52 | AUGUST 12 • 2021 

OBITUARY 
CHARGES

The processing fee for obituaries 
is: $125 for up to 100 words; 
$1 per word thereafter. A photo 
counts as 15 words. There is no 
charge for a Holocaust survivor 
icon.
The JN reserves the right 
to edit wording to conform to 
its style considerations. For 
information, have your funeral 
director call the JN or you 
may call Sy Manello, editorial 
assistant, at (248) 351-5147 
or email him at smanello@
thejewishnews.com.

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

