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

Theater

In the centuries-long history of American theater, there have been numerous examples of popular, critically acclaimed plays and musicals with Jewish themes: Fiddler on the Roof, Broken Glass, Conversations With My Father, Pirates of Penzance, to name a few. No, you haven't wandered into an easily solved version of "One of these things is not like the other." According to...

Columns

On 25th Anniversary of the Soviet Jewry March, Learning from the Past

By:

Daniel Eisenstadt and Michael Granoff

The greatest success story in recent Jewish history has become one of the world's best-kept secrets in under a generation. On Dec. 6, 1987, when Soviet leader Mikhail Gorbachev arrived in Washington, D.C., more than a quarter-million American Jews -- Democrats and Republicans, observant and secular, and individuals representing the entire spectrum of Israeli politics -- gathered on the National...

Food

Supping in the Sukkah

By:

Rivka Tal

In Israel, the weather is almost always warm during the seven-day festival of Sukkot. And many families enjoy their holiday meals in the palm-branch-roofed sukkah. Sukkot are often “attached” to the ubiquitous small Israeli apartments or down a few flights of stairs. Easy-to-prepare — and-transport — meals are handy at this time of the year, and I believe we can...

Food

By the Pound: Serving a Sweet Sukkot Treat

By:

Linda Morel

Sukkot desserts are a distinct genre in Jewish cuisine. Traditional holiday sweets are made with fall fruits such as pears, plums and late-season berries. Holiday pastries are studded as well with dried fruits, nuts and seasonal spices such as cinnamon, cloves, nutmeg and cardamom. Fruits that are abundant in seeds — notably pomegranates — also are popular in Sukkot baking...

Sukkot

Food Talk in the Sukkah

By:

Deborah Hirsch

Over the next two years, Reform Congregation Rodeph Shalom, the National Museum of American Jewish History, the Gershman Y and Temple University's Feinstein Center for American Jewish History will host a variety of programs focused on food, ethics, sustainability and "eating Jewish."