Although today\’s bar mitzvah parties are often as elaborate as yesterday\’s weddings, there\’s a new trend on the horizon — a, noisy, jubilant oneg Shabbat and lunch directly after the ceremony, and a quiet, intimate dinner at home for a few close friends and family at night.
My husband was called to the Torah as a bar mitzvah in 2001, more or less on the sixth anniversary of his conversion to Judaism. People started asking Spencer when he was going to have a bar mitzvah when his hair was barely dry from the mikvah.
When I recently attended Kosher World at the L.A. Convention Center, I saw a wide selection of Passover foods. They presented many interesting new food products: sausages, nondairy ice cream, frozen pizza, burritos, pasta of all shapes and sizes, and large selection of kosher wines from all over the world.
At a seder last year, the host put out a few bottles of Israeli wine.
The world of kosher junk food tours seems heaven-sent for Purim. Some of America\’s old-time favorites and a few newer arrivals offer factory tours and visits to megastores where you can taste kosher goodies and learn how they\’re made.
In the past, the dynamic and innovative Pacific Northwestern city of Seattle has been associated with Microsoft, Boeing, Starbucks, The Pike Street Market, The Space Needle and grunge bands like Pearl Jam and Nirvana.
The new Kosher Nostra is a tiny storefront on Pico Boulevard east of La Cienega Boulevard, just a block or two outside the beaten path of kosher establishments on Pico.
If Pesach signals the emergence of spring, with Shavuot, the season bursts forth in a riot of color and luscious flavors. \”Kosher by Design\” by Susie Fishbein, captures the beauty of every holiday with a feast for the eye as well as the palate.
Passover is my favorite Jewish holiday, and although cooking for Passover requires a lot of preparation, I look forward to it each year. It is a time when our family and close friends join together to share thoughts and exchange ideas as we participate in the seder.
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