Martin joins Mayors United Against Antisemitism
Mayor David Martin is signing on to the American Jewish Committee’s Mayors United Against Antisemitism joint initiative with the U.S. Conference of Mayors.
“We, the undersigned Mayors, express our deep conviction that antisemitism is not only an attack on Jews but an assault on the core values of any democratic and pluralistic society,” states the statement that mayors across the country are signing. “In a world of global communications, where antisemitic ideas spread rapidly, a concerted and principled response is required to raise awareness, to educate, and to ensure decency prevails.”
The USCM-AJC initiative also acknowledges that the internet and social media are promoting antisemitism and other hatreds, linking racists and radicalizing adherents who may live thousands of miles apart. A concerted, principled response is required to raise awareness, educate and ensure the truth prevails.
“Standing against antisemitism and other prejudicial hatred is a core value of mine,” Mayor David Martin said. “My late-wife Judy and I came to Stamford over 40 years ago and we both recognized Stamford as unique because it was accepting of others. Stamford is the most diverse city in the state of Connecticut, and it is our acceptance of diversity and other religions, cultures, and people that help us excel as a community. It is incredibly important — especially now in this year — to stand united in condemning those who seek to divide us with hatred. I am grateful for the continued leadership of American Jewish Committee and others for keeping this issue at the forefront of our community’s conscious.”
The statement pledges a commitment to working within and across U.S. communities to advance the values of respectful coexistence and calls on mayors and municipal leaders to add their names and to affirm that antisemitism is incompatible with fundamental democratic values.
“Diversity is a foundation of our democracy and building communities of conscience is central to fighting religious bigotry. Together, we must affirm that a climate of mutual understanding and respect among all citizens is the bedrock of pluralistic communities,” said Myra Clark-Siegel, AJC Westchester/Fairfield regional director. “We thank Mayor Martin and other mayors throughout CT for this principled leadership against antisemitism.”
Sitting in our car in the parking lot of the now-defunct Lord and Taylor in Stamford, we shared celebratory doughnuts. With a thumbs up, the National Guardsman cleared us to go.
Marsha and I had our first dose of the Pfizer COVID-19 vaccine and were surprised at the sense of optimism that came with the jab. Hoping that it would be an occasion for celebration, we had stopped on the way at the Lakeside Diner on Long Ridge Road to pick up some doughnuts.
The famous pastries (cinnamon sugar or plain) were a rare morning indulgence in our pandemic routine. Eating at home all day, every day, we’ve had to watch out for dietary excess.
We like to cook and have established a system of both familiar and new dishes that are reasonably healthy and lean. The emphasis is on chicken and fish while trying to steer clear of too many pizzas and burgers.
The problem is baking. We both like to bake and enjoy the results, but if you bake a pan of brownies or a Meyer lemon pound cake, somebody has to eat it.
It has been almost a year of baking experimentation: Hot cross buns, Boston cream pie, homemade fruit preserves, election cake and gingerbread houses. That’s in addition to the family standards: Ooatmeal cookies, banana cake, fudge, muffins and all the Christmas baking.
If that isn’t bad enough, some of the easiest and most successful pandemic takeaway foods come from bakeries. Cakes from SoNo Baking, monkey bread from Wave Hill, cinnamon rolls from Cafe Dolce, and croissants from all of them are irresistible.
Our pandemic baking kicked off, like so many, with a sourdough starter. When yeast was scarce, we brewed up a successful starter and felt quite proud about it. Sadly, the bread is hard to make while biscuits, pancakes and the like are easy and quite delicious. But what good is a biscuit without butter and jam? And who would have pancakes without syrup? You can see the problem.
This spring, generous gifts of Meyer lemons from down South led to muffins, cakes, bars and cookies. The sweet treats never end.
After some initial alarming calorie consumption, we’ve settled on a strategy of afternoon tea. As the day is winding down, the kettle heats up. A sweet treat and a few minutes of chat help to settle the day. It doesn’t always limit me to one goody per day, but knowing that there’s at least one sets some structure.
With this routine and some careful meal planning, we’ve been able to maintain our waistlines and even shrink them a little. We’re also exercising those willpower and discipline muscles. So far, so good.
Now, with the vaccination, we’re eager to get back to restaurants sometime soon. As vaccinations increase and the weather warms, eating outside or even inside becomes a tantalizing light at the end of the tunnel. We can’t wait.
All this home cooking has been fun, but restaurants need us, and I’m surprised to realize how much we need them.
The sense that our parking lot shot was the beginning of a return to normal (even if it’s a new normal) was unexpectedly strong. I know that with the slow rollout of the vaccinations, we’re not all on the same time line. And I know that it will never be the same for loved ones of those tragically taken by the virus.
I also know that for restaurant owners, workers and suppliers, the pandemic has been a miserable experience — one they hope never to repeat. Surely by summer or maybe even by Mother’s Day (the busiest day of the year for many restaurants) they’ll be able to welcome patrons inside and still use their newly found outdoor dining space. I’m hoping that they’ll soon be able to rehire servers, cooks, bartenders, and dishwashers; get back to their normal ecosystem of food, liquor, beer, laundry, and other suppliers; and be able to catch up on some overdue bills.
My hopes are a little selfish. I long to be in a restaurant, being served, taking in the hustle and bustle of the staff and patrons, and enjoying the ambiance as someone else cooks, serves and cleans up. I want to be relaxed for the experience, confident that I’m not at risk of infecting anyone, and convinced that no one is shedding virus my way.
In the meantime, we’re still baking, savoring afternoon tea, watching our waistlines, and waiting out the virus.
As vaccinations increase and the weather warms, eating outside or even inside becomes a tantalizing light at the end of the tunnel. We can’t wait.