Ari on Business, ZingLife

Creating Creativity pt. 1

Part 1 of an excerpt from Ari’s latest volume in the Zingerman’s Guide to Good Learning series.

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Food

Chopped Liver Stories

Part Three It never enters into my mind that chopped liver should be made from anything other than chicken livers. I guess it’s because that’s all my grandmother ever used. Beef liver… I don’t know. I guess I’ve never really given it an honest chance, never really considered it as anything other than an inexpensive, […]

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Food

Chopped Liver Stories

Part Two I can’t understand why people are so down on liver, especially on chopped liver. I take their rejection of it personally. I want to shout at them: “I’ll bet you’ve never even really tasted it!” Make of it what you will. As proud of their heritage as they claim to be, Jewish cookbooks […]

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Food

Chopped Liver Stories

Part One It’s nearly twenty years now since I wrote this essay. I think it was a year or so after my grandmother, Belle Perlis, passed away. Writing is one of the best ways I’ve found to get my own feelings out in the open and a way to help me manage grief and pain […]

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Food, Food Artisans

Eating Great Anchovies

To understand just how readily Mediterranean peoples eat anchovies you really have to visit one of the many wonderful markets, say in Marseilles, Barcelona or Genoa. In the Mediterranean people shop for anchovies with the same sort of regularity that Americans buy breakfast cereal. In each you’ll see market stalls offering not one but four, […]

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Food

Buying Better Anchovies

Ari on Anchovies, Part 3 of 3 Although you and I see them mostly in tins or jars, anchovies actually do start out swimming in the sea. This seemingly obvious fact always makes me wonder why people who generally like fish often profess such a strong distaste for anchovies. Technically, anchovies are members of the […]

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