hams Now
Rosanne
Mrs. Richard Weinberg
6

MRS. RICHARD WEINBERG

Rosanne Sue Williams, daughter
of Mr. and Mrs. Albert Williams
of Midway Rd., Southfield, recent-
ly became the bride of Richard
Allen Weinberg, son of the Theo-
dore Weinbergs of Hartwell Ave.
Rabbi Irwin Groner officiated at
the ceremony, held in the Foun-
ders Room of the Sheraton-Cadil-
lac Hotel.
The bride's gown was of peau
de soie with an Empire bodice of
hand-made Alencon lace, short
sleeves and a floor-length dome
skirt. A Watteau chapel train of
matching lace came from the
shoulders and her pouf shoulder-
length veil of silk illusion was
held by a pillbox of matching lace.
Mrs. Adrian Williams was her
sister-in-law's matron of honor,
and bridesmaids were Regina
Stein, Rosalie Beber, Harriet
Stotzky, Linda Schneider and Ro-
chelle Brode.
Stephen Weinberg was best man
for his brother, and Adrian Wil-
liams, brother of the bride, was
head usher. Seating the guests
were Merton Rich, Ronald Gold-
berg, Grant Cohen, Michael Jeross,
Harvey Brode, Raymond Snider,
Frederick Goldberg, Steven Ross,
Peter Shapiro and Donald Beser.
After a two-month motor trip in
the West, the couple will reside in
Ann Arbor, where Mr. Weinberg
will resume his studies at the Uni-
versity of Michigan Medical
School.

LETTER BOX

Senior Citizen
Urges Low-Rent
Housing in Area

Editor, The Jewish News:
"Young Israel Plans Apart-
ments for Elderly." How good it
is that somebody has the courage
to say so!
But where is the real point?
Jewish seniors who can afford to
pay $120 for a three-room apart-
ment can find one in the Jewish
neighborhood. Then why bother?
The Catholics and Protestants
have had their apartments for a
long time, but there is a terrible
need for apartments with lower
rent for Jewish people in the Jew-
ish neighborhood.
Where is the feeling for the de-
cent people who do not desire to
live in an old age home and can
take care of themselves without
being a burden? Do we mean so
little to the Jewish comunity, that
could help with a little financing.
MRS. LEA RUBEL
One who wants that apartment
desperately, but would not
move downtown.

SEYMOUR GRAUBARD, New
York City attorney who helped
draft the City Charter as a mem-
ber of Governor Rockefeller's
Commission on Governmental Op-
erations of New York City, was
elected chairman of the newly-es-
tablished New York board of the
Anti-Defamation League of Bnai
Brith.

THE DETROIT JEWISH NEWS
20—Friday, July 2, 1965

The Roll With the Hole

By CHARLOTTE HYAMS
What's hard and shiny, has
many facets and, when you show
it to a girl, makes her say
"Almme-runmannm" ?
That's right, a bagel. After all,
what else with those properties
can get such a response and still
be cheaper by the dozen?
But, you say, what's this "many
facets" business? How many fac-
ets can a bagel have? A bagel's a
bagel's a bagel. Even Webster's
third new International Diction-
ary Unabridged boils the bagel
down to cold terms: "a hard roll
shaped like a doughnut made of
raised dough and cooked by sim-
mering in water and then baked
to give it a glazed, browned ex-
terior over a firm, white interior."
The truth is, there is much,
much more to the bagel. Be-
sides, there are many twists to
the story. So, let us go back to
the year 1904 when a certain
Karl Dworkin of Minsk came to
the Goldeneh Medineh and set
up his bagel-baking business in
the heart of Manhattan.
Now, everyone knows that the
heart of Manhattan beats with the
pulses of many bagel-baking ov-
ens. Karl decided to remove his to
the last frontier where people
knew about cars but little about
bagels.
Thus, in 1908, at Owen and Rus-
sell Sts., the Manhattan Bagel
Bakery became Detroit's first gen-
uine bagel emporium.

* * *

Bagels have come a long way
since then. There were only three
varieties — plain, salty and egg—
at that time. Today, there are 14—
the original plain, salty and egg,
plus onion, salt stick, pumper-
nickel, raisin, twist, "teething
rings" for baby bagel-eaters, two
kinds of Sputnik and the huge
Toronto-style variety.
Sputniks, which the Russians
would have given their eye teeth
to invent, are great big satell•te-
type bagels that come plain or
with salt and PoPPyseeds.
The Toronto-style giants are
twice as big as the regular ones,
come in three types and are the
latest addition to the bagel fam-
ily, the idea having been import-
ed from Canada.
But, despite the infinite variety,
plain bagels are still the most
popular. Baker Jack Kramer, son
of co-owner Ben Kramer, figures
250 to 300 dozen bagels are sold
on weekdays; 2,500 dozen on week-
ends. Most of them are plain —
the ideal setting for lox and
cream cheese. Even research has
failed to bring a substitute; for,
like the Edsel, onion twists and
cheese bagels just didn't work out.
Ben Kramer and his partner
Sam Schultz took over the busi-
ness in 1941. With two locations
now—at McNichols and Penning-
ton and Wyoming and Curtis —
they have seen a unique change
come over the bagel enterprise.
Forty per cent of their customers
are non-Jews.
The baker said he thinks many
Jews are "getting away from
bagels because everybody's watch-
ing his weight." (Actually, accord-
ing to the figures, there are only
40 calories left in a plain bagel
by the time it is boiled and ready
for baking. Eighty per cent of the
starch is removed in the boiling
process.)
Kramer excused himself to
wait on a customer. It was a
junior executive, buying 3 1,
dozen for his colleagues in the
bagel pool. And he's not the
only one; in many offices, 10
a.m. has turned into a bagel
break.
Manhattan has other clients —
Wayne State University and Kala-
mazoo College, for example, which
buy 20 dozen a day. In fact, two
Wayne students made headlines a
year ago with their campus dis-
tributing business.
Restaurants, bakers and grocery
stores also deal with the Manhat-
tan "factory," and with its two
competitors, New York an Seven
Mile and Schaefer (well known

to Hebrew school students in the
area), and Detroit in the Dexter-
Davison shopping plaza, Oak Park.
*
*
The popularity of Detroit's
bagels has been the subject of
many a testimonial elsewhere in
the country.
Raskin Food Products distrib-
utes Manhattan's bagels in frozen
packages; in this way, they can be
shipped anywhere and kept indef-
initely. They've been thawed out
and devoured in Ann Arbor, Flint,
Saginaw, Bay City, Lansing (an-
other university city that con-
sumes 100 dozen a week), Toledo,
Fort Wayne (Ind.), Columbus, Day-
ton and Indianapolis. Grosse
Pointe is another favorite destin-
ation, and Raskin figures if the
request came in from New Zea-
land, it could be handled the same
way.
Why do New Yorkers and Chi-
cagoans sigh over Detroit bag-
els? Aren't they all the same?
No, insists baker Kramer. De-
troit bagels are made with Detroit
water, and there's nothing like De-
troit water. Besides water, there's
flour, sugar, salt and yeast. After
the bagels have been rolled and
shaped, they are boiled, dried and
baked for 20 minutes. That's all.
Kramer says young people of
age 20 to 30 are the best bagel
eaters—and the most imaginative.
Toasting and spreading with lox
and cream cheese, although still
the most popular two variations,
are really old hat. Kramer, him-
self only 30, suggests bagel pizzas
or salami-onion-and-tomato con-
coctions on you-know-whats.
* * *
The evolution of the bagel has
been a long process. Kramer said
he read somewhere that bagels
had their beginning 3,000 years
ago. "It was the only breadfood
people could get in Egypt (matzo
notwithstanding), and it was
simply a lengthy piece of dough
shaped like a bagel." Without De-
troit water, they didn't really
taste like bagels.
That they didn't become the
bread of affliction we eat on
Passover is probably due to the
fact that bagels must have
yeast. Kramer didn't say what
happened to them in Canaan,
but we do pick up the bagel
history again in Russia and Po-
land, and finally America.
It also may be noted that bagels
in Israel taste like pretzels, prov-
ing that their quality is more of
a geographical phenomenon than
an ethnic one.
Bagels have come a long way in
the civilized world; if you ask
the library information depart-
ment to locate the derivation of
the word bagel, no one even
winces.
The word comes from the Yid-
dish, according to Webster. Orig-
inally, "bougel," it is the diminu-
tive of the Middle High German,
"boug-bouc," which means ring or
bracelet.
* * *
Even more indicative of the
bagel's acceptance is the fre-
quency with which it is mentioned
by stage comedians.
Apparently, there is a joke
being widely circulated about
the Martian who landed in New
York and, standing outside a
delicatessen, stared at a bagel
in the window.
"Take me to your leader," he de-
manded of the waitress. Then, in-
troduced to the proprietor, the
Martian asked, "What's that round
thing in your window?"
"It's a bagel," he was told.
"Oh," he said, "we have the
same thing on Mars. But we put
lox and cream cheese on it.'

Pontiac Man's Sculpture
of Job Receives Acclaim

Feinberg-Biederman
Wedding Date Set

Since its exhibition as part of
Temple Beth Jacob's showing of
religious art, the 38-inch bronze
statue of Job created by Thomas
Horwitz has received acclaim from
clergy, press and art critics.
Horwitz, 949 James K, Pontiac,
devotes most of his sculptures
to religious motifs and hopes to
enhance the interiors of temples
and synagogues wth his work. Vice
president of Temple Beth Jacob,
Horwitz is active in civic and re-
ligious affairs and was formerly
vice president of Michigan Bnai
Brith Council and the Michigan
Zionist region.

Do not confine your children to
your own learning, for they were
born in another time. —the Talmud

MISS BONNIE FEINBERG

Music the Stein-Way -

Mr. and Mrs. Billie Feinberg,
23231 Gardner, Oak Park, an-
nounced the engagement of their
daughter Bonnie Noreen to Leslie
Dale Biederman, son of the Ben
Biedermans, 13150 Irvin, Oak Park.
The bride-elect attended Ferris
State College. Her fiance went to
Eastern Michigan University and
received his degree in education
from Wayne State University,
where he was affiliated with Tau
Epsilon Phi Fraternity.
A June 26, 1966, wedding is
planned.

DICK STEIN

& ORCHESTRA

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Men's Clubs

OAK PARK MASONIC LODGE
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