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Nourishing the Soul and Body with Bread

Rabbi Deborah Prinz
There are many ways that rabbis nourish their communities. Some focus on working with local charities to support people in need, and others connect with the wider community through education. Some rabbis have found a way to do both using a unique medium: challah.

Interview with Beejhy Barhany, Owner of Tsion Café in Harlem

Ellie Rudee
Beejhy Barhany (she/her) is an entrepreneur and activist who was born in Ethiopia, raised in Israel, and currently resides in New York. Today, she is the chef and owner of an eclectic Ethiopian restaurant in Harlem, New York, Tsion Café, that incorporates cuisine from the many places that have influenced her journey.

A Vegan Rosh HaShanah for a Sweet New Year

Kayla Kaplan
I am vegan because I am Jewish. Everything that led me to a vegan practice came from my childhood where I kept kosher, learned by asking thoughtful questions, and practiced daily rituals like hand washing and reciting brachot that brought intention to aspects of daily life.

Sukkot Breads in Fall Colors

Rabbi Deborah R. Prinz
Decorate your Sukkot table with Ethiopian, North African, and Sephardi breads full of fall colors and tantalizing spice mixes while broadening your palate with the customs of worldwide Jewish communities. Laden with seasonal honey, pumpkin, or orange, they don’t need braiding and make perfect gifts.  

Lessons in Challah

Cantor Penny Kessler

It's rare that everyone in my family is together for Shabbat. I wanted to make this one special so, on Black Friday, my daughter and I made our first challah. On Facebook, I had seen beautiful Thanksgiving turkey challot (plural of challah) and a video of an