#Michael Solomonov

[walks-the-ages]

ah, can't find the original post to respond to it, and tumblr was refusing to let me actually post with the usual bullshit of "sorry there was an error processing your post" . anyways.

If you see a post going around about Jewish restaurants being targeted for harassment by pro-palestine protestors "solely for being Jewish", stop what you are doing and actually look up the incident in question, because that is not what happened at Goldie's restaurant!

Full article below for accessiblity, and because we all know Tumblr only looks at headlines and doesn't click links to news articles.

Long post!

Bolding is my own for emphasis.

A protest against a top Israel-born chef was called antisemitic. Staff tell a different story

Wilfred ChanFri 8 Dec 2023 16.55 GMTFirst published on Fri 8 Dec 2023 12.00 GMT

The 21-second clip went viral almost as soon as it was posted early on Sunday evening. It showed hundreds of protesters, some with Palestinian flags, united in a rhyming chant: “Goldie, Goldie, you can’t hide, we charge you with genocide!”

They were protesting outside Goldie, a vegan falafel restaurant owned by Michael Solomonov, the Israel-born celebrity chef best known for Zahav, an Israeli-themed restaurant widely considered one of the United States’ finest eateries. It was one brief stop along a march traversing Philadelphia that lasted about three hours.

Many of the protesters hadn’t even returned home from the march when the condemnations began to pour in. The Pennsylvania governor, Josh Shapiro, a Democrat, posted on X: “Tonight in Philly, we saw a blatant act of antisemitism – not a peaceful protest. A restaurant was targeted and mobbed because its owner is Jewish and Israeli. This hate and bigotry is reminiscent of a dark time in history.”

Even the White House piled on: it was “antisemitic and completely unjustifiable to target restaurants that serve Israeli food over disagreements with Israeli policy”, said the deputy press secretary, Andrew Bates. Douglas Emhoff, husband of Vice-President Kamala Harris, wrote on X that he had spoken with Solomonov and “told him @POTUS, @VP, and the entire Biden-Harris Administration will continue to have his back”.

It was the apex of a saga that has resulted in at least three workers fired from Solomonov’s restaurants over, as they see it, their pro-Palestine activism coming into conflict with their bosses’ views and policies, and at least one other worker who has resigned in protest – thrusting the renowned Israeli eateries into the thick of bitter US disagreements over the Israel-Hamas war.

The street protest against Goldie has sparked heated debate. As the war on Gaza rages on, with over 17,000 people killed in Gaza since 7 October – 70% of them women and children, according to Gaza’s health ministry – are Israel-linked businesses in the US implicated? Was Solomonov, a chef who has credited Palestinian influences in his cooking, an appropriate target?

Interviews with protesters and current and former employees at Solomonov’s restaurants paint a more complex version of events than what the video clip may have suggested. They reject the notion that Goldie was singled out because of the owners’ ethnicity, arguing that their objections stem from management using the restaurants to fundraise for Israel after 7 October in spite of worker concerns. Activists also say their protest shines a necessary spotlight on the political commitments of one of the highest-profile restaurateurs in the United States.

Tensions at work

There were political tensions simmering at Solomonov’s restaurants before Sunday’s march. The Guardian spoke to three Goldie workers who say they were fired due to their pro-Palestine advocacy: two who wore Palestinian flag pins in violation of a newly announced dress code that forbade non-Goldie branded adornments, and another who tweeted in support of Sunday’s street protest.

Their discomfort at work began following a fundraiser in October, during which Solomonov and his business partner Steve Cook announced they would donate all of the restaurant group’s profits from one day, over $100,000, to United Hatzalah, an Israeli medical non-profit that has supplied the Israel Defense Forces with protective and medical gear during the current war against Hamas.

And in early November, Solomonov’s Zahav hosted a private fundraiser by a prominent political action committee dedicated to supporting political candidates “who reflect Jewish values”. Attendees at the event, which has not been previously reported, included the Michigan governor, Gretchen Whitmer; and dozens of other pro-Israel officials and lobbyists, according to a current Zahav employee, who spoke on condition of anonymity. The employee said that in recent weeks, Solomonov had also booked and paid for multiple, lavish private dinners at Zahav for IDF members preparing to deploy to fight for Israel.

“The amount of material support that we’ve lended to pro-Israel causes and Israeli military personnel has been really discomforting,” the Zahav worker told the Guardian.

In an email to workers on Wednesday, Solomonov and Cook apologized for not communicating about their political stances with staff more directly. The pair had sought to “avoid discussing politics at work … to make everyone as comfortable as possible in the restaurant,” the owners wrote. “But perhaps we created a void that had the opposite effect. For that, we are sorry.”

The fraught politics of food

The protest and its fallout have produced the biggest controversy ever faced by Solomonov, one of America’s most prominent Israeli cultural figures and someone who for years has cast himself as a culinary bridge between Israel, Palestine, and the United States.

Solomonov’s brother, a soldier in the Israel Defense Forces, was killed in 2003 by Hezbollah snipers; Solomonov wrote in his first cookbook, Zahav, that the tragedy made him briefly consider joining Israel’s army. Instead, he decided to channel his emotion into food, something he found allowed him to “expose people to a side of Israel that had nothing to do with politics”. That led him and Cook, an investment banker-turned-restaurateur, to found Zahav in 2008, followed by other prominent Israeli-themed eateries: Dizengoff, Goldie, K’Far, and Laser Wolf, under a restaurant group called CookNSolo. In 2017, Israel’s ministry of tourism named him a culinary ambassador.

The restaurants have never been completely free from controversy. Debates over the origins and ownership of Middle Eastern food have raged for years; many culinary experts have argued that Palestinian contributions to Mediterranean cuisine have been used by Israeli chefs without sufficient respect or acknowledgement. Yet while Solomonov and Cook have always branded their food as Israeli, their menus and cookbooks cite Palestinian influences on many dishes. For years, Solomonov also spoke of his friendship with the Palestinian writer and cookbook author Reem Kassis – though the two are no longer speaking, according to the New York Times.

But the conflicts aren’t just over cultural appropriation. They’re about “the way Israel as a state has weaponized food against the Palestinian people”, says the Palestinian American chef Reem Assil, who owns Reem’s, a Arab street food joint in San Francisco. “Even before these last 60 days, Israel has restricted what Gazans can access in terms of food and water. They target bakeries, they target farms, they target markets. They uproot our olive trees, they make it illegal for us to forge our own ingredients, like za’atar.” The UN warned last month that Israel’s military operations in Gaza had put residents there at “immediate” risk of starvation.

A controversial fundraiser

Since the 7 October attacks, Solomonov has publicly sought to caveat his support for Israel. “I personally believe in the right of Palestinians to have their own state, and the right for self-determination, and I don’t deny those things,” he said at an event last month in New Jersey, according to the Philadelphia Inquirer. “And I believe the Israeli government oftentimes does things that I would not do at all … and it can be quite damaging.”

But internally, Solomonov and Cook were using their restaurants to steer resources toward Israel.

On 10 October, Solomonov and Cook announced a fundraiser that would donate all the profits across CookNSolo restaurants on 12 October to United Hatzalah. “It is not associated with any military,” the restaurant group assured staff in a Slack message – something that simply wasn’t true, workers soon realized with alarm.

Goldie staff were caught off guard because they considered the restaurant a politically progressive institution. The vegan falafel restaurant proudly displayed an LGBTQ flag and Black Lives Matter flag on its wall. Many of the workers were young and identified as queer. There was a casual dress code: Noah Wood, a 25-year-old who uses they/them pronouns, said they did shifts at Goldie while wearing hats with slogans supporting indigenous rights.

The night before CookNSolo’s fundraiser, Goldie’s store manager at the time, 24-year-old Sophie Hamilton, says she discovered public videos by United Hatzalah about how the non-profit supplied protective gear to IDF soldiers. She rushed off an email to Goldie’s general manager, Emma Richards, saying she felt “deeply betrayed and misled”. “I feel like I’ve been left with no choice but to refuse to come to work tomorrow unless [CookNSolo] commits to also raising donations for a Palestinian humanitarian organization, of course with no connection to any military.”

But Hamilton’s suggestion was ignored, and Richards simply told her someone would cover her shift the next day.

When Hamilton returned to work, she decided to keep working but while wearing a small Palestinian flag pin. “There’s just a point where you can’t leave your humanity at the door,” she said. No customers complained, but two weeks later, management announced a new rule: staff were not to wear stickers, pins, or patches that were not Goldie-branded.

Wood, the other server, started wearing a Palestinian flag pin in open defiance of the new rule. Another worker, June, 24, wore a green shirt, black pants, and a red bandana – a reference to the colors of Palestinian flag.

On 15 November, the restaurant asked Hamilton to send Wood home for violating the dress code. Hamilton refused, and the next day they were both fired, Hamilton for “poor performance for failing to enforce the uniform policy”. Wood was not given any official reason, they say.

In the Wednesday email to staff, the owners wrote: “We recognize that people have different views on the war between Israel and Hamas, and we respect your rights to your own views. Many of our guests have passionate feelings about the current conflict and, knowing that not all of you feel the same way, our approach is to simply avoid discussing politics at work.”

They did not provide details on the firings beyond writing: “It is also important for you to hear directly from us that we have never terminated employees based on their support for Palestine.”

The owners added: “We think it’s important to say that our support of Israel is not unqualified. We have plenty of criticisms, particularly in the way that the government has stymied the prospects for Palestinian statehood in recent years.”

In a statement shared with the Guardian, United Hatzalah’s senior vice-president for international operations, Michael Brown, said that the nonprofit and the IDF “often train together, especially when conducting mass casualty training drills, or search and rescue training drills in order to hone our skills and help the IDF sharpen theirs, as well as to allow for an easier flow of collaborative life saving efforts should the need ever arise in the field, similar to what happened during October 7th.”

The restaurant group declined to respond to a detailed list of questions by the Guardian about the fired workers, but a spokeswoman said in a statement: “CookNSolo exists to create community through food. We are committed to fostering an open, safe, and supportive workplace for all of our employees who have varying backgrounds and political views. Like many hospitality companies, we have standard policies for our employees, which we consistently enforce.” Solomonov declined, through a representative, a direct request for an interview.

Justin Sadowsky, an attorney at the Council on American-Islamic Relations, a civil rights non-profit, says the firings of Goldie workers are the first time he’s heard of restaurant workers allegedly fired for supporting Palestine since 7 October. “We’ve seen it in hospitals, we’ve seen it at large corporations, we’ve seen it in law firms, but it’s sort of spilling into everywhere,” he said. The organization says it’s received a “staggering” 2,171 requests for help and reports of bias in the 57 days since the Israel-Hamas war began, equalling nearly half of the total complaints it handled in all of 2022.

Call for a boycott

Meanwhile, CookNSolo’s fundraiser for United Hatzalah had caught the attention of local activists in a group called the Philadelphia Free Palestine Coalition. The activists weren’t in touch with the restaurant workers, but drew the same conclusion: by funneling restaurant proceeds toward a group associated with the IDF, CookNSolo was complicit in Israel’s war crimes.

In mid-October, the activists called for a boycott. Natalie Abulhawa, a Palestinian American organizer at the Free Palestine Coalition, helped write an Instagram post for the boycott that named three of Solomonov’s restaurants – Goldie, Zahav, and Laser Wolf – as well as a number of other Middle Eastern restaurants in the city. “Restaurants and businesses claiming to sell ‘Israeli’ food, fruits, vegetables, and products are part of an ongoing colonial campaign of stealing, appropriating, and profiting off of Palestinian food and culture as a means of erasing Palestinian existence,” the call read.

The boycott made waves in the food world, and Solomonov addressed it at a closed-door event in November at a New Jersey Jewish Community Center. Speaking to the crowd of several hundred, he called the boycott misguided, adding that it wasn’t affecting his sales, according to the Inquirer. While acknowledging that “part of Israeli food is Palestinian influenced”, he argued that any suggestion that Israeli food was stolen from Palestinians was akin to saying Israelis “don’t have a right to be there”. Solomonov added that his restaurants credited Palestinian influences on their menus and claimed Zahav imported more Palestinian wines than any other Philadelphia eatery.

But privately, Solomonov and Cook were using their restaurants to platform Israel’s war effort. On 1 November, Zahav hosted a fundraiser by a major political action committee called Democratic Jewish Outreach Pennsylvania, whose guests included Whitmer and as many as 80 other pro-Israel officials and lobbyists, according to the unnamed Zahav employee. “It was an explicitly pro-Israel reception and speeches made were about that support,” the employee said.

The employee said that Whitmer, who delivered a keynote, opened with the Jewish expression of solidarity “Am Yisrael Chai”, or “the people of Israel live”, and called for providing material support to Israel, and that Solomonov, who was in the audience, was afterward “emphatically talking and thanking all of the attendees”.

In the following weeks, the employee became even more disturbed as Solomonov hosted and paid for at least two private dinners at Zahav for small groups of Israelis, including soldiers who were preparing to fly home to fight the Gaza war. Solomonov explained with “a level of reverence” that the restaurant would cover the bill because of the diners’ roles in the Israeli military, the employee says.

These events, in addition to the firings of Goldie staff, have made many of Zahav’s staff deeply uncomfortable. “Most of the employees here are not particularly interested in the support of Israel,” the employee said, but the workers fear retaliation if they speak out. CookNSolo declined to comment on the events at Zahav.

A clip goes viral

Pennsylvania’s Jewish and Muslim communities have been on edge since the Israel-Hamas war began. On Monday, a Jewish daycare in Philadelphia reported that vandals had spray-painted “Free Palestine” and other graffiti on its windows. On Tuesday, a pair of students sued the University of Pennsylvania, claiming it had become an “incubation lab for virulent anti-Jewish hatred”. Last week, a South Philadelphia mosque reported that it had been vandalized by anti-Muslim graffiti. And last month, a man was arrested for pointing a gun and yelling racial slurs against a group of pro-Palestine demonstrators at the state’s capitol.

The Goldie protest also followed a growing number of incidents that have entangled Middle Eastern food businesses. Palestinian restaurants such as New York City’s Ayat have reported being flooded with negative reviews since the war began; last month, an ex-Obama aide was charged with a hate crime for harassing a halal food street vendor.

But Goldie’s attempts to head off pro-Palestinian activism were futile.

On 3 December, the Free Palestine Coalition led hundreds of protesters in an evening of marches around Philadelphia to renew calls for a ceasefire. Starting from Rittenhouse Square in Philly’s Center City neighborhood, the march took a wrong turn, which brought it past Goldie, says Abulhawa. The encounter with the falafel restaurant wasn’t planned, she says, “but we ran with it”.

June, who is Jewish, was one of the employees working inside Goldie that night, and said the protest – which lasted just a few minutes – was completely peaceful: “There was nothing violent, no hint of antisemitism.” The store was devoid of guests when the marchers arrived, though one customer came in partway through to pickup an online order and displayed no reaction. June even thought about going outside to join the protest, but thought better of it and instead quietly chanted along to the slogans from inside the store.

Someone placed two small stickers on Goldie’s door and window. One read, “Free Palestine,” and another contained a statistic about the number of children Israel had killed in Gaza (Abulhawa says that whoever placed the stickers were not asked to do so by protest organizers). One protester briefly posed in front of the door with a Palestine flag. Then the protest shuffled on.

A few minutes later, a user named Jordan Van Glish posted a 21-second clip of the protest to X, where it quickly went viral. Comments flooded in: “Once again proving that this is about hating Jews,” one user wrote. Stop Antisemitism, a prominent pro-Israel group, posted that it was a “failure” that no anti-riot police were dispatched and no protesters were arrested.

But Philadelphia’s police force told the Guardian that officers observing the march “did not see, hear, or record any threats to persons inside or outside Goldie”, and the department received “no 911 calls or complaints” during the event.

Some marchers have acknowledged how the clip, taken out of context, could have been misinterpreted. “I’d say in hindsight, maybe [the organizers] should have spent another minute explaining why we were stopping there,” says Joe Piette, a photographer who joined the protest. “It would have been better to explain some of the details of the owner of that restaurant. Our mistake was not explaining it on the spot.”

June felt that frustration when they got home that night and saw the clip gaining traction. “So I felt like I should give the context that was missing from that tweet,” they said. June published a post explaining that the restaurant group had raised money for Israel-linked causes and punished pro-Palestine employees. “If you don’t want to be directly funding genocide, you should probably stay away from Goldie” and other CookNSolo restaurants, they wrote.

On Monday, June got a phone call while on the bus to work: they were fired as well. The manager gave no explanation, but June didn’t need to ask why. “Honestly, I didn’t really feel that bad or surprised,” they said. “I had no pride in this job.”

High-profile officials have continued to argue that the protesters were motivated by antisemitism. Governor Shapiro doubled down on his tweet after visiting Goldie and meeting with Solomonov on Wednesday. “A mob protested a restaurant simply because it’s owned by a Jewish person,” the governor claimed. “That is the kind of antisemitic tropes that we saw in 1930s Germany, and it’s the kind of thing we should not tolerate.” In a statement to the Guardian, his office reiterated: “This was not a peaceful protest”.

Two days after the march, Tess Rauscher, a 25-year-old barista at the CookNSolo-owned Israeli cafe K’Far, resigned, citing the company’s fundraiser and firing of Goldie workers, according to the Philadelphia Inquirer. “It was these actions, not the identity of the owner, that changed the nature of my job,” she said.

This article was amended on 8 December 2023 to delete an incorrect reference to a manager taking down an LGBTQ+ flag. Also references to Governor Josh Shapiro attending an event at Zahav on 1 November were deleted. Governor Shapiro’s office have said he was not at the event.

[end article]

TL;DR:

Goldie's restaurant and 2 other restaurants owned by the same famous Israeli chef were part of a general boycott starting in October.

The famous israeli chef, Michael Solomonov, has been directly funding the Israeli military with fundraisers at his various owned resteraunts (including donating over $100,000 in a single day)

Michael Solomonov has also hosted multiple, lavish "going away parties" free of charge for people deploying to go fight in Gaza (you know, just, going on over to help commit genocide!)

Multiple staff were fired for being pro-palestine, including for wearing pins with the Palestinian flag, or wearing the colors of the palestinian flag to work.

June, A jewish staff member who was working when the protestors arrived outside the restaurant, did not feel threatened in any way, affirmed it was a completely peaceful protest, and actually considered stopping their work to go out and join the march, but ultimately decided to stay for the rest of their shift and quietly chant along with the protestors. They were fired a few days later, and not given any explanation.

[flintandpyrite]

Had time to cook so I made:

Pita breads

Jerusalem hummus (which is homemade hummus with garlic fried ground beef crumbles on top, you pour the beef over the hummus while it’s hot and scoop it up with the pita)

Twice-cooked eggplant, which is so elegantly simple I NEED to write up the recipe and share it, it’s maybe the best eggplant I’ve ever had (sorry, south indian eggplant curry I still love you) and only has a total of like 8 ingredients.

unfortunately I set off the fire alarm while cooking and could NOT get it to shut off for like an hour and cut my hand trying to disengage it :(. eventually maintenence had to come take the whole unit away because it would not shut up. so idk, you win some, you lose some. I also passed an exam worth 25% of my grade today so,,... can’t complain even though I am brain-meltingly tired. I did no homework today (see above, gigantic cooking project) but I feel like that’s ok and I’ll do some tomorrow.

[books-in-media]

Natalie Portman, (Elle 2021 Interview)

—Israeli Soul: Easy, Essential, Delicious, Michael Solomonov (2018)

[mariacallous]

anyway, abruptly shifting topics:

I always forget what Yotam Ottolenghi looks like and how attractive he is.

[fairuzfan]

June was working at the Goldie restaurant in Philadelphia on Sunday night when protesters started assembling outside the Israeli-American-owned eatery waving Palestinian flags.

"Goldie, Goldie, you can't hide, we charge you with genocide," they chanted.

The 24-year-old June, who asked to be identified by his first name only, told Middle East Eye that they watched the rally through the window of the restaurant which sells falafel, hummus and other Middle Eastern cuisine. June was shift-leading at the time.

"I remember thinking it was a big crowd, given it had been raining," June said.

"No one inside was bothered. I didn't feel unsafe. There were orthodox Jews taking part in the protest. We even had a customer come into the business," June, who is also Jewish, added.

After a few minutes, the protesters left.

When June went home after the shift, they found social media alight with accusations that the crowd had targeted the restaurant because it was a Jewish establishment.

But June says they knew that this wasn't a case of antisemitism.

"The protesters had assembled outside Goldie because the restaurant owner had sent money to an aid organisation that supported the Israeli military. They had come because two employees at Goldie were fired for expressing support for Palestine," June told MEE.

Outraged by the feverish pace with which the false narrative of a marauding mob intimidating a business on account of their Jewishness was being amplified on the internet and the news media, June posted on social media in support of the protesters.

"If you don't want to be directly funding genocide, stay away from Goldie, Kfar, Federal Donuts, Laser Wolf or Zahav. Goldie's parent company CookNSolo held a fundraiser where sales from all their restaurants went to an org [sic] that gives supplies to the IDF [Israeli military]," June wrote.

On the way to work the next morning, June received a call from the restaurant. They were told that they were no longer needed and they was fired with immediate effect.

That made June the third person at Goldie to be fired on account of their pro-Palestinian advocacy since 7 October when Israel's war on Palestine began.

Since late Sunday, the US media, prominent Jewish Americans, Philadelphia's mayor, several lawmakers, and even the White House have issued statements condemning the protests outside the restaurant.

"This is idiotic and dangerous. Protest outside the Israeli consulate or the offices of your member of Congress, not Jewish or Israeli-owned restaurants," prominent Jewish-American writer Peter Beinart wrote.

Likewise, Andrew Bates, a White House spokesperson, described the incident as "antisemitic and completely unjustifiable to target restaurants that serve Israeli food over disagreements with Israeli policy".

On Tuesday, US Vice President Kamala Harris' husband, Doug Emhoff, called Michael Solomonov, the owner of the restaurant group, to express support for his business.

But former employees at Goldie as well as pro-Palestine advocates who either organised or participated in the protest say the outrage was manufactured to distract from both the crimes of the Israeli state and those who have chosen to support it.

"While Goldie was not the goal of our protest, we briefly paused and led chants [outside the restaurant] because the owner, Michael Solomonov, has used proceeds from the restaurant to fund an organisation that works directly with the Israeli Occupational forces," Natalie Abulhawa, a spokesperson from the Philly Palestine Coalition, said.

Abulhalwa said that the group spent only a few minutes outside the restaurant and moved on to other stops before continuing the rally.

"We also stopped at Starbucks for the same reason and then continued to march. Our march was roughly three hours long and we stopped at Goldie's for four minutes, at most," Abulhalwa added.

June, who was at the business at the time, confirmed to MEE that the protesters were only around for a few minutes.

Sophie Hamilton, who worked at Goldie for more than two years, including as a store manager, confirmed to MEE that Solomonov had held a fundraiser in mid-October, where $100,000 was raised for United Hatzalah, an Israeli emergency aid organisation based in Jerusalem.

She said Goldie, part of the CooknSolo company, was not some small-time "mom-and-pop" business, but a sprawling company whose owner was appointed by the Israeli tourism ministry as its culinary ambassador for Israel in 2017. Solomonov is an Israeli chef who owns four restaurants in the Philadelphia area under the CookNSolo banner.

According to a statement released by the Israeli authorities at the time, the role was designed "to champion Israel’s extraordinarily diverse and vibrant culinary landscape".

Hamilton said the company had mischaracterised United Hatzalah to staff as "non-partisan, non-military aligned, like the Red Cross", when a cursory internet search showed that not only did the charity openly collaborate with the Israeli military, they also spoke like an arm of the Israeli state.

"The influx of terrorists infiltrating Israeli territory and the resulting high number of injured individuals also prompted United Hatzalah to provide additional medical supplies and protective equipment to IDF teams on the ground," a statement issued in late October by United Hatzalah, reads.

"Since the beginning of the war, United Hatzalah medical teams have treated over 3,000 soldiers and civilians and provided more than 900 soldiers, civilians, and volunteers with psychological first aid. The organization also delivered over 30 tons of medical supplies and humanitarian aid to the IDF and residents of southern Israel," the statement added.

Hamilton said when she had discovered the information, she refused to take part in the fundraiser because she didn't want to be complicit in the genocide of Palestinians.

However, when she returned to work after the fundraiser, she said she still wanted to show solidarity with Palestinians and decided to wear a pin bearing the Palestinian flag on her shirt.

A few days later, the company came out with a new policy that banned any pin or patch unrelated to the store on their uniforms.

"I wore the pin anyway in defiance of the policy and I was sent home that day," Hamilton says.

When she returned to work, she decided she needed the job and abided by the policy. But when one of her colleagues, Noah Wood, refused to take off his pin, and she wouldn't discipline him as his manager, she was fired. And so was he.

"I would never, as a manager censor someone I work with for showing their heartfelt belief in human rights," Hamilton said.

Wood, who had already resigned from his job on account of the suppression of Palestinian advocacy at the restaurant, was serving his notice period at the time when he was told to stay home.

He told MEE that it appears a customer complaint may have led to his dismissal.

"We've had LGBTQ flags up in the store. They might still be up. And one of the other locations had Black Lives Matter signage, so it wasn't as if it was an entirely politically neutral work environment," Wood said.

"You must remember Sophie and I didn't say anything. We didn't argue with customers. We weren't posting online. We were just wearing Palestine patches and pins and this seemed to make a customer uncomfortable, and this was enough for termination," he added.

Goldie and its parent company, CookNSolo, did not immediately reply to MEE's request for comment.

Activists say they remain appalled by the smear campaigns pitted against Palestinians on a daily basis. The rush to defend a business working with the Israeli army under the mask of an antisemitic attack was in line with the higher echelons of the American state to equate criticism of Israel with antisemitism, they say.

With the devastation in Gaza spiralling and the death toll ever increasing - now upwards of 16,000 Palestinians - organisers say the rapid resort to smear those who dare to raise the plight of Palestinians was the surest sign that officials had run out of excuses to justify the support of Israel.

Activists say the flurry of support for the Israeli-owned business also showed the close ties between the US political establishment and Israel-aligned businesses.

"The hypocrisy of our elected officials is despicable. Within a couple hours of our protest, Pennsylvania's Governor Josh Shapiro and others ran to Twitter to accuse us of antisemitism with absolutely no context and no facts," Abulhalwa, with the Philly Palestine Coalition, said.

"No one from their offices reached out to us to 'investigate'," Abulhalwa added.

Organisers said US politicians were constantly attempting to portray pro-Palestinian protesters as unhinged or violent when it was the US state that was supporting genocide in Gaza and it was Palestinians in the US who have either been killed or physically attacked.

In its report about the call made by Emhoff, the US vice president's husband, to Solomonov, the owner of Goldie, NBC News reported that the duo spoke about "how food was actually supposed to bring people together rather than be a source of division"

Likewise, Pennsylvania's Governor Shapiro, who was among the first to condemn the protests outside Goldie, baked bread with its owner, Solomonov, as recently as September.

"Being an Israeli ambassador is a big part of Solomonov's brand," Leila, a Jewish-American who took part in the protest outside Goldie on Sunday, said.

Leila, who offered only her first name to MEE, said the suggestion that any part of the action outside the restaurant may have been construed as antisemitic was simply absurd.

June, the former employee at Goldie, who had watched the protest from inside the store itself, said the charge of antisemitism was divorced from reality.

"They didn't come to the restaurant simply because it was Jewish-owned. If that was the case, they would've gone to hundreds of restaurants across the city," June said.

Likewise, Abuhalwa said the smears against Palestinians were once more exposing a double standard toward Palestinian life.

"Palestinian protesters being held at gunpoint by a racist, Islamophobe is a hate crime. Palestinians being shot for wearing keffiyehs is a hate crime. A grown man stabbing a little boy for being Muslim is a hate crime. Using your First Amendment rights and peacefully protesting is not a hate crime.

"They accused us of targeting Goldie because it's Jewish-owned, which is far from the truth. Solomonov is not being targeted due to his religious beliefs, but rather his ties to a violent apartheid state that is currently enacting a genocide," Abuhalwa added.

Meanwhile, June, the 24-year-old who lost his job at Goldie for supporting the protesters, says he has no regrets.

"If I could educate more people on how this company feels about Palestinians being killed, I'd gladly do it in a heartbeat," June said.

"I will always advocate and support anyone who advocates for a ceasefire and an end to the occupation of Palestine," they added.

[beardedmrbean]

PHILADELPHIA (CBS) -- Hundreds of pro-Palestinian protestors made their way through the streets of Philadelphia Sunday night as they demanded a permanent cease-fire in Gaza. What they did outside of a Jewish restaurant drew harsh criticism from local and federal leaders.

The White House on Monday joined Pennsylvania Gov. Josh Shapiro in calling what happened in Center City "antisemitic" and "completely unjustifiable." Shapiro on Sunday night called it a "blatant act of antisemitism."

The pro-Palestinian protestors gathered in Rittenhouse Square and marched through the area and University City, including the University of Pennsylvania campus.

In a Facebook post, the Philadelphia Free Palestine Coalition had urged supporters to "flood the streets" Sunday night.

Video posted on social media showed demonstrators also made their way to Samson Street, where they gathered outside the Jewish restaurant Goldie, one of several restaurants in the city owned by Philadelphia-based Israeli chef Michael Solomonov.

The group of protestors is accused of shouting antisemitic remarks, and stickers with pro-Palestinian slogans were reportedly left on the doors, though when CBS Philadelphia checked back early Monday morning they had been removed.

Video of the crowd outside Goldie was posted on social media around 5:30 p.m. Sunday. Later that night, Pennsylvania Gov. Josh Shapiro released a statement on X (formerly Twitter) in response to the clip, writing, "Tonight in Philly, we saw a blatant act of antisemitism — not a peaceful protest. A restaurant was targeted and mobbed because its owner is Jewish and Israeli. This hate and bigotry is reminiscent of a dark time in history."

Shapiro said in another post that he reached out to Solomonov and the team at Goldie to share his support.

White House spokesperson Andrew Bates said in a statement it's "completely unjustifiable to target restaurants that serve Israeli food over disagreements with Israeli policy."

Bates continued, "This behavior reveals the kind of cruel and senseless double standard that is a calling card of antisemitism. President Biden has fought against the evil of antisemitism his entire life, including by launching the first national strategy to counter this hate in American history. He will always stand up firmly against these kinds of undignified actions."

Congressmember Brendan Boyle also weighed in Sunday night, writing, "I can't believe I even have to say this, but targeting businesses simply because they're Jewish owned is despicable. Philadelphia stands against this story of harassment and hate."

Solomonov owns multiple restaurants in the city under the banner CookNSolo, including Zahav, Laser Wolf and K'Far Cafe. Following the start of the Israel-Hamas war in October, Solomonov announced he would donate 100% of all sales to Friends of United Hatzalah, a nonprofit emergency medical service.

CBS Philadelphia has reached out to the group that organized Sunday night's rally but has yet to hear back.

[sidleyparkhermit]

Went to the Goldie website store and bought myself some Chanukah presents! They go low we go chai (latte)

[themanhattanfoodproject]

On Saturday I went to two of my summertime go-to cookbooks, Zahav  and Israeli Soul by Michael Solomonov. Diving into a bowl of hummus with lamb meatballs that were simmered in a pomegranate-tomato sauce was the best remedy after a bit of a stressful day. The mango version of Israeli salad is a great option while we wait for the tomatoes to get really good, and the mangoes I’ve been finding at the store lately have been bonkers-good.

[hummusgrill]

Discovering Middle Eastern Food in Philadelphia

Enter a Middle Eastern foodie experience right in Philadelphia! Philadelphia's burgeoning Middle Eastern food scene will satiate your appetite for shawarma, falafel, baklava, and other sweet and savoury halal foods.

Find Out About Regional Middle Eastern Food

Half the difficulty is knowing where to find the greatest authentic Middle Eastern cuisine. Explore the Middle eastern food near me, whether you're a local or simply passing through.

Where in My Area to Get the Best Middle Eastern Foods, including Shawarma and Falafel

Experience Morocco's Delights in Marrakesh. This bustling restaurant offers authentic Moroccan cuisine in a unique dining experience in the centre of Marrakesh. Just two of the numerous meals that honour the tastes of the Middle East are the delectable couscous and fragrant tagines.

Zahav: A Treasure from Israel Anyone who likes Israeli food should visit Zahav on Society Hill. Chef Michael Solomonov's inventive dishes, which include grilled meats and hummus with a range of toppings, have won many accolades and a loyal fan following.

Real Lebanese cuisine at Saad's Halal Restaurant in West Philadelphia. Here, one may get classic Middle Eastern cuisine, including kebabs, kibbeh, and tabbouleh, all made with delectable, locally sourced ingredients.

Dizengoff: Pluses of Hummus: Has the hummus bug hit

Real Middle Eastern Cooking Gourmet Heaven: Philadelphia

The city's diverse food scene reflects the cultural variety that distinguishes Philadelphia. Middle Eastern food is served at a wide range of restaurants across the city.

A Historical Account of Middle Eastern Food in Philadelphia

Philly's Middle Eastern food has deep roots since the first wave of Middle Eastern immigrants came in the late 19th and early 20th centuries, bringing with them their culinary customs. These flavours have influenced five-star restaurants and modest cafés throughout Philadelphia's culinary scene.

Where Can I Get Great Middle Eastern Food in Philadelphia?

From the energetic South Philly areas to the bustling Centre City streets, Philadelphia has a great Middle Eastern restaurant almost everywhere. At these well-known locations, satisfy your cravings:

University City: The diverse student body in the neighbourhood has made Middle Eastern eateries, which serve both locals and students, a gastronomic paradise.

Mideast Delights Delivered Right to Your Table

Do you plan to throw a party or celebrate anything else special? Consider Middle Eastern catering for a unique and mouthwatering dining experience that will amaze your guests. Middle Eastern cuisine adds exotic elegance to any occasion—a business lunch, wedding reception, or birthday party.

Is Middle Eastern Catering Right for You?

Because of its versatility and taste, Middle Eastern cuisine would be a great addition to any catering event. Due to the range of options, you may satisfy gluten-free, vegetarian, and vegan tastes without sacrificing quality. Hummus is not just tasty; it's incredibly healthy.

Conclusion

A culinary adventure through Philadelphia's Middle Eastern food is the best way to expand your palate and arouse your senses. Whether in University City's calm cafés or Centre City's bustling streets, there are plenty of locations to sample the aromatic and delicious Middle Eastern food. Real Middle Eastern food is available in plenty in Philadelphia, whether you're planning an occasion or just going out to eat. Why then not start right now? Get ready for a gourmet journey as you discover your area's delectable Middle Eastern delicacies!

[udo0stories]

Full of flavor, this nutritious Mediterranean eggplant dip works well as a vegetarian main course for a weeknight dinner or as a simple, entertaining appetizer for a party! After trying Michael Solomonov's DIZENGOFF hummus bar in NYC's Chelsea Market, I became enamored with his cuisine. The hummus. The pita. the garnishes. Every single one of them was incredible. Regretfully, Dizengoff closed its doors here in New York, but you can still visit his other location in Philadelphia, which also happens to be home to the wildly popular Federal Donuts and his upscale Israeli restaurant Zahav. Though it is a bit far for me to satisfy my hummus cravings, Philly has some amazing recipes in his book, Zahav. I have made some minor adjustments to his "Twice Cooked Eggplant" recipe to create this Mediterranean Eggplant Dip. Though my favorite use for it is as an easy and entertaining appetizer for parties, I have also been known to serve it as a nutritious vegetarian weeknight dinner. What aspect of this recipe do I like best? It has transformed a lot of my friends, who had never been fond of eggplant, into ardent fans because of its intense flavor. Before cooking the eggplant slices, you should salt them about half an hour beforehand. The surface of the eggplant slices should be slightly moist after about 30 minutes, thanks to the salt's ability to extract extra moisture. You can then go ahead and blot the moisture away with paper towels. You will notice that the eggplant will absorb the olive oil as it cooks. Usually, I will keep adding olive oil in small amounts as needed to promote browning. It will take three to six minutes on each side to reach the desired doneness, so be patient. The initial side of the first batch typically takes the longest. As you proceed, keep an eye on your pan because, if you are not careful, it may overheat and the house may start to smell like smoke. When the eggplant is soft, falling apart, and starting to caramelize on the outside in a gorgeous dark golden brown, you know it is done. After the eggplant is cooked, sauté the onions and peppers with paprika and coriander, which gives this Mediterranean Eggplant Dip a wonderful depth of flavor. Additionally, even though sherry vinegar is called for in the original recipe, I personally never keep it in my pantry and always use red wine vinegar instead. Parsley is sometimes thought of as an extraneous garnish, but in this case, it is really necessary. It gives the Mediterranean Eggplant Dip a lovely burst of color and a crisp bite of herbaceous vegetables! This Mediterranean eggplant dip tastes especially good served over a velvety smooth hummus. Making your own is always a great idea, but for convenience's sake, I admit that I frequently use store-bought items! The "Hannah Organic Hummus" is an excellent product available at the Costco near our house. Your pita is an additional crucial detail! We adore the way Souvlaki GR in NYC prepares and serves their pita. The simplest way to replicate this at home is to take your preferred store-bought pita—I always use Kontos Pocketless Pita—and give them a quick olive oil brushing. Lightly dust them with Kosher salt and dried oregano, then place them directly onto the oven racks in a 350–375°F preheated oven. Allow them to toast gently for a few minutes until they are perfectly done! This Mediterranean Eggplant Dip can be prepared ahead of time and chilled (omitting the parsley). I always do this for really simple entertainment at parties! For best results, just reheat the dip, sprinkle with fresh parsley, and let the hummus reach room temperature. Mediterranean Eggplant Dip Writer: Chris Cockren Total Time: approximately 1 hour Yield: 5 cups, serves 4-6, 1x 2 medium eggplants, cut into thick rounds Kosher salt ½ - ¾ cup olive oil 1 red bell pepper, finely chopped 1 medium yellow onion, finely chopped 1 tablespoon ground coriander 1 teaspoon sweet paprika ¼ cup red wine vinegar

½ cup chopped parsley Half of lemon, juiced Instructions Sprinkle eggplant slices generously with kosher salt.  Let stand for 30 minutes, and then blot with a paper towel to remove moisture from the surface.  Heat a large nonstick skillet over medium-high heat and pour in about 2–3 tablespoons of oil.  Working in batches as necessary, cook eggplant slices in a single layer until almost black on each side, about 3–5 minutes per side.  Add more oil as needed.  Remove the cooked eggplant to a plate.  Once the eggplant is all cooked, lower the heat to medium and add 2 tablespoons of olive oil.  Add red pepper, onion, coriander, and paprika to the skillet.  Cook, stirring occasionally, until vegetables are soft, about 8–10 minutes.  Add eggplant and vinegar to the skillet, breaking the eggplant and mashing it coarsely with a wooden spoon until well combined.  Cook until the vinegar has evaporated, about 8–10 minutes.  Remove from heat and stir in parsley and lemon juice.  Serve warm or at room temperature over hummus with pita.  Can be made ahead of time, refrigerated, and reheated as needed.  Notes *For restaurant-quality pita, preheat the oven to 350°F.  Meanwhile, brush pita lightly with olive oil and sprinkle dried oregano and Kosher salt on top.  Place directly on oven racks for 2–3 minutes, until warmed through and slightly toasted.  Prep Time: 30 minutes Cook Time: 30–40 minutes Full of flavor, this nutritious Mediterranean eggplant dip works well as a vegetarian main course for a weeknight dinner or as a simple, entertaining appetizer for a party! After trying Michael Solomonov's DIZENGOFF hummus bar in NYC's Chelsea Market, I became enamored with his cuisine. The hummus. The pita. the garnishes. Every single one of them was incredible. Regretfully, Dizengoff closed its doors here in New York, but you can still visit his other location in Philadelphia, which also happens to be home to the wildly popular Federal Donuts and his upscale Israeli restaurant Zahav. Though it is a bit far for me to satisfy my hummus cravings, Philly has some amazing recipes in his book, Zahav. I have made some minor adjustments to his "Twice Cooked Eggplant" recipe to create this Mediterranean Eggplant Dip. Though my favorite use for it is as an easy and entertaining appetizer for parties, I have also been known to serve it as a nutritious vegetarian weeknight dinner. What aspect of this recipe do I like best? It has transformed a lot of my friends, who had never been fond of eggplant, into ardent fans because of its intense flavor. Before cooking the eggplant slices, you should salt them about half an hour beforehand. The surface of the eggplant slices should be slightly moist after about 30 minutes, thanks to the salt's ability to extract extra moisture. You can then go ahead and blot the moisture away with paper towels. You will notice that the eggplant will absorb the olive oil as it cooks. Usually, I will keep adding olive oil in small amounts as needed to promote browning. It will take three to six minutes on each side to reach the desired doneness, so be patient. The initial side of the first batch typically takes the longest. As you proceed, keep an eye on your pan because, if you are not careful, it may overheat and the house may start to smell like smoke. When the eggplant is soft, falling apart, and starting to caramelize on the outside in a gorgeous dark golden brown, you know it is done. After the eggplant is cooked, sauté the onions and peppers with paprika and coriander, which gives this Mediterranean Eggplant Dip a wonderful depth of flavor. Additionally, even though sherry vinegar is called for in the original recipe, I personally never keep it in my pantry and always use red wine vinegar instead. Parsley is sometimes thought of as an extraneous garnish, but in this case, it is really necessary. It gives the Mediterranean Eggplant Dip a lovely burst of color and a crisp bite of herbaceous vegetables!

This Mediterranean eggplant dip tastes especially good served over a velvety smooth hummus. Making your own is always a great idea, but for convenience's sake, I admit that I frequently use store-bought items! The "Hannah Organic Hummus" is an excellent product available at the Costco near our house. Your pita is an additional crucial detail! We adore the way Souvlaki GR in NYC prepares and serves their pita. The simplest way to replicate this at home is to take your preferred store-bought pita—I always use Kontos Pocketless Pita—and give them a quick olive oil brushing. Lightly dust them with Kosher salt and dried oregano, then place them directly onto the oven racks in a 350–375°F preheated oven. Allow them to toast gently for a few minutes until they are perfectly done! This Mediterranean Eggplant Dip can be prepared ahead of time and chilled (omitting the parsley). I always do this for really simple entertainment at parties! For best results, just reheat the dip, sprinkle with fresh parsley, and let the hummus reach room temperature. Mediterranean Eggplant Dip Writer: Chris Cockren Total Time: approximately 1 hour Yield: 5 cups, serves 4-6, 1x 2 medium eggplants, cut into thick rounds Kosher salt ½ - ¾ cup olive oil 1 red bell pepper, finely chopped 1 medium yellow onion, finely chopped 1 tablespoon ground coriander 1 teaspoon sweet paprika ¼ cup red wine vinegar ½ cup chopped parsley Half of lemon, juiced Instructions Sprinkle eggplant slices generously with kosher salt.  Let stand for 30 minutes, and then blot with a paper towel to remove moisture from the surface.  Heat a large nonstick skillet over medium-high heat and pour in about 2–3 tablespoons of oil.  Working in batches as necessary, cook eggplant slices in a single layer until almost black on each side, about 3–5 minutes per side.  Add more oil as needed.  Remove the cooked eggplant to a plate.  Once the eggplant is all cooked, lower the heat to medium and add 2 tablespoons of olive oil.  Add red pepper, onion, coriander, and paprika to the skillet.  Cook, stirring occasionally, until vegetables are soft, about 8–10 minutes.  Add eggplant and vinegar to the skillet, breaking the eggplant and mashing it coarsely with a wooden spoon until well combined.  Cook until the vinegar has evaporated, about 8–10 minutes.  Remove from heat and stir in parsley and lemon juice.  Serve warm or at room temperature over hummus with pita.  Can be made ahead of time, refrigerated, and reheated as needed.  Notes *For restaurant-quality pita, preheat the oven to 350°F.  Meanwhile, brush pita lightly with olive oil and sprinkle dried oregano and Kosher salt on top.  Place directly on oven racks for 2–3 minutes, until warmed through and slightly toasted.  Prep Time: 30 minutes Cook Time: 30–40 minutes

[mealblogging]

dec 29, 2023:

brunch: leftover turkey & bean chili with the works and coconut water

afternoon snack: coffee and christmas cookies! these are cherry pistachio shortbread tart, almond shortbread, and matcha stars with white chocolate ganache.

dinner: falafel salad with cumin roasted parsnips and pickled onions, herby falafel from the freezer, and michael solomonov's tahini sauce. and homemade whole wheat sourdough! and homemade jasmine tea kombucha.

i'm still focusing pretty completely on dealing with the christmas leftovers. that's where the chili and fixins, cookies, and all the lettuce came from. making good progress!

[mariacallous]

Offal, aka organ meats, are about to make a comeback. Yes, I predict that brains, livers, spleens, tongues and testicles will feature heavily on the menus of Israel’s (and the diaspora’s Jewish/Israeli-style) hottest eateries by this time next year — if they aren’t already. Why? Because young chefs are increasingly inspired by traditional Jewish dishes, driving a return-to-roots style of cooking. And these old-school classics are notably innard-heavy.

Offal is an oxymoron; it’s both a poor-person food, which is why it was so popular in the shtetl, and a celebratory food, eaten on Shabbat and festivals. Many Sephardic cultures consider it a delicacy. Read on and decide for yourself.

Let’s start with an old Ashkenazi classic: chopped liver. While for me, it will always be in style, many of my contemporaries don’t feel the same. Luckily, young Jewish chefs have already set their sights on it, and may well have the power to convert millennial diners. Take Anthony Rose’s recipe in “The Last Schmaltz,” which sears the livers, then deglazes the pan with arak before blending, serving the chopped liver with thyme-scented caramelized onions.

Another well-known offal dish is the Jerusalem mixed grill. Made with chicken giblets and lamb parts, and seasoned with onion, garlic, black pepper, cumin, turmeric and coriander, this classic street food is believed to have originated sometime between 1960-1970 at one of two (now feuding) restaurants in Jerusalem’s Machaneh Yehuda Market. While the Jerusalem grill is far younger than most Jewish offal dishes, it originated in a similar way: Butchers had a surplus of unwanted offal so they sold it off cheaply, then some savvy chefs turned the offal into a desirable dish. The mixed grill was one of the first offal dishes to receive multiple modern makeovers. At his restaurant Rovi, Yotam Ottolenghi adds baharat onions and pickles, while Michael Solomonov included a Jerusalem grill-Southern dirty rice hybrid in “Israeli Soul.“

Of course, this is not the first dish based around grilled offal; Tunisian Jews liked to throw a selection of lamb or veal innards onto the grill, which they called mechoui d’abats, and Baghdadi Jews sought a similar smokiness, which they achieved by cooking chicken livers on the tandoor.

Roman Jews preferred their offal battered and fried, rather than grilled. Few know that their famed carciofi alla giudia (deep-fried artichokes) was often served alongside fried sweetbreads, livers, and — most notably — brains. North Africa’s Sephardi communities loved their brains, too, commonly serving them in an omelet called a meguina or menina on festive occasions. Meir Adoni referenced this love in his brain fricassee — a North African-French fusion dish of veal brains inside a croissant with harissa and preserved lemon — at his New York restaurant Nur.

Offal was also commonly used to add a depth of flavor to a soup or stew. Yemenite Jews — one of the few communities who continue to cook traditional offal dishes — make a soup with bulls’ penis and cows’ udders, while Eastern European Jews, particularly of Polish descent, continue to add kishke  — a sausage made of stuffed beef intestine — to their weekly Shabbat cholent. A slow-cooked stew called akod is one of the better-known dishes of Tunisian Jewish cuisine, where tripe flavored with cumin, garlic, harissa and tomato paste is the star of the show. Moroccan Jews eat a similar dish on Passover, which ditches the tomato paste but adds liver, heart, and beef dumplings.

Admittedly, there are some offal-based dishes that may find it trickier to stage a comeback. Ptcha – an aspic that reached its height of popularity in shtetl-era Ashkenazi communities — is arguably top of the list. However, it’s not without hope; ptcha was actually born in Turkey in the 14th century as a peasant soup made with lamb’s feet, served hot. This, I’d wager, is a more palatable gateway (it’s basically bone broth) to the Eastern European version, which opts for calves’ feet and allows the soup to cool and set into a jelly, thanks to the gelatin in the hooves.

It only takes one dish to change your view of offal from weird and unappetizing to tasty and versatile. If livers, brains and tripe were good enough for our ancestors, not to mention famed chefs, who are we to turn up our noses? Happy eating!

[beardedmrbean]

PHILADELPHIA – In the City of Brotherly Love, Gemma Levy sometimes doesn’t feel safe.

Levy decided to attend the University of Pennsylvania partly because of its long history of tolerance toward Jewish students like her. But with recent events – pro-Palestinian protests, antisemitic chants, university President Liz Magill’s perplexing remarks about genocide and her subsequent resignation – the campus hasn’t seemed all that tolerant.

“I’ve felt super unsafe at times,” Levy, a freshman cognitive science major from Brooklyn, said while hurrying to class along the tree-lined Locust Walk in the oldest part of the campus. “It’s a weird experience to feel that way.”

It’s an unsettling experience for the city, too.

Philadelphia, known as the birthplace of the United States, is where the Founding Fathers met and debated the future of the new country. Founded on the principles of religious freedom, it’s home to one of the largest Jewish populations in the country.

The University of Pennsylvania, founded primarily by Benjamin Franklin and now regarded as one of the nation’s premier schools of higher learning, kept its doors open to Jewish students when Harvard and other Ivy League colleges implemented quotas and other measures to limit their enrollment or keep them out altogether.

Today, though, Philadelphia and the university are at the epicenter of the clash over free speech and antisemitism, the Israel-Hamas war and the right to feel safe and secure.

How did that happen? In Philadelphia of all places?

“We’re a microcosm of society,” said Michael Balaban, president and chief executive officer of the Jewish Federation of Greater Philadelphia.

Antisemitism is a virus that mutates over time and is easily spread through the prevalence of social media, Balaban said.

“We see it online in vicious ways every single second of the day,” he said.

'Vile, antisemitic messages'

Antisemitism in Philadelphia has turned up online, on campus and in the streets.

In November, the university responded to what it described as “vile, antisemitic messages” threatening violence against the Jewish community. Antisemitic emails were sent to a number of staffers, and antisemitic language was projected onto several campus buildings. The school said it planned to increase security across the campus, including at Penn Hillel, a Jewish student organization.

A month later, an off-campus protest by pro-Palestinian demonstrators was widely condemned for targeting the Jewish-owned falafel restaurant Goldie. Video posted on social media showed a large crowd gathered outside the restaurant, chanting: “Goldie, Goldie, you can’t hide. We charge you with genocide.”

The Philadelphia Inquirer reported that the restaurant was singled out because its owner, Philadelphia-based Israeli chef Michael Solomonov, had raised over $100,000 for an Israeli nonprofit that provided emergency relief services to Israeli Defense Forces soldiers after Hamas’ attack on Israel on Oct. 7.

Regardless, the White House, Pennsylvania Gov. Josh Shapiro and others condemned the protesters’ actions, calling them antisemitic and reminiscent of a dark time in history.

Then came Magill’s downfall.

Magill and the presidents of two other elite universities – Claudine Gay of Harvard and Sally Kornbluth of the Massachusetts Institute of Technology – already had been under scrutiny over how their institutions had responded to a rise in antisemitism on their campuses when they agreed to testify last week before a GOP-led House congressional panel.

Lawmakers lobbed a series of tough questions at the three college leaders, who hedged when Rep. Elise Stefanik, R-N.Y., asked whether calls for the genocide of Jews violated their schools’ code of conduct against bullying and harassment.

Appearing to sense a trap, Magill and the other two presidents gave carefully worded responses that sounded scripted and lawyerly but failed to directly answer the question. In one exchange, Magill called those decisions “context-dependent” but conceded that calls for genocide could be considered harassment “if the speech turns into conduct.”

The backlash was fast and brutal. To some, the presidents’ responses raised questions about whether the schools would adequately protect Jewish students. The White House condemned their answers, donors threatened to withhold millions of dollars, and the House committee announced an investigation into the universities' policies and disciplinary procedures.

Magill tried to walk back her comments, but the damage was done. She resigned last Saturday but will remain at the university as a tenured law professor. Scott Bok, chairman of the university’s board of trustees, also stepped down.

Julie Platt, the trustees’ interim chair, declined requests for an interview but said in a statement after Magill’s resignation that a leadership change at the university was “necessary and appropriate.”

While Penn has made strides in addressing the rise of antisemitism on campus, “we have not made all of the progress that we should have and intend to accomplish,” she said.

Magill, who had been president for just a little over a year, was already on shaky ground even before her testimony. She had come under fire in September over a Palestinian Writers’ Festival that was held at the university and drew criticism for including speakers who have been accused of antisemitism. Magill and others had raised concerns about the program but did not stop it, citing support for “the free exchange of ideas” – even those that are controversial and “incompatible with our institutional values.”

Last week, a pair of Jewish students sued the university, claiming it has become a lab for "virulent anti-Jewish hatred, harassment and discrimination."

Author Jerome Karabel, who has written about the history of exclusion at Ivy League schools, said it is ironic that Penn is facing charges that it hasn’t done enough to quell antisemitism on campus. At some point, all of the other Ivy League schools tried to limit Jewish enrollment. Penn never had any such limitations, he said.

“You could argue that Penn, historically, has been the friendliest of the Ivy League schools for Jewish students,” Karabel said.

'An inclusive and welcoming community for all students'

On campus, there were few outward signs of turmoil this week. With final exams under way, students hurried to class on a cold, blustery late-fall morning. Stickers and fliers supporting the Palestinian people and urging a cease-fire in the Israel-Hamas war were posted on billboards and along walkways and pedestrian bridges.

At Houston Hall, which the university says is the oldest student union in the country, a small group of students has been staging a sit-in since mid-November to show support for the Palestinians. Early one afternoon this week, protesters nestled in big chairs and slept under sheets on cushions. Others painted posters and fliers listing their demands: A cease-fire in the Gaza Strip. The protection of freedom of speech on campus. “Critical thought” on the subject of Palestine. A place for Palestinian studies.

“Nobody here is calling for the genocide of Jews,” insisted Clancy Murray, who is working on a Ph.D. in political science.

Murray said several Jewish students have joined the sit-in but acknowledged that some feel unsafe in the current environment. Some Palestinian students on campus aren’t comfortable being visible either, Murray said, because of threats and the possibility of doxing, harassment and even violence and hate crimes.

As for Magill’s departure, Murray said it’s concerning “that she was driven out” and that “there are a handful of donors who are empowered to dictate what is and what is not acceptable speech on campus.”

David Donovan, who was on his way to his daughter’s graduation from Penn’s nursing school, said emotions surrounding the Israel-Hamas war are charging tensions on campus like never before.

“We are more sensitive to the feelings of other people, and that’s a net positive, I believe,” said Donovan, a history teacher from Morristown, N.J.

When it comes to deciding what constitutes free speech vs. hate speech, Donovan said, “we still have to be very apprehensive and think very carefully that our positions are backed by reason.”

“We need to err on the side of free speech,” Donovan added, acknowledging, “That’s an easy thing for me to believe as a straight, white man.”

The community at large is also grappling with issues of free speech. Some Jewish families are rethinking outward expressions of Judaism, Balaban said.

At his home in the Wynnewood suburb, Balaban flies both the Israeli and American flags in the front of his house and displays a menorah in the window. Before, “that would never have been a question in my mind to do it or not to do it,” he said. But with everything that has happened, “in my household, the question was, ‘Are we OK doing this?’” he said.

“Of course, the answer is, yes, we're going to,” Balaban said. “But did we worry that someone may do something? The answer is yes. I think we will always display an Israeli flag with pride. We will always display symbols of our Judaism. But there was a pause of what does that mean.”

'We will come through this difficult moment'

So what's next? How do the community and the university heal after the trauma of the past few months?

"This is a strong community built on a sturdy foundation.  We will come through this difficult moment," the university promised in an email message to students this week.

The university pledged to redouble its commitment to ensuring that Penn is a place where “intellectual growth is cultivated” and students are “supported as a person.”

“Initiatives recently launched to address bigotry and hatred on our campus will continue, and this will be an inclusive and welcoming community for all students,” the message said.

Levy urged school administrators to be more proactive and less reactive.

“I hope,” she said, “instead of being on the defensive and apologizing after things happen, they’ll take steps to actually stop these incidents in the first place.”