December 13, 2014
Fatal Temperance Drink Article from 1885
I just received this grisly but interesting article from the July 10, 1885 edition of the Scranton Tribune. Thank you Corey!
November 23, 2014
Trying Phosphates and More at Hamilton's Soda Fountain and Luncheonette
Today my family took my sister for her birthday to Hamilton’s Soda Fountain & Luncheonette, in Greenwich Village. The food is fantastic and cheap - old style luncheonette food at old fashioned prices (a hot dog for $2) - but the star is by far the soda fountain. Alex, the soda jerk, was generous enough to explain his awesome concoctions (based on old recipe guides) that he's been perfecting for more than a year before they opened.
The video below shows his egg cream. I've never seen it made this way before - U-bet's chocolate syrup last! - but I've had worse.
I was SO excited to have my first phosphate. I've read all about them but had no way to really understand what they were all about. The base here was cherry and root beer (their cherry syrup is incredible - now my favorite Lime Rickey). The phosphate cuts the sweetness and makes the taste more crisp. It was interesting but not sure it's my new thing. Check out how it's made:
My sister ordered this Strawberry Puff (flavored soda with whipped cream). Their seltzer, I have to say, is fantastic!
This Kight's Egg Phosphate is not just a regular phosphate (which smooths the sweet and heightens the crisp) but also includes a raw egg. I have been equally excited, since writing my book, to try both a phosphate and a raw egg at the same time - and now I got to try both at the same time. I can say now I've done it - I can see why people who were low on cash and lower on protein might have favored this - but next time I am at Hamilton's (and I plan to go back in a few weeks) I will definitely turned to my new favorite - the Lime Rickey.
It is fascinating to visit here after a trip to the Brooklyn Farmacy and Soda Foudnation. While everything at Farmacy is phenomenal - and serves my favorite egg creams - I think they seek to evolve the recipes while Hamilton's aims to bring back or preserve the old recipes. That's interesting. And even more interesting is to see over time if the city's new-found interest in soda foundations is big enough to support both directions.
September 20, 2014
After a decade of researching and writing the book, it's done. With tremendous help this past year from many people, particularly my wife, Noemi, and friend, Julie, I finished writing (what I am now calling and hoping to stick with) Seltzertopia: The Effervescent Age.
I haven't written much on the blog in recent years - my time has been split between the book itself and the Facebook group. But if I hope to return here one day, then I figured I had to mark this remarkable moment.
I have written this book three times. The first was just to figure out the chronological history of seltzer (boring). The second was an attempt to shape this history into a narrative (forced). The third attempt - inspired by the Pittsburgh Seltzer Work - took me to the end (I love it!).
And now that writing is over (I don't pretend I am done - I am sure edits are down the road) it's time to start sending it out to agents and publishers.
We're in a new phase. And after being in and out of writing for so long, now I am facing something new. And it's exciting.
And that begins renaming this blog. It is now Seltzertopia: The Effervescent Age. Give Me Seltzer has served me well, but it's time to move on as the book has found its voice.
July 21, 2014
The word Seltzer across time and space
As I've focused more on writing the book and less on this blog, my comments about the project tend to appear more often on the Facebook page dedicated to the project.
But I am playing now with Google's Ngram viewer, that lets you search for occurrence of words to unearth hidden meanings. Let's look at how often seltzer is seen in different countries over different times.
I use "seltzer" plus "seltzer water" plus "Seltzer Water." I don't use the seltzer as a proper noun, "Seltzer," which it certainly was in the beginning, because it is not possible to distinguish from the current surname.
This now focuses just on American English, starting from its lowest year, 1854, to 2007:
July 18, 2013
1st Draft of the Book Complete
Last week for the first time I put the book together, end to end, to learn it is 250 pages. I like that. Feels just right - not to long and not to short. And now I have a draft of a manuscript I can shop around, currently title: Spritz - the Effervescent Story of Seltzer. More to follow...
July 17, 2013
Forward Article: The Next Generation of 'the Seltzer Man'
Below is a copy of a wonderful new article by Leah Koenig in the Forward about the seltzer revival at the center of my book (the book, btw, is now in a draft manuscript form and being shopped around).
The Next Generation of 'the Seltzer Man'
Something Big Is Bubbling From Coast to Coast
If you believe what you read in the news, the seltzer man is on the brink of extinction. Every few years, some publication will run a wistful feature on the remaining stock of old-timers, dedicated men who still ride around New York making door-to-door deliveries of carbonated water, their crates of glass siphon bottles clanging in the back of their trucks. But like the milkman and the roving knife sharpener, the glory days of seltzer delivery are all but over.
“When I started in the early 1980s, there were 22 seltzer men left in New York,” said Kenny Gomberg, co-owner, along with his brother-in-law Irv Resnick, of Gomberg Seltzer Works — the city’s last remaining seltzer filling station. “That was just a fraction of the hundreds there used to be,” he said. Today, there are just seven left.
But one of these seltzer deliverers, 25-year-old Alex Gomberg (Kenny Gomberg’s son), represents something new in the world of seltzer. Alex Gomberg is the fourth generation of Gombergs to peddle the drink once affectionately called “Jewish champagne.”
When his great-grandfather Mo Gomberg, a Russian immigrant, founded Gomberg Seltzer Works in 1953, the industry was thriving. And for decades it was buoyed by a generation of Jewish immigrants from Eastern Europe who brought their love of seltzer with them to America, and who relied on the seltzer man to bring the bubbly water to their doorsteps.
“The only advertising you used to need was a billboard with a picture of a seltzer bottle and a phone number,” Kenny Gomberg said. “For those who know what real seltzer is, the product sells itself.” But younger consumers who know only the version sold in plastic bottles at the supermarket need more convincing.
That is why Alex Gomberg, who recently earned a master’s degree in higher education administration, decided to leave academia to usher his family’s business into a new era. Last year he pioneered Brooklyn Seltzer Boys with his father and uncle, a seltzer delivery venture they call “the newest old business around.” Instead of seeking out individual home delivery customers (“I am not looking to step on anyone’s toes by taking over the remaining market,” he said), he focuses his energies on the artisanal restaurants and bars that appreciate the difference in quality between the plastic bottles that quickly go flat once opened and the bold, bracing bite of ultra-fresh seltzer spritzed from a pressurized siphon.
Already he has secured a number of clients, including the farm-to-table restaurant Brooklyn Sandwich Society and a speakeasy-style bar called Dutch Kills in Queens. “The business was stagnating and would have continued to dwindle,” Kenny Gomberg said. “The work Alex is doing to network and bring seltzer to a new market is amazing.”
And Gomberg is not alone in his efforts to put the fizz back in seltzer delivery.
Pittsburgh is home to Pittsburgh Seltzer Works, a fading 115-year old business that was brought back to life by two men, John Seekings and Jim Rogal. Kathryn Renz, meanwhile, runs Seltzer Sisters in the San Francisco Bay Area, a company she bought in 1992 from the former owners, who had decided to fold several months earlier. Further south, an Argentine named Gustavo Leiva has delivered siphoned seltzer bottles to residents and businesses in Southern California since 2007 through his company, Soda Buenos Aires. And last year in Florida, Ryan Pinnell founded Treasure Coast Seltzer Works, which delivers to businesses and to customers’ doors. “My wife is from Eastern Europe, where seltzer is a staple,” he said. “We saw that the delivery business had died off, and decided to see if we could take it to market.”
Unlike Gomberg, none of these modern day seltzer men and women has seltzer in his or her bloodline. But they share a desire to bring the drink into the 21st century. “These are people who have had seltzer conversion experiences,” said Barry Joseph, who runs the blog and podcast Give Me Seltzer and is writing a book about the drink’s history. “Now, they are redefining what traditional seltzer production looks like.”
Joseph points to a “confluence of emerging trends and subcultures” to explain old-school seltzer’s contemporary popularity — everything from the do-it-yourself culture and the artisanal foods movement to the Internet. “Take Pittsburgh Seltzer Works,” he said. “Just like food trucks, they are using Facebook to communicate directly with customers about what is new and where to find their product. It brings that level of direct connection you would find with older mom-and-pop businesses into the modern age.”
They are also widening their customer bases beyond the Jewish community that has been, and continues to be, a seltzer stronghold. “We market seltzer as a healthy alternative to soft drinks, and our fastest-growing demographic right now is moms,” Pinnell said. Like the Brooklyn Seltzer Boys, many of these companies are also increasingly partnering with businesses. Renz said that Seltzer Sisters currently serves close to 200 California bars and restaurants between Oakland and San Francisco. “They are great and consistent clients, and we love seeing the old glass bottles used and appreciated in a setting that shows them off,” she said.
The feeling seems to be mutual. In Brooklyn, the upscale bar Tooker Alley recently started using Brooklyn Seltzer Boys seltzer in their handcrafted cocktails. “Alex brought us a case to sample, and we were hooked,” said co-owner Del Pedro, whose former roommate used to have seltzer delivered to their Harlem apartment in the 1980s. “The bubbles are so powerful, they dance on your tongue. It is far more refreshing than anything you can get out of a bottle or soda gun.”
Joseph also thinks that the rise in popularity of home carbonation systems like Soda Stream have ultimately helped the modern seltzer man more than it has hindered him. “It is all part of the same movement and helps open up people’s awareness,” he said. “One of the seltzer men I interviewed said every time Soda Stream advertises locally, he gets more calls.”
It is probably premature to claim the emergence of a full-blown “seltzer man” revolution, and yet it is clear that something exciting is bubbling. “When I started researching seltzer’s history seven years ago, most of these companies did not exist in their current form,” Joseph said. “Now, fascinating people around the country have come out of left field and put themselves front and center into the story of seltzer’s revival.”
Leah Koenig is the Forward’s food columnist, and is working on a cookbook, “Modern Jewish Cooking” (Chronicle, 2015). Email her at firstname.lastname@example.org
March 28, 2013
Latest New York Post article on Seltzer, quoting me
Last January I published a piece on Alex Gomberg. Now, larger news outlets are beginning to take notice:
Prince of Pop
A 25-year-old is bringing the fizz back to the seltzer business
By DOREE LEWAK
Posted: 11:01 PM, March 23, 2013
From the shtetl-icious beverage staple of the old country, to ’60s dime-store pharmacy mainstay, seltzer has been part of the American carbonated beverage landscape for centuries. And it mounted a mean comeback 30 years ago, when Perrier conferred cool status on buying overpriced bottled water.
Even Bruce Willis and James Gandolfini caught the last seltzer wave in the early ’80s. The actors-in-the-making delivered the fizzy stuff while trying to make it big in New York.
After running out of fizz over the past decade or so, seltzer is being given new life by a new company, the Brooklyn Seltzer Boys.
Launched by Alex Gomberg, 25, in September, the BSB is a delivery service that’s equal parts throwback and painfully hipster, making Gomberg the hot new whippersnapper on the seltzer delivery circuit. Make that the only whippersnapper on the circuit and, easily, the youngest seltzer man in the country — there are only a handful left.
January 12, 2013
Two New Articles by me this week on Seltzer Men
Oops! I have been so busy with the book and the Facebook group, I have neglected the blog. Sorry!
Last week I had a top of the fold, front page article in the Jewish Week. That was very nice. It is an interview with Walter Backerman, seltzerman extraordinaire. As if that were not enough, there is a second piece from me interviewing Alex Gomberg, the newest and youngest seltzerman in the country. Finally, as a blast from the past, I will include a fantastic NPR seltzer piece I came across from the 70s.
Time in a Bottle: Meet Walter Backerman, the third generation in a dynasty of ‘seltzer men,’ and one of the last of a breed. [link]
21s-Century Seltzer Man: A young Brooklynite with a vintage business.[link]
Marty – the Seltzer Man - NPR, 1979
October 03, 2012
More on Walter Backerman - BBC and NHK
Walter has been sending me great material documenting his work, as he is a media hound and a lightening rod for anyone interested in the topic.
Here is a radio piece on the BBC from last March. Start at 18:30.
From July 5- July 10, 2007, a Japanese TV crew followed Walter for a piece that ran on July 28, 2007. Walter, who gave me this video and asked me to share it online, says it was viewed by 10 million people.
"The Route is the Route" - A Day with Walter Backerman, Seltzerman Supreme
Yesterday, after waiting for many years, I finally had the incredible opportunity to spend the day alongside Walter Backerman, who runs the nearly 100 year-old route. He was tremendously generous with both his time and opinions.
I have HOURS of interview now to transcribe but, in the meantime, below are some photos and video from the day:
Some photos from the day.
A video of a delivery.
A video of his bottle collection.