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Galilee Diary: Galilee encounters
Three encounters from a day with 50 students from HUC, spending their first year in Israel before beginning their studies at the stateside campuses.
How a Jewish Preschool Teacher Became a Professional Challah Baker
Meghann Hennen, a Jewish preschool teacher based in Cleveland, OH, discovered challah's incredible impact on her life firsthand when she decided to start her own challah business on Instagram... in the midst of the pandemic.
The Power of Shabbat, Even Over the Loudspeaker
Even as structure and routine begin to crumble, ritual observances don’t stop for the virus. As did many generations of Jews before us, we must adapt ritual to this unprecedented way of life, and Shabbat services, a mainstay for nursing home residents, necessitated creative adaptation.
Shabbat as Alternate Time, Especially During the Pandemic
Friday’s sunset could be no different than Thursday’s, a time marker notching off another day or another week, but Shabbat requires us to mark a more substantial difference, Regularity is key to keep track of our lives between other Jewish times and when days blur into each other.
Every Tu BiShvat Is a Second Chance
Tu BiShvat, the precursor to Earth Day, should make us alert to our air, water, animals, and foliage – and all that we’re doing to destroy them.
Tu BiShvat: How Israel Has Planted New Seeds in the Jewish Soul
The way we celebrate Tu BiShvat has changed over the years – a case-in-point of how Jewish life and observance has been transformed in our day, due in no small part thanks to the successes of the State of Israel.
Persian Zeitun Parvardeh (Marinated Olives)
Even if you can’t find all of the traditional ingredients for this flavorful dish (green Calamata olives and golpar/angelica may be tough to find, depending on your location), the combination of garlic, walnuts and sweet/tart pomegranate molasses with the slightly acidic olives will push this dish to the forefront of your cocktail table.