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July 27, 2018 | 15 Av 5778
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Candlelighting 8:22 p.m. | Havdalah 9:25 p.m. | Vol. 61, No. 30 | pittsburghjewishchronicle.org
NOTEWORTHY LOCAL Allderdice and Pitt grad could be Juneau’s chief executive
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New caterer brings ‘elegant edge’ Caliban Books to Beth Shalom owner charged in epic library heist By Toby Tabachnick | Senior Staff Writer
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course, he was tapped to intern at the Grand Hyatt in Hong Kong, where he worked alongside the luxury hotel’s executive chef. “I have always kept kosher, so I couldn’t necessarily taste the food, but I picked up worldclass methods of cooking there,” said Cowen. While in Hong Kong, the young chef also catered between 40 and 200 Shabbat meals each week for traveling executives, as well as corporate lunches and other events. Cowen’s experience in the food industry also includes running the former Pinati Kosher Mediterranean Grill on Murray Avenue and working for a kosher caterer in Brooklyn, for whom he handled a busy wedding and b’nai mitzvah schedule and catered three meals a day for 800 participants at a Passover retreat in Atlanta. But when he finally decided to make Pittsburgh his permanent home a few years ago, he took a position preparing meals at Weinberg Terrace, a personal care community in Squirrel Hill. It was there that Cowen’s skills as a chef caught the attention of many community members, who began asking
ohn Ezra Schulman, the owner of Caliban Books in Oakland, was charged with stealing more than $8 million of rare books and other publications from the Carnegie Library of Pittsburgh. Also charged in the heist — the details of which are described in a 54-page criminal complaint that reads like a treatment for a caper film — is former Carnegie Library archivist Greg Priore, 61. The scope of the library thefts “ranks it among the world’s largest losses to date,” according to the complaint. Schulman, 54, was charged on July 20 with several counts of theft, receiving stolen property, dealing in the proceeds of illegal activity, criminal conspiracy, forgery and deceptive or fraudulent business practices. The charges against Priore include library theft. The two men turned themselves in at City Court downtown, and both were released on their own recognizance after their arraignment. Schulman’s shop deals in rare books as well as paperback fiction, poetry and philosophy. He declined to speak to the Chronicle and directed inquiries to his attorney, Albert Veverka. “We will review the charges and look at the complaint and dissect it,” Veverka said. “We don’t yet know the full scope of the allegations. There are varying offenses relating to theft and stolen property. We will see what they are alleging and proceed from there.” A preliminary hearing has been scheduled for Aug. 1, but Veverka said that it is unlikely it will proceed on that day because of the breadth of the charges. Caliban Books, which Schulman has co-owned with his wife, Emily Hetzel since 1991, remains open for business, and the court has placed no restrictions on his movements, Veverka said, adding that the magistrate determined that he is “not a flight risk.”
Please see Caterer, page 16
Please see Library, page 16
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Judah Cowan is now the in-house caterer at Beth Shalom.
Photo by Toby Tabachnick
By Toby Tabachnick | Senior Staff Writer
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udah Cowen has always had an interest in food — a serious interest in food that he has nurtured and cultivated in diverse locales throughout the world. Now, as the new in-house caterer at Congregation Beth Shalom in Squirrel Hill, Cowen is expanding the reach of his “elegant edge” in culinary skills to Pittsburgh’s greater Jewish community. Cowen, 31, launched his catering company — called Elegant Edge — in 2013 from the kitchen of B’nai Emunoh Chabad in Greenfield. His reputation as a skilled chef quickly led to an expanding demand for his services, which had him searching for a larger kitchen. As Beth Shalom was in the market for a new in-house caterer, joining forces with Cowen was a “good shidduch,” said Debby Firestone, president of the congregation’s board of directors. Cowen, originally from Hartford, Conn., began his culinary studies promptly after his high school graduation, when he left for Israel to train at the Jerusalem Culinary Institute. After completing the yearlong
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