Tuesday, September 30, 2014 Tishri 6, 5775
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Over the next two years, Reform Congregation Rodeph Shalom, the National Museum of American Jewish History, the Gershman Y and Temple University's Feinstein Center for American Jewish History will host a variety of programs focused on food, ethics, sustainability and "eating Jewish."
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By:
Linda Morel
“Nineteen people?” my husband said. “Where are you going to put them all?” Last year, I invited more people to break the Yom Kippur fast than I could seat around tables. While my heart expanded to include everyone, unfortunately my walls are rigid. I decided to serve dinner buffet style. Yet I worried that this pivotal meal, a transition from...
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By:
Jamie Geller, Jewish Telegraphic Agency
Yom Kippur, the most som­ber day of the Jewish year, is also called the Day of Atonement and reminds us that we are all accountable for our actions. One element of repentance is fasting. And boy do we prepare ourselves for that fast! We serve full, balanced meals — light on the salt and thirst-inducing spices — just beforehand. And...
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By:
Rivka Tal
Challah is the braided egg-rich loaf of bread that we traditionally eat on the Sabbath and holidays — two loaves of challah at each of the three Shabbat meals. Challah in Israel is classified as sweet, semi-sweet and “regular.” (My personal favorite is what is called baguette challah, which I have yet to duplicate at home.) But for Rosh Hashanah,...
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Take a break from ­tradition by trying these offbeat recipes
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Naomi Muller, Jewish Exponent Feature
On Rosh Hashanah, most Jews indulge in sweet foods to express their desire for a sweet year. Problems arise, however, when a guest or family member is unable to tolerate sugar and honey for either medical or dietary reasons. Obviously, we all desire a year filled with all manner of delicious blessings. The question is how to find substitutes for...
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