Wednesday, August 27, 2014 Elul 1, 5774

The flavors of the Mediterranean meet a compatible culture
By:
LARRY HANKIN, JE Feature
Intermountain Jewish News Cooking-school vacations in Italy are all the rage. For a "foodie" - one who loves to eat, cook and talk about food - could there be any better way to spend a week or two than learn to cook in a country many consider the heart of the gastronomic world? For a Jewish foodie, there is a...
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By:
Louise Fiszer, JE Feature
Each Rosh Hashanah as I set my table, I remember my mother setting hers with the new fruits of the season - a variety of apples, perhaps some pears, and a bowl of dates and dried figs. That was in Brooklyn, where the pomegranates, fresh figs, avocados and persimmons that graced my holiday table didn't exist except at very fancy...
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A High Holiday work that stresses accountability
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For Reuven Hammer, the High Holidays are associated with the sights and sounds of an upstate New York autumn - leaves turning color, chestnuts falling from the trees, the nip in the air. "I can almost feel myself again in the front yard of the building we always called the 'little shule,' which was not really a synagogue, and certainly...
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Most architecture students know the ins and outs of the latest design software, but 69-year-old Robert M. Skaler - who learned the craft under the tutelage of maverick Philadelphia architect Louis Kahn more than 40 years ago - claims ignorance when it comes to using a computer to sketch a structure. Sitting in his Cheltenham home that serves as a...
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With the first days of fall behind them and the High Holidays right around the corner, Jewish cooks may be looking for fresh ways to utilize this season's crops in their holiday meals. To try to assist some of these curious kitchen folk, married chefs Jason and Stacy Clarke led a cooking class Monday night at Temple Emanuel in Cherry...
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