Lunch was at Spread Bagelry. Their bagels are made the Montreal way. I had never heard of the Montreal method before, (let alone in Philadelphia). They are hand rolled, boiled in honey water then baked in small batches all day long in America’s first custom built, wood fired Montreal Bagel Brick Oven.
We spent a half-day at the new (2010) National Museum of American Jewish History. It tells well the whole story of the Jews in the US during the last 350 years. We learned about how they got here, why, when, where they came from, and where they went. It tells the story fairly, dealing with the good, the bad and the ugly.