Monday, September 15, 2014 Elul 20, 5774

By:
Eileen Goltz, Jewish Exponent Feature
SLICE OF LIFE One of the biggest problems with the week of Pesach is that so much of the food is so heavy. Eggs, oil, matzah meal and meat -- lots and lots of meat and chicken, and then maybe some more meat. Sometimes, all you want is a little bit of nothing to fill in the times between the...
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As "The Human Resources Manager" at a bread factory in Jerusalem, the title character in Eran Riklis' award-winning film cuts the chaff from the wheat when it comes to employees. But his job and life become ever more complicated when the body of a suicide bombing victim turns up unclaimed at the morgue with only a pay stub from her...
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Alice doesn't live here anymore. She's escrowed her abode in the rabbit's hole for a tonier time in Mad-hattan, earning bows in the bowels of the Marriott Marquis Theatre on Broadway, attending tea parties that would have Michele Bachmann breaking open the scones and cream. It's actually all smoke and mirrors and looking glasses peering back at Lewis Carroll's classic...
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The new National Museum of American Jewish History will soon have a new director. Ivy L. Barsky, deputy director of the Museum of Jewish Heritage -- A Living Memorial to the Holocaust in New York, will become director and chief operating officer on July 1. Her responsibilities will include "oversight of museum operations, including collections, exhibits, education, programs and visitor...
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Desserts can be delicious without the milk and butter
By:
Linda Morel
WHAT'S COOKING? With all the various restrictions, are decent desserts even possible during Passover? "My particular talent is working around restriction," replies Paula Shoyer, author of last year's The Kosher Baker: Over 160 Dairy-Free Recipes From Traditional to Trendy . Her cookbook contains a chapter on Passover baking, as well as many sensational recipes minus the flour or yeast --...
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