Saturday, October 25, 2014 Heshvan 1, 5775
Pear that feeling with some fruit!
By:
Andrew Schloss
February's a barren month. The bounty of last autumn's harvest is a dim memory, and we're still months away from the first growth in spring. But to make the best of what we've got, I have just two words for you - fruit and nuts. Traditionally, the depth of winter is a time when even stalwart produce disappears, and in...
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A month that's oh so sweet...
By:
Ethel G. Hofman- JE Feature
Americans are crazy about chocolate, though that's nothing new. Smooth, silky, sweet and intoxicating, chocolate has titillated the senses for nearly 3,000 years. Back then, the Aztecs regarded the rich, dark cocoa beans as a gift bestowed by the great god Quetzalcoatl to ease their earthly passage to heaven. The chocolate was reserved for warriors, nobility and priests. In the...
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By:
Sally Friedman- JEFeature
You're sitting in a restaurant trying to enjoy your meal when the kids at the next table start acting up. First, just a poke here and there. Then some more serious wrestling. Then shouts of "You liar! You stupid idiot!" Thuds. Blows. Hollering. By now, a civilized meal is out of the question. And so, probably, is your own digestion...
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By:
Lauren Pound Somers- JE Feature
Who makes the best Jewish soup? Volunteers at Adath Israel in Merion Station are challenging people to find out by launching the "Jewish Mama Soup-a-Rama," a regional contest whose ultimate goal is to produce 10,000 pints of soup to feed thousands. The innovative project was developed by Adath Israel's "Mitzvah Makers," social-action committee that's collaborating with the Jewish Federation of...
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By:
Louise Fiszer- JE Feature
It was pure serendipity that we found Carne Restaurant our first night in Istanbul. Due to a government parade the main streets were closed to traffic so we were not able to honor our much sought after reservation at a highly touted restaurant on the other side of the Bosphorous. Hungry and jet-lagged, we decided to take a walk and...
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