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Categorized by seemingly endless menus and even more mouthwatering delicacies behind a glass deli counter, I’ve decided to stick to these two classics: a pastrami on rye and a cup of matzo ball soup. While some people may claim loyalties to their Reuben sandwich, potato knish or corned beef sandwich, a great Jewish deli relies on its high-stacked pastrami as a benchmark. Any fan of Seinfeld will remember George’s love interest, Vivian, claiming “I find the pastrami to be the most sensual of all the salted, cured meats.” I have to say I agree. If you’re willing to spend upwards of $15 on a sandwich, there’s hardly anything that quite satisfies a lunch hunger like hot pastrami stacked high on seedy rye.
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Students march across L.A.
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Los Angeles LOYOLAN
Los Angeles didn’t invent the Jewish deli, though we have adopted it and perfected it. The birthplace of the classic Jewish deli is New York, specifically the Lower East Side, which was an immigrant hub at the dawn of the twentieth century. Nineteenth century German immigrants brought the idea of the Delicatessen to America, and Jewish immigrants later borrowed the idea in order to provide a kosher offering to the growing Jewish population in The Big Apple. While European Turks had created meats similar to pastrami in centuries past, the pastrami we know today was an American Jewish invention upon coming to America and encountering previously untold quantities of cheap beef. According to the documentary "Deli Man," the Jewish deli is on the decline, with thousands in New York in 1931 and now only 150 in all of North America. This astonishing statistic proves Los Angeles to be nothing less than a hub of the Jewish deli, with over ten in the city.
Jewish Delis Pastrami on Rye
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Hi, my name is Niko Klein. I’m a senior business management major, and I have a serious love for good food and Los Angeles. My goal is to combine the two and share my dining adventures in the city we live in. I’ll be writing about L.A.’s great restaurants, some famous and some more hidden. For each article, I’ll write about two to four restaurants, all tied together with a common theme.
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Pastrami: While both corned beef and pastrami can begin as beef brisket, or the chest of the cow, pastrami is typically taken from the navel, directly next to the brisket. The navel makes a better pastrami due to its particular fattiness, allowing for hours of cook time. Both start in a spiced saltwater brine, therefore curing the meats. Beyond this step is where the two meats differ. Corned beef gets boiled, while pastrami gets a spice rub and is then smoked.
Matzo Ball Soup: Matzo balls are Jewish soup dumpling balls made of matzo meal, eggs, water and some sort of fat. The balls
are typically a served in chicken at broth or soup. Take look one Women’s basketball gets senior’s take on the best back on track despite Jewish delis in L.A. free throw struggles. Page 11 Page 14
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Langer’s Deli 704 S Alvarado St, Los Angeles, CA 90057
Factor’s Famous Deli 9420 W Pico Blvd, Los Angeles, CA 90035
Founded in 1945, Nate n’ Al was one of the first Jewish delicatessens on the West Coast. Al Mendelson and Nate Rimer moved from Detroit to open up shop in Beverly Hills, and the establishment has stayed in the Mendelson family ever since. When the deli first opened, Beverly Hills was a mere residential town, overshadowed by glitzy Hollywood and Downtown L.A. However, as Beverly Hills has grown into the land of abundance that we know today, Nate n’ Al has remained traditional and reliable in the land of opulence. When asked what makes Nate n’ Al different, David Mendelson had one word: “Location.” Its home in Beverly Hills gives Nate n’ Al a unique customer base consisting of tourists, celebrities and everything in between. New York import Larry King is known to eat breakfast every morning at Nate n’ Al. Running the restaurant with his brother Mark, David takes pride in continuing the legacy of his late grandfather, Al. According to David, his grandfather claimed to have the best pastrami available west of the Mississippi river. He recommended a wonderful documentary called "Deli Man" that helped paint a picture for me of the sort of labor that goes into running a deli.
The interior screams classic, unchanged Jewish deli, with classic delicacies behind a long glass display case, brown leather, wood paneling and charismatic servers who seem to be transplants from decades past. While Langer’s itself hasn’t changed much since its 1940s founding, the surrounding area has. Across the street from L.A.’s infamous MacArthur Park, Langer’s lies in a surrounding black and white to that of Nate n’ Al. Langer’s sticks out like a sore thumb amongst discount clothing shops, storefronts brimming with images of Christ and corner fruit vendors. In an area once known for gang violence, the deli not only survives, but thrives. Langer’s exists shoulder-to-shoulder with the Dodgers, the Los Angeles County Museum of Art and the city’s other great historic institutions. Some will tell you that Langer’s offers the best hot pastrami on rye in the whole United States of America, always neck-to-neck with Katz in New York. This author has never been to New York, so I’ll continue to side with Langer’s as my deli of choice. Maybe it’s atmosphere, maybe it’s nostalgia or maybe the pastrami sandwich is truly superior, but I have an undying affection for this delicatessen that is less than a mile from my beloved Loyola High.
Aside from Mark and Dave Mandelson, there’s another sibling duo owning and operating a classic family deli. On Pico Boulevard, the Markowitz sisters, Debbie and Suzee, show that deli ownership is a woman’s game, too. According to Debbie, it’s the only deli out there run by two women. Factor’s opened in 1948 and came under Markowitz ownership in 1969. The décor is classic deli, but with a twist. The wood paneling and brown leather are still present, but sports and cinema memorabilia hang everywhere, including signed photographs of famous past patrons. A receipt of Dean Martin’s is especially eye-catching. Additionally, Factor’s is “more than just a deli,” as the sisters offer a catering service and the entrance room offers plenty of other treats behind glass.
414 N Beverly Dr, Beverly Hills, CA 90210
I very much enjoyed my meal. I ordered the “New York” sandwich on rye, a cup of their matzo ball soup with noodles and a side of delicious potato salad, gleaming yellow. I also enjoyed the company of my father, who had taken me to Nate n’ Al throughout my childhood. Before our food was served, our waitress brought out the obligatory plate of tart deli pickles, a favorite of mine. While their rye may not have the soft middle of Langer’s or Factor’s, the fixings in the sandwich created an oomph that any pastrami lover would crave. The coleslaw was sweet and cold, perfectly complimenting the hot, savory strips of pastrami that crumbled and scattered around my plate as I ate the sandwich. In Los Angeles, we are spoiled with wonderful pastrami, and Nate n’ Al ranks right up there with the best.
via Isabel Brown
The second Women’s March took place in Los Angeles and around the globe with between 1.6 million and 2.5 million people attending. Times. From Chinatown to Los Angeles of reproductive rights, LGBTQ+ rights, LMU students marched in State Historic Park, thousands gathered workers’ rights, civil rights, disability protest at the Women’s March in the third annual OneLife LA march to rights, immigrant rights, Indigenous celebrate and support the dignity of the peoples rights and environmental and OneLife L.A. March. human life from conception until death, justice, according to their website. The according to their website. march ended near City Hall and featured Sami Leung “The [Women’s March] was an amazing speakers such as LA Mayor Eric Garcetti, Interim News Editor reminder that even when the world looks Viola Davis, Scarlett Johansson, Natalie @LALoyolan bleak and a little hopeless, people can Portman and Laverne Cox. The slogan and will unite regardless of age, race, of the event was “Hear our vote,” hoping LMU students were among the hundreds gender, sexuality or socioeconomic to inspire democratic voters across the of thousands of protesters across Los status,” Ciara Osorno, senior political nation to vote in the midterm elections Angeles this past weekend attending science and history double major, said. this November. the Women’s March in Downtown Los “Standing in a crowd of that size makes “I went to the Women’s March because Angeles and the OneLife LA march near you feel empowered and invincible … I wanted to show that I stand in solidarity Chinatown. From Pershing Square to women have a lot more to fight for but with all the women who are still fighting Grand Park, protesters and speakers progress is being made and we are doing for equality in our country,” Kyle attended L.A.’s second annual Women’s it together. I think that was the most Schoener, a freshman physics major, March for equality for women and the beautiful part of it all.” said. “It was a truly electric experience.” protection of a wide range of liberties, The Women’s March was held with Taleene Armen, a junior psychology from disability rights to Indigenous See March | Page 3 the goal of fighting for the protection peoples rights, according to the L.A.
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LMU ranked third for Latino student success
Nate n’ Al
While she acknowledges the quality of other L.A. pastramis, Debbie said Factor’s pastrami “can beat any pastrami in a taste test.” In fact, a recent blind taste test at the Wilshire Synagogue had Factor’s pastrami coming out on top. Debbie attributes the delicious pastrami to a recipe and process change made three years ago, notably changing the spicing and also adopting a steaming process of three to four hours, in order to soften the meat. A thick, hand-cut option is available by request, and this truly shows off the meat properly. I had a “sky-high” pastrami, consisting of Russian dressing, coleslaw and thick-cut pastrami. With it, I had potato salad and a cup of matzo ball soup. The soup was tasty and provided the sense of comfort that only a good matzo ball soup can. The potato salad was delicious in its simplicity. The sandwich pleasantly surprised me. While most would say you’d be hard-pressed to find a better pastrami on rye than Langer’s, I’d have a hard time telling the two apart. The sandwich insides were cradled properly by delicious double-baked rye.
Based on Latina/o graduation rates, LMU is ranked third in the nation in recent report.
The difference lies in the cut. Langer’s has always hand-cut their pastrami. While most delis machine slice their pastrami, Langer’s hand-cuts in order to avoid drawing out the meat’s moisture, as a machine-cutting process does. With a Langer’s sandwich, you’re guaranteed a melt in your mouth experience. This consistency can be attributed to Langer’s steaming process. The pastrami delivered daily to the store is ready for consumption, but Langer’s steams the pastrami for a few hours in order to get the product as soft as possible. The #19 is their most famous, with swiss, Russian dressing and coleslaw; however, I opt for the #1, as I don’t care for Swiss. The bread is a big competitive advantage for Langer’s. Though most delis will claim a double-baked rye, this downtown delicatessen delivers big time. A hard, crispy crust and a heavenly, soft inside make this the best rye bread around. Nate n’ Al has Langer’s beat on the Matzo ball soup, but Langer’s still delivers a good cup. I usually get an order of French fries, extra pickles and occasionally a chocolate malt, if I’m feeling indulgent. Go in and get a sandwich, but don’t mistake the adjoining park for a pleasant picnic spot.
Kayla Brogan
Asst. News Editor @LALoyolan
Graphic by Chloe Cunningham | Loyolan
In a report released by Education Trust, Loyola Marymount University ranked third in the nation for Latino student success. LMU was only behind the University of San Francisco which was ranked second, and Whittier College which was ranked first. There were five California colleges that made the nations top ten list, according to the L.A Times “Often times, the academic ability of Latina/o students is brought into question, and this report truly shows that stereotypes and biases against Latinas/ os are just simply not true,” Christopher Reynoso, a senior psychology and Chicana/o and Latina/o studies double major, said. “However, even though we may be excelling academically, there are still some areas where Latina/o students may need more support, which often include financial aid.” The report analyzed 613 public and nonprofit private nonspecialized institutions. The report centers its analysis around two pieces of information: graduation rates for Latino students and the completion or graduation rate gap between Latino and white students. “In the study, the two institutions performing better than LMU on graduation percentages and scores were USF and UCI, both very high research activity institutions, as Carnegie classifies them,” said Deena J. González, Ph.D.associate provost for faculty affairs and professor of Chicana/o studies. She stated that these campuses are larger and “LMU offers a better one-to-one ratio, See Success | Page 2
LMU’s School of Business Administration gets new dean Dayle Smith will be coming from Clarkson University to LMU to take over as dean. Kayla Brogan
Interim News Editor @LALoyolan
LMU will welcome a new dean to the College of Business Administration (CBA) beginning June 1, 2018. Dayle M. Smith, Ph.D., will succeed Dean Dennis W. Draper, Ph.D., as CBA’s newest dean. According to CNBC, Dean Draper announced last year that he will be stepping down as the college’s dean after 11 years of service. According to an LMU This Week bulletin, which first announced Dean Draper’s replacement, Smith will be joining LMU from Clarkson University in upstate New York. She currently serves as the Dean of the David D. Reh School of Business at Clarkson. The decision to choose Smith was made by a variety of sources including the search committee, the Committee on Rank and Tenure, faculty and senior leadership.
When asked about the strategies she plans to implement, including changing or altering existing ones, Dayle said she would be going on a “listening tour” inspired by Anne Mulcahy, former CEO of Xerox. “I want to meet and listen to each member of the faculty and staff in the CBA and have them share their perspective and aspirations with me,” Smith said. “I’ll also want to meet with representative undergraduate and graduate students to learn from them as well as meet leaders across the institution.” She added that she wants to work with everyone to learn how President Snyder’s vision for LMU can be best achieved. Smith holds a Ph.D. and an M.A. degree in organizational communication from USC. She earned her B.A. degree in communication studies at the University of Texas, Arlington. She holds the Elmer Gates Endowed Professorship for Innovation Culture and spent five years at Clarkson where she “[grew] a diverse faculty; [developed] new programs; [merged] two business schools; [fundraised] for student start-up funds, See Dean | Page 3
Jose Aguila | Loyolan
LMU holds Homecoming Tailgate before basketball game LMU held a Homecoming Tailgate on Saturday, Jan. 20 in Lot A, near Hannon Field. The tailgate took place right before the LMU men’s basketball team faced off against the University of Portland and lost 65-72. The event featured onsite grilling, DJ music and ice skating sessions and was hosted by the LMU Athletics, BCLA, Marketing & Communications, Community Relations and University Relations in collaboration with ASLMU. See page 16 for more.