Culture

Music

David Broza: This Concert Will Be Good

Food

A Pocket Culinary Tour Through Israel

Music

Don’t Turn Your Nose Up at Cabbage

Film & Television

Things to Do During Heritage Month

Music

Singer's 'Festival of Light' Tour Keeps the Celebration Rockin' On

By:

Deborah Hirsch

A 3-foot tall menorah burned, a gigantic mirrored dreidel spun overhead, and on stage, Matisyahu launched into a lilting reggae melody as a sold-out crowd of nearly 1,000 people roared with approval. The Chasidic singer's "Festival of Light" tour, held at the Theatre of the Living Arts on South Street, seemed the perfect excuse to usher in the last night...

Books

A Blow Against Elitism

By:

Robert Leiter

It's a safe bet that most Philadelphians, even those who have never stepped foot into the Barnes Foundation's original home on the Main Line, would say that the bulk of the paintings in that famous collection have solely to do with French Impressionism -- Renoir, Matisse, Cézanne, Monet, Degas. Such a response would likely be due to all the media...

Food

Men of Steel

'Iron Chefs' come to town and show off their strengths

By:

Ethel Hofman, JE Feature

Put three chefs in a shul social hall, each with only one pot and two butane burners, and what do you get? As a judge, I thought, not much. Wrong. On a Saturday night at Temple Brith Achim in King of Prussia, chefs Mark Fenner, David Green and Jeff Rosen created six sensational main dishes --...

History & Nostalgia

RReaching Readers Where They Spend their Time: In Cyberspace

By:

Deborah Hirsch

My great-grandmother had been married less than a week when she noticed a picture of her husband in the Yiddish edition of the daily Forward. It was a wanted notice. According to family lore, Bubbe's husband had left a wife and three kids in New York. He could either go home or go to jail. He chose jail. Bubbe, then...

Food

What's on the Menu at School Today? How About Some Gourmet Crepes

By:

Deborah Hirsch

The spicy-sweet aroma of fresh tomatoes stewing in herbs wafted through the maze of hallways on the third floor of Frankford High School. At the source of this enticing smell -- the culinary arts classroom -- 26 students crowded forward to get a closer look at visiting chef Michael Katz's chopping technique. Normally, Katz would be in Jerusalem, overseeing a...