Sunday, December 28, 2014 Tevet 6, 5775
By:
Ruth Ellen Gruber, JTA
A country with only about 20,000 Jews now boasts dozens of Jewish museums, culture festivals, academic departments and hundreds of grassroots initiatives focused on preserving Jewish heritage.
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What did the ancient Israelites eat — and why?
By:
Ronit Treatman, Inside Magazine feature
Spoiled goat milk, overcooked fruit and fried locusts were just some of the food choices in "the land of milk and honey."
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By:
Donato De Simone has made a mission of educating others about how Italians helped Jews during World War II.
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By:
Charlotte Bonelli
An unprecedented collection of letters between a young German woman who fled to the United States before the Holocaust and her friends and family back home reveals an intimate look at life during World War II.
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By:
Rafael Medoff, JTA
A new exhibit at the Jewish Museum Milwaukee highlights a Jewish-Czech dressmaker whose attempts to escape the Holocaust by immigrating to the United States were quashed amid extra bureaucratic requirements imposed on visa applications.
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