Sukkot

Bonding Over Sukkah Building

By:

Lumber, tarps and poles lay in piles outside the University of Pennsylvania Hillel late last week ready for groups of students to assemble into sukkahs. By the time the holiday began Sunday evening, the campus was expected to be a maze of 10 structures, some tiny and made to resemble those built in the ghettos during the Holocaust, others adorned...

America's Next Big Etrog Farm

By:

Chavie Lieber, Jewish Telegraphic Agency

Matt Bycer is like any other 33-year-old attorney who wakes up at the crack of dawn to exercise. Except that rather than sweating to a P90X regimen, Bycer, in a T-shirt, shorts and cowboy hat, lugs 170 buckets of water across his backyard in Scottsdale, Ariz., to water his etrog farm. The Phoenix native has been nurturing his citron project...

Food

Supping in the Sukkah

By:

Rivka Tal

In Israel, the weather is almost always warm during the seven-day festival of Sukkot. And many families enjoy their holiday meals in the palm-branch-roofed sukkah. Sukkot are often “attached” to the ubiquitous small Israeli apartments or down a few flights of stairs. Easy-to-prepare — and-transport — meals are handy at this time of the year, and I believe we can...

Food

By the Pound: Serving a Sweet Sukkot Treat

By:

Linda Morel

Sukkot desserts are a distinct genre in Jewish cuisine. Traditional holiday sweets are made with fall fruits such as pears, plums and late-season berries. Holiday pastries are studded as well with dried fruits, nuts and seasonal spices such as cinnamon, cloves, nutmeg and cardamom. Fruits that are abundant in seeds — notably pomegranates — also are popular in Sukkot baking...

Environment

Of Farms and the Jews

By:

Deborah Hirsch

As the harvest festival of Sukkot nears, the Exponent caught up with three local Jewish farmers to find out what drew them to the land and their now rather non-traditional careers.