Thursday, October 30, 2014 Heshvan 6, 5775
By:
Mordechai Shinefield, JE Feature
On a recent sunny Sunday, Rabbi Mendy Cohen gathered with about 30 kids and teen volunteers outside Congregation Beth Hamedrosh in Wynnewood to transmute goats' horns into shofars. Decked out in safety goggles and workman's gloves, the rabbi from Chabad of the Main Line helped the young people measure the horns, cut them by hand with a hacksaw and drilled...
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By:
Rabbi Eric Yanoff, Jewish Exponent Feature
What is the ultimate Jewish pick-up line? What is the line that forges that immediate connection, the words that provide the opening for a conversation, perhaps for a deeper relationship? Well, try this line on for size: "Hey -- didn't I see you at Sinai?" That's the ultimate Jewish pick-up line -- not because it works (don't worry -- I...
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By:
Ethel Hofman, Jewish Exponent Feature
THE JEWISH KITCHEN In ancient times, Israel was crowned "the land of milk and honey." And with the abundance of fine, fresh Israeli dairy products, this is still true today. Although everyone agrees that the food of choice for Shavuot is cheese, as in blintzes and kugels, there are many opinions as to why it has become customary to serve...
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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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By:
Rivka Tal, Jewish Exponent Feature
Let's face it, sometimes Passover food can get monotonous -- how many potatoes can one person eat? So when the family tires of chicken and potatoes or roast and potatoes, why not try using whole matzah as a raw material? There are matzah kugels and matzah roll-ups. Sephardi Jews often dampen matzah before eating it; then it can be filled...
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