52 | AUGUST 12 • 2021
OBITUARY
CHARGES
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is: $125 for up to 100 words;
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icon.
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continued from page 51
OBITUARIES
OF BLESSED MEMORY
Mr. Wildberg is survived
by his wife, Dr. Carol Ellstein;
daughter, Ellysen (Lance)
Sager; stepdaughter, Melissa
(Rabbi Daniel) Fellman;
grandchildren. Alex and
Nicolas Sager; Zachary, Jacob
and Elizabeth Fellman.
Interment was at Machpelah
Cemetery. Contributions may
be made to Michael J. Fox
Foundation for Parkinson’s
Research, Church Street
Station, P.O. Box 780, New
York, NY 10008-0780,
michaeljfox.org; American
Legion, Dept. of Michigan,
212 N. Verlinden Ave., Suite A,
Lansing, MI 48915, michigan-
legion.org; Temple B’nai Israel
of Petoskey, 505 Michigan St.,
Petoskey, MI 49770,
templebnaiisraelofpetoskey.
org; or Temple Jacob, 301
Front St., Hancock, MI 49930,
templejacoboftheup@gmail.
com. Arrangements by Ira
Kaufman Chapel.
Bookstore Owner Focused on Food
JTA
Nach Waxman, owner of the
beloved New York City cook-
book store Kitchen Arts
& Letters, as well as a
maven of both Jewish
cooking and Jewish texts,
has died. He was 84.
Although Waxman
had struggled with his
health in later years, his
death on Aug. 4 was
sudden, according to an
announcement by his
Upper East Side shop.
“He built the store into a
worldwide haven for peo-
ple who were serious about
food and drink books,” the
announcement read. “He
encouraged the best authors,
respected the passion and curi-
osity of cooks and readers at all
levels, and never lost a sense of
pleasure and wonder at discov-
ering the myriad ways people
wrote about cooking, eating,
and drinking.”
As much as he loved studying
Torah, Waxman was equally
devoted to traditional
Jewish foods, especially
shmaltz and liver, and
kept a collection of his
own Jewish cookbooks
in the back of his store.
Joan Nathan, the
Jewish food writer
and author of multi-
ple Jewish cookbooks,
said Waxman helped
her find Yemenite and
Sephardic cookbooks — often
synagogue and community
cookbooks from all over the
United States — before those
styles of cooking became popu-
lar among Ashkenazi cooks.
“We clicked right away, and
clicked over brisket because
he really liked brisket,” said
Nathan, who first became
friends with Waxman in the
1980s.
Nach Waxman
JTA