During the last Shmita year, Avery Robinson moved to Brooklyn for what became a tokenized immigrant life about a hundred years too late: working at New York's bougiest bagel shop (Blackseed), living in a Moishe House, teaching at Hebrew Schools, and struggling to write Jewish History. Prior to this sabbatical, he received an MA from the University of Michigan where he studied Jewish and American culinary history. He is currently a fellow at...
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