Judaism

Torah

Blessing the People With Love and Joy

Local

Does Birthright Stifle Teen Travel?

Shavuot

Synagogues Celebrate New Arrivals

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."

Environment

Of Farms and the Jews

By:

Deborah Hirsch

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.

Jewish Federation

Celebrating Life’s Joys

Amid these Days of Awe, I remember one of my favorite Torah portions, Nehemiah, which describes how our ancestors celebrated Rosh Hashanah when they returned to Israel from Persia after a long exile. It was a time of rebuilding and renewal, and the people sought inspiration from the words of our prophets. On the first day of Rosh Hashanah, men...