Miscellaneous

BY Ilene Spector
May 17, 2013

Photography by Justin Tsucalas Almost all Jews left Syria in 1997, but their cuisine has been well preserved. Syrian cuisine is quite unique. The recipes often highlight dried fruits, lentils and sweet-sour flavors such as tamarind and pomegranates. Spices are dominant in most dishes — especially turmeric, cinnamon, cumin, allspice and saffron. Cilantro is also CONTINUE »

May 16, 2013

By Maayan Jaffe managing editor It has been just over a week since the Day School at Baltimore Hebrew formally announced that it will shut its doors at the end of the 2012-2013 school year and that the Independent Jewish Academy of Baltimore will not open up in its stead. An outpouring of emotions, accusations CONTINUE »

BY Ilene Spector
May 7, 2013

Mother’s Day and brunch go together like peanut butter and jelly. Why brunch? Maybe the timing: 11 a.m. to 2 p.m. suits all ages, from fussy newborns to older people in the family. Mother’s Day brunch is so popular in the U.S. that 58 percent of those polled in 2012 said they would celebrate Mom CONTINUE »

Kidney transplant patient, thrill-seeker psyched for downtown rappel
BY David Snyder
May 3, 2013

At 9 months old, Jared Weiner was diagnosed with autosomal recessive polycystic kidney disease, a rare genetic deformation that enlarges the kidneys and can negatively impact the liver and spleen. At 10, he made it through a lifesaving kidney transplant. He’s endured pneumonia and kidney stones. He’s had biopsies, routine blood draws and ultrasounds. Every CONTINUE »

Restaurateurs find solid management, innovation provide recipe for success
BY David Snyder
May 3, 2013

Fazzini’s Italian Kitchen in Cockeysville opens at 11:30 a.m. Ari Brownstein is there at 9. Entering through the back door, he hauls in a recently dropped-off produce order. The phone rings. It’s an employee in need of a shift change. “Don’t worry about it,” Brownstein says. “I can work for you Wednesday night.” In walks CONTINUE »