Saturday, July 26, 2014 Tammuz 28, 5774

By:
Louise Fiszer, Jewish Exponent Feature
In my many extended visits to Israel, my impressions of Shabbat always leave me in awe. How differently it's treated there than anyplace else in the world! Whether observant or non-observant, Friday and Saturday mean guests, and guests mean food. Israelis usually don't entertain with large dinner parties; most families don't have room to serve full meals for a crowd...
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By:
I am generally opposed on principle to books like Mazel Tov , which is subtitled Celebrities' Bar and Bat Mitzvah Memories . Its bare-bones premise, expressed by the title and its accompaniment, makes it seem like a pure product of the celebrity culture, which will simply pander to the gossipy, People -magazine-loving side of our personalities. These lowest-common-denominator kind of...
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By:
Andrew Schloss
Hey Dad, if you're like most guys, you've sacrificed a drumstick or two to the incendiary powers of a backyard grill. And if you've tried to convince yourself that "black and crusty" is how you like your barbecued chicken, then you know, firsthand, the ambiguous blessings of cooking over an open flame. We all can agree that a subtly smoky...
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By:
About a month ago, while discussing Jerome Rothenberg's ambitious three-part poem called Tryptych , which touches on numerous and sundry Jewish themes, I asked what I think is still one of the central aesthetic questions of our time: Can art of any kind encompass the enormity of the Holocaust? Now that we're well into the new millennium, you would think...
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Soups are a cool way to bring in Shavuot
By:
Linda Morel, Jewish Telegraphic Agency
Shavuot celebrations often center around brunch, where lox and bagels grab the attention. Those who branch out typically gravitate to blintzes and kugels. But in the Old Country, Shavuot meals often started with cold, creamy soups -- an appetizer that has all but disappeared in today's grab-and-go world. I suspect that cold soups have been replaced by smoothies, a staple...
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