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Bagels and Lox: A Love Story


By Marilyn Robinson

Most people don’t know that lox was invented in America, not Eastern Europe. Salmon was not an Eastern European fish, although it was familiar to Scandinavians and Germans. Bagels were, in fact, Polish, and cream cheese was pure American.

In the early 20th century, salmon was plentiful and Jews began to eat it en masse.

European Jews had long smoked and salted their fish, and they did the same with salmon.

When the transcontinental railroad opened in 1869, salmon from the Pacific Northwest was smoked and shipped east in barrels layered with salt. Brine was created that preserved it for months without refrigeration. The result was what is known today as belly lox, the traditional authentic salty salmon cured in brine.

Then came the bagel with a schmear of cream cheese. No one really knows who brought bagels, lox, and cream cheese together. The sandwich might have originated in an early ad campaign for Philadelphia Cream Cheese. But it was a match made in heaven. Today,  a sandwich made with lox, bagels, and cream cheese is available on restaurant menus everywhere.

Enjoy this delicacy Sunday, October 15, from 11am–2pm. The kosher-style menu also includes: fresh-squeezed orange juice, homemade coffee cake and sweet rolls (baked by the Shalom San Miguel “Balabustas”) with gourmet coffee. 180 pesos for members and 220 pesos for nonmembers.

Stop by the Jewish Cultural and Community Center, Las Moras 47 at 5 de Mayo.

Meet the community and make new friends.



The Jewish Cultural and Community Center presents

“Bagels and Lox: A Love Story”

Sun, Oct 15, 11am–2pm

The Jewish Cultural and Community Center

Las Moras 47, 5 de Mayo

180 pesos for members/220 pesos for nonmembers


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