Monday, September 24, 2012

And Now a Word from the Education Department

This blog comes to us today from Manager of Curriculum and Teacher Programs Amanda Lanceter. Although she is a new hire, she has been a part of the Museum family for a very long time. 

            As a former teacher, I know that if there’s one thing that students love, it’s field trips. The Museum of Jewish Heritage—A Living Memorial to the Holocaust serves nearly 50,000 students each year, who come thanks to the careful planning of the teachers who bring them here.
            Arranging for your students to visit the Museum is easy, but it is important that you do so early in the school year in order to get the times and days that work best for your school. Contact our scheduling coordinator Mike at 646-437-4304 or send an email to in order to set everything up. Meeting Hate with Humanity is our most requested tour, which gives students an overview of life during the Holocaust through personal stories and artifacts, but we also have other tours that may work well for your group. You can find descriptions of all of our tours on the For Teachers page of our website. The cost is a flat rate of $75 for every 30 people, but funding is available to help cover the cost if your school is in need.
            For teachers working in public schools in New York, New Jersey, Pennsylvania, Connecticut, Rhode Island, and Massachusetts, you can sign up to become a Lipper partner school, a three-part program that is of no cost to you. This dynamic education initiative is generously supported by the EGL Charitable Foundation. For more information, please visit our Lipper school partnership frequently asked questions. We hope to welcome you and your students to the Museum very soon.

Photo of Dr. Salomea Cape and students on Yom HaShoah by Melanie Einzig.

Thursday, September 13, 2012

Wednesday, September 12, 2012

Sneak Peek at Hava Nagila: A Song for the People

Before we open to the public tomorrow, we thought we would share a few photos of the exhibit, designed by Situ Studio. The photos are by Keith Sirchio. Come on by and see it for yourself! Who knows, you may be inspired to sing and dance along. Don't worry, we won't put your performance on YouTube...

Friday, September 7, 2012

Another Yummy Italian Jewish Dish for the New Year

As we mentioned last month, Italian and Jewish cuisines have been nourishing each other for more than 2,000 years. This Sunday,September 9 at 2:30 p.m., James Beard nominated cookbook author Jayne Cohen will lead a lively discussion entitled Exploring Italian-Jewish Cuisine at the Museum.  Even if you don’t know how to turn on the oven, the stories, recipes, and history of Italian Jewish Cuisine will be heartwarming, and mouthwatering. The best part is that following the program, audience members are invited to a reception featuring Italian specialties and a guided tasting of kosher Italian wines and cheeses donated by Sentieri Ebraici Wines and Brent Delman, The Cheese Guy.

The panel will feature: food writers Cara De Silva and Alessandra Rovati; chef and food writer Silvia Nacamulli; and chef and restaurant owner Walter Potenza.

Here is another sneak peek at a fabulous recipe for Rosh Hashanah, courtesy of  Silvia Nacamulli.

Petti di Pollo al Melograno e Miele

(Chicken Breasts with Pomegranate and Honey)

from Silvia Nacamulli

Silvia writes: “this recipe originally came from my family in Rome. The honey is my addition to add another flavor of Rosh Hashanah, and to sweeten the pomegranate juice which sometimes proves too sour.


1 to 1 ¼ pounds boneless chicken breasts

3-4 pomegranates or about 2/3 cup bottled pomegranate juice (see recipe)

1 tablespoon honey

about ½ cup white flour

1 tablespoon olive oil or margarine

Salt to taste

about ½ cup pomegranate seeds

Ask your butcher to cut each chicken breast into 3-4 thinner slices; otherwise you can do it yourself with a sharp knife, cutting the chicken breast lengthwise into thinner slices.

To make pomegranate juice from fresh pomegranates: cut off the crown and then cut the pomegranate in half. Squeeze each half through a large hand-press juicer. If you are using ready-made pomegranate juice, choose a good quality one, preferably 100% pure, preservative-free juice made from concentrate. Do not use pomegranate molasses here.

Add the honey to the pomegranate juice and stir to combine.

Rinse the chicken, cut off any fat and pat dry with paper towels. Pour the flour into a shallow bowl and lightly dust each chicken fillet with the flour.

Heat the olive oil or margarine over low heat in large non-stick frying pan. When hot, add the chicken fillets, taking care that they don’t overlap. Sprinkle with salt, turn the flame up, and let them cook for 1-2 minutes on each side or until golden. Add the pomegranate and honey mixture and reduce the flame. Let cook for another few minutes, adding more salt and turning each slice it absorbs the sauce well. Arrange on a large hot serving plate or plate individually, pouring the sauce on top and sprinkling with the fresh pomegranate seeds to garnish. Eat immediately!

TIP: If you want to cook this dish in advance and serve it later, then simply use half the amount of the pomegranate and honey mixture when you cook the chicken. Once cooked, keep it covered and just heat it up again for a few minutes in the frying pan, adding the remaining pomegranate and honey mixture diluted in about 1/3 cup water.