Saturday, August 29, 2015 Elul 14, 5775

HUKKAT, Numbers 19:1-22:1
By:
Rabbi Danielle Stillman
Miriam's death is reported in this week's parshah, Hukkat, and in the very next verse, we learn that the people are without water. Rashi notes that, during the 40 years the people were in the desert, they had access to wells because of Miriam's merit. Indeed, legend has it that Miriam's well accompanied the people from place to place as...
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KORAH, Numbers 16:118:32
By:
Joshua Runyan
If you're looking for a tale of pride, deception and unbridled self-interest, along with the imagery befitting a Hollywood film, it's hard to do better than this week's Torah portion. It has it all: An ambitious upstart, Korah, rebels against Moses and Aharon by joining with two schemers, Dathan and Abiram, and enlisting the support of 250 other men. They...
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SHELACH LECHA, Numbers 13:1-15:41
By:
Rabbi Danielle Stillman
The phrase "Shelach Lecha" is a curious grammatical construction. Rather than simply meaning "send," the Torah reads, literally, "send to yourself." This is a clue: There is a personal message in a story that is clearly focused on a national drama. The parshah tells the story of the 12 spies sent into the promised land to report back about the...
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By:
Rabbi Howard A. Addison
BEHAALOTECHA, Numbers 8:1-12:16 In Lake Jackson, Texas, there are two intersecting streets named "This Way" and "That Way." What might people ponder while standing at that corner? Are they pinpointing their location while considering nearby sites? Reflecting on whence they've come, whither they're going and what they're taking with? Parshah Behaalotecha has helped shape our Jewish observances and liturgy. Initially,...
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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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