David Mintz, Whose Tofutti Made Bean Curd Cool, Dies at 89

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After graduating from a Lubavitcher Yeshiva highschool in Crown Heights, he attended Brooklyn School, briefly bought mink stoles, and ran a bungalow colony within the Catskills, the place he opened a deli.

It was after he opened his Manhattan restaurant, he stated in one in all many variations of the story, that “a Jewish hippie” tipped him to the potential of tofu. “The E book of Tofu” (1979), by William Shurtleff and Akiko Aoyagi, grew to become his new bible.

Mr. Mintz’s first marriage resulted in divorce (“Bean curd wasn’t thrilling to her,” he informed The Baltimore Jewish Occasions in 1984). In 1984 he married Rachel Avalagon, who died this 12 months. He’s survived by their son, Ethan.

Mr. Mintz usually sought steering from Rabbi Menachem Mendel Schneerson, the venerable chief of the Lubavitcher Hasidic motion, to whom he had been launched by his brother, Isaac Gershon Mintz. David Mintz would write every day $1,000 checks to Rabbi Schneerson’s philanthropies, in response to COLLive, an Orthodox information website. (He was a founding father of the congregation Chabad of Tenafly.)

“Every time I met with the rebbe I might point out what I used to be doing, and he would say to me: ‘You must have religion. When you’ve got religion in God, you are able to do wonders,’” Mr. Mintz stated in an interview with Jewish Instructional Media in 2013.

Late within the Nineteen Seventies he needed to shut Mintz’s Buffet, his restaurant on Third Avenue, as a result of the block was being razed to construct Trump Plaza. When he was supplied the choice to transplant his restaurant to the Higher West Facet, he sought Rabbi Schneerson’s steering. The rabbi’s secretary, Rabbi Leibel Groner, known as him again, Mr. Mintz recalled, and stated: “Get a pencil and paper and write it down. This is essential.”

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