungry party of 15. SO I asked one bankrupt debtor of an iffy show why he went bust. He answered: 'Because I hate to owe money.' Only in New York, kids, only in New York.
Scottish Sun
5 days ago
- Entertainment
- Scottish Sun
We better watch we don't sleepwalk into another potato famine, says expert
'I'm not a betting man, but if I was, my money would always be on the pathogen' SPUD WARING We better watch we don't sleepwalk into another potato famine, says expert Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) THE United Nations International Day of the Potato is celebrated today - but boffins fear the humble spud is under global threat. Experts at the renowned James Hutton Institute, that researches land and crops from its centres in Dundee and Aberdeen, will mark the occasion by discussing the pressures facing mass potato production. 4 Professor Ingo Hein from the James Hutton Institute. 4 Matt Damon in the 2015 hit film The Martian. 4 Matt Damon growing potatoes on Mars in the film The Martian. And there are serious topics to discuss as spuds feed two thirds of the eight billion people on planet Earth. Chief Features Writer MATT BENDORIS speaks to professor Ingo Hein, Head of Potato Genetics, at The James Hutton Institute. WHEN people tell Professor Ingo Hein there could never be another potato famine like the one that killed a million people in the 19th Century, he remarks: 'And many thought they'd never be another pandemic.' The devastating disease - known as the blight - struck Ireland in 1845 leading to mass starvation. It was caused by the arrival of a pathogen - a microorganism that causes disease - called Phytophthora infestans that saw crops fail all across the Emerald Isle. Professor Hein said: 'And it wasn't just Ireland as crops failed on the West Coast of Scotland too. 'Ireland's population has never recovered as so many died or immigrated. They had eight million people before the 1840s but they have never reached that number again.' Three years ago the United Nations decided to launch the International Day of the Potato as so much of the world - especially developing countries - rely on the humble tattie to feed their populations. Professor Hein, who has been at the Scottish Institute since 1999, explains: 'Potatoes are the only main crop that has all the amino acids of life. 'So if you eat potatoes with butter, you're sorted. You literally have everything the body needs. 'Sure, it might not be the best diet in terms of diversity, but you can live off of it. 'That's why it was so popular in Ireland. It was the only crop they could afford to feed themselves.' He adds: 'It's also likely that if man ever gets to Mars, that will be the first crop grown there - just like in the Matt Damon movie The Martian. 'That's because potatoes need seven times less water to grow than cereals, but converted into calories they are much more efficient.' But one of the UK's favourite potatoes, the King Edward - first grown in 1902 - hasn't changed its genetic make-up in over a century, along with the Maris Piper - introduced to the UK in 1966. And Professor Hein believes that makes them vulnerable to a new disease in the same way Covid became the first pandemic since the Spanish Flu which killed an estimated 50 million people from 1918. He said: 'I'm not a betting man, but if I was, my money would always be on the pathogen. 'You've seen it with Covid. There was a pathogen, we had vaccines, they protected against it, and then the pathogen changed. 'It's exactly the same with diseases that affect potatoes. Because the way we have to grow potatoes on a large scale, it's an easy scenario for a pathogen to actually gain a foothold, adapt, and then have a negative impact. 'They are mainly spread by aphids which are wind-dispersed. So it doesn't know any boundaries. It will jump from one country to the next country.' The Professor believes that all the advancements in chemicals and pesticides are not the answer, insisting natural genetics is the key. He said: 'Here at the Institute in Dundee we have the Commonwealth Potato Collection. 'Many don't look like potatoes, but they are potatoes. And they really have the diversity that we need to protect the crops from pathogens and pests. 'But also from a changing environment, which the potato is ideal for, because it actually grows on every continent apart from Antarctica. 'So it's incredibly versatile and can be adapted. But the key really is in the wild species of potato. And that's what we are tapping into.' He adds: 'We can even breed them to be really nice looking potatoes. So they will have all the resistances, but will be different to Maris Piper. But still just as tasty.' The James Hutton Institute is now working towards establishing a National Potato Innovation Centre, which aims to harness the combined strengths of research and industry across the UK to future-proof potato as a crop. They are also trying to come up with ways to combat nematodes - parasitic worms that have hit parts of Scotland's potato production. Professor Hein, 51, said: 'Once your land is contaminated with these nematodes, you cannot grow seed potatoes - which is the first stage of production - on your land. So we're actually losing land at a rapid rate. 'The Scottish Government has recognised this issue and they've put funding in to try and address this.' But while the UK may be able to navigate another famine by importing more from India and China - the biggest potato producers in the world - he believes not so well off nations will suffer. He said: 'Potatoes are a huge staple food in Africa, Asia and South America, so many of these places would struggle and there would be really bad consequences. 'Many people just don't think about the potato as it's such a huge part of our daily life and is plentiful, but we must make sure they remain that way.'
Daily Mirror
6 days ago
- Lifestyle
- Daily Mirror
Mary Berry's 5-ingredient potato dish is 'really good' for Sunday lunch
Mary Berry's dauphinoise potatoes recipe is a delicious side dish that's perfect for serving up at a Sunday lunch or any other special occasion - the whole family will love it While roast potatoes are a classic accompaniment to a Sunday roast, culinary queen Mary Berry has proposed a "really good" creamier option. Dauphinoise potatoes, a French delicacy known as the ultimate comfort food, are crafted with cream and cheese and pair splendidly with any roasted meat. In her cookbook 'Family Sunday Lunches,' Mary Berry wrote: "Dauphinoise potatoes make a nice change with a Sunday lunch, especially if you are serving duck (try them with Duck breasts with cherry sauce), or if you are preparing a slighter smarter lunch than usual." Not only are dauphinoise potatoes rich and scrumptious, but this recipe is also remarkably simple to prepare, requiring just five basic ingredients that you probably already have in your kitchen. Mary Berry's secret to perfect dauphinoise potatoes is to use floury varieties like King Edward or Russet, which soak up more flavour and break down effortlessly when baked, resulting in a creamier consistency for this succulent dish, reports the Express. How to make Mary Berry's dauphinoise potatoes Ingredients 750g of King Edward potatoes (or other floury potatoes) 300ml of double cream 150ml of chicken or vegetable stock 50g of grated parmesan cheese Knob of butter Kitchen equipment needed Oven proof dish Instructions Start by peeling the potatoes, rinsing them under cold water, and then drying them thoroughly with kitchen paper. Next, slice the potatoes very thinly, either manually or using the slicer attachment on a food processor. Combine the stock and cream in a jug. In a buttered dish, arrange a layer of potato slices, season with salt and pepper, and drizzle over some of the creamy stock mixture. Continue the layering process, gradually adding the creamy stock mixture until all ingredients are used. Ensure the potatoes are fully submerged in the liquid by pressing them down with your fingers. Next, sprinkle the parmesan cheese on top and securely cover the dish with foil. Place the dish in the preheated oven for 40 minutes, then remove the foil and continue cooking for an additional 25 to 30 minutes until the top is golden brown and the potatoes are thoroughly cooked. Once done, remove from the oven and allow it to rest for five minutes. Your delectable dauphinoise potatoes are now ready to be served.
Toronto Star
7 days ago
- Entertainment
- Toronto Star
This mouthwatering $12 sandwich is the best thing I ate in Toronto this week
WHERE I ATE THIS WEEK A $15 three-course pasta lunch in North York, an incredible $13 muffuletta in Etobicoke, and $2 buttery Uzbek samsas in Scarborough — each week, food reporter Karon Liu travels the GTA to bring you a trusted and affordable recommendation on what to eat while exploring the city. Bangers and Mash Sando, $12, from Hot Pork at 932 Dundas St. W. Gta 4 of the best bakeries in Toronto for classic old-school doughnuts Skip the candy bar toppings and bacon bits — these Toronto spots are serving doughnuts the old-fashioned way. Gta 4 of the best bakeries in Toronto for classic old-school doughnuts Skip the candy bar toppings and bacon bits — these Toronto spots are serving doughnuts the old-fashioned way. THE DISH This delightfully messy sandwich starts with a four-ounce Irish banger patty made from Ontario pork, breadcrumbs and aromatics like allspice, mace, ginger and cloves. It's paired with a square of seared mashed potatoes — yes, an actual slab of creamy mash with a golden crust — plus caramelized onions and gravy made from smoked brisket drippings (add a double patty for $4). It's a saucy sandwich best eaten on the spot, especially when the mashed potatoes' delicate crust gives way and buttery, silky spud and gravy land on your fingers (there's a washroom downstairs). The potatoes bring butteriness, the onions a bittersweet smokiness, and the patty a gentle spice. Grab one while it's still on the menu — it's only around for another month before a lighter, warm-weather option takes its place. THE OWNER Hot Pork owner Michael Synowicki. Karon Liu/ Toronto Star Toronto is in the midst of a breakfast-sandwich boom, and Hot Pork — which opened in early 2024 — is part of the new crop. Before launching the shop, owner Michael Synowicki cooked at hotels like the King Edward and the Toronto Marriott. Like many hotel chefs, when the pandemic hit he lost his job and had to pivot. Synowicki began making sausages, using equipment and recipes from his father's long-shuttered midtown gourmet food shop from the '70s. He supplied restaurants and grocers, popping up at the Junction Farmers' Market (he's still there every Saturday), and his popularity grew enough that he opened a storefront. ALSO ON THE MENU Bangers and Mash Sando with a side kale Ceasar salad. Karon Liu/ Toronto Star Pair your sandwich with the kale Caesar salad ($8 for a small size, $16 for large): shredded kale tossed with a garlicky house-made dressing, lots of Parmesan, sourdough croutons from Lev Bakery, crispy smoked pork belly and ground fried chicken sprinkled on top. For non-meat options, there's a fried eggplant caprese sandwich, $13, a double egg breakfast sandwich, $8, and an egg caprese sandwich, $12. There's also a grocery counter of house-made pickled carrots, beets and onions, cured salmon, sausages and beef tallow. ARTICLE CONTINUES BELOW Gta Our food reporter's top picks for meals under $15 in Toronto From prix-fixe lunches to hearty sandwiches, here are four places in Toronto where you can get EXPLORE THE AREA Hot Pork is open Tuesday to Sunday, 9 a.m. to 3 p.m., ideal for early risers that want to beat the brunch crowd in Trinity Bellwoods. The place is also right at the northeast corner of the park if you want to eat the sandwich al fresco. Right next door to Hot Pork is the charming indie horror book store Little Ghosts (930 Dundas St. W.) and Ella's Uncle café (916 Dundas St. W.) is just a few minutes away. Continue the sandwich crawl by heading to Lambo's Deli (176 Bellwoods Ave.) for Italian-style subs at lunchtime. This is the Thursday, May 22 edition of Food Crawl, the Star's weekly food newsletter. Sign up to get it in your inbox every week.
NDTV
19-05-2025
- Health
- NDTV
India Logs 164 COVID-19 Cases In A Week, Kerala, Maharashtra Lead Tally
Mumbai: The Coronavirus disease of 2019 (COVID-19) appears to be making a comeback with a significant surge in cases across Hong Kong and Singapore, two of Asia's biggest cities. With 164 fresh cases reported since May 12, India, too, is seeing a rise in cases. India currently has 257 active COVID-19 cases, with Kerala, Maharashtra and Tamil Nadu leading the number tally. In the past week, Kerala reported 69 new cases, Maharashtra logged 44 and Tamil Nadu added 34 cases. Maharashtra also reported two deaths, which, according to doctors, are not COVID-19 deaths, but both patients were found to be COVID-19 positive. COVID-19 In Maharashtra Maharashtra currently has 56 active COVID-19 cases. Mumbai's King Edward Memorial (KEM) Hospital recently reported two deaths - a 59-year-old cancer patient and a 14-year-old girl suffering from kidney disease. Though both patients died of underlying illness, they also tested positive for COVID-19. Questions are being raised on why COVID was not written in the death certificate. KEM Hospital reportedly didn't hand over the body of a 59-year-old woman to the family. "The woman was cremated at the Bhoiwada crematorium with only two family members, as per protocol," said Anil Kokil, Former Corporator. The Brihanmumbai Municipal Corporation (BMC) clarified that the two patients died due to serious co-morbidities and not COVID-19. Both patients were brought to Mumbai for treatment from Sindhudurg and Dombivali, it said. Amid rising cases, Mumbai's healthcare infrastructure has come under scrutiny. Nearly 200 new primary health centers (PHCs) and sub-centers are reportedly unable to function owing to a lack of staff, funds and facilities. Neha Kadam, Community Health Volunteer at Kasturba Prathmik Kendra in Mumbai, also highlighted the issue of a lack of staff and infrastructure. "Each staff member is responsible for 1,200 homes. The staff does not have a chair to sit on. We have to go on the ground to check on patients. The facilities are not as good as they should be. Preparations should be made given the increasing cases," she said. The BMC has urged Mumbaikars to be cautious and not to panic. The situation is under control and hospitals are fully prepared, it said. Very few cases of COVID-19 were reported in Mumbai from January 2025 to April 2025. Some cases have been reported in May, but their number is extremely limited, and no cluster or serious outbreak has been reported so far, BMC said. Spike In COVID-19 Cases In Hong Kong, Singapore Health authorities in Hong Kong and Singapore have warned of a spike in COVID-19 cases, as a resurgent wave spreads through Asia. The virus' activity in Hong Kong is now "quite high," Albert Au, head of the Communicable Disease Branch of the city's Center for Health Protection, told local media last week. Singapore is also on alert. In the COVID-19 update dated May 13, the Ministry of Health said it is monitoring a recent increase. "There is no indication that the variants circulating locally are more transmissible or cause more severe disease compared to previously circulating variants," it noted. The estimated number of COVID-19 cases in the week of April 27 to May 3, 2025 rose to 14,200 cases, compared to 11,100 cases in the previous week. Over the same period, the average daily COVID-19 hospitalisations rose from 102 to 133.
