L ifestyles /C ulture
and chili powder in a small
bowl. Rinse the turkey under cold
water, inside and out. Pat it
dry with paper towels. Drizzle
olive oil over the turkey and,
with your fingers, coat the
turkey skin. Sprinkle the spices
on the turkey, including the
cavity. Then rub in the spices.

Lightly cover the turkey with
aluminum foil and refrigerate
for 3-6 hours before roasting.

Preheat your oven to 325
F. Set up a roasting pan with
a rack. Spray the rack with
nonstick spray. Place turkey on
the rack and roast it, uncov-
ered, for 3 hours, or until the
juices run clear, not pink, at
the bone. An instant-read
thermometer inserted into the
thickest part of the thigh, near
the bone, should read 180 F.

Remove the turkey from the
CANDIED YAMS |
PAREVE OR DAIRY
Serve 6-8
Nonstick vegetable spray
3 large yams
1½ inches ginger root
8 tablespoons dairy-free
margarine or unsalted
butter ¾ cup white sugar
¼ cup dark brown sugar
1 teaspoon cinnamon
¼ teaspoon ground cloves
⅛ teaspoon salt
3 tablespoons maple syrup,
preferably Grade A Amber
1 teaspoon vanilla
Coat a 10-inch-by-15-inch
baking dish, such as Pyrex,
with nonstick vegetable spray.

Preheat the oven to 350 F.

Peel the yams. Rinse them
³R ¨ ÁR0
R ȳ0 I« x
ç È« R x0ِ
Name: HOK
Width: 3.625 in
Depth: 5.5 in
Color: Black
Comment: -
Ad Number: -
'RQ
WOHDYH\RXU KRXVHZH
OOVKRS\RXU
JURFHULHVPHDWILVK DQGWDNHRXWIRU\RX
DQGGHOLYHULWWR\RXU GRRU
6KRSRQOLQHDW +RXVHRINRVKHUFRP
RUGRZQORDGRXU )5((+286(2)
.26+(5$33 :$17725(&(Ζ9(
28563(&Ζ$/6" (PDLO6XEVFULEHWR
VKDQL#KRXVHRINRVKHUFRP RU7(;7VLJQPHXSWR
³Á «0R È«³ ³ɖȇƳƏɵٮáƺƳȇƺɀƳƏɵيזxٮז¨x
ÁǝɖȸɀƳƏɵيזxٮ׏׎¨x IȸǣƳƏɵيזxٮד¨x
א׏דِהווِז׏׎׎ىחז׎ה ȳÁn0Á zà0ِ
¨RXn(0n¨RXً¨׏ח׏׏דىR ȳ0 Ik ³R0«ِ! x 20
NOVEMBER 12, 2020
from_my_point_of_view / iStock / Getty Images Plus
Continued from Page 19
oven and let it rest on a cutting
board for 10 to 15 minutes
before slicing.

7KDW
VZKDWZHFDOOKRXVHWRKRXVHVHUYLFH Food
under cold water and pat them
dry with paper towels. Slice
them into ½-inch disks. Cut
the larger disks in half. Peel the
ginger. Dice it and then chop it
fine. Reserve.

Cut the butter, if using, into
12 pieces. In a medium-sized
pot, melt the margarine or
butter on a medium-low flame.

Add the ginger, along with the
white sugar and brown sugar
and stir until dissolved. Add
the cinnamon, ground cloves,
salt and maple syrup. Stir again
until well combined. To avoid
a flare up, remove pot from
the flame and add the vanilla,
stirring well.

Move the yams to the
prepared pan. Pour the warm
mixture from the pan over the
yams and stir to coat each piece
well. Bake for 45-55 minutes,
stirring every 10 minutes, until
the yams are softened. Serve
immediately. CARAMELIZED SHALLOTS
AND HARICOTS VERTS
(FRENCH GREEN BEANS) |
PAREVE Freshly ground pepper to
taste 1 teaspoon lemon zest
Rinse the haricots verts in
a colander under cold water.

Drain them on paper towels.

Reserve. Peel the shallot, then cut
them into slices and separate
them into rings.

In a large skillet, drizzle
in olive oil and heat over a
medium flame until warm. Add
the shallot rings and sprinkle
them with salt and pepper. Stir
until softened and fragrant.

Add the haricots verts and
stir to coat them with oil. Sauté
until the haricot verts are slightly
wilted but still green and the
shallots are caramelized. Add
more oil at any time, if needed.

Check the salt, and add more if
needed. Move it to an attractive
serving bowl and sprinkle with
lemon zest. Serve immediately.

PEAR CRISP |
DAIRY OR PAREVE
2 teaspoons lemon juice
½ teaspoon ground
cinnamon ¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon cardamom
1 tablespoon white sugar
⅛ teaspoon salt
Coat an ovenproof pan with
nonstick spray. Preheat your
oven to 350 F.

Place the pears in a large
bowl. Add the lemon juice,
spices, sugar and salt. Mix
gently with a wooden spoon.

Move the pear mixture to the
prepared pan. Sprinkle the
topping below over the pears.

Topping ½ cup unsalted butter or
dairy-free margarine at
room temperature
1¼ cups blanched almonds,
chopped 1 cup brown sugar
¾ cup flour
1½ pounds haricots verts
2 shallots 2 tablespoons olive oil, or
more if needed
Kosher salt to taste
Place the topping ingredi-
ents in a bowl and mix with a
fork until crumbly. Sprinkle
Equipment: 7-inch-by-11-inch the topping evenly over the
ovenproof pan, such as Pyrex
pears. Bake for 45 minutes,
or until the pears bubble and
Pear Layer
the topping turns golden
Nonstick vegetable spray
and crunchy. Cool to warm
and serve. The recipe can be
8 pears, peeled, cored and
reheated. l
sliced JEWISH EXPONENT
JEWISHEXPONENT.COM Serves 6-8
Serves 6-8



L ifestyles /C ulture
Books: A Complex Life, Inside Online Hate
B OOKS
JESSE BERNSTEIN | JE STAFF
“Max Jacob: A Life in Art and
Letters” Rosanna Warren
W.W. Norton & Co.

THE EUROPEAN JEWISH
artists, writers and thinkers of
Max Jacob’s generation tended
to kill their fathers, some with
greater enthusiasm than others.

Intense social, profes-
sional and political pressures,
from Jews as well as non-Jews,
induced those whose fathers had
been rabbis and professionals to
renounce the world that each
had created; the first as stulti-
fyingly provincial, the second
as rapaciously acquisitive. Their
new religion, in many cases,
became the literary and artistic
canon of the country in which
they happened to live.

In Jacob’s case, this was
France. He arrived in Paris in 1894,
just a few months before the
Dreyfus affair, as a devotee of
France’s liberal and literary
tradition. By 1900, he was an
employee of a particularly vicious
anti-Semitic newspaper. In 1915,
Jacob, openly gay, converted to
Catholicism, and would spend
a few years shuttling between
Paris and a monastery. In 1944,
he died a Jew in Drancy, an
internment camp in the suburbs
of Paris.

The story of Max Jacob,
groundbreaking poet of “The
Dice Cup,” friend of Picasso
and many other artistic
luminaries of his age, has been
set down by Rosanna Warren,
a poet and literary critic whose
long-nursed love for the work
of Jacob led her to take her first
crack at a biography.

What Warren has produced is
most certainly a poet’s biography
of a poet — chronologically jumpy,
and a little lighter on details than
you might like, but illuminat-
ingly perceptive as a reading of
the subject’s life and work. Jacob,
a long-dead figure whose relative
obscurity and complexity could’ve
made for a ponderous trudge, is
instead brought alive by Warren’s
hand in “Max Jacob: A Life in Art
and Letters.”
Part of what makes a biography
of Jacob such a difficult proposi-
tion is that, as Warren notes, he
was an inveterate fabulist when
it came to the details of his own
life. His journal entries contra-
dict reality and, sometimes, each
other. But the falsehoods and
misremembrances that Warren
piles up help create a portrait
by omission, whereby what Jacob
was becomes more clear as you
see what he was not, or could
not, be.

Why did the comfortable
Jewish boy from Quimper
claim a saintly Christian
grandmother from Avignon,
and five years honorably served
in the navy? Why did Jacob, a
close friend of Picasso’s, seek
to exaggerate the artistic influ-
ence of his former roommate?
He writes and he writes, for
newspapers, for children, for
magazines, for poetry journals.

His books, most notably “The
Dice Cup,” make waves. He
does more than rub shoul-
ders with the likes of Picasso,
Cocteau, Chagall, Apollinaire
and Modigliani. He is a close
friend and even a subject of
their work. If you happen to
mosey into Gallery 267 of the
Philadelphia Museum of Art
any time soon, you can see
him represented in a Picasso
as a monk.

Warren states early on that
she sought to keep Jacob from
being trampled by all these
giants in the accounting of
his own life, and she succeeds
at this. He appears not as
Gump or Zelig, but like a
more obscure Zweig, another
committed Europeanist and
friend of giants who did what
he could to annihilate his
Judaism, until it contributed to
his own annihilation.

“The Jews are men of intel-
lect; I need men of heart,” said
Courtesy of W.W. Norton & Co.

Max Jacob, Parricide Extraordinaire
Jacob, the intellectual, echoing
the desire of many of his
co-coreligionist intellectuals of
the era. I wanted to grab this
beautiful poet by the shoul-
ders and tell him that he’ll
be wearing a yellow star soon,
regardless. “The mystery is in this life,
the reality in the other,” Jacob
wrote in “The Dice Cup.” “If
you love me, if you love me, I
will show you the reality.” l
jbernstein@jewishexponent.com; 215-832-0740
Journalist Plumbs Unseemly Depths of Online Hate Groups
most hate-filled spaces on the
internet? SOPHIE PANZER | JE STAFF
If you’re Talia Lavin, you
do it to deprive far-right
“Culture Warlords: My Journey
extremists “of the power to
into the Dark Web of White
organize in total darkness,
Supremacy” to operate as the terrifying
Talia Lavin
bogeymen they would so like
Hachette Books
to be.” The activist journalist
is, as the jacket copy of her
WHY WOULD ANYONE new book notes, a skinhead’s
dive head-first into some of the worst nightmare: she was
B OOKS
JEWISHEXPONENT.COM raised Modern Orthodox and
is a self-described “schlubby,
bisexual Jew” whose politics
are “considerably to the left of
Medicare for All.”
In “Culture Warlords: My
Journey Into the Dark Web
of White Supremacy,” Lavin
presents her findings from
years of researching cesspools
of online hatred that foment
real-world violence. She
JEWISH EXPONENT
sometimes talks to her subjects
face-to-face, but readers are
more likely to be hooked by
her use of false identities to
observe them in secret.

Lavin invents Tommy
O’Hara, a 21-year-old man
whose romantic failures drive
him to seek out the violent
misogynist community of
“involuntary celibates,” or
incels. There’s also Ashlynn, a
Jew-hating waitress from Iowa
seeking a mate on white suprem-
acist dating site WhiteDate
(she receives a barrage of love
letters that read “like a car
crash between Nicholas Sparks
and ‘Mein Kampf.’”) In one
of the book’s most satisfying
chapters, Lavin uses Ashlynn
to infiltrate the white terror
See Books, Page 22
NOVEMBER 12, 2020
21