It seems right that some of the first challahs to be sold in Stone Ground Baking Company’s beautiful new store will be the round challahs for Rosh Hashanah, the Jewish new year. It is the start of something new alongside the continuation of something very old, even ancient.
The milchama with lechem stops when we can eat it proportionately and spiritually. When we enjoy our fill — rather than demonizing, avoiding or sinfully binging on it — we are redeemed. By the mouth of God, bread was created, as was light, as were we, in His image. Our purest source of nourishment is Divine love, manifest in our capacity to lift up the vital force in all foods through our own utterances of gratitude.
With the flurry that surrounds a b\’nai mitzvah celebration, we often lose sight that this day — this passage from childhood to adulthood — will be one of the most meaningful memories of his or her life.
With the no-carb craze sweeping the nation, Atkins Diet adherents make sure to avoid pasta and potatoes, but when the High Holidays roll around, even purists are tempted by succulent Jewish breads.
If you\’ve ever been to Ocean Parkway — that long thoroughfare traversing all neighborhoods Brooklyn, connecting the BQE from "The City" (Manhattan), to the Belt Parkway from Long Island — you\’d have seen the two "island" streets lining the two outer streets like an Israeli flag, where old men played chess, young mothers strolled their children and we teenagers hung out.
As most people know, challah is the braided egg-rich loaf of bread that we traditionally eat on the Sabbath and holidays — two loaves of challah at each of the three Shabbat meals.
As a child, I loved the bunches of grapes that hung from the palm leaves covering the roof of the sukkah.
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