Wednesday, May 25, 2016 Iyyar 17, 5776

By:
Jason Cohen | JE Feature
Kosher USA follows the journey of kosher food through the modern industrial food system and recounts how iconic products such as Coca-Cola and Jell-O became kosher, the debates among rabbis over the incorporation of modern science into Jewish law.
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By:
Rachel Kurland and Marissa Stern | JE Staff
When you think about it — despite believing (without being dramatic, of course) that not having any bread could signify the end of the world — Passover has some of the best food compared to other Jewish holidays.
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By:
JTA
In "The Last Laugh," comedians and survivors debate the limits of -- and opportunities for -- jokes about the Shoah.
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By:
JTA
It’s safe to say that Ezra Furman is probably the only publicly visible musician who navigates the worlds of both Orthodox Judaism and gender nonconformity.
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By:
Keri White | JE Food Columnist
This year, Pat O’Malley and Scott Schroeder, chefs/owners at The Hungry Pigeon restaurant at Fourth and Fitzwater streets, will be serving up several Passover dishes — some traditional, some, like their chopped liver, with a twist.
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