Saturday, November 22, 2014 Heshvan 29, 5775

By:
Ethel Hofman, Jewish Exponent Feature
For home cooks, the eight days of Passover have always constituted a challenge. The basic rule has been that any product that is fermented or can cause fermentation may not be eaten. That includes five grains: wheat, rye, barley, oats and spelt. However, Sephardic tradition has always allowed rice to be used. Growing up in Scotland in the 1960s, as...
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TZAV, Leviticus 6:1-8:36
By:
Rabbi Adam Zeff
This week's Torah reading discusses details of the sacrificial service, the ancient Israelites' way of connecting with God. Although these passages may be of historical interest, the specifics of the animals, meal offerings and oil libations may leave readers cold. What do they have to do with our lives so many centuries later, when our worship is so very different?...
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By:
It was after a family Passover seder nine years ago when the potential magnitude of the event struck author Jonathan Safran Foer.
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By:
Dasee Berkowitz, )Jewish Telegraphic Agency
During the Passover season, we all become storytellers par excellence.
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Why do we celebrate Elijah at Passover?
By:
At seders around the world, millions of cups of wine are poured in honor of one man: Elijah. Why is Elijah the Prophet part of the seder when he lived centuries after the Exodus?
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