Friday, March 23, 2007
Read the new Chaptzem article in the Country Yossi Family Magazine
Make sure to pick up your free copy of the Country Yossi Family Magazine and read the brand new original article 'The Not So Silent Killer' written by Chaptzem, the only Heimishe blogger to make the transition from cyberspace to print.
Make sure to pick up your free copy of the Country Yossi Family Magazine and read the brand new original article 'The Not So Silent Killer' written by Chaptzem, the only Heimishe blogger to make the transition from cyberspace to print.
Comments:
we don't get country yossi in Lakewood.
Comment Credit ---This article posted by 
: March 24, 2007 9:36 PM
: March 24, 2007 9:36 PM
WE DONT GET COUNTRY YOSSI IN WILLI TOWN
Comment Credit ---This article posted by : March 24, 2007 11:19 PM
: March 24, 2007 11:19 PM
for that matter neither in MONDROE
Comment Credit ---This article posted by : March 24, 2007 11:53 PM
: March 24, 2007 11:53 PM
" for that matter neither in MONDROE"
where's MONDROE? do you mean Monroe?
(I guess it was a typo)
where's MONDROE? do you mean Monroe?
(I guess it was a typo)
Comment Credit ---This article posted by : March 25, 2007 2:22 AM
: March 25, 2007 2:22 AM
We do get Country Yossi in Boro Park, though, and that is what prompted me to check out your blog. :)
Comment Credit ---This article posted by : March 25, 2007 2:24 AM
: March 25, 2007 2:24 AM
I am first and foremost amazed at how poorly written your article is and even asked Country Yossi why he did not print your article in the Purim issue as it is a comedy of errors.
Yeshiva cooks for the most part do their best to serve the buchrim well balanced and healthy meals yet have to stay with in the budget that the administrators provide as well using the food ordered and provided by them from the food programs.
Yeshivas that cut corners and serve low grade food to the buchrim should be ashamed yet on the same note one must realize how expensive it costs to feed a yeshiva of even 100 buchrim 3 meals a day 6-7 days a week. The food budget for the yeshiva can be almost as high as the budget for salaries alone.
There are some cooks that work in yeshivos who care for the buchrim and fight tooth and nail on a daily basis with the administrators to provide fresh salad (not grade c produce) and fruit daily. Yeshivos can not afford to put out a smorg that you would see at the Marina Del Ray or even one at Ateres Avrohum but they do try to provide fresh hot meals that enable the buchrim to have the koach to learn.
It is sad that you seem to always looking for a fight with Yeshivos wether it is Rebbeim who ALLEGEDLY had improper contact with talmidim, and now you feel the need to start up with the cooks who work very hard on a daily basis and deal with not just the Hanhola of the yeshiva but with each and every bucher as well.
(p.s. any cook who needs to drown food in oil does not know how to cook and should be kept away from the buchrim that I do agree with you)
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Yeshiva cooks for the most part do their best to serve the buchrim well balanced and healthy meals yet have to stay with in the budget that the administrators provide as well using the food ordered and provided by them from the food programs.
Yeshivas that cut corners and serve low grade food to the buchrim should be ashamed yet on the same note one must realize how expensive it costs to feed a yeshiva of even 100 buchrim 3 meals a day 6-7 days a week. The food budget for the yeshiva can be almost as high as the budget for salaries alone.
There are some cooks that work in yeshivos who care for the buchrim and fight tooth and nail on a daily basis with the administrators to provide fresh salad (not grade c produce) and fruit daily. Yeshivos can not afford to put out a smorg that you would see at the Marina Del Ray or even one at Ateres Avrohum but they do try to provide fresh hot meals that enable the buchrim to have the koach to learn.
It is sad that you seem to always looking for a fight with Yeshivos wether it is Rebbeim who ALLEGEDLY had improper contact with talmidim, and now you feel the need to start up with the cooks who work very hard on a daily basis and deal with not just the Hanhola of the yeshiva but with each and every bucher as well.
(p.s. any cook who needs to drown food in oil does not know how to cook and should be kept away from the buchrim that I do agree with you)
