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Sanhedrin 81

Execution in a vaulted chamber.

New York Times’ Food Writer Melissa Clark Loves French Cuisine and Sunday Bagels

From fancy French food to the best bagels in Brooklyn, Clark is a true expert.

Shabbat 20

Don't light with that!

The Beginnings of the Territorial Conflict

An overview of Israel's relationship to the Sinai, the Gaza Strip, Jerusalem, the West Bank, and the Golan Heights, 1948-67.

Elizabeth Gertrude Stern

An immigrant's memoir of intergenerational conflict.

Anzia Yezierska’s “Bread Givers:” A Lens on the Beehive of the Lower East Side

In "Bread Givers," her 1925 novel, Anzia Yezierska explored a world of pushcarts and tenements.

Men’s Head Covering in Synagogue: Reform Judaism’s Views

Changing ideas about whether men should wear a kippah (skullcap) during prayer reflect development and maturation of American Reform attitudes toward tradition.

Learning To Cook in My Southern Jewish Kitchen

There are many stereotypes about Jewish mothers. Some of them are positive, some less so. But we all know them ...

Is Good Food Excessively Indulgent?

(Cross-posted at The Jew and the Carrot) I wrote about this once before, but wanted to return to the topic ...

How Summer Camp Became A Jewish Thing

A history of this iconic institution in American Jewish life.

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