Comments on: What Kind of a Jewish Deli is This?

By: Walter

Walter — Tue, 25 Oct 2011 07:54:33 +0000

Are you a member of http://internshipforum.com ??

By: SF2OAK

SF2OAK — Tue, 16 Mar 2010 20:51:53 +0000

I went to a talk about Deli’s by author David Sax of Save the Deli and the owners of Saul’s in Berkeley at Saul’s. For a price you could have ordered a deli sampler plate sampling the pastrami and corned beef that conscientious Saul’s uses- what I can tell you is that is was saltier and worse than the “industrial” product at my favorite NY deli. I grew up in SF so I did not have a go to deli. Whenever I went to the homeland though (NYC) I would get deli, pastrami at Pastrami King on Queens Blvd., the Carnegie, 2nd Ave Deli, Wolf’s, there’s are so much richer, more flavored than Saul’s Deli meats. If Saul’s product was better then I would lament the Deli’s demise but you know all you’d really want of a Saul’s sandwich is the small portion anyway because I was really not that interested. It was really incredible to hear how much work the owners’ of Saul’s put into their inferior tasting meats- I almost felt bad for them. So really here is the Jewish paradox, if delis go the way of the dodo then Jews should be healthier, but have we lost some of our culture? an important part? I guess I wouldn’t mind falling behind as Barbara says if we lose that deli so be it.

By: Ilana DeBare

Ilana DeBare — Thu, 11 Feb 2010 15:30:59 +0000

FYI, I attended the symposium sponsored by Saul’s on Sustainability and the Jewish Deli, and wrote about it on my blog — if anyone is interested, they can find it at http://midlifebatmitzvah.wordpress.com

By: Margo

Margo — Sun, 07 Feb 2010 19:50:51 +0000

I was born and raised around Berkeley, and this is exactly why I love my home so much. The people are so passionate about tradition, but also about staying current and being open to change. We all have to evolve with the times, or risk falling dangerously behind.