Guide to Worcester's Cultural Markets by Worcester Academy

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“Let’s Eat!” A Guide to Worcester’s Many Cultural Markets Created by the Students of Grade 8

“LET’S EAT!” A Guide to Worcester’s Many Cultural Markets Volume I During the spring of 2014, 8th grade students at Worcester Academy undertook the project of exploring the diverse specialty markets that are within walking distance of the school. * In teams, they visited the markets featured in this guidebook, taking photographs, interviewing customers and staﬀ, surveying grocery items and taste-testing ready-to-eat foods. Each team compiled their findings in a separate chapter, including a general overview of the market and its oﬀerings as well as some background about the cultural group represented and a signature recipe from that culture. This guidebook is a project of the Worcester Academy Visual and Performing Arts Department. We know that there are many more specialty markets in Worcester than appear in this publication. We consider this the first volume in the “Let’s Eat” series, and we look forward to our students reaching further out into neighborhoods beyond our school and surrounding towns in the years to come. Elizabeth Bowles and Eliza Hale Worcester Academy Visual and Performing Arts Department Co-chairs

* For directions to each market from Worcester Academy, please see p.46.

Bay State Shawarma Page 4

Binh An Market Page 8

Canal Grocery & Deli Page 12

Dooci’s Deli & Italian Specialties Page 16

George’s Bakery Page 19

Golemo’s Market Page 22

Miranda Bread Page 26

Monrovia African Market Page 29

Palma’s Bakery Page 32

Tom’s International Deli Page 36

Weintraub’s Deli Page 39

Directions from WA Page 43

The Bay State Shawarma & Grill If you’re looking for a traditional Middle Eastern meal or shop items, visit 86 Water Street, right near Kelly Square. The Bay State Shawarma & Grill is open seven days a week. If customers want take out they can call at 508-753-6000 or 508-798-0070. There is parking directly across the street and there are also parking spots available in the rear of the restaurant. The staff members are very warm and welcoming, and the atmosphere is wonderful. There are tables and booths where you can enjoy the exceptional cuisine and Middle Eastern culture. The decorations are fluorescent colors and beautiful. The staff treat their clients with great courtesy. Hidden in the back of the restaurant is a market stocked full with products that offer a burst of Lebanese culture! They have sweet and savory options that provide a taste of home for the Lebanese people in the area, along with newcomers and folks looking for a cultural treat. Some exotic foods that aren’t found in other markets include Chupa Chups and Canga, which are Lebanese candies and lollipops. A signature recipe that customers love to make from ingredients bought here is meat pie.

Customers gush about The Bay State Shawarma, saying, “There are so many places around, the food here is much better. The merchandise is diﬀerent, they serve real, Middle Eastern cuisines.” Also, when asked why people should shop at his business, Hamad replied with, “People come here to try new and diﬀerent things, to experience something new.” Which summarizes the cultural experience perfectly.

Bay State Shawarma & Grill Phone: (508)-753-6000 or (508)-798-0070 Address: 86 Water Street Worcester, MA 01604 Website Link: http:// www.baystateshawarmaandgrill. net/map.htm Shop Hours: 8:30 am- 10:00 pm Monday- Sunday

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Tasty Treats from Bay State!

shredded beef or chicken, slow-

Not only does the Bay State Shawarma prepare authentic chicken and beef shawarma, they also sell in-store made falafels, kabobs, and kibbi. The most popular item is the

shawarma, which is an ethnic treat from the Middle East that includes

roasted on a rotating cooker. Falafels are fried pleasures that are made of a crushed chickpea paste paired with a pita bread tastes delightful. They are served warm and are easy to eat. Kibbi is a vegetable and Page 5

meat stuďŹ&#x20AC;ed bread that is also served warm.

Great Groceries at Bay State The Pita Bread looked delightful! It was soft, fluﬀy, floury and it will make your mouth water with every glance you steal. Packaged in fours, The Bay State Shawarma & Grill has a bountiful selection of pita bread. The aroma will remind you of standing in a bakery, inhaling the sweet smells of freshly baked breads. Pita bread is wonderful paired with the in-store prepared humus.

This product goes along great with any Middle Eastern cuisines, especially with sweet sauces and seasoned vegetables.

When you visit Bay State Shawarma, you may see something that you think is milk, but it’s not! It’s a yogurt drink with a thick creamy texture. If you look just a little bit closer, you will realize it is a little less thick than yogurt, but still thicker than “There are so many places Damak milk. It sounds around, the food here is is a long good, and it is much better. The chocolate good! It is merchandise is different, bar sold in white like milk/ single vanilla yogurt they serve real, Middle packages and is fresh and Eastern cuisines.” and is a filled flavorful. You with nuts. It will want to ~Customer comes in a buy some right square or there! rectangular shape, each just as delicious as the other. When you look The Sadaf special blended tea is at the Damak, you will feel this warm a tea you can make at home. It is sensation. It is creamy and rich in cardamom flavor and comes in a chocolate. You will want to eat it and green package with beautiful picture have it melt in your mouth! of a golden teapot on the front. The tea in the image is a dark crimson The Tilda legendary rice will color and makes you want to try some transport you right to the fields right there! There are enough tea where it was harvested. With the leaves that you can have a cup a day pure white and speckled tans of the and still go for more than a month. grains, it will make you want to reach The wonderful presentation of the out and grab the package. The azure tea makes it all the more intriguing. tint to the container flooded with exotic silver patterns will draw you right to the original basmati rice. Page 6

The History of Hamad

The pattern of immigration from Syria and Lebanon was based oﬀ of a single or a few family members traveling and then their friends and families coming along to be with them. Worcester is an industrial city with a lot of jobs, which is why the first immigrants moved here. Many Lebanese and Syrian immigrants traveled to The United States between 1890 and 1920. During the 1930’s there were a total of 469 Syrians living in Worcester. The hill on Wall Street used to be called “Little Syria” because of all the Syrian and Lebanese settlement there.

During 1989, Ayman established The Baystate Shawarma and Grill in Worcester, Massachusetts. As many Lebanese did, he immigrated during a period of violence and civil war in his country. He had family here and decided to stay, and his business has flourished since. Now managed by Ayman’s nephew, Hamad, the family-owned shop specializes in Lebanese and Middle Eastern cuisines.

The Bay State Shawarma guidebook section was prepared by Keegan Barry, Emma Donnelly, Courtney Haley, and Dan Martin. Page 7

Binh An Market 64 Green Street, Worcester, MA 01604 508-798-6960

If you are planning on making an authentic Asian meal, Binh An is the perfect market for you. With unique ingredients harvested from many diﬀerent cultures, this store provides hundreds of people with delicacies from Vietnam, Thailand, China, and Japan. Located near

downtown Worcester, this store is easily accessible, and is a popular place to visit. It lies in the Vietnamese neighborhood of the city. This market oﬀers a diverse selection of specialty items, from drinks to sauces, noodles to veggies, and fruits to desserts. Other than these delicacies, the jewels of this market are the fresh seafood, consisting of tuna, shrimp, crab, lobster, and other choices of shellfish and fish. Everything is carefully handcut, prepared right before your eyes, ready for you on the ice shelf, so you get the freshest food possible. The owner even drives up to New York every week to pick out the best quality fish for his market. Pick out your own veggies, including leeks, lettuce, and lemongrass at the veggies stand, too. As you walk into the store, you smell the pungent scent of fresh seafood, mixed with the sweet aroma of fruit, piled high in the center of the store. To the left you Page 8

can find your essential refreshment needs. As you walk forward you will find their well known seafood and tasty meats. Once you’re done there, take a right and you can find all of your vegetable needs from leaks to lemon grass. Then when you are all done you may check out and because of their affordability, you will save more money than at any other store. Binh An is a family owned market that has been around for over a decade. “We are providing for the community by being available for the Vietnamese immigrants and many others!” says Nan, owner of the market. “This market holds many other types of food from other cultures, so anyone is welcome here.” Customers each day are beaming as they wave hello to Nan and his family and begin shopping for the items that remind them of where they are from. “I come to this market every day,” says a customer, “It’s nice to be able to stop in on your way home from work.” The warm and welcoming staff will be excited to show you around the store and will definitely be there to explain what a product is. There are hundreds products to choose from, including varieties of fruits, like dragon fruit, jack fruit, asian pears that crunched in every bite, and bitter-sweet guava that fills you with feelings of happiness. To finish it off, a wonderful assortment of plantains, oranges, lemons, and an assortment of desserts - the perfect accompaniment to any Vietnamese dish you cook up. The sweetcakes, chocolate crackers, and candies will make you want to come back to this market for more. This store offers a diverse array of ingredients to remind you of home or to be adventurous and try something new. If you want to make some chicken Pho, Binh An is the place to go!

Grocery Delicacies Shrimp Crackers

Guava Candies

These little orange twists give you a sensational and tangy taste of shrimp. Packaged in a bright red bag, they draw your eye to where they hang on the shelves.

A handful of these small, green candies are sure to lift your spirits with their unique taste of fresh guavas. Packaged in a bag of about 30, these sweet, hard-candies explode with flavor on your tongue.

Green Tea Cookies

Fruit Pudding

These golden cookies are filled with green tea flavored cream and boxed in packages of 12. Located on the shelves of endless desserts these cookies give you the sensation of sweet, herbal tea sandwiched between two crunchy biscuits.

Not pudding, not jello but both! These little cups of fun come in varieties of flavors, in including strawberry, lychee, and mango. They are liquidy and jelly-like with a slippery texture that you have never tried before. On the bottom of the cup, there are small chunks of the specific fruit flavoring the pudding. A dessert that is sure to bring a smile to anyone’s day.

Coconut Water This soothing drink is perfect for anyone who wants a twist, with ripe coconut chunks floating within the colorful can. The refreshing taste of this water glides down your throat and gives you the taste of a true Vietnamese drink, popular with most customers.

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Ready-To-Eat! Shrimp Rolls

Green-Jello

This spring mix of noodles, shrimp, turkey, and greens is a definite crowd-pleaser in the market. Accompanied by a rich dipping sauce of peanut butter and oyster sauce, these rolls are a Vietnamese delicacy for everyone to enjoy.

This small treat gives oﬀ a vibrancy to anyone who comes near. This bright green jello square with artistic shavings of coconut drizzled over the top is filled with a sweet, sticky bean paste to give your taste buds a rollercoaster of decadent and chewy goodness, straight from Vietnam.

Honeycomb Pie This very smooth, gooey pie looked more like a bee’s apartment more than anything else. Colored green, this pie had the delicious taste of honey, with a pudding-like consistency; a perfect end to every meal.

Jack Fruit: This syrupy sweet fruit is a delicacy in the Vietnamese Cuisine. With its soft and brightly colored pieces, Jackfruit is filled with flavor and juice and can be used for many diﬀerent meals and dishes. Page 10

A Recipe for Pho - Signature Soup of Vietnam Total Time: 40 min

Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.

Preparation: 20 min Cook time: 20 min Yield: 4 servings Ingredients 8 ounces rice noodles 12 ounces lean beef sirloin, fat trimmed Kosher salt and freshly ground pepper 1 large onion, halved 1 4 -inch piece ginger, unpeeled, halved 3 cups low-sodium beef broth 5 star anise pods 1 cinnamon stick 4 scallions 2 jalapeno peppers, preferably red and green 1/2 cup fresh cilantro 2 to 4 tablespoons fish sauce 1 cup fresh bean sprouts

Directions Prepare the rice noodles as the label directs. Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.

Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.

The Binh An guidebook section was prepared by Jackson Baker, Andrew Crowthers, Regina Milkani and Riya Shankar.

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The Canal Grocery and Deli

The Canal Street Market and Deli can

This quaint market is a wonderland of

be easily overlooked because it is

delicious aromas. When you turn to

located at the quiet end of Millbury

your right, you see a variety of

Street in Worcester. But, the storefront satisfying chips and snack foods. The aisles are bursting with delicacies windows are plastered with bright advertising posters and there is a

from floor to ceiling. The food ranges

sign that advertises the contents and

from delightful flan packages to

contact information of the store.

squid seasonings. At first glance, you may be overwhelmed with the number and variety of items packed

Canal Grocery and Deli 155 Millbury Street, Worcester MA, 01610 508-373-2550

into a small space. But in reality, the food flows together nicely, and the organization of the market works well. Prices are fairly low, and the food quality is outstanding. There is an abundance of spices and Puerto Rican flavors and a plethora of regular grocery items mixed in with the Spanish culture. The staff is welcoming, and will be glad to answer some of your

questions and help you pick out the appropriate foods. When you look behind the counter, you can see staff members working hard to prepare the food. Carmen, the store owner, is happy to share some information about the history of the shop. Carmen immigrated from Puerto Rico, and opened Canal Deli in 2006. She has been working at the market ever since. Carmen makes some of the homemade hot food that she sells at the store. The customer that we interviewed told us that in 2008, he saw the store on the street, and decided to go inside. He has been coming here ever since. This particular customer’s favorite item to buy at the store are the drinks which range from passion fruit nectar and pineapple juice to Powerade and sodas. Page 12

panadas A Signature Puerto Rican Recipe: Em beef flavored. Empanadas can be cheese, chicken, or Ingredients: Corn-Flour Tortillas Olive Oil Desired fillings (cheese, chicken, beef) tortilla Step 1: Put cheese, beef, or cheese into Step 2: Break sides together with fork Step 3: Fry in Olive oil on Stove Step 4: Serve

The History of The Canal Deli and Grocery The market was built on top of an old water canal that

About Puerto Rico After World War II, there was a huge influx of internal

later became a neighborhood in the earlier years of

migrants from Puerto Rico because of the job

Worcester, hence the name, “Canal Deli.” Carmen, one of

opportunities on the mainland and later, affordable and

the shop owners, moved to Worcester from Puerto Rico in

easy travel by air. By 2000, Worcester’s population was

2002 with her husband and son. They then opened their

about 15% hispanic, the majority of which came from

small but busy store in 2006 and implemented their

Puerto Rico. If you take a walk around the neighborhood

strong sense of Puerto Rican culture.

you’ll clearly sense the strong Spanish heritage from over 30 years visible all over the place, such as the Puerto Rican flags on Millbury Street. And when you walk into the Canal Deli you have the privilege of tasting and smelling it!

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Featured Puerto Rican Food at Canal Deli Adobo (Spanish seasoning) :

combines with the bottom wafer. But

A seasoning that’s used for

beware you might eat them all after

everything, hence the phrase “All Purpose Seasoning”. It’s used on a variety of meats and sides like “tostones” (a fried plantain banana). The seasoning goes beyond the usual salt and pepper for grilling things like steak. Add this spice to anything and it is sure to give your meat a special

trying just one! Sofrito: Sofrito is a mixture that is shaved from a variety of peppers and other spices like oregano and cilantro. A good example of what sofrito is used for is a Puerto Rican dish called “pollo guisado” which is a

kick. Sweet Dulce Goya Chocolate: Not your ordinary

“I saw the market on the street one day and decided to go inside. I’ve been coming here every day since.”

chocolate and used for the main purpose of

- a customer

hot chocolate. This might be confusing considering it’s formed into a big chocolate bar. But, be warned, don’t eat it because your teeth could easily chip! A two person job to cook, this process will be much harder than just warming up some hot water and mixing it with some ready-to-mix cocoa powder. Panky: Usually found in Puerto Rico, Pankys are chocolate wafers wrapped in a glossy silver paper. Biting into the small packaged chocolate will make your mouth water as it crunches and Page 14

chicken stew. When using sofrito in this stew it allows the meat to marinate in its gravy for a more juicy bite. Goya Salsa de Tomate: This product is simply a can of tomato sauce that is used for nearly every Spanish dish. For example, a very popular side in Spanish food is “arroz con frijoles” (rice and beans), more specifically “habichuelas coloradas” (kidney beans). To season these beans they are covered with tomato sauce and simmer in a boiling pan until cooked.

Ready-to-Eat Items from Canal Deli Empanadas: Freshly cooked at Canal Deli, these delicious fried tortillas are a perfect snack or dinner! As you take a bite, the cheese melts in your mouth, making your taste buds dance. With three different flavors of cheese, beef, and chicken, there’s something for everyone!

Goya Pineapple Juice: Imported from Puerto Rico, this isn’t just any pineapple juice. Goya Pineapple Juice gives regular pineapple juice a run for its money. As you pour the juice into a glass and take a sip, you can almost taste the fresh ripe pineapple being squeezed. Yummy! Plantain Chips: These chips aren’t your regular potato chip. Plaintain chips are fried and made from plantains. These chips are dangerously addicting. You know the old saying: you can’t have just one potato chip.

“I emigrated from Puerto Rico in 2002, and opened the Canal Deli and Grocery in 2006.” - Carmen, one of the store owners

The Canal Deli guidebook section was prepared by Suzy Ewings, Ross Hamilton, Hannah Michelson

Page 15

and Jack Rodman.

Dooci’s Deli and Italian Specialties Dooci’s Deli & Italian When you walk into the Specialties is located more on store you’ll see the countertop the residential side of where you check out on your Worcester. It is a family owned right and an assortment of and operated deli with great sweets and desserts on top of Italian food. It was established the counter. Across from the only three years ago by Jane counter and register there is a “Dooci” Docimo and her shelf with some homemade family. Stepping into the pita chips made in the shop market/deli, you see it is a very itself that are to die for. In the welcoming place and the back of the cafe there is a people who work there (Jane’s refrigerator case where you sisters!) are very passionate at can buy some authentic Italian what they do. Not only do they pastas and drinks. To the right have a great of the freezer deli, Dooci’s is the deli has a small and where Dooci’s Deli and Italian café where the food is Specialties people sit all made. In and eat with the deli 294 Hamilton Street, friends and there are a family. For variety of Worcester, MA 01604 those who meats, are new to cheeses, (508) 797-3354 or visiting meals, subs Worcester, and a lot there is an more. Next Ecotarium to the freezer science museum near Dooci’s, and directly in front of entrance and the deli is a great place to is the deli itself. The amazing grab a quick sandwich before foods are on display in a glass going there. Dooci’s is a case. Behind the countertop of satisfying experience and has the display case you can see delicious food to offer. Once the kitchen, including the you visit, you would want to ovens, chopping board, trays come back again and again. and other essential utensils that help the cooks make the meals a success.

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At their Italian Deli and Cafe, the Docimo family offer a vast assortment of traditional foods including lasagna, smoked sausages made in their own kitchen, subs and grinders, freshly butchered meats, cookies and sweets, and pasta made in-store. Step up to the Deli Counter where you can purchase cheeses, sausages, and other italian foods by the pound. They also make specialty foods and cater for events. Looking for sandwiches for a party? Try their 6 foot Specialty Sub piled high with all the cold cuts and and fresh vegetables you could want. Before you check out make sure to take a look inside the dessert display case featuring lots of homemade treats. They even make their own sauces which saturate their lasagnas and pastas. With so many fresh and amazing dishes to offer, make Dooci’s your next stop!

Featured Ready-to-Eat Foods at Dooci’s ITALIAN SUB

PITA CHIPS

One ready to eat item is

One classic item in the Dooci’s

Dooci’s well-known Italian sub.

market is their home-made lemon

The combination of cold meats

pepper pita chips. The lemon

and crisp vegetables on the fresh

pepper pita chips are made in the

bread makes the sub perfect. It is

shop itself and the staff takes

definitely worth trying.

pride in them. The sweet lemon and bold pepper complement

LASAGNA

each other greatly. At first you

Another item you will enjoy at

taste the cracked pepper but then

Dooci’s is the

the sweet

alfredo lasagna.

lemon rolls

The taste of the

over your

salty, creamy dish will dance around your taste buds as you take your first bite. What makes

I work in the area and I come here everyday. - Customer

tongue in a subtle flavor to provide an amazing taste like no other. The pita chips

this dish great is

themselves

that, even before

are

you taste it, you can smell the

delightfully crunchy so every bite

warm aromas that will lure you to

is an explosion of flavor.

the lasagna. The dish was described as the most famous

LEMON PIE

dish at Dooci’s. There is no

Sweet and sour flavors of

argument there. When you go to

lemon and sugar combine

Dooci’s, make sure you don’t miss

perfectly in this amazing version of

the flavorful lasagna as one of

lemon pie. Sweet, rich, and thick,

your choices.

the filling rests upon a dense, crumbly crust. Gracefully topped with thin slivers of lemon, it’s a treat for all your senses.

Page 17

The Italian Community in Worcester

Italians started arriving in

family from Worcester. The

Worcester in the 1890’s and

Italians met in churches and

settled in the Shrewsbury

clubs and created a big

Street and Plantation Streets

community. The families

areas. They came over from

resided in Worcester’s famous

Europe to Worcester because

three deckers, which was an affordable living complex. They it was a huge industrial city

“ I grew up with 12 kids in my family, and now we still work together to make this business.” -Jane “Dooci” Docimo

and many jobs were offered. One of the many work sites for the immigrants was Norton Company. It was an industrial site that made grinding wheels, owned by a Swedish Page 18

opened small businesses such as bakeries, restaurants, and shops which some are still on Shrewsbury Street today! The Dooci’s guidebook chapter was prepared by Ben Fahey, Elijah Friedman, Tara Knoblock, Pramod Metra, and Katie Yarber.

George’s Bakery

George’s Bakery is a Syrian-Lebanese market located in the heart of the Syrian-Lebanese community in Worcester. Ever since they first

variety give this market versatility. A few doors down from their current location is the original George’s Bakery where previous generations of George’s served their customers. Their growing business came with great demands and the owners decided the store needed an upgrade and a new identity. The new environment offered many new amenities and great features. The market is just a few blocks away from opened their doors 50 years Worcester Academy. It is ago, they have served the located near other stores and people of the Grafton Street community centers around area and beyond. It’s the Grafton Street. George’s perfect place to grab an authentic snack, such as a meat supports many other businesses. Many of the or spinach pie (which are neighborhood shoppers are pieces of dough that are fried Lebanese or Syrian. These and folded around meat or patrons can embrace their spinach centers.) The bakery aids local pizzerias in Worcester culture and appreciate the quality of delicious cultural providing dough and bread. food. Their great array of goods and Page 19

George’s Bakery has a special feeling. You see piles of pita bread and Lebanese style pizzas on the counter upon entering the bakery. Walking down the aisle you see rows of grocery items to your left.On the other side of this walkway are prepared savory foods such as spanakopita and kibbeh, as well as sweets such as baklava. These delicious foods are what keeps George’s customers coming back to this amazing bakery. Come have a traditional Syrian - Lebanese experience yourself!

George’s Bakery 308 Grafton Street Worcester, MA 01604 (508) 752-0762

Sampling the Prepared Foods The sesame and herb bread was wonderfully flavorful. The bread’s grainy texture with the mixture of herbs was a great combination. This fresh, savory meat of kibbeh is amazing. The kibbeh is a great dish to eat. The thick rich dough and taste of the spinach pie was very pleasant. Spinach pies are a popular choice of customers.

Once a small bakery with big dreams, George’s Bakery has served the Syrian-Lebanese community for over fifty years. Syrian and Lebanese traditional foods are extremely interconnected in style. Both cultures use a lot of lemon and oil within their cooking style. In the 1850’s immigration to America began for the Lebanese and Syrian. Many immigrated to Boston then later migrated west. Syrian immigrants began arriving in Worcester because of its similarity to the “old country.” Soon the area around George’s Bakery became known as “Little Syria.” Over the years these citizens have been beneficial to the prosperity of George’s Bakery.

The George’s Bakery guidebook section was prepared by Jared Duffy, Caroline Gow, Kunashe Jeranyama and Sydney Kennedy.

Page 20

shop, five items that Among the various items in the ese, fava beans, stood out to us were the kefir che es mixed with lemon. Najjar, Baklava, and tons of oliv reflect the Lebanese All of these items authentically and Syrian cultures.

Lebanese Style Stuffed Grape Leaves Ingredients 1 pound ground beef 3/4 cup uncooked white rice 1 teaspoon garlic powder 2 teaspoons allspice 1/2 teaspoon salt 1/2 teaspoon pepper

1/2 teaspoon ground cinnamon 1 jar grape leaves, or about 50 fresh grape leaves 1/4 cup olive oil 1 pound pork or lamb chops 1 tomato, sliced 1/2 cup lemon juice 40 garlic cloves

Â Â In a large mixing bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper, and cinnamon, and set aside. Rinse grape leaves several times. If the leaves are small, leave them intact, but cut out the large center vein. If the leaves are large, cut them in half vertically, cutting out the large vein in the process. Place a small amount of the ground meat mixture at the end of each leaf. Roll up egg-roll style. Pour the oil into the bottom of a large Dutch oven. Lay the chops over the oil. Lay the tomato slices over the chops. Place the stuffed grape leaves seam-side down on top of the chops. Pack the leaves tightly and begin a second layer when necessary. Place whole garlic

cloves randomly between the rolled leaves; plenty of garlic on each layer. When you are done stacking, pour the lemon juice over the leaves, and add water to the pot to about 2inches above the rolled leaves. To prevent the leaves from unrolling during cooking, place a plate on top of the stack of leaves and place a heavy object on top of the plate. Simmer the leaves over low heat for about 2 hours. Invert the entire Dutch oven into a large platter with high sides (i.e. a 12-inch round cake pan). Or, remove the leaves from the pot with tongs. Serve rustic style, with plenty of Arabic bread on which to spread the garlic! Page 21

Golemo’s Market Golemo’s has been a family

favorite item in the store are all of the

owned Polish market in service since 1986.

sweets. Golemo’s has rows and rows of

The Golemo family has also been active in

chocolate and candy. Many of their popular

other businesses in the area, like a video

items are canned items, such as

store, travel agency and a laundromat. This

mushrooms, noodles, and sauces. There is a

family owned market has been through a lot

big refrigerator in the back of the market

in the past 28 years. It has been passed on

that contains a variety of Polish yogurts and

for a couple of generations. The store is very

dried seafood.

busy during the holidays , especially

Although Golemo’s has a variety of

Christmas and Easter.

grocery items, most

Polish families

customers include

can buy

the meat section in

traditional

their visit. The most

pirogues or

sold/ famous item in

ingredients to make the famous

A good appetite needs no sauce.

swieconka

-Polish Saying

basket; a

the store lives in the deli section: the regular Kielbasa, a white sausage that is imported directly

traditional

from Poland. The

basket filled

line at the counter is

with treats that is

very busy! They carry

blessed by the priest on Easter. Everyday,

all types of fresh Polish meat. But, what is a

customers come into the market to buy

nice meal without something to drink?

ingredients that they can use everyday to

Golemo’s has lots of drinks to quench your

cook traditional Polish foods.

thirst. One of the many choices is a Nectar juice. It comes in big jugs, but you can also

Golemo’s has any and every

get drinks in glass bottles. Apple lemon

Polish delicacy you can think of. From meat

mint or Jablko Arbuz, an apple and

behind the counter to Polish Nutella, the

watermelon juice, are a few of the many

shop is packed with delicious food. As soon

fantastic flavored beverages they oﬀer.

as you walk in, you see a huge deli case that

Golemo’s is the place for all your Polish

stretches across the right wall. You can

food needs!

smell the pungent salami .The whole left side of the market is packed with shelves of Polish foods and American foods. The large variety of juices, sodas, and teas is endless.

Golemo’s Market 43 Millbury Street Worcester, MA 01610 508- 756-0086

Dariusz, the owner of Golemo’s, says his Page 22

ual Polish foods that you us un d an nt ere diﬀ ny ma are ere Th Podgrzybek can find in Golemo’s. This includes de Cassis (black-currant (mushrooms), Blackcurrant Nectar atka Owocowa Owoce juice), Sekacz (Polish cake), Herb godny (Polish chicken La ak rcz Ku d an ), tea al rb (he su La and Polish delicacies soup). There are several other foods that can be found in the market.

Sampling Ready-to-Eat Foods The Kosarz Chocolate candies, are small and

apple. It is smooth on your tongue. The last

round “m&m” like candies that are stuﬀed

item sampled was another sweet tooth

with crunchy coconut shavings. These

product - Kinder Chocolate. This confection

chocolate candies are super sweet and are sure

features a mix of milk chocolate and white

to satisfy any sweet tooth. Another item that

chocolate for variety. The cocoa and milk

will satisfy you is the juice selection. The juice

chocolate smell is delicious, and its creamy

comes in many flavors. Some of these flavors

smooth texture is sure to get your mouth

are apple lemon mint and Jablko Arbuz,

watering.

which tastes like watermelon, with a hint of Page 23

Worcester’s Polish Community Polish communities started in Worcester, Massachusetts in the late 1870’s. Many German, Russians, and Poles came to America from their homelands at this time. Poles came to America in hope to find better jobs in the industries of Central Massachusetts. These people brought their diﬀerent foods, traditions, and beliefs.

The Polish influenced Worcester and many cities around it. When the Polish came, Catholic Polish churches opened along with many Polish markets. Some of the Polish churches still exist, for example, Our Lady of Czestochowa on Ward Street in Worcester.

Page 24

Grandma’s Famous Pierogis

Ingredients: Original recipe makes 60 pierogies • 4 1/2 cups all-purpose flour • 2 teaspoons salt • 2 tablespoons butter, melted • 2 cups sour cream • 2 eggs • 1 egg yolk • 2 tablespoons vegetable oil • 8 baking potatoes, peeled and cubed • 1 cup shredded Cheddar cheese • 2 tablespoons processed cheese sauce • onion salt to taste • salt and pepper to taste

Directions:

Prep: 2 hours Ready in: 2 hours

1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes. 2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool. 3. Separate the pierogi dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin

enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, pierogi cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place pierogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers. 4.To cook pierogies: Bring a large pot of lightly salted water to a boil. Drop pierogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon ingredients. The Golemo’s Market guidebook section was prepared by Mckenzie Fahey, McKenna Gray, Courtney Mili, and Tea Qatipi.

Miranda Bread

Miranda Bread, a small confectionery, is a spectacular bakery with a variety of Brazilian foods and drinks. It has been open since 2002. Since then, the store has attracted many visitors along with people familiar to the area. When you take your first step in the bakery, you’re smacked with the smell of freshly baked bread. You can hear people talking loudly and crunching on their foods. A regular customer named Barbara says, “Miranda Bread is Worcester’s best kept secret. Excellent coﬀee, delicious Brazilian food and baked goods, and most importantly warm and friendly staﬀ who always make you feel so comfortable and at home.” Miranda Bread started out as one man’s ambition and became his accomplishment. The store owner, Ernando Castro, came to America from Brazil when he was 20 years old. He had not known any English at the time, did not go to school in America, and learned English from watching television. He has raised a family here in Massachusetts. He opened Miranda Bread to improve his life and the lives of others. Ernando stated, “I love working here and my favorite part is seeing the people happy.” When asked if he would change anything in his life, he

responded with, “The only thing I regret is not going to school. I wish I had gone to school in America to learn more.”

is an excellent bakery and the workers strive to assist you. Overall, Miranda Bread is an outstanding and impressive bakery to visit. Miranda Bread has two locations, one on Shrewsbury Street in Worcester, MA and the other on Washington Street in Stoughton MA.

Miranda Bread: 140 shrewsbury Street Worcester, MA 01604 508-791-2030

The inside of Miranda Bread looks fantastic. When you walk in, on the right is a refrigerator with many drinks, desserts and parfaits. On the left, there are multiple tables and chairs. So not only can you find great and interesting Brazilian foods at the shop, you can also sit down to eat there. When you walk in the front, there is a stand with many diﬀerent Brazilian foods. There is also a display case that has diﬀerent types of chocolates and cookies on it. Miranda Bread is located in Worcester’s Italian neighborhood. It

Page 26

Miranda Bread Specialties Miranda Bread is a typical Brazilian bakery. It’s not a place where you are going to do your weekly shopping, but it is a place to find just the right thing for a special occasion. Their chocolate cake tastes like Nutella and the rest of the cake tastes very fluﬀy and light. Another favored item is the chocolate; the store has many diﬀerent types of chocolates. For example, they sell Garoto chocolate which is a type of creamy and soft Brazilian chocolate. Be sure to try the vanilla cake with coconut shavings on top. It tastes like a coconut doughnut and smells amazing. The bread is one of the most popular attractions; it is very alluring. The bread is also very delicious and enjoyable. It’s crisp on the outside and creamy on the inside. Another popular grocery item is the apple pie. It’s baked with cinnamon, apples, dough, and milk. The pie is very warm and crisp and a great dessert.

Miranda Bread has a variety of traditional Brazilian foods. For example, one of the most popular dishes is called pão de queijo, which is cheese baked into a circle shaped bread. The cheese balls were crunchy on the outside yet soft on the inside. When you bite into the snack, it is like an explosion of warm and sweet goodness. With it, a cashew drink that

is absolutely delicious might be served. There is also a dish that contains cream on the inside and is layered with coconut. It is very captivating. Tasting the coconut dish is like a burst of delectable and sweet coconut heaven. Rice pudding is also a favorite snack. It is made with lemon rind, eggs, sugar, and milk with cinnamon sprinkled on top. The pudding is warm and chewy. Ultimately, the food is scrumptious!

Brazilian Culture In Central Massachusetts Although there is not an extensive Brazilian culture in Worcester, there is a Brazilian population spread out in towns such as Northboro, Marlboro, and Shrewsbury. They come together through churches in Worcester and share their stories about their diﬀerent experiences. Many Brazilians come to the United States to focus on their financial objectives. They come for better paying jobs and send money back home to their families that reside in Brazil. They either return to Brazil or stay in America and live their lives here.

Page 27

How to Make Pão de Queijo (Brazilian Cheese Bread) Makes approximately 2 dozen puffs Ingredients 1 cup whole milk 1/2 cup vegetable oil 1 teaspoon salt 2 cups (10 ounces) tapioca flour or sour cassava flour 2 eggs 1 - 1 1/2 cups Parmesan cheese Equipment 2-quart saucepan Long-handled spoon Standing mixer with paddle attachment (or mixing bowl and elbow grease) Instructions Preheat the oven to 450°F. Line a baking pan with parchment and set aside. 1. Boil the Milk and Oil: Combine the milk, oil, and salt in the saucepan, and whisking occasionally, bring it to a gentle boil over medium heat. Remove from heat as soon as you see big bubbles coming through the milk. 2. Add the Tapioca Flour: Add all of the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough will be grainy and gelatinous at this point. 3. Cool the Dough: Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. (Alternatively, you can do the next few steps by hand. Be prepared for a work-out.) Beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds. 4. Beat in the Eggs: Whisk the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough in two additions. Wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed. 5. Beat in the Cheese: With the mixer on medium, beat in the cheese until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cooke dough. 6. Portion the Puffs: Using an ice cream scoop, a tablespoon measure, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet. Space the mounds an inch or two apart. Dip your scoop in water to prevent sticking. 7. Bake the Puffs: Transfer the sheet with the puffs to the oven and immediately turn down the heat to 350°F. Bake for 25-30 minutes, until the puffs have puffed, the outsides are dry, and they are just starting to color. Cool briefly and eat. Leftover puffs can be kept in an airtight container for up to a week and recrisped in a warm oven or toaster oven.

The Miranda Bread guidebook section was prepared by Jake Drapkin, Max Levenson, Caitlin McNamara, Anastasia Parafestas and Trevor Schiﬀerdecker. Page 28

Monrovia African Market This tiny market is nestled into a busy street corner on

and the front wall of the store is devoted to local movies, the back

Grafton Hill of Worcester. Upon entering Monrovia Market, the

half is occupied by sauces, spices, and seasoning. The far left row

musky smell of vegetables and grain will flood your nostrils. On

holds frozen vegetables, more sauces, ramen noodles and other

the ground is a pile of cassava, the signature food of the tropics.

staples. Near the counter bread and cassava are available. There

A cassava looks like an oblong potato, and is a good source of

is also a small selection of medication. The store is easy to

carbohydrates. Half a billion

navigate, and has good

people depend on cassava to

prices. Monrovian

survive. The man behind the counter has a booming laugh

“Everything in here is good.” - Customer

and a kind face.He will

Market has been open for the past five years, and is now located on

answer any questions you may have, no matter how crowded his

Grafton St. In such a short amount of time Monrovian

small store is. The store is eﬃciently

Market has given back to their community greatly. Every

parceled into several sections. In the back there are frozen meats,

Monday, the store donates 500 juice boxes to the schools around

goat, crab, fish. There is also a separate freezer of dried meats,

Grafton Hill.’

including chicken and fish. To the right there are seeds available

Monrovia African Market 315 Grafton Street

and dried shrimp. Mullet, a grain, and cassava powder, also

Worcester, MA 01604 508-579-4803

make their home in that aisle. The front half of the middle row

monroviaafricanmarket.com Page 29

More About Monrovia Monrovia Market has been open for the past five years. The store is run by a nice man named Peter and his wife Jeneba, a Liberian couple. They named their market after the most populous city in Liberia, the nation’s capital Monrovia. Monrovia was named after U.S. President Monroe, who was a large supporter of sending freed slaves back to Liberia. In more recent times, Liberia was troubled by civil wars and turmoil in the government. There were two separate wars, the first war lasting from 1989-1996, and the second from 1999-2003. During this time, many people left Liberia and came to America. In 2012, the new president of Liberia came to visit Central Massachusetts, in celebration of 9 years of peace after the long period of struggle. President Ellen Johnson Sirleaf came to Worcester because Central Massachusetts has one of the largest populations of Liberians in the United States, over 2,000 people to be exact. They find a taste of home when they shop at Monrovia Market, shopping for items like cassava, that when dried to a powdery extract is called tapioca. Its fermented, flaky version is named gari. These are among the staple foods of Liberia.

West African Foods at Monrovia Market Around the store lie many exotic foods. The butter bread is flavored with butter, and is both soft and flavorful. The roasted corn is crunchy and salty. The gari cake has a pleasantly hard texture and sweet taste. It’s a mix of cassava powder, peanuts, and sugar. As you might imagine, it’s amazing. According to the shop owner, Gari will keep for three years, without need of refrigeration or covering. Many tropical nations depend on stocks of Gari during the dry season. The shop sells many diﬀerent types of authentic Monrovian food. Life in Africa is centered around preserved food, and many African cultures have become masters at drying and storing meat and fish. Dried chicken and fish are readily available, as well as conventional, non-dried meats.Multitudes of African sauces and seasonings are available in abundance. Palm and cassava oil are very popular cooking agents, and are consumed in large amounts. Vegetables like broccoli, cassava, egg-plant, carrots, and peas are available frozen or thawed, and are used in many classical African dishes.

Cassava Leaves Stew In Liberia, Sierra Leone and Guinea this stew is part of meals almost every day. Cassava leaves stew is also called Saka Saka or Pondu. It can be made with peanut butter or coconut milk. Here a simple recipe for cassava leaves. Serves: 4 Preparation time: 25 minutes Cooking time: 60-80 minutes Ingredients: • 300g cassava leaves, pounded • 300g beef (or other meat), wash and cut into cubed • 3-4 tablespoons of peanut butter • 200 ml palm oil • 1 fish, any of your choice (tilapia or mackerel) • 2 onions, finely chopped • 3 fresh okra, finely chopped • Hot or chili Pepper, to taste • 2 bouillon cubes (or Maggi cubes) • 2 tablespoons crayfish, ground • 4 cups water (1l) • Salt, to taste

Variations: You can substitute half of the water with coconut milk if you wish to vary this recipe. Adding the peanut butter is totally optional. Many people do not add it, but many love it in the sauce.

Instructions: Step 1: In a cooking pot, add the meat, fish, salt and 2 cups of water. Then bring it to boil for 10 minutes or until the fish is cooked. When the fish is done, remove it from the pot. Let it cool down and remove the bones from fish and set aside. Step 2: Add the cassava leaves in the pot. Let it simmer for 5 minutes and add another cup of water and peanut butter in the sauce. Step 3: Pour the palm oil in the sauce and add onion, chili pepper and bouillon cubes. Then simmer for 30 minutes on medium heat. You will need to stir the sauce occasionally to prevent it from burning Step 4: Return the fish in the pot and salt to taste. Step 5: Add the crayfish and okra. Stir well and cook for 15 minutes. Do not forget to stir occasionally until done. When your stew is ready, you can serve it with rice and enjoy!! The Monrovia Market guidebook section was prepared by Julia Blum, Lily Chi, Peter Gaudette, and James Topa Page 31

Palma’s Bakery and Café Sorrento You might overlook Lining the walls are Palmas’s plain brick refrigerators filled with milk, building if you were just cheeses, salamis and walking by, but once you pepperonis. Keep going to enter, you will be surprised. the right and there's a This quaint, Italian café, passageway full of pasta located in Rice Square, is ingredients all imported just the place to go for a from Calabria, Italy. Finally, sandwich, a pastry or a through the pasta hallway coﬀee. By there is late cozy little morning, place for Palma’s Bakery & Palma’s eating, Cafe Sorrento Bakery is with as busy as a tables, 3B Rice Square beehive. chairs, and Worcester MA 01604 a TV. 508-798-9942 When you www.palmasbakery.com Palma’s first step in Bakery and you see a café is a large olive hidden treasure. The busy bar, with a variety of black little corner it is located on is olives, green olives, grape leaves and peppers. Behind just an everyday place. But once you enter the the counters are freshly threshold, it is like you are made pastries, that make your stomach growl louder truly teleported to Italy. The than a tiger. Whoopie pies, customers are loyal and they all love Palma’s. If you are in apple turnovers, cannolis, the area, you should cheese cake, and lobster tails, you name it they got it. definitely check it out. Next to that counter is a meat selection, imported from all over the world. Page 32

Treats to Try at Palma’s

The Italian and grilled chicken sandwiches are mouthwatering and delicious. Each one has a signature taste with savory flavor and delightful texture. Both come loaded with vegetables of your choice, including hot peppers. The meat has great flavor. The Italian had pepperoni bursting with flavor and spice, with great texture and feel in your mouth. The hot peppers add a delightful sense of panic to your meal, as well as a gallon of water, or your beverage of choice, in your body. The bread is flaky and buttery, adding a finishing touch to your

delicious meal. The chicken has a milky texture, almost a melt-inyour mouth sensation. The mayonnaise was also creamy, and had a great, white look to it. The cream horns were absolutely delicious pastries. The flaky dough holding the overflowing cream melts right on your tongue. There is delicious chocolate drizzled on the top with sprinkles. Inside the tasty flaky horn is the cream. This heavenly filling is exquisite. The cream-filled delight is a scrumptious item everyone should get.

Page 33

And don’t forget the apple turnovers. This apple turnover is a delicacy that makes Palma’s so memorable . You can feel the sweetness of the apples flow in your mouth as you take each bite of this wonderful delicacy. The flaky dough adds a crunchy feel to your food. Relax and enjoy!

Palma’s Cultural Background

There is a lot of culture surrounding Palma’s Bakery. Although Palma’s serves an Italian cuisine, the heritage of the current owner roots into Albania. She talked about how her family moved back and forth from Albania in the late 1800’s. Her grandfather moved back to Albania for family reasons. However, when WWII struck, they couldn’t come back to US until later years. The bakery opened in October 1979 and it has been at its current location for 18 years. Palma’s bakery has been passed down from generation to generation and now Sal, Rocco and Armando carry on the tradition of Calabrese style Italian food. There were many problems that caused immigration from Europe to the USA such as natural disasters, poverty, and overpopulation and weather-related issues. The state census figures in 1895 says that out of 32,000 Worcester residents, one third were foreigners. At this time, there was a huge influx of Italians as well as Greeks and Albanians. Many of these immigrants settled on Shrewsbury and Plantation Streets in Worcester. Plantation Street runs right into Rice Square, which would have made Palma’s a popular restaurant for Italians in the earlier centuries.

Great Grocery Items Although Palma’s Bakery is not the type of place to do all of your grocery shopping, they do have a great selection of Italian foods used in diﬀerent recipes. They have every type of pasta you could imagine, imported from Calabria, Italy. They have a large self-serve bar with a huge variety of olives.

Palma’s has such a large selection of imported cheeses: provolone, crotonese, sardo, fresh ricotta and so many more. In addition to the bakery, they oﬀer a large variety of meats. Just to name a few, they have Imported, Parma, Proscuitto, and Smoked Prosciutto Speck.

Page 34

Cranberry Pistachio Biscotti Palmas’s has many varieties of biscotti, typical Italian twice-baked cookies also known as cantuccini. A crunchy, coﬀee time delight. Great with warm drinks and a cozy chat with friends. Recipe makes 3 dozen cookies. 1/4 cup light olive oil 3/4 cup white sugar 2 teaspoons vanilla extract 2 teaspoon almond extract 2 eggs 3/4 cups allpurpose flour 1/4 teaspoon salt

1 teaspoon baking powder 1/2 cup dried cranberries 1 1/2 cups pistachio nuts Directions 1.

Preheat the oven to 300 degrees F (150 degrees C).

In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).

Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. The Palma’s Bakery guidebook section was prepared by Snigdha Allaparthi, Andrew Deng. Maggie Reiter and Cyrus Salmassi.

Page 35

Tom’s International Deli

Tom’s International Deli is located on 52 Millbury Street in Worcester. It has a vast quantity of diﬀerent cuisines, but mainly European. With their positive reviews on the internet, Tom’s is a growing business. When you step foot into Tom’s International Deli, the first thing that will catch your eye are the diﬀerent kinds of smoked meats and sausages, including Polish, German, American,

Hungarian, and Jewish. As you walk down the aisle you pass all sorts of pastries, candies, and foods from many

pound. Tom’s International Deli has a wide variety of food which you cannot find anywhere else. Not only does this market fulfill your needs with their store-made deli, but they also are available for take out and delivery. Although you have that option, the deli’s bright atmosphere is the perfect location for you to hang out and enjoy your purchased items. There are even tables and chairs where you can sit down for a sub.

diﬀerent cultures. When you get to the back of the store you come upon tables of all sorts of pickles and herring. At Tom’s International Deli, they are known for their delicious pickles. They have an astronomical selection such as New York Dill, Garlic, and Sour included in their pickle and herring bar. All of these foods in the back are weighed and charged for by the Page 36

Tom’s International Deli 52 Millbury St, Worcester, MA 01610 Phone: 508 755-7295

A Short History of Tom’s International Deli

Treats to Eat at Tom’s

Millbury Street and Water Street Tom’s is well-known for their have traditionally been lined by wonderful pickle bar, but they also shops of different immigrant offer many other excellent foods. In communities in Worcester. The the refrigerated glass cases and different cultures including Poles, behind the counter you will see lots Germans, Lithuanians, Jews and of fresh meats, sausages and cold other European immigrants, cuts, ranging from salamis to hams encouraged Tom’s and all the types of meat you will International love. If you are a Deli to exist. vegetarian, Many people Tom’s has food “Candies to pastas, were in search for you too. Try pickles, olives, sausages, of foods that the store-made reminded them all of these are offered on soups and the of their delicious potato their shelves.” homeland, so a pancakes! man named There are many - a customer Thomas different types Haddad created of cheeses too, Tom’s to buy by the International slice or the chunk. Delicatessen. His business ran a They have frozen foods as well if you good 37 years until 2006 when a need something out of season. For Polish family from Boston bought your sweet tooth you will find a the establishment. They kept the variety of pastries, freshly-made as name and ran the deli until 2008 well as packaged and imported. when Darek and Iwona Gago The cream-filled croissants (sold in purchased Tom’s International packages of four) are yummy! Best Deli. In 2010 they relocated to 52 of all is a whole shelf of candy in the Millbury Street, about 500 yards middle of the store. It is huge! away from the original location, and There are so many different types the Gagos continue to own and and flavors! There are gummy operate it as a family business. candies and crunchy ones too. And don’t miss the extensive collection of imported chocolates and packaged nuts.

Page 37

Dill Pickle Recipe Ingredients •

•

8-10 small pickling cucumbers (about 3pounds/1.5kg) 2 cups (500 mL) white vinegar

•

2 cups (500 mL) water

•

2 tablespoons (25 mL) pickling salt

•

Prepare 1. Cut a thin slice from the ends of each cucumber 2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil. 3. Remove hot jars from canner.

4 heads fresh dill or 4 teaspoons dill seeds (20 mL)

Place 1 head fresh dill or 1 tsp (5 mL)

4 small cloves garlic

jar; pack in cucumbers. Pour boiling

dill seeds and 1 clove garlic into each vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars as directed for Tip: Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the eﬀect of the acid on the natural pigments in the garlic.

The Tom’s International Deli guidebook section was prepared by Amanda LaCoy, Duncan Lavine, Ilyana Stuart and Gunnar Siegel.

Page 38

Weintraub’s Delicatessen Weintraub’s is nestled

The waiters and waitresses are

on one of the seven hills of

kind and very happy to talk to you

Worcester, right in the heart of a

and help you with anything you

region rich in bakeries and small

need. The chef works wonders in

markets. You will see the small

the kitchen and even helps cook

neon sign hanging on the front of

some of the meats in the deli, like

the building, located on 126

the corned beef.

Water Street, and the poster advertising it on Harding Street.

Weintraub’s is an awesome place for you to go if

You can leave

you're a food

your car in a

lover. They are

large parking

a Kosher

lot next to the

restaurant

building.

and carry

Simply walk

much

right in and be served the meal of your

“It’s Legendary!”

The famous deli of Worcester! -Todd, a Weintraub’s customer

traditional Jewish food! The food is

life!

delicious and

Weintraub’s

the service is

claim to fame

great. Any and all

is its Pastrami from Hebrew National. They also

questions we asked were

carry a variety of fresh meats and

answered without hesitation. They