Radio Interview With Maria Balinska

Radio Interview With Maria Balinska

April 17, 2014-  Below is a great radio interview with Bagel Expert and Davidovich Bagel fan, Maria  Balinska, author of THE BAGEL: A SHORT HISTORY OF A MODEST BREAD

Conversations with Voice of the Arts

Maria Balinska – The Bagel

Maria Balinska is the author of the new book, The Bagel, an authoritative history of that humble but iconic breadstuff. Balinska sorts fact and fiction as she traces the history of the bagel back through centuries and civilizations, documenting its evolving treatment by bakers, artisans, comic, painters, and even poets. During the holiday of Passover, Jews are not supposed to eat leavened bread and the bagel is perhaps the ultimate pop-culture representation of both leavened bread and Jewish cuisine.

CWVA - Maria Balinska - The Bagel

http://1690wmlb.com/wp-content/uploads/2010/03/Maria-Balinska-The-Bagel-mixdown.mp3

When Is Flour Yoshon?

When Is Flour Yoshon?

Yoshon Literally mean old.   This is not to imply that that products that are labeled Yoshon are old in the negative sense.  Old used in the context of Yoshon refers to whether or not flour, specifically from Wheat, Oats, Spelt, Rye, and Barley, was planted prior to, or after the "16th of Nissan", which translates to the second day of Passover.   Flour from these grains, planted prior to Passover is consider Yoshon, or old,  under Jewish Dietary Laws.   This flour is acceptable to use after harvest and milling.  Flour from grains planted after Passover, or new,  should not be used until after the following Passover in order to comply.

While the timing may seem arbitrary at first reaction, the laws actually are quite sensible.  The notion, in a secular context, holds true as aging is an important part of healthful and nutritious grain production and harvesting.  Today many companies circumvent the natural aging of grains in flour production through the use of chemicals and artificial conditioners, while companies like Davidovich Bakery use all natural, aged, high gluten flour in the production of their Davidovich Bagels.   An additional benefit of the Yoshon timing rules is that it, by implication, insures that flour from cycle to cycle is segregated and, therefore, limits waste and insures the flour your are getting is not stale. Whether consumers are religious or not, they should seek products for optimum health that follow these types of natural guidelines.  For many, the concept of Yoshon helps to guide that decision.   

WHAT IS MEANS TO BE PAS YISROEL

What it Means to Be Pas Yisroel
Davidovich Bagels are more than just Certified Kosher

Pas Yisroel or Pat Yisrael (Hebrew: "Bread of an Israelite") products are grain products, such as bagels that were cooked or baked with the participation of an "observant" Jew.  This must be, at minimum, the ignition of the flame used to prepare, cook, or bake the grain product.  In classical Rabbinical Judaism, this requirement is considered restricted to five classical grains of Judaism-these are wheat, barley, oats, spelt, and rye.  In modern food production, commercial bakeries may accomplish a status of Pas Yisroel by using something called the "Shain System", named for it's inventor Rabbi Yehuda Shain, whereby an apparatus can be ignited remotely by an observant Jew.   For more information on this and other Bakery Historical Facts visit www.allnp.com