"Where You Come First"
•
Kosins
825
Motors Lt d .
Uptown
Southfield Rd. at
11 1/2 Mile • 559-3900
Big & Tall
Southfield at
101/2 Mile • 569-6930
Zingermans opened in
March 1982, answering what
Weinzweig views as the de-
mand in Ann Arbor for quali-
ty deli food "that everybody
used to complain and com-
plain that they couldn't get."
Weinzweig, Saginaw and
their partner Mike
Monaghan chose the name
Zingermans because it seem-
ed the sort of name that
would stick in the memory of
a deli enthusiast and would
distinguish this delicatessen,
with its uncommon approach
to food and decor.
Saginaw and Weinzweig
began to learn about interna-
"If you look at the
trends of American
eating from World
War II on, there
was a very rapid
decline in quality."
tional cuisine. Weinzweig
especially "just started
reading book after book." He
recalls: "I knew about 5 per-
cent of what I know now. I
hope that what I know in 10
years will be 10 times what I
know now. It's just a constant
learning process."
Weinzweig also says he has
been to England, Spain and
France, and that he has
established an international
network of people who are ex-
perts on traditional ways of
producing food.
The store owners make a
point of sharing their
knowledge with customers.
Fliers on various subjects
dangle from pegs on wooden
shelf-racks. "The Zingermans
Guide To Olives," for instance,
distinguishes varieties of
French, Moroccan, Spanish
and Greek olives by flavor
and suggested use. By way of
contrast, the pamphlet
describes the commonly eaten
canned "black-ripe" Califor-
nia olive: "These olives are
picked green, then pumped
with oxygen to turn them
black, their new color fixed in
place with ferrous glutinate.
California olives are to a
hand-picked Kalamata olive
what Wonder Bread is to a
great loaf of double-baked
rye.''
Zingermans is trying to
reintroduce the quality of the
double-baked rye of Jewish
deli pioneers. Weinzweig ex-
plains that recent genera-
tions have not tasted deli food
as it was probably prepared
and enjoyed by their
grandparents.
"If you look at the trends of
American eating from World
War II on, there was a very
rapid decline in quality as the
emphasis moved toward con-
venience and supermarket
shopping," he says. "There
was a tendency toward bland-
ness."
Saginaw calls the trend in
recent years toward quick
convenience food "an aberra-
tion," and says people are
beginning, once again, to plan
out their meals.
Such improvements in one's
standard of eating constitute,
according to Weinzweig, "a
very affordable luxury. It's a
very easy way to improve the
quality of your life."
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LOCAL NEWS I
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Dais guests at the Israel Bond tribute dinner honoring Robert J. Mylod,
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Douglas A. Schubot, Detroit Israel Bonds general chairman; honoree
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352.3855
"There's not a fish market in
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Open Monday Through Saturday
Located in the Travelers Tower
26555 Evergreen between 10 & II Mile in Southfield
Valet Parking Available
Phone: 356-1800
THE DETROIT JEWISH NEWS
71