Mochers Magazine

MOCHERS
The Jewish Men’s Lifestyle Magazine
DRINKS /
Whiskey
SOUR
KOSHER CRAFT BEER,
WHISKEY: SCOTLAND & ITS
MOUNTAIN
FEATURES /
SCOTLAND, ITS
MOUNTAINS, ITS BARREN
MOORS, ITS COLOURFUL
PEAT BOGS, ITS
PICTURESQUE VALLEYS
FOOD /
KIDDUSH CLUB & THE
SUMMER Q: KEEP IT
COMING
WATCHES /
TOP FOUR PICKS FOR THE
SUMMER
COLOGNES /
NOT JUST FOR THE
SIMCHA
TRAVEL /
GABRIEL BOXER
KOSHER
GURU
FOOD /
EATS,
MEATS
& THE Q
SHPITZ SUITS /
In Defense
of the
Summer
Suit
USA $8.99
ISSUE 02
SUMMER 2021

14
Photos By
Yisroel Teitelbaum
12
DE
PART
MENTS
18
8 NOTES FROM THE
EDITOR IN CHIEF
10 LETTERS TO THE
EDITOR
12 KOSHER COCKTAILS
14 THE CHOSSON’S
WATCH
17 MEN’S HEALTH
18 SHPRITZ SPRAYS
24 COFFEE
32 SHPITZ SUITS
42 CARS
44 SHTICK LAB
46 WORKING SPACE
55 FINE ART
58 PLACES TO GO
WITH THE CHEVRA
62 CIGARS
78 HAIR: THE BAIS
BARBER
82 FITNESS

26
FEA
TURES
26
52
60
64
67
73
KOSHER GURU’S
JOURNEY TO MOROCCO
PLACES:
JERSEY SHORE
GETAWAY
IN MEMORIAM:
RUSH LIMBAUGH
RESTAURANT
RENDEZVOUS:
LAKEWOOD
RESTAURANTS
SPORTS:
A GIANT’S WHAT IF
CBD

courtesy of
Samuel Adams
20Photo
38
KID
DUSH
CLUB
20
38
43
48
50
69
76
80
43
DRINKS:
THE WHISKEY RABBI
FOOD: BBQ
KOSHER CRAFT BEER
HOW TO HERRING
HEALTHY EATS
WINE:
FOUR WORLDLY
WHITE WINES
FOOD SNACKIE
DRINKS: SCOTCH

EDITOR’S NOTES
NOTES FROM THE
Editor in Chief
from the shoot
Kiddush club is what unites us
mochers and if you don’t have one,
you can be in quite the predicament.
The kiddush clubs that I attend are cordial, with an
affable chevra, and always garnished with a fine
scotch. Finding a kiddush club can be quite the
quandary and always a major task. I was looking
for an amenable group who would enjoy talking
Torah with some fine Michters.
After I started davening at a new minyan in a new
town, I asked around and inquired to find out where
the cool cats would be. The response was quick
and very welcoming — nothing like attempting to
sit at the cool kids table during my high school
days. I found the oilum to be interested in the new
guy in town, wanting to know more and to see
what my amusements were. My kiddush club is
quaint, yet up-to-date, and has good taste in the
finer things, and I hope yours is too.
In regards to a perfect kiddush club, I learned
a few tricks that are paramount. Make sure you
have a real savant who knows his stuff. The first
course can be of the lighter goods; it knocks out
the tasters who can’t truly taste but quenches
them. After the first round is when the good stuff
should come out. It’s revivifying. Pace yourself,
although that can be a challenge after the walk
to shul, stroller pushings, and elbow bumps at the
hashkama minyan.
In this issue we are enthusiastic for summer.
It’s finally here after a prolonged winter, stricken
with masks and Zooms. We take a look at some
phenomenal cocktail recipes by Yissie Steinhardt.
Want to get away with some flair? Moshe Ney
details local adventures right here in our Jewish
communities. I prattle about cigars and the usual,
while Kalman Safrut portrays the best about
fine art and Judaica. Josh Perew discusses the
morning cologne routine and how to get the best
perfunctory shpritz.
They say that a happy wife is a happy life. I find
that a happy kiddush club is a delighted way to
keep the dudes happy too.
— I’m enjoying the cordial rendezvous, I know you
are too.
IZAK J. HELD
Editor-in-Chief
Photograph by
Yisroel Teitelbaum.
Office space provided by
Henry Cohen.
8 | MOCHERS
www.mochers.com

MOCHERS
The Jewish Men’s Lifestyle Magazine
EDITOR IN CHIEF
PUBLISHER & CHIEF
CONTENT OFFICER
Izak J. Held
COPY EDITOR
Chana Z. Weiss
HEAD PHOTOGRAPHER
Yisroel Teitelbaum
ASSISTANT EDITOR
Ben Zigelstein
EDITORIAL ASSISTANT
Yehuda Pitterman
LEAD CONTRIBUTING
EDITORS
Gabriel Boxer
Ami Lock
Tuvia Mackay
Naftali Engel
SENIOR CONTRIBUTING
EDITORS
Noah Morris
David Pliskin
Kayla Goldstein
Avrahom Pressburger
CONTRIBUTING EDITORS
Pinny Wasser
Lizzy Brenner
Eli Jaffee
Kalman Safrut
Menachem Ickovitz
Ahuva Shandelman
Josh Perew
CONTRIBUTORS
Yissie Steinhardt
Yisroel Zuckerman
Amir Ellituv
Jeremy Urbach
Dovid Nahem
Shlomo Assayag
Bentzy Fox
Sruly Meyer
PUBLISHING CONSULTANT
Moshe Kinderlehrer
LAYOUT CONSULTANT
Adam Negnewitzky
DISTRIBUTION CONSULTANT
Avi Conway
SENIOR PRODUCER
Gabriel Boxer
SENIOR WRITER
Moshe Ney
ASSISTANT TO THE EDITOR
IN CHIEF
Dovid Weiss
OPERATIONS MANAGER
Yonatan Parmett
PUBLISHING ASSOCIATE
Libby Unger
ASSOCIATE CONTRIBUTORS
Daniel Green
Ariel Katz
Eyal Seti
Yosef Vera
PHOTOGRAPHY PRODUCTION
DESIGNERS
Samantha Green
Deanna Perew
PROOFREADERS
Avromi Mostofsky
Azi Fein
LAYOUT & DESIGN
Jewish Link Marketing Solutions
PHOTOGRAPHY ASSISTANT
Naftali Kunstler
MARKETING
Dufgers Social
ALTCHIES
MEDIA GROUP
PUBLISHER
Izak J. Held
VICE PRESIDENT
STRATEGY
Yonatan Parmett
CONTROLLER
Sol Feldman
CORPORATE OFFICE
Woodmere, NY 11598
(866) 4-ALTCHIES
editor@mochers.com
Mochers is published by
Altchies Media Group
© Altchies Inc.
(866) 4-ALTCHIES
info@altchies.com
Mochers Magazine is published
quarterly by Altchies, Inc. in Woodmere,
New York 11598-1906. Subscription
price for the U.S. is $35.96 for one
year (4 issues). For all other countries
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All rights reserved. No part of this
publication is allowed to be reproduced
without written permission from
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Group and Mochers Magazine is not
responsible for the loss or damage
of unsolicited materials. We proudly
print in the United States of America.
Altchies Inc. and Mochers Magazine
encourages responsible consumption
of alcohol and tobacco products.
Mochers Magazine does not encourage
alcohol or tobacco consumption for
ages under the state or federal law.
Mochers drink responsibly.
MOCHERS
www.mochers.com | 9

MLETTERS TO THE EDITOR
Dear “Mochers,”
I thought Machers was
spelled with an A! What
is with you spelling it
with an “O”??
,,
~ Berny from Lakewood
Hi Izak, is this magazine
monthly or bimonthly?
~ Jen from 5 Towns
Dear Mochers Editors ,
How can I update my
subscription? I am moving
and the one you have on file
won’t be valid soon! I must
get my next Mochers issue!!
~ Lieb from Teaneck
@Mochers and @MochersMag
Signup for our email newsletter
on our website at Mochers.com
Thanks for the catch!
You are right indeed that the
conventional way of spelling machers
is with an A , not an O. Mochers
Magazine , however , is our brand
identity and this is how we spell it. By
our community simchas we dance
around the rebbe or chosson in an
O or circle. This is how we plan to
share in the mochers experience — in
a circle, together. Also...Lyft, Reddit,
Tumblr, Flickr...Mochers!
Hi Jen, our magazine is quarterly,
meaning it will be produced 4
times a year. We do this in order to
provide plenty of time to gather the
best content out there. During this
production time our editors and
contributors are hard at work watching
trends, studying the products , and
postulating ideas that we know our
readers are interested in. We do not
want to cheapen content by putting
too much out too soon. With that said,
we hope to go bimonthly soon!
Lieb, we can help you with this!
You can update your address in
the portal by clicking in the original
email subscription confirmation,
or by visiting this page: https://
subscriptions.zoho.com/portal/
altchies
If you have not set a password; simply
click on reset your password. It will
ask you to enter the images below the
population box. (You can disregard the
message about enabling cookies.) It
will then send you the email to enable
your portal login and you can update
your shipping address from there!!
10 | MOCHERS
www.mochers.com

Whiskey
COCKTAILS
SOUR
BY:
YISSIE STEINHART
Whiskey sour at
Fireside in Monsey, NY
firesidekosher.com
12 | MOCHERS
www.mochers.com

M
sour mix
1 part
1 part
1 part
Simple Syrup
L emon Juice
Lime Juice
Many people are under the
impression that making
cocktails is something that is
difficult to do. You need too many
weird ingredients, the tools are
expensive and hard to find, and only
bartenders know the right way to
mix the ingredients.
Truth be told, that’s how cocktail mix
companies got started. Mr. & Mrs. T’s,
Master of Mixes, and Rose’s, to name a few,
are all able to make a living because people
are looking for an easy fix when it comes to
mixing cocktails at home.
I have been drinking for a long time. A
very long time. When I first started making
cocktails, I bought premade mixers and
didn’t think anything of it. It made sense to
me because I had all of those standard fears
and doubts. But no matter which brands of
mixers I used, the drinks didn’t taste the
same as the ones I would order at bars. So
I started to do some research into what was
actually in these mixers. Google is amazing,
and thanks to YouTube as well, I was able to
find really simple and easy recipes for great
fresh mixers!
Two of the most basic components to
have on hand are simple syrup and sour
mix. Simple syrup is just that, simple —
one part water to one part sugar. There is
disagreement as to whether
you should measure by weight
or by volume, but either way,
it’s a pretty simple formula to
remember.
Simply mix the sugar and
water together and heat until
all of the sugar is dissolved. If
you bring it to a light simmer
for a few minutes, that will
extend its shelf life. Adding
some vodka also adds to the
time this syrup can stay good
in the fridge.
Sour mix, an easy mixture of
lemon juice and simple syrup,
is a standard component that is used in many cocktails, my favorite being
the whiskey sour. The exact ratio is up for debate, but those are the only
two ingredients. After learning how easy it was to make sour mix, I started
to riff on it. I would add or use different fruit juices for the sour component,
and eventually I landed on the perfect combination which is now my go-to
whenever making sour mix.
You can make big batches of this mixture if you have an event coming
up when you’ll need this in bulk. Otherwise, you can make it to order by
squeezing fresh lemons and limes.
Once you’ve got your sour mix, you’re well on your way to the standard
whiskey sour, which is made of whiskey, sour mix, and egg white. (Some
add bitters as well.) The trick to using egg
whites in a cocktail without any unpleasant
flavor is to dry shake the egg white with
citrus juice first, before putting in ice or
other ingredients. Personally, I prefer to skip
the egg white altogether. For some extra
sweetness, wet the rim of the glass and then
dip into sugar before pouring your drink in.
Shake whiskey and sour mix with ice, then
top with Sprite. Garnish with a maraschino
cherry and a cocktail straw.
whiskey
sour
2 ounces
Whiskey (or bourbon)
3 ounces
Sour mix
2 ounces
Sprite
For garnish
Maraschino Cherries
Yissie Steinhart is a
contributor for Mochers
Magazine and a for hire
bartender, specializing in
private events and cocktail
workshops. Follow on Instagram
@bar.simcha
MOCHERS
www.mochers.com | 13

THE CHOSSON’S
WATCH
WATCH
OUT
for
UMME
14 | MOCHERS
www.mochers.com

While everyone has heard of summer or winter suits, not many people think of watches in
seasonal terms. However, people are definitely more apt to buy and wear certain watches
in the warmer seasons.
A summer watch knows how to have fun — it can be suited for dressing down or occasionally dressing up. It has
a focus on flexibility and comfort along with a high level of water resistance. While it is easy to say “buy a Rolex” in
every situation, let’s focus on lesser-known alternatives that provide a unique style and value.
Here are our top four picks for the summer of 2021:
Tissot PRX
This 2021 release from Tissot sold out instantly and it’s easy to see why. It features an
integrated bracelet design that is seeing a tremendous renaissance this year. The PRX
brings to mind timeless watches such as the Audemars Piguet Royal Oak and Vacheron
Constantin Overseas, but it is especially reminiscent of the celebrated Rolex Oyster Quartz.
This is certainly fitting for a timepiece with such a reliable and accurate quartz movement.
The 40mm case is a great fit for most wrists. It has a combination of polished and brushed
surfaces that contribute to its instantly classy look. There are a variety of dial options
available, but our first pick is the timeless blue sunray. The dial is protected by a scratchproof
sapphire crystal. Fit and finish are top-notch for the price point.
100m water-resistant. $375
Longines Hydroconquest Ceramic
MOCHERS
BY: ANDREW LOCK
R
The Longines Hydroconquest
presents a unique value
proposition in a segment
dominated by Rolex and
Omega: a handsome diver
with all the features one
might need for a deep-sea
dive, splash in the pool, or
while munching on a slice
of pizza on Central Avenue.
The watch features a
scratch-proof green ceramic
bezel complemented by a
matching dial. The dial’s
matte finish differentiates
it nicely from the infamous
green Rolex Submariner. The
CONTINUED ON PAGE 16
www.mochers.com | 15

CONTINUED FROM PAGE 15
watch can be purchased with a steel bracelet or a rubber strap —
our choice is rubber for comfortable summer wear. When it begins
to get dark out, the blue Super-LumiNova on the dial positively
glows. The timepiece is powered by an automatic movement with
a robust 72-hour power reserve.
300m water-resistant. $1600
Seiko Prospex LX GMT SNR049
Oris Carl Brashear Calibre 401
Limited Edition
The Carl Brashear 401 is the third watch from Oris that pays
tribute to the inspirational story of US Navy diver Carl Brashear.
The timepiece is presented in a moderately sized 40mm brushed
bronze case. While it may look like rose gold at the time of purchase,
the bronze will develop a patina unique to each watch and the story
of its owner. Sitting in the center of the bronze case is a dial of deep
blue lacquer. The dial markers and hands are filled with a cream
color Super-LumiNova that glows green and blue respectively. The
watch is powered by Oris’ newly developed in-house Calibre 401
movement. It provides chronometer-like accuracy and a whopping
five-day power reserve. Owners can rest easy thanks to a ten-year
warranty and a ten-year service interval for the movement. Rather
than a bracelet or a rubber strap, the watch is worn on a moisturewicking
nylon parachute strap produced by Erika’s Originals. One
would be hard-pressed to find a more comfortable option for
humid summer days.
100m water-resistant, 2000 piece limited edition. $4200
These watches and many others can be
purchased at David Desso Jewelers.
468 Central Avenue, Cedarhurst, NY
516.341.0733.
Tell them Andrew sent you.
The Prospex LX line from Seiko is a challenging watch to
understand when judging it based on the brand name on the dial.
It took long enough for the public to understand the value offered
by Grand Seiko but here is a watch that says Seiko — and only
Seiko — on the dial and costs more than many fine Swiss watches.
Examine each part of the watch, however, and its true and unique
value is quickly revealed. It is easy to dismiss the 44.8mm case as
oversized, but slip it on your wrist and it wears more comfortably
than many smaller watches. The case and bracelet are crafted of
titanium, a metal significantly lighter than stainless steel. While
titanium is often a dull grey, Seiko uses a bright, high-density
titanium that is hard coated for scratch resistance. The case is
polished by hand in the Grand Seiko studio for a mirrored “Zaratsu''
finish. The timepiece is powered by a Spring Drive GMT movement.
It has a true, sweeping second hand and quartz-like accuracy.
While most automatic watches are accurate to within five seconds
a day, this spring drive is accurate to within one second a day and
fifteen seconds a month. It is also a true GMT movement; the hour
hand can be jumped forward or backward in one-hour increments,
making it easy to set the watch when landing at a destination. The
GMT hand can be set to UTC time or home time, allowing two time
zones to be seen at a glance. The gradient sunray dial represents
the blue of Earth and the deep black of space. Complementing this
dial is a black and blue sapphire bezel insert with a 24-hour scale.
Summertime is travel time and this lightweight, feature-packed
watch is just what a summertime traveler needs.
100m water-resistant, 400 piece limited edition. $5500
Andrew Lock is the proprietor of Andrew
Lock Custom Menswear at 403 Central
Avenue in Cedarhurst. His shop offers all
manners of custom clothing as well as fine
shoes, accessories, wardrobe consulting
services, and the best cappuccino in town.
Call 516.619.6264 or visit NYbespoke.com
to schedule a fitting.
M
16 | MOCHERS
www.mochers.com

MEN’S
HEALTH &
WELLNESS
BY: BENSON FOX
Benson Fox practices as a certified transformation
coach and specializes in helping Jewish men achieve
higher levels of balance, joy, and confidence. He is a
Psychology major and a Psychology Doctoral student at
Adelphi University. He runs the 500 member Facebook
group: Jewish Men for Joy, Balance, and Growth. Go
to coachbensonfox.com or results@coachbensonfox.
com for a free consultation.
“There is nothing to fear but
fear itself.”
“Anger is an acid that can
do more harm to the vessel
in which it is stored than
to anything on which it is
poured.”
“Jealousy is a form of hatred
built upon instability.”
Through these seemingly clever phrases,
society has idealized language that makes
negative emotions into symptoms that
are to be feared, seen as problematic, and
eliminated.
In the interest of “moving on” and “not living
in your past,” we must disown, repress, and
skip over the process of processing our
emotions. I have found that our relationship
with our dichotomous parts such as negative
emotions and pain is often what defines
people’s lives for good and otherwise.
When you experience negativity that
contradicts the narrative of how you would
like your life to be, do you deny it exists,
immediately and reflexively push it away, or
do you welcome it, seek to understand it and
receive its communication?
One way to work on becoming more open
to the latter approach is to start noticing
the language that people use every day that
reflects this collective unconscious of seeing
the parts we do not like in ourselves as an
enemy to be defeated. Begin to notice the
hyper-positivity of “just smile” campaigns
and the extreme discomfort in letting your
uncomfortable emotions surface.
While it is true that imbalance can lead one
to balance or the Rambam’s and Aristotle’s
“Golden Mean,” we must not confuse the
process with the result. The purpose of
hyper-positivity campaigns should not be to
establish a state of constant positivity, but
to help someone who is too negative find
a better balance between the negative and
positive aspects of himself.
When you are feeling sad, anxious, or
mad, are you allowed to just be in it, or do
you or others reflexively attempt to shut
down or distract from these uncomfortable
feelings? Do those around you try to cheer
you up so that you feel good again, or do
they help you navigate through it?
Let’s get very comfortable with sitting with
our most scary, painful, and uncomfortable
parts by recognizing that all they want is for
you to be protected and happy. Let’s become
more sensitive to language that perpetuates
these destructive and divisive myths about
the “badness” of our “negative” parts.
M
MOCHERS
www.mochers.com | 17

COLOGNES
SHPRITZ
SPRAYS
BY: JOSH PEREW
If you are like me, sometimes your
morning routine can be rushed.
After your alarm jolts you out of
bed, you walk to the bathroom still
half asleep, turn on the light, brush
your teeth, shower, throw on some
clothes with little thought, and head
out the door. But there is something
missing.
Perhaps the most often-overlooked
finishing touch to your morning routine is a
few sprays of your signature scent to wake
up your olfactory senses and the senses
of those around you. There are many
reasons why men wear cologne. For some
it’s a matter self-care, for others, it’s to get
noticed by that special someone, and for
others it’s a matter of wanting to impress
the boss. Whatever the motivation is, behind
it is a singular goal: to smell exceptional.
As in every area in life, there is no “one size
fits all” cologne. Not everyone will have the
same experience with the same cologne.
Everyone has unique oils on their skin, so
the same fragrances can smell different
depending on the person who is wearing
it. But in a world of uncertainty, one thing
is for sure — if you have not yet found your
signature scent, the time is now. Luckily for
you, I am here to help you along that journey.
The cologne world is filled with tens of
thousands of options, so picking just a few
is a daunting task. Nevertheless, my criteria
are simple: Four colognes in total, including
two that are approachable and affordable
that can be worn every day, and two
colognes that are more niche, expensive
fragrances for more special occasions (or
every day if you are a man of means ).
18 | MOCHERS
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M
DIOR SAUVAGE
3.4 oz $100. This is the quintessential fresh and bright cologne. Top notes of citrus, sweet
earth, fresh wood and pepper. It lasts around 5 hours, which is above average, and has medium
projection. This is the perfect everyday cologne that will get you noticed and will get compliments
but won't offend people by being too bold.
LA NUIT DE L'HOMME BY YVES SAINT LAURENT EAU DE TOILETTE
3.3 oz $90. To me, this scent screams nighttime fun. It opens with cardamom and bergamot with
citrus in the background. As it dies down, it becomes herbal and spicy with hints of masculine
lavender and wood. It is sophisticated and elegant. This is a very extroverted, attention-grabbing
scent, and thus is more suited to going out rather than for the office. It lasts around 8 hours and
has a medium-to-high projection.
OUD WOOD BY TOM FORD
3.4 oz $340. This is my all-time favorite cologne. Smooth, subtle and understated. Sweet, fresh
oud with plenty of vetiver, sandalwood, eastern spices, and Chinese pepper. Bright, yet refined
and sensual. It lasts around 6 hours but does not project. I wear this for more formal occasions,
or whenever I want to smell special.
LAYTON BY PARFUMS DE MARLY
3.4oz $310. This scent is from a niche fragrance house from Paris. With Parfums de Marly, you
get what you pay for in terms of the quality of the ingredients. Layton opens with ripe, crisp
apples, bergamot, jasmine, vanilla and pepper. It smells expensive, sweet, and fresh. As it dries
down, you get floral notes and sweet spices. This is what I would consider to be a gourmand
scent — it is complex and mysterious, with many things going on in the background. This is the
perfect scent for a romantic evening. Projection is medium to high and it lasts forever.
Josh Perew is a contributing
editor for Mochers Magazine.
MOCHERS
www.mochers.com | 19

WHISKY
DRINKS
RABBIBY: AMIR ELLITUV
Whisky (not just whiskey) or
scotch (not just scaatch) is
the one drink that carries so
many different connotations in the
mind of the mocher.
It is a unifying force that brings people
together, taking center stage at the kiddush
club. When you pour a great dram, you
are viewed on a different level, as a true
gentleman who takes care of his friends.
But there is so much more behind “uisge
beatha” (pronounced ooshky baye) —
Gaelic for the water of life. Rabbi Amir
Ellituv, otherwise known on Instagram as @
whiskyrabbi, opens up a whole new world of
Scotch Whisky, bringing a new appreciation
and understanding of this great drink.
When I think of whisky, I think of the beautiful
country of Scotland — its mountains, barren
moors, colourful peat bogs, picturesque
valleys, coastlines that are unparalleled
in beauty, ruggedness, white sands, and
turquoise waters. When you visit Scotland’s
20 | MOCHERS
many distilleries, you will undoubtedly pass
many of these scenes to reach that pot of
gold. Many people think that a great whisky
must be old, expensive, and smooth, but
I’m going to buck that trend and show that
there is so much more than a Blue Label,
Macallan 18, Glenmorangie Signet, Chivas
Regal 25, or Glenfiddich 30. Those are all
great whiskies, but can be quite expensive.
I want to showcase some great whiskies
which create a symphony of flavors,
full of explosive sweetness, tosfos-level
complexity, harissa-level spice, and even
some cohiba wafting smoke (the smoky
ones will come at a later stage!) that will
make your friends view you as a connoisseur
without hurting your wallet.
We will go to the tip of the Mull of Kintyre, to
Campbeltown, the former capital of whisky
in Scotland. Drive through Loch Lomond
and the Trossachs National Park, past
Inveraray and Loch Fyne, which incidentally
has some of Scotland’s finest smoked
salmon and whisky shops. Continue past
Kennacraig, the ferry harbor that connects
to the mythical and legendary island of Islay,
and drive down the coast, passing stunning
coastlines with seals perched on the rocks
and smooth sandy beaches, and arrive at
your destination.
Campbeltown’s main distillery is Springbank,
which produces three types of whiskies;
Hazelburn, a non-peaty triple-distilled malt;
Springbank, a slightly peaty but lovely
oily and fruity malt; and Longrow, a more
peated malt. Next door to Springbank is the
Glengyle distillery, open for a few months of
the year, which produces Kilkerran, another
heavy, salty, and smoky malt that is full of
character. Springbank ensures that all the
stages of the whisky making process is
done on site, including the malting of the
barley, bottling, and aging of the casks.
The smell is me-eyn oilom habo, and
tasting the malts direct from their famous
Cadenhead warehouse is an experience not
to be missed.
www.mochers.com

SPRINGBANK RUM
WOOD 15 YEAR
51% vol
NOSE: Pineapple and toasted
marshmallows, with sweet barley notes.
TASTE: A sweet banoffee pie in liquid
— do I need to say anything else? Try
this delightful heavenly dram and be
transported to another sphere. There
were only 9,000 bottles made, but if you
manage to get your hands on a bottle, it
is well worth it!
Sunset by Machrihanish
Bay in the Mull of Kintyre
HAZELBURN 13
YEAR, OLOROSO
CASK MATURED
Bottled September 2020,
50.3% vol
NOSE: Coconut, tropical fruits, and
crème brulee.
TASTE: An explosion of wonderful
tastes greets you, with stewed fruits,
sweets, and aged bananas. It feels oily
and so smooth, with the sludge of the
Lagavulin special release and the deft
softness of a Dalwhinnie. The flavors in
this Campbeltown classic come back in
waves that you would expect in a peaty
whisky.
Location: Bamford Edge,
overlooking Ladybower
reservoir, Peak District
National Park, Derbyshire, UK
CONTINUED ON PAGE 22
MOCHERS
www.mochers.com | 21

DRINKS
CONTINUED FROM PAGE 21 SPRINGBANK 12
YEAR, CASK
Strength 56.1% vol
NOSE: Apples, subtle marzipan, stewed
fruits, and caramel toffee.
TASTE: On the palate you’ll notice a hit
of spiciness, with a nice oily feel. The
spiciness moves to the sides of the tongue
and then vanishes, with alcohol that is
quite overpowering.
Add a couple of drops of water and the
complexion totally changes. It is a lot
more oily, the spiciness subsides, and the
caramel chocolate flavors come to the fore.
The initial powerful dram loses its potency
— with just three drops of water, the beast
has been tamed.
The Springbank has been transformed
from one that is clawing at you to one that
hugs you and touches your palate with
warm whisky chocolate.
Location: Derwent Water,
Peak District National Park,
Derbyshire, UK
M
Amir Ellituv is a contributor
for Mochers Magazine. Follow
his brand @whiskyrabbi

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COFFEE
GEARING
UP FOR
A GREAT
CUP
An overview of essential
coffee equipment for unique
personalities, tastes, and
brew methods
BY: TUVIA MACKAY
24 | MOCHERS
www.mochers.com

M
Our last installment of the Mochers
Magazine coffee section covered a
range of coffee brew methods, from
pour over to espresso.
I hope you’ve had the opportunity to get out
there, sample cups at your favorite café s, and
discover what styles suit you best. Personally, I
like to match my coffee to my mood, the foods
I’m enjoying my cup with, and yes, the weather.
On hurried mornings, I’ll have a quick espresso
before hitting the gym; on lazy Sunday afternoons,
I’ll chill with a tall cup of single-origin pour over;
and on hot summer days, I can’t resist a good
cold brew to cool me down and keep me going.
POUR OVER: Pure Over. As simple as pour over
is, there are still so many different setups on
the market. Yet even in this crowded space, the
Pure Over stands head and shoulders above the
competition. A sleek, self-contained, all-glass
system, the Pure Over is easy to use, beautiful
to look at, and creates a crisp and clean cup that
elevates your bean’s best qualities. There’s no metal
filter to impart a funky taste and no paper filters that
you’ll inevitably run out of at the worst possible time.
(Retail price: $75 for the complete kit, available
exclusively at pureover.com)
However, if we learned anything from the last
article, we know that drinking coffee is only a part
of the enjoyment. The full experience comes from
sourcing great beans, getting your hands dirty in
the brewing process, and of course, sharing with
friends and family. In this installation, we’ll cover
some essential recommended gear, fit for the most
discerning Mocher and tested by yours truly, to
match coffee styles for every mood and occasion.
GRINDER: Baratza Virtouso+. High-quality grinders
aren’t just for your favorite, ahem, besomim. They
also ensure that your coffee tastes fresh, vibrant,
and retains its best qualities. Buy your beans whole,
store them in an airtight container, and grind just
before use for best results. Burr grinders are always
the way to go. They are essentially small mills that
crush your beans to a fine and consistent size, unlike
blade grinders which will heat your beans as they
slice, burning away those precious oils that coat the
bean and detracting from the flavor. The Baratza
Virtuoso+ is super easy to use, with 40 grind sizes
from coarse cold brew all the way down to the finest
espresso. The machine’s time settings allow you to
dial in for the perfect quantity every time. It’s also
super easy to clean, which is critical to keeping your
grinder shmutz free. (Retail price: $249)
ESPRESSO: Breville Bambino. Breville has long
been one of the masters of espresso machines for
serious home baristas. While we will cover the full
range of at-home espresso machines in a future
installation, the Bambino is a no-brainer for those
getting started who value serious performance and
unparalleled taste. This machine is the ultimate
uncomplicated and compact device for those
looking for incredible espresso-based drinks without
the worry of a more complex piece of equipment.
It comes with a built-in frothing wand for steaming
milk for cappuccinos and lattes. The Bambino’s
competitive price point is another plus for those who
don’t want to dive into a more complex machine just
yet. (Retail price: $299)
Tuvia Mackay is a multidisciplinary
connoisseur and all-around faynshmeker.
His love of coffee started in earnest when
he discovered a micro-roastery near his
yeshiva and developed through numerous
tastings and classes thereafter. These days,
you can find Tuvia pulling espresso shots
on his Lelit Bianca or walking Zeidy, his
French bulldog. Tuvia can be reached for
questions, comments, or inquiries on all
things coffee at mocherscoffee@gmail.com.
MOCHERS
www.mochers.com | 25

TRAVEL
Kosher Guru’s
Journey to
Morocco
A Warm Welcome to
Jewish Visitors
BY: GABRIEL BOXER
My crazy Moroccan adventure
during the pandemic was
everything I thought it
would be and much more. On a
Sunday morning in February, with
a sprinkling of snow in New York,
Rebeka and I were checked into our
flight by a courteous representative
from Royal Air Maroc (RAM).
The plane was sleek and sanitized, the
staff above and beyond. Warm Moroccan
hospitality was evident the
moment we took our seats.
We were greeted by the onboard
staff who made sure
our flight was comfortable
and enjoyable. The lay-flat
first class section was one
of the most comfortable
sections I have ever been in.
They provided not only stellar service, but
kosher food as well.
EDITORIAL NOTE
After we landed, we were greeted by Hamid
Aberaouz of the Ministry of Tourism, our
“protector” for the week. We drove to
Rabat, the capital, and checked into our
hotel, Sofitel Jardin des Roses. Almost
immediately we were whisked off to enjoy
the sights of the city.
First was the oldest hotel in Rabat, called
Tour Hassan. Its traditional Moroccan
decor was evident, with all modern
amenities. Many celebrities are known to
stay here. In fact, there’s a hall dedicated to
their photographs. We had an excellent tea
experience, the first of many!
As a result of the Abraham Accords in the fall of 2020, whereby four
Muslim nations established cordial relations with the state of Israel,
the government of Morocco invited Kosher Guru as a royal guest
with the aim of opening the kingdom to Jewish travelers
Our tour guide took us to the Mellah,
the ancient Jewish quarter located in
almost every medina (Old City). We saw the
facade of an old shul, the homes that used
to belong to Jewish families, and the streets
named after prominent Jewish people.
We went to see the Tower of Hassan, which
would have been the highest tower in the
city but was never completed. Next door is
the Mausoleum of King Mohammed V and
his two sons. A walk through Kasbah Des
Oudayas led to stunning views of two cities
and the shore. Throughout our tour we were
impressed how clean Rabat is, and how
much pride the people have in their culture.
Early the next morning we set off for the city
of Fez. We were in for a real treat, starting
with Riad El Amine, the hotel
where we stayed for the day. Fez
is known for their riad (garden)
accommodation. Many homes
in the medinas have a beautiful
garden at the center of their
homes, with the rooms of the
home surrounding it. In Fez
many of these homes have been
turned into lodging accommodations with
modern amenities. Some even have pools,
spas and other luxurious facilities for the
guests. Staying at a riad you experience the
warm hospitable culture of Morocco.
Fez is known for the artisans who use old
26 | MOCHERS
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school methods to create a multitude of
products. Many are taught a trade by their
ancestors, some dating back to the 12th
century. You never know what you will find
behind closed doors.
Our visit to Riad Palais Amani was a treat.
Around the spectacular garden were
unassuming doors that led to beautiful
guest rooms with accommodations for
about 30 people. On the rooftop there is a
cooking school with stunning views of the
medina of Fez.
After a bite to eat, we were on the winding
streets of the medina. After a few short
steps we went up the stairs of a building that
contained handcrafted leather goods. I had
no idea where our guide was taking us, but
we kept on walking through different rooms
until we came to a porch with the coolest
view and worst smell I’ve ever experienced
in my life.
Off the porch was a full view of the Chouara
Tannery of Fez, which dates back to the
12th century. Although super odorous from
the use of animal feces and urine to soften
the leather and remove the hairs of the
animal, it was a sight not to be missed. It
looks like a huge display of watercolors and
it’s amazing that it’s still in use after 1,000
years. Here they color and soften the leather
to prepare it to make shoes, bags, jackets,
and other colorful leather goods.
A walk through the souk brought us to the
many artisans working and selling their
crafts. We saw woodworkers, coppersmiths,
wool and yarn dyers using natural dyes,
tapestry makers, women making traditional
Moroccan delights, pottery, handcrafted
metal works, blacksmiths and shoemakers.
The level of craft was incredible, with skills
MOCHERS
passed from generation to generation. After
a long day, we went to the top of a mountain
to view the entire medina at sunset and grab
some amazing pictures of the sights of Fez.
As a treat before the COVID curfew, we
had the opportunity to check out a modern
hotel just outside of the medina of Fez. The
Sahrai hotel has such a cool young vibe
and amazing architecture — very modern
yet with subtle Moroccan flair. After a long
day, we were happy to get back to our
traditional accommodations for some shut
eye before the next day’s adventures.
We woke up early for breakfast in our riad,
then headed out to the Fez mosaic and
pottery factory. It’s all handmade, handpainted
and sold the way the craftsman’s
father taught him. It was amazing to see
how the fountains were poured and the
tiles made to create the amazing Moroccan
mosaics you see in so many buildings.
The King’s palace in Fez is right next to
the Mellah, the Jewish quarter. There sits
a synagogue with traditional Moroccan
lanterns and mikvah, all from the 18th
century. As the Jewish sights and
synagogues are under the protection of the
king, there were guards everywhere.
Most Jewish quarters in Morocco also have
Jewish cemeteries attached. It’s remarkable
to see our ancient culture and heritage
still extant. We inspected the communal
bakery ovens, where even to this day a
Jewish shamash lights the fire, symbolizing
the Jews and Muslims who live in peace
together.
I was proud to be Jewish in Morocco.
Throughout our visit we were called “brother”
and “cousin.” People were happy to see us
walking around the streets of Morocco with
a yarmulke.
We went to visit Riad Myra, run exclusively
by women. As the owner explained, women
are the ones who run a traditional Moroccan
home and can operate a riad better than
anyone. So in Riad Myra women cook, serve,
and handle all aspects of a traditional riad.
From there we went to see the house of
Rambam, where he taught and learned. It
was a special feeling to be able to walk in
the same streets where the great Rambam
spent a great portion of his life.
Throughout our trip every guide was quick
to tell us how Morocco was considered a
Berber and Jewish site before it became the
Muslim country that it is today. Morocco
stresses a love for all people regardless of
faith. Most Moroccans we spoke to said
they are Moroccan first and their religion is
second. It was an incredibly special place
to be with all the chaos and antisemitism in
our world today.
A break in our riad after a long day was much
appreciated, where we took advantage of
the amazing decor to grab some pictures
before heading out to visit Riad Karawan.
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This riad was nestled deep in the streets of the medina and
we needed an escort to take us there so we wouldn’t get lost.
Behind these closed doors was a stunning modern riad. Every
room was different and beautiful and portrayed the owner’s
lust for travel and adventure.
In Rabat we were shown another riad called Dar el Kabira
Salam that was situated in the medina. Although the riad
was older, the views from the rooftop were dazzling, and the
hospitality was above and beyond.
JOURNEY TO MARRAKECH
On our way to the city of Marrakech we enjoyed the
breathtaking countryside. The flocks of sheep made for a
pretty sight. We drove a few miles along the forest of cork
trees which Morocco is known for. It was just a pretty journey
heading into the desert where Marrakech is located.
Upon arrival at the Pearl Hotel, we were shown the most
heartfelt warmth from the entire staff. The hotel boasts three
pools, an incredible spa which I highly recommend checking
out, and the coolest rooftop circular bar that was enjoyed by
locals as well as hotel guests. Our suite was extraordinary,
from the decor to every modern amenity one can ask for. We
enjoyed dinner on the rooftop that overlooks the walls of the
medina of Marrakech; it was only a tease of the days that
were to follow.
Our day started super early with a visit to the Yves Saint
Laurent museum, next door to the Majorelle Garden where
YSL had his home. Many of his fashion inspirations came
from Marrakech. The museum was dedicated to his fashion
over the years and was interesting to see. However, the
gardens were the highlight, with the colors, fountains and
beautiful foliage you cannot help but fall in love with. The
shocking blue villa of YSL is now a museum dedicated to the
history of Berber culture. There are artifacts of the history of
Morocco with its Berber, Jewish and Islamic influences.
28 | MOCHERS www.mochers.com

We went into the medina of Marrakech
to another museum called Dar el Bacha,
which was originally a palace owned by a
wealthy Moroccan family. Dar el Bacha now
houses a museum of Moroccan culture
with a popular coffee shop. The rooms
with the mosaics were enthralling and the
garden with the orange trees spectacular.
The museum displays artifacts from
the religious cultures that helped shape
Morocco today. I especially enjoyed seeing
such exhibits as the Torahs, tefillin and
tallit bags as well as traditional clothing of
Moroccan Jews.
We then went to the Dar el Said Museum,
originally a palace owned by a wealthy
family. It is known as the museum of
weaving. We learned about Berber and
Muslim rugs and the culture of rugs for the
Moroccan people. In Moroccan culture rugs
gain value with age, and a rug is seen as an
investment.
In the medina of Marrakech there is a
restaurant owned by Che Moha. He is wellknown
in the country, and has been a top
chef in the U.S. After watching a cooking
demo at his beautiful restaurant, we spoke
to him about opening a kosher spot in New
York.
SHABBOS IN MARRAKECH
On Friday we needed to get back to our hotel
for Shabbos. What better way to prepare
other than a traditional Moroccan hammam
and a massage at The Pearl Hotel. It was
an experience I will never forget. I can’t wait
to return to Morocco for more pampering.
The spa at the Pearl was incredible. It was
complete with both a men’s and women’s
area for hammam, and another area for a
private hammam. We went to the private
hammam which contained saunas, hot tubs,
and traditional stone tables where your skin
is cleaned and scrubbed. Something tells
me these weren’t the typical hammams in
the streets of the medina, but this was more
my cup of tea. My skin felt so refreshing
after being scrubbed and cleaned, and the
relaxing massage just did the trick to help
me set the mood for Shabbos.
We made sure to order Shabbos food to be
delivered to our hotel. We called the kosher
restaurant Dar Ima, which was closed
during our stay, but managed to coax the
owner to deliver Shabbos complete with
challah, wine, traditional Moroccan salads,
fish, and meat.
Thank you to the Pearl Hotel for the
incredible suite where we were able to enjoy
welcoming Shabbos.
We decided to take walking tours so we
could enjoy Marrakech and Shabbos at the
same time. After we davened and tasted
some of the Moroccan salads from Dar
Ima, we walked from our hotel into the
streets of the medina and around Koutoubia
Mosque and its gardens, the largest mosque
in Marrakech, located near Jemaa el-Fna
Square. We were told more than 20,000
Muslims come to pray during Ramadan. If
you cannot get a spot inside, the outdoor
area has pillars to pray.
On to the mellah, the Jewish quarter, to
the synagogue Al Azama. It is a courtyard
that contains a beautiful blue and white
decorated synagogue, with a women’s
section up a flight of stairs. It also has a
Talmud Torah and a soup kitchen. The
synagogue is no longer in use on Shabbos;
there is another shul outside of the old
medina, where more Jews live today.
A few minutes got us to the old cemetery.
We did not go in, but were told it’s one of
the largest Jewish cemeteries in Morocco.
We passed by a carpet store that used to
be an old synagogue and walked along the
surrounding streets of Jemaa el-Fna, which
is the main square in Marrakech. As in Fez,
there were artisans selling their handmade
goods.
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The Jewish community of Marrakech
no longer resides within the mellah of
Marrakech, but Jewish history and couture
are still preserved by order of the king.
Throughout our visit we were greeted in
the streets with “shalom aleichem” and
“welcome my brother.” Marrakech’s history,
culture, and atmosphere is remarkable.
Our “tent” was not a simple tent. It was an
extravagant oasis with private showers,
bathrooms, modern amenities, and of
course, air conditioning for the day and heat
for the night when it gets quite chilly. We
watched the jaw-dropping sunset over the
infinity pool and enjoyed a delicious dinner
in one of the common areas of the resort. If
this is what camping is like, sign me up for
next year!
King Mohamed VI. The museum boasts an
old synagogue and portrays the history of
the Moroccan Jews.
We met the chief advisor to the king, André
Azoulay, and thanked him for his relentless
support. We visited the Gadol Rav Pintos
shul, his home, and the Jewish cemetery
where he is buried. The day ended with a
stay in the stunning Hotel Sofitel with a
breathtaking pool and refreshing spa.
A NIGHT IN THE DESERT
The next day, we decided to buy some
souvenirs for the little ones at home, so we
went straight to the souk. After some back
and forth, I ended up with enough goods that
I needed to procure a new suitcase. Then
we started our drive into the desert toward
Agafay, 45 minutes from Marrakech.
I was told we would be spending the night
camping. The camping sight was called the
White Camel Lodge. It wasn’t just camping,
rather “glamping.” The White Camel Lodge
is a stunning resort located in the middle
of the desert, with solitary views of sandy
hills on the far horizon. The owner talked
to us about putting in a kosher kitchen and
was excited for Jewish tourism to come for
his accommodations. He ordered kosher
food for us, and even served us on brand
new dishes he kept in the original cartons.
Of course, we partook in some of the
adventures the glamping site had to offer,
including ATV tours and a sunset camel ride.
30 | MOCHERS
ESSAOUIRA
I woke up and saw the sun wasn’t quite up
yet, so I decided to daven right outside my
“tent” and watch the sunrise. It was such
a special treat to be able to daven in such
a setting. After breakfast we headed to
Essaouira for our COVID tests to get back
home and to tour the stunning city on the
shore. In Essaouira we saw a hotel with a
riad-like feel called l’heure Bleu, located
within the medina. It was a very pretty hotel
with a rooftop pool and 360-degree views of
the city.
We went down to the port and fishing area
that was bustling with fishermen ready to go
out to sea and kids swimming in the ocean.
Opposite the port is the Gate of Tolerance,
bringing together Christianity, Judaism and
Islam by Mohammad III. Then off we went
to Dar Dikra, now a museum inducted by
OUIDAD CITY
On the way to Casablanca, we stopped at a
stunning resort called La Sultana, located
on a lagoon off the ocean in Ouidad City.
The resort accommodates 30 guests and
has 70 employees. It’s luxury at its finest.
We enjoyed the lagoon on a boat ride along
the shores and relaxed on some plush
lounge chairs by the pool. At its farm-totable
restaurant we sampled some of the
produce that is grown right next door. In
fact, the resort is built on an old tomato
farm. We wished we had one more night to
enjoy the wonderful La Sultana.
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M
Phal. We went to the Hassan
II mosque situated on the coast. As
the largest mosque in Morocco, it
holds 100,000 worshippers during
Ramadan.
The Jewish museum in Casablanca
is set in a former orphanage and
depicts the Jewish culture and
history of the Moroccan Jews. It is
filled with numerous artifacts and
remnants from old synagogues
throughout the country. It was a
superb place to visit and marvel at
the original menorahs, tallis bags,
tefillin bags, bridal jewelry, bridal
dresses and clothing that Moroccan
Jews were known to wear. Hanging
in the front hall of the museum is the
2011 amendment to the Moroccan
constitution which guarantees
freedom of religious practice to all
faiths.
Many people ask if Morocco is safe
for Jews. My response is 100% yes!
The king protects the Jews and
all Jewish sites. Not once did I feel
uncomfortable wearing my yarmulke
and tzitzit. In fact, countless people
thanked us for coming here.
We were sad to leave but we had
a houseful of kids awaiting their
Moroccan gifts. On board RAM,
one of the best airlines I have ever
flown, we were again treated like
royalty, with all the warm Moroccan
hospitality we were accustomed to
during our visit. We can’t wait to go
back!
Gabriel Boxer is a
lead contributing editor
& senior producer for
Mochers Magazine. Follow
his brand @kosherguru
CASABLANCA
We arrived in Casablanca to our Hotel Kenzi Tower ,
where a kosher bottle of wine and some sweet treats
greeted us in our suite. The hotel is modern, clean and
within walking distance to the Jewish area and kosher
food in the city. While we waited for food to come from
a local caterer, we went out to explore the city on foot.
Casablanca is a typical European city with traffic and
the hustle and bustle of everyday life. It’s amazing how
every city we visited had its own charm and culture.
In the morning we met with the head of tourism in
Casablanca and the managers of several large hotel
chains to discuss the prospects of Jewish tourism in
Morocco. In the wake of the signing of the Abraham
accords, there are several kosher restaurants set to
open in some of the bigger hotels to prepare for the
influx of Israeli and American Jewish travelers. We
were so excited with all the plans to welcome and
accommodate the kosher traveler to Morocco.
On a quick tour of the city, we saw the synagogue and
the oldest kosher bakery in Morocco called Madam
MOCHERS
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SHPITZ
SUITS
In
Defense
of the
Summer
Suit
BY: ANDREW LOCK
32 | MOCHERS
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The first thing a clothier must
do when meeting with a client
is have a conversation about
what the client needs. This way,
their precious hour together can
stay focused, without wasting time
poring over swatches that might be
irrelevant and needlessly confusing.
MOCHERS
The greater the number of fabric books
taken out of the closet and laid on the table
for perusal, the greater the chance that the
client will have difficulty finding something
he likes. Being overwhelmed with too many
choices is never a good thing. One of the first
questions for the clothier to ask is whether
the client would like a seasonal fabric or
something to wear year-round. Of course,
the seasonality of a fabric is not just a matter
of the fabric’s weight — there are heavy
summer fabrics and lightweight winter
fabrics. Color plays a part in determining
seasonality, but there is nothing inherently
wrong with wearing light grey or periwinkle
blue in the winter or dark somber shades in
the summer. While it is not recommended to
wear a bright fabric to an evening wedding
or to shul on Friday night, that same fabric
can look fantastic on a sunny winter day.
Be careful though — some fabrics are such
a light shade that they may never look
winter-appropriate. However, I am a firm
believer in the old adage “you have to know
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the rules to break the rules.” If you
understand what works and what
is expected in different situations,
you can bend those rules to create
your own personal style. I would
be remiss not to mention that it is
possible to stretch that concept too
far, which is where the advice of a
professional clothier can help you
develop your unique look while still
adhering to common fashion sense.
More often than not, clients request
suits that can be worn year round.
This seems to make sense because
each custom suit is an investment
and who wants to have a large part
of his wardrobe hanging unused for
several months of the year?
It actually may be worth
approaching this question from a
different perspective. Do you want
to wear a year-round suit when it is
frigid outside and you have to walk to
shul in sub-freezing temperatures?
Would it not be preferable to wear
a handsome, durable flannel that
drapes better than anything else
you own? Think about the humid
summer months. Wouldn’t you
choose to wear a fabric that is light
as air and doesn’t stick to your legs
and make you sweat?
Additionally, it’s not as though a
summer suit must be worn for
strictly four to six months before
being locked away. One may not
want to wear a tropical suit in the
dead of winter, but there are plenty
of mild days on which a lightweight
suit would work just fine.
Fabric weight is measured in ounces
per square yard or grams per
square meter. Lightweight suiting
fabrics generally range from 190-
240g and midweight fabrics range
from 250-300g. Anything over 300g
is fairly heavy and best reserved for
colder seasons. Contrary to popular
assumption, the “super number”
has nothing to do with weight; it
simply indicates the diameter of the
fibers used.
For example, the term Super 150s
means that the fibers are 16.25
microns in diameter while the fibers
used for super 200s fabric are 13.75
microns around. A fabric with a
higher super number will generally
have a softer, more luxurious feel, at
the expense of durability and drape.
To make things more complex, the
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weight of the fabric doesn’t give you all the
information you need to tell you whether it
will wear warm or cool.
A 240g twill with some cashmere in the
blend and a brushed flannel finish can wear
warmer than a 280g Fresco wool with a
high-twist open weave that allows air to
travel right through.
This is only one example of why it is so
important to work with a clothier who
understands more than just how to note an
order form and take measurements. A good
clothier listens to his or her clients’ needs
and guides them to build wardrobes that
are current and versatile. Sometimes it’s as
simple as a gentle suggestion that the fabric
in question is “nice but not necessarily what
you need” or showing a new pattern or style
that the client may not have considered
in the past. (Such as pinstripes. I repeat:
Pinstripes!)
Summer fabrics
can be woven from
a variety of raw
materials such
as linen, mohair,
cotton, silk, wool,
and an infinite
number of blends of
any of them.
Summer fabrics can be woven from a
variety of raw materials such as linen,
mohair, cotton, silk, wool, and an infinite
number of blends of any of them. Each
has its inherent strengths, weaknesses,
and idiosyncrasies. Like a whisky that is
blended to highlight the best aspects of its
ingredients, blended fabrics intend to let the
wearer enjoy the best features of each part
of its composition.
Wool is breathable and widely available
in the most colors and patterns. It is
hygroscopic, which means that it can wick
moisture away from the body. In fact, tests
show that wool is less likely than other
fabrics to carry an odor, and it can be
freshened by just hanging and letting it air
for a bit. Wool also tends to keep its shape,
so it works well if one enjoys a crisp look.
Wool can be woven with an open weave
that allows air to pass through and keep
the wearer cool on hot, humid days. Minnis
Fresco, woven in Huddersfield, England, is a
perfect example. It is heavier than what one
would expect from a typical summer cloth
but the high twist of the fibers allows it to
retain its shape remarkably well. It is one
of the most durable suiting fabrics made
and is a very smart choice for a summer
MOCHERS
wardrobe. The weight and drape make it an
excellent candidate to be tailored with little
or no lining, allowing even more air to pass
through. Fresco is also popular as a travel
suit since it can be treated less-than-gently,
with few ill effects.
Lightweight wools such as Vitale Barberis
120s and Loro Piana Tropical Wish 170s
are also excellent choices for summer
suiting. A plain weave, also referred to as a
tropical weave, has less fiber per inch than
a typical twill, causing it to weigh less. Suits
created from these fabrics can be tailored
with a lightweight canvas interlining that
will provide structure while still allowing a
luxurious light-as-air feel.
While jackets tend to fare well in extra
lightweight fabrics, it can be harder for
trousers to maintain their structure and
there is a bit of trade-off compared to a
typical four-season twill.
Linen is often the first fabric that comes
to mind when thinking of summer suits.
It certainly stays cool and breathes
exceptionally well, but there is the very
subjective question of whether the rumply
nature of linen is a feature or a flaw. It does
not belong at a formal wedding, but if some
care is taken when it is worn, linen can
stay somewhat crisp throughout the day.
Heavier linen is less prone to rumpling but
is less comfortable than lighter alternatives.
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Hemp is functionally the same as linen,
even though they come from completely
different sources. Interestingly, the fibers
can only be distinguished by the direction in
which they twist when wetted: hemp turns
counterclockwise, linen clockwise.
Mohair, made of the hair of the angora goat,
is a fabric one might not associate with
summer. It is rarely used on its own due
to its rough feel and high cost. However, it
truly shines when blended with wool, and
not only because of the luster mohair gives
the fabric. This luster is popular for tuxedos,
but it can also create an eye-catching effect
in a true blue or navy summer suit. Mohair
is exceptionally durable and even just a bit
of it blended into a fabric gives the fabric
increased resilience and resistance to
creasing. Most wool-mohair blends contain
between two and fifteen percent mohair;
more than that can make the fabric a bit too
rough. Silk, which can add some stiffness
and a bit of sheen, is also usually used as a
small component of a blended fabric.
Cotton is another popular summer fabric,
but like all the others, it has benefits as well
as drawbacks. It tends to have good body,
which allows it to be worn unlined, but it is
quick to crease and is more likely than wool
or linen to hold moisture. Because of this,
cotton has to be dry cleaned more often
than wool to keep it fresh. One nice feature
of cotton is that it will fade a bit as it ages.
This gives it a casual “lived in” look that
pairs well with a knitted tie. Cotton is also
used to make seersucker, one of the bestknown
summer fabrics. Loro Piana makes
a seersucker using a wool and silk blend
that is an intriguing option for someone
who wants a suit even lighter than cotton
seersucker.
All in all, when it comes to making a summer
suit or sportcoat, there are plenty of options
to accommodate every taste, fit, and style.
While it may seem easier to limit oneself to
classic year-round suits, doing so would be
to ignore a world of summer (and winter)
fabrics that would revitalize your wardrobe.
It is certainly worthwhile to explore your
options and make a knowledgeable decision
when buying your next suit.
Andrew Lock is the proprietor of Andrew
Lock Custom Menswear at 403 Central
Avenue in Cedarhurst. His shop offers all
manners of custom clothing as well as fine
shoes, accessories, wardrobe consulting
services, and the best cappuccino in town.
Call 516.619.6264 or visit NYbespoke.com
to schedule a fitting.
MOCHERS
www.mochers.com | 37

FOOD
EATS,
MEATS
BY: SHLOMO ASSAYAG
& THE Q
With warmer weather quickly
approaching, one thing
we can count on is getting
back to the barbecue and enjoying
time outdoors. I love grilling — it’s a
pastime many of us enjoy and a great
way to safely bring people together
outdoors.
Although the art of grilling takes on many
shapes and forms, everyone has their
favorite item to throw on the grill and mine is
steak. There's nothing like a delicious hunk
of meat grilled perfectly and paired with
your favorite sides to truly mark the start
of the summer season (no pun intended).
So which steaks are great for the BBQ and
how do you achieve that perfect steak? It
all starts with your choice of cut. My top
picks are beef rib steaks, rib eye steaks,
Tomahawk steaks, and cowboy steaks.
Grilling can be a daunting task for some —
despite what most people think, you are not
simply born with the ability to grill perfectly.
Having the right cuts, ingredients, and tips
can make all the difference in the success
of your grilling efforts.
Kitchen prep
To start, the steaks should be at room
temperature, not straight out of the fridge,
before they hit the grill. Steak should be
cooked briefly at a high temperature and if
they're cold, it’ll take much longer to cook
and your results will not be optimal. With a
great cut of meat, all you need is salt and
pepper, but if you want to get fancy, you
can use the Kosher King's Steak Rub for a
guaranteed trip to flavor town.
Pat your steaks dry before applying any
spices or rubs to achieve the perfect sear.
You can also spread a little oil to help your
spices or rub adhere to the steak.
Make sure your grill is clean
You should always keep your grill clean, and
this includes the space underneath the grill
rack and grates. Simple maintenance will
prevent flare ups, which can really damage
your cooking process and your grill. If a fire
does pop up, simply close the lid to deprive
the fire of oxygen and that should take care
of it. If you don't have a lid, you can spray a
small amount of water into the fire. Keep in
mind that fires will happen if your grill isn't
clean. If a fire proves difficult to extinguish,
sprinkle salt or baking soda directly over the
grates.
The easiest, non-toxic way to scrub a dirty
grill rack clean is to wipe it down with an
onion. Make sure the grill is on and at least
warm before you begin this process to draw
out the natural cleaning agents found inside
the layers of an onion. Slice the onion in half
and skewer it with a long grilling fork, which
will allow you the freedom of scraping the
racks with a good grip on the otherwise
slippery onion. You'll notice excess debris
peeling right off as you run the freshly cut
onion across the grill. The added flavor to
the grill itself is a great bonus when using
this method to clean. Not only does the
onion clean well and add flavor, but it will
also coat the racks with its oils to prevent
future build up.
Grill Time
Before you begin grilling, heat the grill to the
desired temperature and grease the grates
with some oil to make sure things don't
stick. This is especially important when
grilling chicken but is helpful for anything
you choose to grill. Next, make sure the grill
is HOT! Any experienced griller knows every
grill has its own quirks and temperature
variations. The perfect cooking temperature
can vary based on the size and style of your
grill so you can play around as you go. For
a brand new grill, it’s always a good idea
to test it out with chicken first. There's a
lot more leeway and a longer cooking time
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FOOD
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for chicken so it gives you a chance to get
comfortable.
Keep cooking temperatures in mind when
planning what will go on the grill first.
Chicken cooks more slowly over low heat,
so it has time to cook through thoroughly. If
you’re grilling steaks as well, cook those at
the end over high heat. Another commonly
made mistake is making skewers with a
combination of meat and vegetables. These
items cook at different temperatures and
the vegetables will often end up burnt or
undercooked, depending on the protein they
were cooked with. When cooked separately,
each ingredient can be cooked for just the
right length of time, resulting in perfectly
cooked vegetables and meat.
Once grilling the steaks, make sure to only
flip them once. A critical error many make is
to keep flipping steaks over and over, which
will surely affect your final result and not in
a good way. Don't poke or stab the steak to
check if it’s ready — this causes the juices
in the center to escape and can result in
rubbery results. When you do make the flip,
especially with large pieces of meat, the
easiest way is to use tongs. A good set of
long grilling tongs are a must have to keep
your hands away from the fire and give you
lots of control. If you're not sure if the steak
is ready to flip, use the tongs to gently lift
a corner and take a peek at the cooking
progress.
Meat continues to cook after it comes off
the grill (through carryover heat), so it’s
best to remove it just before it reaches your
desired result so it doesn’t overcook. Let
meat rest for 5 minutes before slicing it so
the juices have a chance to settle back into
the meat, then slice against the grain.
indulge
Now that you have a good steak going, you’ll
likely want to throw more things on the grill
and I’m here to tell you to get creative! The
grill can be used for so much more than
meat and chicken. In my experience, you
can pretty much throw anything on. Some
of my unexpected favorites are watermelon,
pineapple, and avocado. I also love grilled
salami and......wait for it......kishka!!! Cut
the kishka into thick slices and watch a
delicious outer crust form for the ultimate
crunch. Lastly, don’t forget to crack open a
cold beer or a nice bottle of wine, whichever
you prefer.
Whatever you throw on your grill, these
simple tips will help you make the most of
your grilling as you enjoy time outdoors with
friends and family. Enjoy the season, stay
safe, and happy grilling!
The Kosher King's Steak Rub:
• ¼ cup coarse salt
• 1 tablespoon coarse cracked black pepper
• 1 tablespoon onion powder
• 1 tablespoon paprika
M
• 1 ½ teaspoons granulated garlic
• 1 ½ teaspoons dried rosemary, lightly crushed
• 1 ½ teaspoons crushed red chili flakes
• 1 ½ teaspoons dried thyme
“Don’t forget to
keep it kosher!”
-The Kosher King
Shlomo Assayag Is a contributor
for Mochers Magazine, follow him
on Instagram and Facebook
@thekosherking
40 | MOCHERS
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M
CARS
Rentals on the
Road for
BY: DAVID NAHEM
With so much talk about
brands moving to EVs
(electric vehicles), with the
Mustang Mach E, Audi Etron, and
Tesla model Y hitting the roads, let's
take a quick break.
As the weather is warming up, we all get in
the mood of some summer vibes. I'll never
forget the weekend I was going away and
I needed a rental. What would a car guy do
when given the opportunity but jump into
something fun?
It was 86 degrees, and soon I was driving
in a brand new shiny Mustang with the top
down — I'd call it tanning on the go. Speeding
over the Verrazano bridge in a car like that is
just something different than your average
day!
We all need a little vacation sometimes, and
a simple way to enhance your getaway or a
vacation at home is just to rent the perfect
car. Do you ever want to get that thrill of
freedom? On another occasion when I
needed a rental, a Bright Red Camaro SS
caught my eye as soon as I drove into the
lot. It’s a 6.2 liter V8 with 455 horses and
I knew this would be the one I'd be going
home with. Sitting behind the wheel of this
beast is exhilarating — the only problem can
be too much power under that hood!
If attention is not your thing, you can hop
into a Wrangler or something else you’ve
always wanted to try and find some off
roading trails that are a hell of a lot of fun.
Another time, a friend of mine had a Grand
Cherokee Limited X that needed some
repair work (we all know what it’s like when
it comes to American cars) so off to the
rental center we went. We spotted a nice
Tahoe in the corner, and the sales guy got
right to work, trying to convince us to rent
it for $200 a day. We had a budget to stick
to, so we ended up with the more affordable
Nissan Yaris. Surprisingly, my friend loved
the Yaris so much, he’s even considering
getting one for his next car! With a rental
company, there will always be someone
there to help you out, but you may not end
up with the car you want at the price you
were hoping for.
For a more personal experience, check out
turo.com, which is an AirBnB or Uber-like
service to rent out people's cars, which
adds a special bonus of not dealing with
professional sales people. It’s more homey
and you can get a good bang for your buck.
Unlike a professional car service, however,
because you are dealing with a private party,
there can be last minute cancellations or
hiccups.
It's not where you go, it's how you get there.
Safe travels!
David Nahem is
a contributor for
Mochers Magazine
and a car specialist at
Express Leasing.
42 | MOCHERS
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BY: AVRAHOM PRESSBURGER
Summer invokes thoughts of
spending time in the sun, sitting
poolside, and manning the grill.
What better way to go through these
moments than with a beer in your
hand?
KOSHER
CRAFT
BEER
While some might make the case that this is
when you should reach for the classic light
and refreshing Bud, Miller, or Coors, I would
argue for the following three options, which
demonstrate that a full-flavored beer can be
very refreshing as well.
1 2 3
Avrahom Pressburger founded www.koshercraftbeer.com in 2016 when
he saw a need for kosher beer news. His primary focus is now Instagram
and his username is @Koshercraftbeer. He can be reached via email to
discuss any beer-related questions at Koshercraftbeer@gmail.com.
1. Boulevard Tank 7
Boulevard may be my favorite koshercertified
brewery, with a wide variety of
beer across the spectrum of different
styles, many of which are koshercertified.
Tank 7 is a saison, also known
as a farmhouse ale. Saisons are known
for the flavor the yeast imparts, which
can lend earthy and peppery notes. What
makes Tank 7 unique is the addition of
American Amarillo hops, which add
citrus notes to an already flavorful beer.
Despite coming in at 8.5% ABV, Tank 7
is crisp and perfect for a summer day.
Certified kosher by the Vaad of KC.
(Availability, year-round)
2. Sam Adam’s Wicked Easy
What would a kosher beer list be without
a Sam Adams on it? Formerly known
as Sam ‘76 and recently rebranded as
Wicked Easy, this is a light and easydrinking
lager featuring a light-bodied
character, with bright citrus and tropical
fruit notes and a clean, crisp finish. This
is also a low alcohol beer at 4.7% ABV
— perfect for those summer moments.
Certified kosher by the Star-K.
(Availability, year-round)
3. Leinenkugel's Summer Shandy
Founded in 1867, Leinenkugel’s is not your
typical craft brewery. Five generations of
Leinenkugels manned the brewery until
1988, when it was sold to Miller Brewing
Company. They offer other shandies over
the course of the year, but the summer
version is likely their most popular. Summer
Shandy is a Weiss beer brewed with wheat
and has natural lemonade flavor added.
The taste is reminiscent of Lemon Heads
candy and it’s easy drinking coming in
at 4.2% ABV. Certified kosher by the OU.
(Availability, March-August)
M
MOCHERS
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SHTICK
LAB
44 | MOCHERS
2norlan whiskey glass
Set of 2
glasses
I have been on the search for a new whisky
glass for a while. Most are similar, and don’t
seem to offer anything unique. Well, at least
until I discovered these Norlan glasses, made
of mouth-blown double-walled borosilicate
glass, which aerates better than any other glass.
Its design was created to deliver and diffuse
aromatics to the nose and mouth, revealing
hidden flavors. The double-walled design will
allow you to drink your favorite whisky without
tilting your head back too deeply. Try it out for
yourself!
Norlanglass.com
$48
3THE ORIGINAL RABBIT
CORKSCREW
1
It is Friday night, and you have your favorite
bottle of wine sitting on the dinner table. You
Barrel Cork Catcher
Side Table
‘Nuff said. Elegant, intricate, and
distinctive. A barrel-shaped, antiquelooking
table, which allows you to
insert up to 2,000 corks, and has a
chalkboard plaque where you can
write your favorite quote or saying.
A perfect little space to capture your
favorite memories by collecting corks
of bottles shared in good times with
good people.
Wineenthusiast.com
$195
SHT
LA
start using a corkscrew to get it opened. So
you begin twisting and turning… STOP! You are
already doing it wrong. If you do not have the
Rabbit corkscrew, now is the time. The Original
Rabbit Corkscrew effortlessly opens every
bottle of wine you have ever seen, no matter the
size or shape. It is an essential for any home
bar. You literally just pull the cork out in two
seconds. The less time you spend on opening
the bottle, the more time you get to enjoy it!
Rabbitwine.com
$50
www.mochers.com

ACACIA CIRCO CHEESE CUTTING
BOARD & TOOLS SET
M
BY: BEN ZIGELSTEIN
4
5
Picnictime.com
ICK
AB
6Ikea.com
$189
We have all seen those wooden cutting
boards that some use to cut meat, while
others for cheese. They are normally basic
and simple. This interesting and useful
charcuterie/cheese board is made by
Picnic Time and has a built-in compartment
containing four stainless steel cheese tools
with wooden handles. You will never have
to go and look for the cutting tools; they will
always be there waiting for you.
$34.95
MoMA Touchscreen
Mist Cleaner
If you are tired of constant
fingerprints, dirt, and grease on
your phone screen, here is a neat
little gadget you might consider.
It is a compact, all-in-one mist
cleanser. Comes in a slender bar
which contains both the alcoholfree
spray and a microfiber cloth.
Press the button, spray, and wipe.
Simple. Easy. Affordable.
Store.moma.org
$13
SYMFONISK TABLE LAMP W/
WIFI SPEAKER
Lamps are a necessity; they are just part
of life. Ikea makes a unique table lamp
which has a built-in speaker that connects
to WiFi. It is dark, atmospheric, and clean
looking. I could see this fitting in your
office, bedroom, or man cave.
Ben Zigelstein is an
assistant editor for
Mochers Magazine.
MOCHERS
www.mochers.com | 45

WORKING
SPACE
Designing
an Outdoor
Kitchen
BY: KAYLA GOLDSTEIN
As the weather gets warmer
and social life starts up again,
the outdoors are getting a
lot of love with barbecues and cozy
dinners with friends, not to mention
the occasional party.
Having a well-designed outdoor space
really adds to the environment and vibe
of the gathering, and an outdoor cooking
space tops it off to perfection. Here are 10
things to keep in mind when upgrading your
outdoor kitchen this year.
1. Size and Location:
It’s crucial to make sure the kitchen is in a
functional space that won’t block the flow
of an indoor-outdoor gathering. You want it
to be close enough to the real kitchen that
walking back and forth is not exhausting. It
should also be close enough to the seating
area so that whoever is cooking is not
excluded from the festivities. Size matters
as well, because where you place the kitchen
will determine how big it can be — we don’t
want to overpower a space or underwhelm
it. Keep these factors in mind when deciding
where the kitchen should go and how big
it should be. This will help you make sure
it complements the yard and event rather
than complicates it.
2. Prepping Space:
Once you’ve figured out the size and
location and are designing the kitchen
itself, make sure it has the key factors that
make an outdoor kitchen amazing. The
most important and yet most overlooked is
prepping space.
Many assume they would just prepare inside
and bring the food out to cook, however
this creates extra running around and less
socializing. Make sure to create a clear
counter space you can prep on so that you
can stay with your guests in the sunshine.
3. Seating Space:
Make sure to have an area where guests
can lounge and an area where guests can
eat. This can be one combined space or
two separate areas, but either way it should
be easily accessible and compliment the
kitchen. Good quality, comfortable furniture
that adds to the feeling of the space can
completely change the mood of a dinner
party. Make sure this space is close enough
to the kitchen so that no one is isolated,
but far enough that smoke doesn’t go in
people's eyes.
4. Storage:
When designing the kitchen, think about
what you are going to be storing outside.
Some like to keep all of their grilling tools
outside, some like to keep cutlery and dishes
on hand — it’s up to you and your personal
tastes. Write down a list of all the items
that you are going to be storing outside
and factor it in when creating the floor plan
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M
and selecting cabinets and drawers, so
you can make sure you have space to keep
everything organized. When selecting those
items, make sure you choose materials that
will endure whatever climate you live in.
5. Appliances:
Another important factor when designing a
kitchen is appliances. Once again, you want
to make a list of everything you will be using
out there, and then find places for them in
your kitchen. This might include a smoker,
a cooler, a sink, or anything else that you
might want to use outside while cooking or
hosting.
6. Lighting:
This can be an often overlooked part of the
outdoor kitchen. There are a few different
kinds of lighting going on, and we want to
make sure to hit all of them. The first one
is for the daytime — the sun can be a killer
to both the food and the chef, so make
sure to have adequate shade (and make
it pretty, nothing striped!). Next, you have
nighttime lighting. This includes party lights,
mood lights, and task lights. To brighten up
the whole yard, make sure to have some
amazingly powerful spots to turn on for
events. For cozier dinners where that kind
of brightness would be too much, you can
get some string lights — just make sure they
actually give off lumens. Task lights should
ensure that the actual cooking space is
properly lit up so that you can see the food
and cook it correctly. This can be done with
gooseneck lamps, spot lights, or strong wall
lights. This is why it’s important to build your
kitchen near an electric source to power the
lights you’ll need.
7. Climate:
The general climate in your area really
impacts the design of the kitchen and the
materials you’ll use, but even the climate
MOCHERS
in your specific backyard has an effect.
There will be spots in your backyard that are
shadier, windier, or sunnier that need to be
taken into account. Make sure you are not
in a wind tunnel, or if you are, create some
blockages with the kitchen to reduce the
wind. You want to have options for both sun
and shade, whether that is with trees or with
a shade you put up. In addition, while most
people may think of it as a summertime
kitchen, it will still be out in the elements
throughout the winter and needs to survive
them. Keep all these different factors in
mind when selecting location, shape, and
material for the kitchen.
8. Privacy:
This is an important factor in deciding
where and how to place the kitchen. You do
not necessarily want to be in full view of all
the neighbors. A fence or some trees can
give you privacy, as well as the other side
of the house. Either way, make sure that no
one is staring at you and that you are not
bothering anyone so you can fully enjoy
your space.
9. Budget:
The least exciting part of all — budgets
are not fun to think about, but even less
fun not to think about and to be surprised.
I suggest writing up a budget by looking
at your finances and seeing how much
you can realistically spend, then writing
down the number you would like to spend.
Next, write down everything you will need
to spend money on, including pavers,
cabinets, appliances, shade, chairs, tables,
decor, greenery, and most importantly,
labor. Gather the prices for everything you’ll
need, without making any purchases or
commitments. Add it all up and refer back
to what you could and would like to spend.
Using this information, see if you can fit
what you need into your budget. If there’s
anything you need to trim down, do it now
so you have no surprises. You never know —
you might be able to do more than you think.
10. Get Creative with Space:
Lastly, here are some ideas if you feel like
your space is too small. There are some
design tricks that can help expand your
space and make it feel bigger. Try placing a
centerpiece (like a fire pit) a bit away from
the kitchen space and put chairs around
it, which will make the entire space have
larger boundaries and therefore feel bigger.
Another trick is to buy loose pavers and add
them to the patio you already have. You also
can put down a path extending into the yard
and put furniture on either side of it, which
is cheaper than putting down more patio.
Another option is to put lighting at the edge
of the boundary, and move that boundary
to make the space feel larger. You can also
extend the shade to make the space feel
cohesive.
All in all, an outdoor kitchen can be an
amazing entertainment venue, as well as
a great relaxing space. Done right, it can
really be your spot. Just make sure to keep
the important parts in mind before you
get to work, and work with a trustworthy
contractor. If you need any help with design
or have any questions, feel free to reach
out at kayla@kaylallc.com.
Kayla Goldstein is a contributing editor
for Mochers Magazine and an Interior
Designer at Kayla LLC. Follow her on
instagram @Kayla_LLC
www.mochers.com | 47

HOW TO
HERRING
Kiddush
Kings
for
Some of the best items for
any good kiddush
BY: JEREMY URBACH
Photo courtesy of
Mushki Brichta
Photo courtesy of
The Rebbe’s Choice
Gefilte Fish
Gefilte fish is a staple item at any good kiddush.
It’s a classic, but no less one of the greats. The
sweet and savory fish melts perfectly in your
mouth, and the carrot on top makes this food
a visual masterpiece. I recommend the classic
Manischewitz gefilte fish in gelled broth, but to
be honest, any gefilte fish product will get the
job done.
Kichel
The kichel at your kiddush club is extremely
important. You can enjoy it plain, or with a variety
of toppings like hummus, herring, babaganoush, or
matbucha. A good kichel should have enough flavor
to enjoy plain, but subtle enough that it doesn't
overwhelm its accompaniments. You can never go
wrong with Manischewitz Tam Tams. For a healthier
option, try The Rebbe’s Choice new whole wheat
kichel.
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Lox
What can be said about lox? There
is truly nothing better. The amazing
smoky taste and unique texture
provides the foundation for an
amazing kiddush. You can enjoy lox
plain, on a piece of kichel, or even
on a bagel with cream cheese.
Cholent
Cholent is one of the best Shabbos
foods of all time. I recommend
making or buying cholent in the
cooler months because nothing
warms up the body like a nice bowl
of cholent. Get a slow cooker pot,
throw in some beef, sweet potato,
onion, kishke, and barley, and let it
cook overnight. Don’t bother with
beans; the cholent will be better
without them. I like to eat my
cholent with some fresh challah.
Herring
No kiddush club would be complete
without herring. Nowadays, the herring
market has completely exploded to
the point where there are dozens of
herring flavors readily accessible at
the supermarket. Herring ranges from
creamy schmaltz to the more fishy and
savory Matjes herring. My personal
favorite is Everything Bagel Spice herring
and lox from The Rebbe’s Choice. Use
code GISHMAK for 10% off your entire
order from rebbeschoice.com.
Photo courtesy
of Goldbelly
Photo courtesy of
Whisky Galore
Potato Kugel
Potato Kugel is one of the most delicious
foods that Yiddishkeit has to offer. Kugel
is an extremely traditional Jewish food
with variations including potato, noodle,
and Yerushalmi. Potato kugel is without
a doubt the best type of kugel — if anyone
tells you otherwise they are lying! Keep
in mind that kugel is very dense, so you
won’t need to a lot to fill you up. You can
buy kugels in kosher supermarkets, but
the best kugels are homemade. Consult
your local rebbetzin for a recipe.
Hummus
Hummus is one of the most
important foods in our culture,
enjoyed by Jews and non-Jews
alike. The best hummus is
homemade, but you can easily buy
it from the grocery store as well.
Store bought hummus won’t taste
much like authentic Middle Eastern
hummus, but it is still fabulous with
some challah or kichel.
Mashke
No Kiddush club can be perfect
without mashke. Whether it’s
whiskey, vodka, or Manischewitz
wine, anything with alcohol can
help elevate your fabrengen to
the next level. Whiskey pairs well
with herring and is always my top
choice.
Jeremy Urbach is a contributor
for Mochers Magazine.
MOCHERS
www.mochers.com | 49

HEALTHY
EATS
Dess erts
ARE IN
BY: SRULY MEYER
Today I wanted to share with
you the easiest and most
beautiful dessert that is also
super simple to make.
Fill the bottom third with yogurt — I use
Greek, but you can also use fro-yo! Add
blueberries and chopped strawberries
in the glass, followed by another layer of
yogurt. Throw a few more berries on top.
Sprinkle some crushed L otus cookies, or
for a healthier option, use granola. Chill and
serve! You can even add fun toppings like
these white chocolate wafer sticks.
What do you think about this bright, healthy ,
and easy-to-make summer dessert!?
raspberry jam
oat bars
• 1 cup flour
• 1 cup rolled oats
• 3/4 cup light brown sugar
• 3/4 teaspoon fine sea salt
• 3/4 cup chopped, lightly
toasted pecans
• 1 stick (4 ounces) cold
butter, cubed
• 1 large egg
• 1 cup raspberry jam
• Preheat oven to 350°F.
• Combine flour, oats, brown sugar,
salt, and pecans. Add butter and
egg and mix well.
• Press dough onto a parchment
paper-lined baking sheet and bake
for 40 minutes.
• Let cool, then cut in half. Spread
jam over one half, then place the
other half on top and cut into
squares.
• Take it up a notch: Instead of
using store bought jam, try making
your own — it’s surprisingly easy!
Mix 1 large container of fresh
raspberries with 1 cup of brown
sugar in a small saucepan and
cook over high heat, stirring
constantly, for 5 minutes. Reduce
heat to low and let simmer for
another 10 minutes. Let cool, then
chill in the freezer for 10 minutes
to set. Store in the refrigerator until
ready to use.
Sruly Meyer is a contributor for mochers magazine,
you can follow him on Instagram @srulycooks.
50 | MOCHERS
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MOCHERS
www.mochers.com | 51

PLACES
Jersey
Shore
GETAWAY
BY: MOSHE NEY
It’s been a crazy year, and we’re all looking forward
to the time ahead, with the pandemic in the
rearview mirror.
The spring and summer of 2021 will see many return to travel,
and I think that you are no exception. You’ve had enough of
quarantine and are more than ready to explore new horizons
and get a new change of scenery.
Wait!
Don’t want to be extravagant but still do it in class? Want to
live it up without having to go the distance?
Ok, I got you.
Let me introduce you to the wonderful and spectacular Jersey
Shore. Located not too far from Lakewood, Jackson, and Toms
River, some of these beach towns are tailor made for your oneto-two-day
excursion or simply just for your day off. It’s bound
to make some pretty cool memories down the road. So sit back
and relax as we serenade you to sleep with the beautiful songs
of the Jersey Shore.
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humpback whales and dolphins leap out of the water and give
everyone some natural wildlife entertainment. Enjoy the sea
breeze as you travel along the Jersey Shore from Belmar to
Sandy Hook (or wherever else on the Jersey Shore). Trips are
typically 1 ½ to 3 hours. Check the website or call for more
details.
(732) 451-6003
jerseyshorewhalewatchingtour.com
Maclearie Park
Located just a few blocks over from the whale watching,
Maclearie Park has been described as an easygoing riverside
park with tennis courts, a children's playground, and picnic
area with grills. Its location directly next to Shark River makes
it quite the ideal place for a quiet place to chill with your friends
over a good barbecue or let your energy out with a good
game of tennis. Check out the beautiful waterfront location at
905 NJ-35, Belmar, NJ 07719.
The Endless SUP Company
Belmar
I know some of you are familiar with this one. Belmar, NJ is bound
to strike a chord with many. Until recently, Belmar was home to a
very successful Yeshiva for boys mostly from Lakewood and the
surrounding areas. Although the Yeshiva is no longer in existence,
Belmar still has that unique flavor to savor for a spur of the moment
getaway with friends or alone. Check it out and feel refreshed when
you’re done.
Att ractions
Jersey Shore Whale Watching Tours
With the right weather and the right company, why not treat
yourselves to a stand-up paddle boating extravaganza?
Whether you want to do this before or after your BBQ at
Maclearie Park, the choice is totally yours. Have some fun in
the water with your family or friends as you paddle around the
Shark River shores. Think of it as a small Venetian experience,
just in New Jersey and with more room to move. This trip is
one you won’t regret. Located at the L-street Beach, Belmar NJ
07719.
(848) 404-9033
endlesssupcompany@gmail.com
endlessbelmar.com
(Note: Viewer discretion is advised when visiting the websites.
Make sure your computer has proper image filtering, or simply
call or send an email instead.)
Located on the shore of Shark River, opposite the Shark River Hills
neighborhood across the river, this is the perfect exciting activity
for those who want to get out on the water and watch the local
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Avon-by-the-Star
Done with Belmar? Oh, but of course you aren’t! But there’s so
more to see beyond its borders, and you don’t even have to go
that much further. Just over the Belmar Bridge, there’s a tiny
beach town called Avon-By-The-Sea. And, oh, by the sea it is!
Head on over to the boardwalk on Ocean Ave. and be awed by
the amazing sights of the brilliant and breathtaking Atlantic
Ocean.
Shuls
Congregation Agudath Achim of Bradley Beach:
When I say this place is tiny, I mean it. This cute little beach
town covers an area only a little more than a half a square
mile! Don’t let that turn you off. It’s picturesque with very neatly
maintained beach homes and a beautiful shoreline.
While there isn’t much here in the form of attractions, the
boardwalk is definitely a must if you want to enjoy the fresh
breeze from the sea. Otherwise, just take a stroll down Main St.
and browse the many stores that line either side.
Bradley Beach
Bordering Avon-By-The-Sea by merely blocks, Bradley Beach is
extra special because it actually has—wait for it!—not one, but
two shuls in the neighborhood. Although seasonal, these shuls
welcome guests to come into their humble walls to join them for
Shabbos and sometimes during the week as well. Unfortunately,
some of the local attractions in Bradley Beach are temporarily
closed (perhaps due to COVID), but that definitely should not
stop you from enjoying the beach and other local scenery in
the area.
It’s not often that you find a beach town with a shul nearby
(Atlantic City has one near it as well; that’s for another time).
Agudath Achim is quite the homey out-of-town shul atmosphere
that you want to feel when you're away on vacation.
When my son was born on Shemini Atzeres a number of years
ago in Jersey Shore Medical Center, I walked 45 minutes to
daven there, and boy am I glad that did. Although open only
seasonally from Memorial Day Weekend to Labor Day Weekend,
Agudath Achim has enough room for all different stripes and
colors of Yiddishkeit to come and spend a Shabbos in their
warm atmosphere. The shul is Modern Orthodox, but whether
you’re Yeshivish, Chassidish, Modern, if you’re a Jew with a
beating Jewish heart, Agudath Achim welcomes you with open
arms. It’s also right near the water so you can enjoy a nice walk
on the boardwalk on Shabbos afternoon.
301 McCabe Ave., Bradley Beach, NJ 07720
(732) 774-2495
www.bradleybeachshul.org
Magen David Congregation of Bradley Beach:
Moshe Ney is a
senior writer for
Mochers Magazine.
M
If you’re a Sephardi and want a Sephardic beit knesset while
on vacation, not to worry. Magen David is also here for all of
your tefillot needs. You can literally see it from the boardwalk so
you’re never too far away! Make sure to call to ensure that they
are open and running for the summer season.
101 5th Ave., Bradley Beach, NJ 07720
(732) 988-1200
This is just a little taste of what the Jersey Shore has to offer.
I’m sure you can only imagine what else lies beyond. So what
are you waiting for?
54 | MOCHERS
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FINE ART
In the
Laws of
Writing
STAMBY: KALMAN SAFRUT
A
scribe must pay attention to the black ink he
lays down as he writes the letters as well as to
the white space around the ink.
In the laws of writing STAM (an acronym for Sefer Torah,
Tefillin, and the Mezuzah text) the Halacha stipulates that the
letters must be surrounded completely by clean parchment
(Mukaf G’vil).
The first time I saw the fiery letters on my friend’s parchment
of Megillat Esther I was blown away and convinced I had to
learn this ancient craft. I wanted to have a closer relationship
with the Hebrew letters and understand them more deeply.
The story goes that the first meeting between the Maggid of
Mezeritch and the Holy Baal Shem Tov went as follows: The
Maggid was already an established scholar, both in revealed
and hidden Torah teachings. The Baal Shem Tov asked him to
explain a certain passage in the Etz Chaim, a Kabbala Sefer
that is the summary of the Arizal’s teachings.
The Maggid of Mezeritch explained the passage word by word
in intricate detail while seated before him. But the Baal Shem
Tov nodded dismissingly in dissatisfaction. He said “Stand up!
I will explain the passage properly.” As the Maggid stood, the
entire room became dark.
The Baal Shem Tov began reciting the passage with the
very same words the Maggid had used, but now the Maggid
stood in awe. Thunder and lighting, his mind and opened to
an expansiveness he had never known. He felt as Moshe
must have felt ascending Mount Sinai. As the Baal Shem Tov
concluded and the Maggid returned to his senses, the Maggid
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FINE ART
CONTINUED FROM PAGE 55
Prayer for the Home
(Birkat Cohanim in the
mane and Hamalach
Hagoel as the face)
Shiviti
Inner flame. Hashems name ‘I AM THAT I AM’
(Notice the right legs of the Hei:)
56 | MOCHERS
“You told me pshat, but
without lifesource. I put
the neshama into this
teaching. That is the only
way you must learn.”
asked his master what had happened. “You told me a detailed
explanation of this passage and you were absolutely right, but you
didn’t understand a word you were saying.
“You told me pshat, but without lifesource. I put the neshama into
this teaching. That is the only way you must learn.” This story always
shakes me. On a simple level we must add life and richness to our
Torah learning and Jewish lifestyle.
My favorite commissions of scribal artwork is when a person or a
family have a pasuk or tefillah that they want decorating the walls of
their home and add inspiration and kedusha to their living space or
office.
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With My spirit.
Zecharia 4:6
When working with the letters , I look for techniques
and styles that I can use to express the neshama of the
texts. It’s a passion of mine that I feel blessed to share
with people.
The holy hebrew letters are infinite, and so are the ideas
that come from them.
I enjoy crafting pieces or collections for homes, shuls,
community centers , and offices. The bottom line is the
same for all of these places, each in its own application.
How do I infuse life and meaning to Hebrew texts and
prayers in a way that people can relate to and find
meaning in ?
I take precaution not to write Hashem’s name directly
in my artwork unless appropriate. Writing Hashem’s
name makes the artwork halachically holy and many
laws apply for safeguarding and storing. I make a small,
hardly noticeable gap in the right legs of the letter Hei in
Hashem’s name . This way, you have the impression that
it is Hashem’s name but halachically, it is not.
It’s a win-win for making Torah texts into artwork. I want
people to be inspired and find insight vis-à-vis my work,
without putting a stumbling block before the blind.
MOCHERS
Kalman Safrut is a
contributing editor for
Mochers Magazine.
www.mochers.com | 57

M
PLACES
CHEVRA
to go wit h the
BY: LIZZY BRENNER
We love a good waterfront outdoor bar.
Combined with COVID-friendly activities,
we're doubly sold. Here are three that we
love across different areas of NYC:
the Hudson
@thehudsonny
Where: Just north of Washington Heights on Dyckman Street
Details: The Hudson (formerly known as La Marina) is a
beautiful spot situated right on the water. It’s perfect for a late
afternoon or evening drink (with beautiful sunset views) and
also has picnic table options for groups. It’s located right next
to Fort Tyron Park, which has a nice hiking trail if you want to
make this a full #sundate .
Reservations: You can make reservations on opentable.com or
walk in for a table .
58 | MOCHERS
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Pier i Cafe
@piericafe
Where: On the UWS Pier — enter at 70th and Riverside
Details: Pier i Café is a super casual summer spot
to grab a coffee or cocktail before or after hopping
on a Citibike (there’s a nearby dock) and riding down
the pier. You order at the counter and find an empty
table, making it a great spur of the moment place to
check out .
Reservations: They don’t take reservations, so tables are
first come first serve .
Grand Banks
@grandbanksnyc
Where: Downtown on Pier 25 – enter at N. Moore & West
Details: Grand Banks is a top notch date spot we visit
every summer (along with its sister location Frying Pan @
fryingpannyc), located aboard a historic wooden ship. It can
get very busy on weekends, so if you’re looking for a more low
key date, try coming on a Monday or Tuesday.
Reservations: Always make a reservation in advance here to
get a spot on this boat bar, especially if you’re coming on the
weekend.
Second Date Shadchan is a popular NYC activities
feed on Instagram, constantly delivering the best date,
family and group activities NYC has to offer. If you
enjoyed this article, give us a follow on Instagram @
SecondDateShadchan
MOCHERS
www.mochers.com | 59

M
IN
MEMORIAM
Remembering
Rush
BY: IZAK HELD
You might have never known this , but Rush Limbaugh was my only friend at one point
in time. The year was 2011, I had just come back from a college year abroad and I started
something new.
A new school, in a new town , with no one I knew. In between classes I’d run to my car for a break, grab some
food , and dial up the radio. One morning , the car reset and 770 AM went on full blast, and the rest of my
conservative talk radio days would begin. I never missed a month, I never missed a week , and for the
past five years, never a day. When I was young, maybe 9 or 10, my mother used to play this
guy who called himself El Rushbo, who I would later find out was Mr. Rush Limbaugh.
Rush is like an uncle to me. He has been there for the good, the bad and the ugly.
His wisdom, wit , brevity, debonair and simple love for life is what made him stand
out. Aside from being a pioneer and then a titan in the radio and broadcasting
arena, he was also simply a good man.
Rush was a large part of my inspiration for creating my own businesses and
companies. He gave betteradvice to us millennials, entrepreneurs , and blue
collar workers than anyone else… and I’ve heard everyone else. It wasn’t
just about what Rush did for me (and over 200,000,000 million listeners
over his career), it was what he was able to bring out of every soul he was
able to reach out to.
My afternoons will never be the same. Life won’t ever be the same. But
I will prevail. I’m deeply saddened by the loss of Rush, I know he’s with
us in spirit on the waves of radio. Again, thank you for the cherished
memories Doctor of Democracy, America’s Anchorman & Maharaja!
Thoughts are with Kathryn, the Limbaughs, Cookie, Mr. Snerdley, Dawn,
and the rest of the gang.
Your “talent on loan from God,” as you use to say , is now back
home. Bless you, bless you.
Forever dittos , my friend,
Published in Cigar
Aficionado and other
publications.
60 | MOCHERS
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CIGARS
MOTZEI
SHABBOS
PUFFBY: IZAK HELD
Cigars have a plethora of flavors — not
just your typical strawberry, chocolate,
or vanilla (as you get in a milkshake) but
rather creamy, mild, medium, and heavy.
If you’re a first time cigar user, preconceived notions
will have you trying a light and creamy cigar. I would
counsel differently. Being that your palate is a novice,
go for a stick that is heavy and has spice. Your palate
simply won’t be able to break down and decipher the
hints and natural deliciousness within, but that’s ok.
Think about the first time you tried something and how
deep it felt, while you knew there was a long way to go.
I think back to my first job on Wall Street (ok, it was two
blocks north of Wall Street, but pardon the nuance).
After the whole human resources welcome and a few
days in training, I found myself at my desk and wired.
Thinking about the entire job and what it entails can be,
nay, is overwhelming. To bring the analogy back to our
cigars, taking on too much in the beginning can weaken
the experience. A cigar that is light is actually harder to
understand for a beginner or occasional smoker. Heavy
and more spiced cigars are much easier to detect and
familiarize yourself with when it comes to the flavor
profiles and notes within the cigars.
A few of the brands that sell phenomenal heavier cigars
that conventionally come in darker shades are Rocky
Patel, Diamond Crown, CAO, and Alec Bradley. These
four cigars will vary in price depending on where you
buy them and can range from affordable to a luxury buy.
They are all not only delectable but make great Motzei
Shabbos chill gifts too.
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Rocky Patel Number 6
This Honduran-grown Corojo
wrapper and Honduran binder
cigar has a delicious creamy
and peppery taste. It scored a 95
in professional cigar-rating media
outlets and was Cigar Aficionado’s number
nine cigar of the year. This has become a top
five cigar for me. It’s available in your local
tobacco shop, but hurry, they are going fast!
$10
Diamond Crown No. 3 Maduro
This cigar is fairly big, coming in
at 6½ by 54 rim gauge. This is a
remarkable smoke for a summer
day outside with the family or
guys. It will last you plenty of time.
It’s fermented with a Connecticut
broadleaf wrapper and a Dominican binder
with a mix of fillers. This special cigar is made
in the Fuente factory and if you think it’s too
big, well, it comes in five other sizes as well.
$17
CAO Brazilian
This CAO Brazilian has me relishing
my original days of cigar smoking.
It can be found almost anywhere
$8
and with plenty in stock. It’s a full
Nicaraguan cigar with a Brazilian
wrapper. Most expect a spicy cigar,
but this one is actually pretty light and very
doable without overpowering your palate.
What I fancy about this cigar is that it’s very
consistent in taste, from the first third to the
last.
Alec Bradley Project 40 Maduro
This cigar is pretty new and
aesthetically, it has a very attractive
look to it. A Brazillian habano
binder with a Mexican San Andreas
$8
Wrapper, it has a light chocolatey
taste with notes of leather. For
about $8 a stick this is the way to go.
So for all of those first timers or newbies,
embrace being a cigar dilettante.
Izak Held is the Editor in Chief
of Mochers. Magazine.
MOCHERS
www.mochers.com | 63

RESTAURANT
RENDEZVOUS
LAKEWOOD
Restaurants
BY: MOSHE NEY
Sometimes, we all need a
change of scenery — especially
the young and adventurous
entrepreneur looking for a nice
venue outside of the Five Towns and
Central Avenue.
You’ve probably been to every restaurant
already (or have you?), and Brooklyn and
Cedarhurst just don’t seem that exciting.
Where can you go without having to travel
too far?
Listen closely.
Lakewood.
What? Lakewood?! The Lakewood of today
offers a lot of new phenomenal restaurants
that weren't there once upon a time,with
the quality dining outlets you’re looking for.
These venues are good for a date, corporate
meeting, or special events with family and
friends. Here is but a sampling of some of
the luxury dining that Lakewood has to offer.
Bon appetit! (Just a little reminder to call
ahead or check online for COVID-related
info. Some, but not all restaurants, may still
be doing outdoor dining.)
64 | MOCHERS
FLEISHIG RESTURANTS
Entrée
Photo courtesy of Entrée
www.entreerestaurant.com
The ambience at Entrée is simply stunning.
Located in the heart of Lakewood in the Kikar
Shabbos shopping center on Monmouth
Ave. and 4th St., Entrée is a must visit if you
are on a date (whether single, newly married,
or many years married) or want to make a
smashing celebration that’s a little over top
(just a little, though). The interior is classy
and distinguished for its coveted guests
coming for their special evening. Let’s not
forget about the reason you came in the first
place — the food! Dig in to their unbelievably
delectable appetizers and entrées (hence
the name, if you haven’t realized). Don’t
forget to make a bracha with kavana! (The
more kavana in the bracha, the heartier your
enjoyment will be!) Their out-of-this world
menu includes:
• Smoked Brisket Eggroll
• Pastrami Empanadas
• Short Rib Tacos
• Baby Back Ribs
• Stack of Lamb Riblets
• Stunning Sizzling Steak Selection (Don’t
forget to ask if they have the surprise
steak available. Boy, is it a surprise!)
• Chicken Marsala
• Baby Chicken
• Grilled Chicken
Entrée also has an exquisite selection of
wines and other upscale beverages, hard
and soft. Just check out the beverage menu
upon being seated. Check them out today
for an unforgettable dining experience.
399 Monmouth Ave, Lakewood, NJ 08701,
(732) 534-6000, entreerestaurant.com
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M
Revolve
Photo courtesy of Revolve
@revolverestaurantandcatering
Instagram
Another heart-of-Lakewood grand slam for
any event, big or small. Revolve is a unique,
two-level rustic boutique restaurant in a
fully-renovated 19th-century brick building,
located in the municipal parking lot right
behind Eat-A-Pita (on Clifton Ave). The
relaxed setting is good for any corporate
business get-together, night out with
friends, or any classy celebration, with a
menu featuring exotic appetizers, as well
as a variety of fish, chicken, and steak
entrées. Be sure to stop in for a great dining
experience next time you’re in the area!
116 Clifton Ave, Lakewood, NJ 08701
(in the parking lot behind Eat-A-Pita),
(732) 738-6583, dineatrevolve.com
Estréia
guys, there’s no smoking lounge yet!) Estréia
has a very serene feeling — with dimmed
lights, relaxing classical background music,
and candlelit tables, it’s pleasant in every
sense of the word. Relax into your seat as
you analyze the delicious and impressive
menu selections, from steak and chicken
to duck — you name it! The spirit selection
isn’t too bad either, and can be ordered by
the bottle or the glass. Call today to make
your reservation or check out the website
for more details.
978 River Avenue Lakewood, NJ 08701,
(732) 994-7878, www.estreia978.com,
info@estreia.com
MILCHIG RESTAURANTS
Kava Coffee House
Ottimo Café
Photo courtesy of Ottimo Café
www.ottimocafe.com
Upscale dairy dining could not taste any
better, with the perfect setting for a date or
fancy outing with friends. The menu boasts
an array of pizzas, salads, and an impressive
selection of fish entrees including:
• Teriyaki Grilled Salmon
• Espresso Crusted Tuna
• Roasted Chilean Sea Bass
Check out their menu for all the details —
you’re bound to come away happy. Don’t
forget to reserve in advance!
6794 U.S. 9 S, Howell Township, NJ 0773,
(732) 367-0009, ottimocafe.com
The Upper Crust
Photo courtesy of Kava Coffee
House @kava_coffeehouse
Instagram
Photo courtesy of Estréia
www.estreia978.com
Estréia is another popular and classy
location for a date, anniversary outing, or
any other occasion, but be prepared to
spend because it can be quite pricey. (Sorry,
MOCHERS
Kava’s cozy atmosphere is great for a
late morning breakfast with friends or a
lunch meeting with business associates.
Check out their variety of omelet and bagel
selections. The menu also boasts a variety
of fish, wraps, quesadillas, pizza, salads, and
more! (The Breakfast Burrito and Nachos
are my personal favorites.) Of course, there
are more than enough coffee, smoothies,
and milkshakes to go around for everyone,
and waffles and pastries as well. Kava is an
all around-winner! (If you’re not in the mood
of sitting down, Kava has a drive through
option as well, so you can order from the
comfort of your car and be on your merry
way.)
6791 US-9 N, Howell Township, NJ 07731,
(732) 534-5199, kavacoffeeonline.com
Photo courtesy of The Upper Crust
@TheUpperCrustLakewood
Facebook
Now this is fine kosher Italian dining, in
my humble opinion. The Upper Crust is
a spacious dairy restaurant serving the
Lakewood community and anyone who
wants to drop in for the experience. It’s not
just a pizza shop, it’s an experience in and
of itself.
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RESTAURANT
RENDEZVOUS
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The comfort, the ambience, and the food are
all part of the same package. Great for an
afternoon or evening party with friends and
family,
The Upper Crust will please you more than
enough to come back again. Check out the
full menu of pizza, salads, soups, and other
tasty selections that The Upper Crust has to
offer.
95 E Kennedy Blvd, Lakewood, NJ 08701,
(732) 243-8226, uppercrustlakewood.com
If these aren’t enough for you, then I don’t
know what is, my friend! You’ve got more
than enough here in Lakewood to keep you
busy with family or friends for any event, big
or small.
It’s worth the trip, it’s worth the money, and
it’s worth the experience. Plan your next visit
whenever you need to be in Lakewood or are
looking for a nice change of scenery.
AUTHOR’S NOTE
While I made a strong emphasis on the
details of the gashmiyus here, I want
to clarify that it is not my intention to
endorse splurging into these things just
in and of themselves. It goes without
saying that as Yidden, our job is to
take the gashmiyus and raise it up for
ruchniyus. Beyond eating and enjoying,
the purpose of these venues is to allow
us to have a nice change of scenery
so we can come back to our davening
and learning a little more refreshed and
relaxed than we were before, showing
Hashem how much we really want to
serve Him and be close to Him.
Moshe Ney is a senior writer for
Mochers Magazine.
66 | MOCHERS
www.mochers.com

SPORTS
GLAZE
Photo courtesy of
Peter Morgan/AP
a
GIANT(S)
what if?
BY: MENACHEM ICKOVITZ
The NFL draft is a time of great
opportunity as each team works
to improve their roster.
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For fans, especially those of teams that
didn’t make the playoffs, there’s a renewed
optimism that this group of players can help
turn the franchise around. There are many
remarkable NFL draft stories from over the
years but the one that might have the best
“ what if” attached to it is from 1984.
The story of the 1984 draft is an interesting
one. The draft itself was filled with good
players, but nobody who would eventually
make the Pro Football Hall of Fame. This
was partially due to the fact that there was
another football league at the time, the
USFL.
The USFL did what they could to get the
best college players to play for them instead
of heading into the NFL. Amongst the things
that they offered was more money to start
their careers, which enticed many players.
NFL owners wanted to have the rights to
these players but did not want to “waste” a
pick in the actual draft , so they implemented
the supplemental draft.
When the supplemental draft took place in
June, the draft order was the same as from
the NFL draft , which took place a month
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SPORTS
GLAZE
Reggie White (R) talking to
Lawrence Taylor (L) before
the 1999 NFL Pro Bowl. Photo
courtesy of Lenny Ignelzi/AP
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What if the Giants
would have drafted
Reggie White instead?
earlier. The Tampa Bay Buccaneers, needing
a starting quarterback , drafted Steve Young.
At #2, the Houston Oilers took the 1983
Heisman Trophy-winning running back Mike
Rozier to replace future Hall of Famer Earl
Campbell, who was traded away.
Then came the #3 pick and the New York
Giants. The Giants were choosing between
offensive lineman Gary Zimmerman and
defensive end Reggie White. Both players
would eventually make the Hall of Fame
and neither would play for the Giants.
They decided to go with Zimmerman, who
requested a trade and the Giants obliged.
Then at #4, the Philadelphia Eagles picked
White and he played for them from 1985 –
1992.
The Giants’ reasoning for not drafting White
was because they needed more help on
the offensive line than on defense. But the
question must be asked. What if the Giants
would have drafted Reggie White instead ?
Having White along with the other defensive
players would not have hurt the Giants’
Super Bowl runs in 1986 and 1990. In fact it
may have helped them reach another Super
Bowl. At the very least , watching White and
Taylor together would have been amazing.
Finally, after the 1992 season , White was
a free agent and signed with the Green
Bay Packers. The other team he was
considering was the Cleveland Browns,
whose head coach at the time was former
Giants defensive coordinator Bill Belichick.
White’s decision to go to the Packers over
the Browns sent both teams in opposite
directions. The Packers soared all the way
to a Super Bowl win, while the Browns
moved to Baltimore. The NFL could have
been completely different had the Giants
taken Reggie White!
Menachem Ickovitz has written
for numerous sports websites and
enjoys taking an historic look at
sports topics. He is a contributing
editor for Mochers Magazine.
68 | MOCHERS
www.mochers.com

WINES
4WORLDLY
Whit e Wines
BY: NOAH MORRIS
As far as popularity goes, white
wines often take a back seat to
red wines. For the longest time I
favored red wines until recently, when I
began to develop a greater appreciation
for the lighter side of wine. It’s really all
about having the right white wine at
the right time.
With summer approaching, I wanted to share
some excellent white wine options that you
may have never heard of and are definitely
worth trying. These are mostly of the Old World
style, but are each an incredible example of its
country.
Just as in the world of red wines, one of the
best places to start is in France. There you can
find the two most popular white wine varieties
available — Chardonnay and Sauvignon Blanc.
Today we will begin our journey with the latter.
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Domaine Joost de
Villebois Pouilly-
Fume 2019
It’s important to note that the most
prestigious regions in France for growing
the Sauvignon Blanc variety can be found
in the Loire Valley, and more specifically, the
appellations of Sancerre and Pouilly Fume.
While I do enjoy several examples from both
of these regions, I’d like to focus on one in
particular, the Domaine Joost de Villebois
Pouilly-Fume 2019.
Let’s start off with a little bit of background
information about this kosher run, produced
at a non-kosher winery. (Side note:
Sometimes the best worldly wines are
kosher runs from non-kosher wineries.)
With lineage tracing as far back as the
knights of the Medieval period in Touraine,
in the heart of the Loire Valley in France,
Dutch businessman Joost van der Does
de Villebois is an aristocrat whose original
family castle still stands in the foothills of
the Perigord, Gironde, and Charente.
Pursuing his dreams, Joost de Villebois
understood the potential of the Sauvignon
Blanc grapes growing in the Loire Valley and
dedicated himself to bringing his passion
to the tables of wine lovers everywhere
while remaining faithful to the terroir of this
region, which consists primarily of soils rich
in limestone and flinty clay.
The Pouilly-Fume appellation, originally
created in 1937 as Blanc Fume de Pouilly,
is one of Loire Valley’s most revered white
wines, and is made from Sauvignon Blanc
grapes (Blanc Fume is the local nickname
for Sauvignon Blanc). As with all French
wines in their portfolio, Menachem
Israelievitch, European Chief Winemaker for
Royal Wine Corp., oversees all aspects of
the production of this kosher run.
Pale straw in color, this refreshing and
beautifully balanced light-to-medium
bodied dry white wine is made from 100%
Sauvignon Blanc grapes.
On the nose, there are aromas of citrus,
lime, peach, orange blossom, fresh cut
grass, light smoke and flint.
On the palate, we get a soft and round
mouthfeel, with flavors of lemon, lime,
grapefruit, white peach, papaya, and apricot,
with nice salinity and limestone minerality
balanced with mouthwatering acidity.
This wine is Mevushal, and has an alcohol
content of 12% by volume.
Chill well to about 50°F and enjoy now. This
wine can be appreciated with food or on its
own, and should hold up well for another
2-3 years with proper cellaring. It pairs well
with fresh fish dishes, oven roasted chicken
breast, grilled asparagus with hollandaise,
or tangy goat cheeses.
One thing to look for in an Old World white
wine is its level of salinity, or mineral aromas
and flavors in the wine.
Ramon Cardova
Albariño, Rias Baixas
2019
Our next offering (and the one following it as
well) certainly does not disappoint.
If you ask someone what the most popular
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white wine from Spain is, they would probably
answer Albariño or Verdejo. Although we
have good examples of both, let’s focus on
the Albariño varietal, specifically the Ramon
Cardova Albariño.
Ramon Cardova is the kosher line of wines
produced by Ramon Bilbao, one of Spain’s
most respected wineries, with the name
of the brand paying tribute to the town of
Cordova.
Rias Baixas is a DO wine zone
(Denominación de Origen, which indicates
both the geographical origin as well as the
style of wine) located in the Galicia region
of northwestern Spain. Rias Baixas is
named after the coastal inlets, or rias, that
characterize the landscape.
Hailing from old vines carefully picked at
sunset in the Salnes Valley (Val do Salnes)
located along the Umia River, the Albariño
grape variety is a green-skinned grape
native to Galicia on the north Atlantic coast
of Spain, and is a variety not commonly
found in the kosher wine world.
The proximity of the Atlantic Ocean is what
influences the environment at Rias Baixas,
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with mist and fog from the sea, along with a
very high annual rate of rainfall, contributing
to the cool climate.
The coolness helps the grapes to retain
their crisp acidity, and the granite soils on
the slopes and floors of the valley imbue the
wine with the intense minerality that this
local variety is known for.
Light gold in color, with slight greenish hues,
this light-to-medium bodied crisp dry white
wine is created from 100% Albariño grapes.
On the nose, there are aromas of melon,
citrus fruit, pear, peach, nectarine, apricot,
and wet stone.
On the palate, we get tart citrus flavors of
lemon, lime, tangerine, and pink grapefruit,
with a hint of green tea leaf in the
background.
This wine has medium acidity, nice
minerality, and just the right amount of
salinity; is not Mevushal, and contains 13%
alcohol by volume. At the price, this wine
earns a very high QPR (Quality to Price
Ratio) recommendation.
Chill well and enjoy this wine while it’s still
young, or cellar for up to 3 years longer.
The wine has a novel label with a postmark
on the front, which becomes visible at the
correct serving temperature of 46-48°F.
Pair this wine with grilled sea bass, ceviche,
spicy fish tacos, seared tuna with tropical
fruit slaw, creamy Greek-style pea soup,
fried Padrón or Shishito peppers, or soft,
creamy cheeses.
Pescaja Solei Terre
Alfieri Arneis 2019
Another great white wine of similar style
representing an amazing wine region is a
grape you also probably never heard of —
the Italian Arneis.
Owned and managed by Beppe Pescaja, the
Pescaja Winery is located in the Piemonte
(Piedmont) region of Italy, source of some
of the country’s oldest and most soughtafter
wines.
A majority of this area is covered in
vineyards, with the best sites located atop
hilltops or on south-facing slopes where
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PAGE 71
exposure to sunlight is maximized. The
climate here is hot and humid during the
summertime and cold in the winter, with
year-round precipitation. Fog during the
autumn season is common, and provides a
cooling effect, beneficial for many varieties
grown here.
The Arneis grapes used for this wine are
grown and harvested in the Terre Alfieri
region in southern Piemonte, on sandy soils,
at altitudes ranging from 130 to 350 meters
above sea level. Arneis has a reputation
as being a troublesome variety — it is lowyielding
and susceptible to powdery mildew
and in warm seasons, struggles to retain
useful levels of acidity. All of the above
supports the theory that the variety’s name
is derived from a Piemontese word meaning
“little rascal”. Arneis was also once known
as Nebbiolo Bianco.
This fruity and fresh well-structured complex
and fragrant dry white wine is pale yellow in
color, with notes of lemon, elderberry, peach,
apricot and flint on the nose.
On the palate, we taste concentrated yellow
fruit, banana, lemon, honeydew, lychee, as
well as floral nuances, almond, and hazelnut
along with nicely bracing acidity and loads
of flinty minerals.
This wine is mildly oaked, and has a smooth,
supple, and lightly oily mouthfeel, and is
medium bodied. Alcohol content is 13% by
volume, and this wine is not Mevushal.
Serve slightly chilled and enjoy now, or cellar
for another 2-3 years. This refreshing white
wine pairs well with lemon sole, spaghetti
with garlic and olive oil, hard aged cheeses,
or Waldorf salad.
Domaine Netofa Tel
Qasser White 2017
Now that you’ve gotten a taste of the Old
World, let us try a wine and winery that takes
all that influence and further develops it with
our own holy land of Eretz Yisroel. Let’s head
up north, where we can share a glass of the
Domaine Netofa Tel Qasser White 2017.
This elegant white wine is made from
100% Roussanne grapes and is harvested
completely by hand at the Domaine Netofa
Winery. The Roussanne grape variety is also
one of the more popular grapes produced in
the northern Rhone Valley in France.
Netofa Winery, established in 2006, is
located in Mitzpe Netofa, with the vineyards
located at the foot of Mount Tabor in the
Lower Galilee region in northern Israel,
whose landscape is characterized by
rocky elevations of well over 1500 feet.
The relatively high rainfall and cool climate
attribute to the fresh and vibrant flavors of
the wines grown here.
The creators of this wine are the winemaker
Pierre Miodovnik, who spent many years
producing wine in France, Spain, and
Portugal; and Isaac Thor, who has lived and
breathed the vineyards in the land of Israel
for many years.
The nose on this bright, golden colored,
medium-to-full bodied dry white shows
plum, pear, apricot, toasted walnuts, peach,
and apple, with mineral, earth, and orange
blossom floral notes.
On the palate, we get a slightly oily texture
with nicely balanced acidity, along with
layers of green apple, stone fruit, melon,
quince, lemongrass, vanilla, and mineral
flavors. Aged for 10 months in French oak
barrels, this non-Mevushal wine contains
13.5% alcohol by volume.
Allow this white wine to come up almost to
room temperature for greatest enjoyment.
Drink now, or store for up to 5 years longer.
Pairs well with baked salmon, turkey, or
chicken dishes.
These are great white wines that I highly
recommend trying, but represent only the tip
of the iceberg of what’s available. I urge you
to continue to try new and different wines
that challenge your assumptions and your
palate. If you would like to learn more about
wine, and particularly more about kosher
wine, please go ahead and follow me on
Instagram @kosherwineguy, and subscribe
to my blog kosherwinelife.com. We have
lots of new and exciting developments, as
well as offering a unique curated wine club
available for those of you in New York.
Noah Morris is a wine connoisseur
and sommelier, holding the Wine
Spirits and Education trust level 2
certification in wine and spirits. This
is a side hustle and a passion for
Noah, who is a professional digital
marketer and owner of the digital
marketing agency Tevahmedia, where
he helps Jewish owned businesses
and non-profit organizations execute
effective marketing strategies to grow
their reach, revenue, and impact.
Learn more about Noah and his firm
at Tevahmedia.com.
72 | MOCHERS
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www.mochers.com

BY: AARON BALKANY
I
have been deeply involved in the
cannabis and hemp industry for almost
a decade. Particularly, my expertise
lies in extraction from the plants and
infusion of their derivatives into delicious,
all-natural, kosher edibles.
Together with the team leaders at Kosher CBD,
Mendy S. and Shloimy R., our aim is to provide
customers with the highest degree of quality and
kashrut at a price that will not break the bank. To
educate our clients about CBD+ products, we felt
it necessary to dispel some rumors and stigmas
and to validate some of the medical research on
cannabis and hemp.
Welcome to part one of the world of CBD and the
host of beneficial substances derived from the
ancient hemp plant! This is the first in a series
of informational segments on hemp, marijuana,
cannabinoids, and how to use them. To be
clear, this is meant to provide information and
education on cannabis and its derivatives, and
NOT to be used for legal or medical guidance.
This information has been culled from extensive
research, beta-testing, lab results, and scientific
journals. Our hope is that you will come away
more informed and less wary when considering
the nutraceutical and pharmaceutical benefits
hemp has to offer.
Public interest in and the availability of CBD
have grown extensively due to its promising
health benefits. People use CBD to help with
a wide variety of physical and mental issues,
including pain, nausea, addiction, and depression.
Although scientific studies have not confirmed
CBD’s usefulness for all these conditions,
available evidence suggests that CBD works with
the endocannabinoid system, which is a signaling
network.
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CONTINUED FROM PAGE 73
CBD, or cannabidiol, is non-intoxicating
and one of the more than 540
phytochemicals found in the Cannabis
sativa (C. sativa) plant. THC, or delta-9-
tetrahydrocannabinol, is the compound that
gets people high. It is the difference between
THC levels found in hemp and cannabis that
has caused so many legal complications.
What is hemp?
Hemp is a specific variety of C. sativa.
People have grown hemp for hundreds of
years, using it to make rope, clothes, sails,
food, and much more. Industrial hemp has
an equally long history in the United States
– Thomas Jefferson, the third president,
grew it himself.
The 2018 Farm Bill considers C. sativa plants
74 | MOCHERS
with less than 0.3 percent THC as hemp
or industrial hemp. Producers can grow it
legally across most of the U.S. (excluding
three states), subject to strict regulations.
Hemp plants do contain THC, but at very low
levels. However, certain types of processed
hemp, such as tinctures, gummies, or
capsules, can still cause euphoria. In most
cases, manufacturers use the leaves and
flowers of the hemp plant to make CBD
products.
What is cannabis?
There are three standard varieties of
cannabis plants: C. indica, C. sativa, and C.
ruderalis. There is also a range of hybrid
plants that are a mix of these three strains.
These cannabis plants contain much
higher and varying levels of THC than hemp
plants. Besides containing more THC,
these plants also tend to contain less CBD
than hemp plants, and the difference has
become steadily more pronounced. A 2016
analysis found that the average potency
of cannabis plants rose from about 4% in
1995 to 12% in 2014. Average CBD levels
decreased from 0.28% in 2001 to less than
0.15% in 2014.
Cannabis CBD vs. Hemp CBD
Cannabis and hemp plants contain both
CBD and THC, along with more than 540
other substances. The main difference
between the two plants is the amount of
each compound they contain. Cannabis
contains more THC and less CBD. Hemp
contains more CBD and less THC.
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Most importantly, the benefits of CBD do
not change whether it is cannabis-derived
CBD or hemp-derived CBD. Common
side effects, such as an upset stomach,
tiredness, or feeling on edge, remain the
same. This is because the chemical makeup
of CBD does not change depending on
which plant it comes from. However, the
amount of CBD available for extraction
does depend on the source. The hemp
plants contains far more CBD, making it a
more lucrative option for manufacturers
and the option with the least potential
legal ramifications.
The main difference between hemp
CBD and cannabis CBD is their legal
status. According to the 2018 Farm Bill,
products made from plants that meet the
legal standards of hemp are legal across
most of the USA, except three states.
Products made from plants that have
higher levels of THC are not legal under
this statute. However, it is important to
note that all CBD products must have
less than 0.3% THC, so even those made
from cannabis-derived CBD should contain
less than this amount. The United States
Drug Enforcement Administration (DEA)
consider any CBD products containing
more than 0.3% THC as a Schedule I drug
in states where the recreational use of
cannabis is not legal.
Summary
• CBD is attracting considerable public
interest because of its promise in
treating various physical and mental
health issues, even though there is
no scientific evidence to prove these
health claims.
• Hemp and cannabis are two different
varieties of the C. sativa plant with
hemp containing more CBD and
minimal THC.
• Most CBD products are made from
hemp plants, as they contain far more
CBD and almost no THC, which is the
compound that creates the high.
• Individuals considering using CBD for
physical or mental challenges should
inform their doctors to make sure it
does not interact with any medications
they may be taking.
• The main difference between hemp
CBD and cannabis CBD is legal
standing.
Thank you for reading and stay tuned for
Segment Two, in which we will look at how
the cannabinoids contained within the
plant get from the ground into a beautifully
infused edible.
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www.mochers.com | 75

OOD
Your favorite sports drink is now
available in a frozen format!
New POWERADE® Sports Freezer Bars. Each
bar, available in sizes ranging from 1.5oz to
5.5oz, will feature POWERADE's ION4 Advanced
Electrolyte Solution, that helps replace the
sodium, potassium, calcium, and magnesium
lost in sweat, as well as Vitamins B3, B6, and B12.
And they are kosher!
Products are currently rolling out to stores and
online nationwide and are available in two classic
POWERADE® flavors – Fruit Punch (red) and
Mountain Berry Blast (blue).
Mentions:
@powerade @jelsertco
Kosher Certified @oukosher
SNA
Koma is a traditional, authentic kosher
omakase dining experience, with a
variety of unique & exotic fish from
all over the world, brought to you in the
heart of brooklyn. Koma stands for ‘ko’sher
‘oma’kase.
The Line Up
• Otoro with fresh wasabi on top
• Triple toro
• Yellowtail belly with scallion
• Sake Sakura maki
(lightly seared salmon with tomato)
• Salmon roe ikura
Mentions:
@komasushinyc for inviting @teamgrowth
@kosherlicks for a true omakase experience!
Cuisine: Japanese Sushi Poke
Atmosphere: Casual Dining
1618 Ave M, Brooklyn, NY 11230
(718) 758-5311
Kosher Certified Pareve, Vaad Hakashrus of Flatbush
76 | MOCHERS
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M
CKIE
BY: YISROEL ZUCKERMAN
New Mountain Dew Frost Bite Zero
Sugar, available exclusively at
Walmart.
The melon-flavored beverage is the brand’s
alternative to the original flavor, delivering the
same “bold charge and flavor” now with zero
sugar.
Additionally, the brand is also expanding its
packaging offerings of original Mountain Dew
Frost Bite by adding 24-can packs to the lineup.
Both the Original and Zero Sugar varieties are
Walmart exclusives.
Available now @walmart
News @pepsico
The all new and limited edition:
PEACH HABANERO POTATO CHIPS
If you like sweet and the right amount of HOT,
you’ll love these chips. Sweet and salty, tangy
and spicy, they’ll carry you away with their burst
of fruity peach flavor and peppery habanero heat.
What do Y’ALL think of the new Southern Peach
Habanero?
Yisroel Zuckerman Is a
contributor for Mochers Magazine.
Follow his snack experience
@kosherfoodie_stalker
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www.mochers.com | 77

THE
BAIS
BARBER
1Stop using the 5-in-1:
while we’re at it? Cheap shampoos tend to be formulated
2
3
4
5
There’s no way that this mystery soap can properly clean and
moisturize your hair, face, and body. Why not use hand soap
while we’re at it? Cheap shampoos tend to be formulated
with harsh ingredients that can dry out your hair. Find a more
natural shampoo that is right for your hair type.
Condition more:
This step is more important than you think. It helps keep your
hair smooth, hydrated, and shiny. After using conditioner, you
should find your hair softer and less tangled. It should be
used after shampooing to replenish moisture that shampoo
strips away.
Shampoo less:
I still highly recommend a shower. Everyone needs that.
However, your hair does not need the shampoo every day.
Why not clean your hair? Everyone’s scalp produces sebum
and oils that are crucial to keep your hair and scalp hydrated.
Washing with shampoo too often strips these oils away
and leaves your head dry. It’s recommended to wash with
shampoo 2-3 times a week unless you have particularly dirty
or oily hair.
Be gentle:
Hair is fragile. Rubbing your head with a towel like it’s the
hood of a car is not what it needs. It’s especially important to
be gentle while your hair is wet. Hair absorbs water, making it
more elastic and prone to breakage. Use a quality hairbrush,
let it air dry, and avoid heat tools.
Use hair oils or leave-ins:
Many of us do not naturally have soft, silky hair, but that
doesn’t mean it’s far from reach. Aside from taking proper
care of your hair, putting on a little specialized cream or
oil can make dry hair instantly feel soft and moisturized.
Whether you experience dry, rough, or thinning hair, there
are many oils or leave-in conditioners that will help you feel a
difference. Just a bit after a shower, either alone or followed
by some styling product, will do a trick.
BY: ELI JAFFE
TIPS FOR HEA
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6Find the right barber:
You want your hair to look good? All the hair care in the world
can’t protect you from a bad haircut. Even great hair can be
ruined by a bad haircut and even the worst hair can look good
with a great haircut. Your barber should be on speed dial. Like
it or not, he is one of the most important people in your life. A
large part of your physical appearance is accredited to him,
for good or bad.
7
8
9
10
Get the right haircut:
The right barber will work with you to find the haircut that
suits you best. It may not happen right away, but that’s why
it’s important to stick with one barber. Over time, your barber
should learn your hair and preferences and will fine-tune your
haircut until it’s 100% on point.
Use the right product:
There’s a good product out there for everyone’s hair. Don’t like
it too shiny? Don’t like it too hard? Don’t like it greasy? There
are still good products out there that will suit your needs
and keep your hair where you want it. Know your hair type
and find a product that caters to it. The right product can
make thin hair look more full. The wrong one will make it look
even thinner. The right product can make curly hair fresh and
bouncy. The wrong one can make it frizzy and heavy.
Eat right:
The most common cause of hair loss is genetics. However,
many other factors can affect your hair health. Lack of proper
nutrition and vitamins from your diet can cause hair loss over
time. People with protein-deficient diets and extreme and
sudden weight loss can experience thinning hair. Fatty fish,
eggs, greens, and nuts are good for your overall health, and
especially hair health.
Chill out:
Another factor that can affect hair loss is stress. An
occasional bad day or week won’t move your hairline up,
however chronic stress or psychological trauma can lead
to losing some or even all of your hair temporarily. In most
cases, hair loss from stress is not permanent.
LTHIER HAIR
Eli Jaffe is a contributor for
Mochers Magazine. Follow his hair
care experiences on Instagram
@the_bais_barber
MOCHERS
www.mochers.com | 79

DRINKS
Is Bourbon the New
Scotch?
Since time immemorial (or at least since
1495), scotch has always been the staple
at the Kiddush club.
BY: YEHUDA PITTERMAN
Back in the day, we all remember the blended Scotch
at our grandfathers’ Kiddush club. You had Chivas
Regal, Crown Royal, or Canadian Club (unless your
grandfather was Chassidish, in which case it was
Slivovitz and Old Williamsburg, with sponge cake, of
course) and if you were really fancy, you had some
Johnny Walker. As single malts became more popular
and prevalent in the late 80s and early 90s, The Glenlivet
(yes, its official name is THE Glenlivet) and McCallan
overtook Dewar’s and J&B as the must-haves at any
self-respecting kiddush club. As additional distilleries
started importing more varieties and people’s palates
matured, we entered the start of the golden age of
scotch. Besides the classic single malts, people
began discovering smoky and peaty scotch (what
exactly is a smoky or peaty scotch is a topic for a
future date), and Lagavulin and Laphroig became
common sights. While scotch became more popular,
good old fashioned American bourbon became “old
fashioned” and out of style and the people who drank
it were looked down upon. (It bears mentioning that
you should never make fun of someone’s drink of
choice if it’s what they enjoy— they’re entitled to enjoy
themselves, even if they’re wrong.) It had a reputation
of being the drink for those who couldn’t appreciate
a single malt scotch, besides a few exceptions like
Woodford and Basil Hayden.
80 | MOCHERS
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M
Beer Barrel Bourbon
AMAZING! It was the
first bourbon that I
really liked.
Angel’s Envy
At one point, they
even partnered with
Kedem and had a
hechsher.
In spite of all of that, an extraordinary thing happened
— bourbon became popular and mainstream. If you go
to most liquor stores nowadays, the bourbon selection
has probably doubled, and people are unabashedly
drinking bourbon by kiddushim. People began to
realize that there actually are some very decent
bourbons, including some very high-end bourbons,
and they might even prefer some bourbons over
some scotches. Once you realize that there are some
good and even great bourbons out there to try, after
years of drinking scotch, you might not know where
to start. First of all, here’s a very important life lesson
when it comes to buying alcohol: Always speak to
the sales people at your local liquor store. They are
usually very knowledgeable (I mean, it is their job) and
very helpful. That being said, although I’m personally
more of a scotch guy, here’s my (slightly eclectic) list
of bourbons that I have personally enjoyed, excluding
some of the more famous ones like Woodford and
Basil Hayden.
Yehuda Pitterman
is a contributor for
Mochers Magazine.
Spring Mill
Around $30 and
somehow delicious
Wild Turkey 101
I told you it was
eclectic!
Bulleit
Probably one
of the most
underrated
bourbons
Jeffersons
Especially their
special editions
Widow Jane
Michter’s
MOCHERS
www.mochers.com | 81

M
FITNESS
The
gyms
are
closed
is no
excuse.
BY: JEREMY URBACH
Russian Twists
One of the things about this pandemic
that has really annoyed me was that all
the gyms were forced to close down.
This meant that many avid gym-goers like myself had to
step into a whole new territory of exercise: bodyweight
exercises, which are exercises using only the weight of
your body. This especially took a toll on me; as someone
who enjoys lifting weights and swinging kettlebells, my
university's gym facilities being closed meant that I had
to stay in my room and work out without equipment.
But over the months, I became familiar with many
bodyweight workouts and have even learned ways to
alter them to reap more muscle-building benefits. I'm
going to let you tzadikim in on three of my favorite
bodyweight exercises that hit all areas of the body,
work up a good sweat, and will definitely help you cut
down the kugel gut.
Push Ups
Push ups are an excellent upper body
exercise that you can do anywhere.
Push ups will hit your chest muscles
and also work your shoulders, triceps,
and back.
If you’re ready for something a little harder,
you can do diamond push ups with your
hands together, so your fingers form a
diamond. If you want even more of a
challenge, try clap push ups.
Squats
Squats are the ultimate lower body workout.
While gym-goers usually like to squat with
heavy weights to bulk up their legs, we can do
bodyweight squats to make our legs stronger
and get our heart rate up. When squatting,
make sure to keep your feet shoulder-width
apart and your knees in line with your toes.
If you want to make it harder, hold the squat
position for longer. If that gets too easy, try
single-leg squats, AKA pistol squats, by doing
the regular squat movement, but on only
one leg.
Jeremy Urbach is a contributor
for Mochers Magazine.
Russian twists are an excellent workout for your core and can get your heart rate
pretty high. To perform them, rest your tailbone on the floor with your legs off of
the ground in front of you, then twist from side to side until your abs can’t take
anymore. You can make this exercise more challenging by holding something in
your hands, like a water bottle. For even more of a challenge, try and keep your legs
locked in place.
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