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Bagels and Lox: A Love Story - brunch

Sunday, August 13, 11am-2pm
JC3, Calle de las Moras 47

Bagels and Lox: A Love Story - brunch

Most people don't know that lox did not begin as a particularly Jewish food. Salmon is, in part, a north Atlantic fish, familiar to Scandinavians and Germans. For generations it was preserved by smoking, and eaten in northern Europe and the Balkans. Bagels, on the other hand, were a Polish invention, and cream cheese was actually Native American, as well as early English and French.
In the early 20th Century, salmon was plentiful in the US and people began to eat it en masse. European Jews had long smoked and salted their fish, and they did the same with salmon. When the Transcontinental railroad opened in 1869, salmon from the Pacific Northwest was smoked and shipped East in barrels layered with salt. A brine was created that removed its moisture, thereby preserving it for months without refrigeration. The result was what is known today as “belly lox” – the traditional authentic salty salmon. Later came the bagel with a “schmear” of cream cheese.
No one really knows who brought bagels, lox, and cream cheese together. The sandwich might have originated in an early ad campaign for Philadelphia Cream Cheese. But it was a match made in heaven...
Today, lox, bagels, and cream cheese are available on restaurant menus everywhere.
Stop by... The Jewish Cultural & Community Center this Sunday, August 13 from 11:00 am - 2:00pm and enjoy this delicacy.
The kosher-style menu also includes: Fresh squeezed orange juice, homemade coffee cake and sweet rolls baked by the Shalom San Miguel “Balabustas,” and served with gourmet coffee, all for only $180 pesos.
Hope to see you on Sunday to meet the Community and make new friends. Call: 415 185 9191 for reservations

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