Galilee Diary: New Grain
Driving across the Jezreel Valley these days, you can't miss the biblical echoes of the landscape. On Pesach we are to eat only cereal products made from the last year's harvest, baked with no leavening – and at the same time we are to clean out completely any remnants of any grain products from the old supply.
Techina Cookies
My husband introduced me to techina (tahini), a staple found in most Israeli kitchens, as soon as we made aliyah in 1992.
Camp Recipe: Chef Lori's Shabbat Brownies
Lag BaOmer: Little Sleep, Lots of Smoke
Lag BaOmer was completely off our radar when we lived in the United States. We never had any real exposure to it until we made Aliyah, and now its approach is easily recognizable by kids walking down the street, schlepping huge pieces of wood, old furniture, sticks, and anything else that burns.
Lag BaOmer
Lag BaOmer is a break, a time out, a moment to recall an ancient plague that may or may not have occurred, and perhaps a moment for reflection.
Living Lag BaOmer
The Hebrew letter equivalent of 33 is pronounced Lag (lamed gimel), giving rise to the name Lag BaOmer for this particular day. There is no one particular reason that this day stands out from the other 48 days counted between Pesach and Shavuot, yet many fascinating traditions surround the special nature of this day.
Embracing Our Imperfections
The chief executive of a large company was greatly admired for his energy and drive.
How Shabbat is Like a Snowstorm
This morning I met again with my usual cohort of Jewish clergy who study sacred texts together each week in the coffee shop.
Does God Care What We Wear or Where We Pray?
There was a time when attending Shabbat services meant dressing up: suits and ties for men, dresses for women.
Journeying to Judaism: My Conversion Story
More than just a conversion requirement, Len Gesinksi found Introduction to Judaism to be inspirational, and believes it was instrumental in shaping his and his wife's journeys toward Judaism.