Thursday, July 30, 2015 Av 14, 5775
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As the harvest festival of Sukkot nears, the Exponent caught up with three local Jewish farmers to find out what drew them to the land and their now rather non-traditional careers.
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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...
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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...
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By:
Dasee Berkowitz, Jewish Telegraphic Agency
Children beginning to acquire language face some amusing obstacles. Confusing basic words is one of them. My son, for example, loved to stretch out his arms and tell me about something that was the biggest or the best “… in the whole wide word.” My heart smiled every time. There was something telling in his mistake. Jewish tradition is no...
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By:
Jamie Geller, Jewish Telegraphic Agency
Yom Kippur, the most som­ber day of the Jewish year, is also called the Day of Atonement and reminds us that we are all accountable for our actions. One element of repentance is fasting. And boy do we prepare ourselves for that fast! We serve full, balanced meals — light on the salt and thirst-inducing spices — just beforehand. And...
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