Wednesday, August 27, 2014 Elul 1, 5774

By:
Melissa Jacobs, Jewish Exponent Feature
The Philadelphia Holo­caust Remembrance Foun­da­tion is launching a celebration of the music, sports, art and literature of Terezin, the Nazi-run ghetto/concentration camp in the former Czechoslovakia also known by its German name, Theresienstadt. Art, culture and sport -- at a concentration camp? "It sounds counterintuitive -- bordering on crazy -- but it's true," says Rachel Lithgow, executive director of the...
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By:
Rivka Tal
Even a die-hard diet soda addict like me often longs for something different on sweltering summer days. Old-Fashioned Lemonade (Pareve) 8 lemons 1 and 1/4 to 1 and 1/2 cups sugar 2 quarts water 2 trays ice cubes 15 sprigs of mint (optional) Wash lemons. Cut into very thin slices and remove seeds. Place in a large bowl. Cover with...
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By:
Eileen Goltz, Jewish Exponent Feature
I am a huge fan of dessert. In fact, if given the choice, I'd eat it first. But while baking is my typical modus operandi, when the temperature heads toward the thermonuclear zone, my feelings lean less toward baking and more toward how cold can I make dessert? Take the quaintly named icebox cake. For those of us not born...
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By:
Longtime communal lead­er Theodore "Ted" Mann laughed with his mouth full when asked if he really believes that voting Republican is inconsistent with Jewish values -- as he suggests in his new book. "I think so," replied the 84-year-old, who for decades played a leading role in national Jewish organizational life. "To the extent that Republicans seem to care so...
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What's Cooking?
By:
Linda Morel
"In South Africa, Jewish women made everything from scratch," says Lynne Jacobson, who emigrated from Johannesburg to Toronto, Canada, in 2000. Like her family, many South African Jews have left their homeland, cherishing their mem­ories and recipes. "Teiglach were served at every holiday, except Passover," says Jacobson. "My granny used to make it." A Rosh Hashanah delicacy, teiglach were common...
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