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French Daily Highlights Post-Attack Skullcap Debate

"The Jews' great concern," reads the Thursday headline in French daily Aujourd'hui en France, above an image of a man wearing a skullcap. It comes after a teenager attacked and wounded a Jewish teacher who was wearing the traditional headgear Monday in Marseille, southern France.

France is debating whether it's still safe for members of the Jewish community to wear the traditional accessory — also known as a kippah or yarmulke.

A 15-year-old boy claiming to act in the name of the ISIS assaulted the Jewish teacher with a machete, the third attack of its kind in Marseille in recent months.

Following the wave of violence, Zvi Ammar, head of Marseille's Jewish Council, advised Jews to refrain from wearing their skullcaps, a recommendation that sparked controversy among the religious community.

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food / travel

Butter Beware, Olive Oil Is Conquering French Kitchens

Spanish, Italian, Greek, Provençal: in the land of butter and cream, olive oil is all the rage! Buoyed by the wave of the Mediterranean diet, demand has soared in recent years. But production is threatened by drought in Spain, the world's leading producer.

Man holding a clear glass bottle of olive oil.

Someone pouring olive oil in a plate.

Peter Fazekas via Pexels
Laurent Guez

PARIS — It's more than just a fat. Nor even a seasoning or condiment. For its growing number of aficionados, olive oil is an object of desire, if not of worship.

"It's all anyone around me ever talks about," laughs Emmanuelle Dechelette, a former public relations professional turned olive oil sommelier. "My friends, my husband's friends, everyone consults me or asks me if I can find them this or that particular cuvée. Sometimes I feel like a 'drug dealer.'"

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After completing a diploma course in New York, in 2016 Emmanuelle created an international competition, Olio Nuovo Days , which has gradually established itself as one of the benchmarks. Producers flock from all over the world to take part, from France, Spain, Sicily, Greece, Tunisia and Lebanon, as well as Japan, Chile, Brazil and South Africa.

"Right now, without my oil La Couvée, produced in Slovenia and 2023 champion for the Northern Hemisphere, I feel like I couldn't live," says the sommelier, who likes to savor this juice simply, on a toasted baguette, a fine tomato or with fresh goat's cheese. For her, if a dish isn't flavored with olive oil, it's missing something. The elegant Dechellette consumes it without moderation: "When you say olive oil, you mean olive, not oil. It's a fruit, so it's not fatty!”

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