Judaism

Local

Death as a Constant Part of Life

Torah

Is Golan Heights Part of Holy Land?

Arts

Hidden City Festival Reveals Revitalization of 'Little Shul'

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...

Food

A Break-the-Fast Buffet That Keeps Things Tasty and Informal

By:

Linda Morel

“Nineteen people?” my husband said. “Where are you going to put them all?” Last year, I invited more people to break the Yom Kippur fast than I could seat around tables. While my heart expanded to include everyone, unfortunately my walls are rigid. I decided to serve dinner buffet style. Yet I worried that this pivotal meal, a transition from...