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The Shabbos After
Here\’s a marketing nightmare: You have your biggest and most captive audience of the year, and rather than dangling the kind of well-packaged, enticing tidbits that might draw people back for more, you offer up several hours worth of weighty and complex theological ideas wrapped in obscure ritual.
Welcome to the High Holidays, where twice-a-year attendees get their primary one-on-one time with Judaism, meeting up with a God and a tradition that don\’t necessarily reflect what goes on behind the main sanctuary doors the rest of the year.
Midlife Calling
For years, Min Kantrowitz resisted the pull. Sure, the books on her nightstand were more likely to be a reference guide to the Talmud rather than the latest best-seller. But a rabbi?
Have a Ball With Your Soup
The woman who brought to the Shabbat table dishes such as sweet pea kreplach and honey-and-pecan-crusted chicken with apricot chutney is tampering with tradition again, just in time for Passover.
The Next Generation Adds Its Own Touch to Seder
When newer, color versions supplanted the 1923 Union Haggadah Revised, Tamar Soloff\’s brother and father hoarded enough copies of the original to ensure that their extended families would have a supply of their own.
The Sedermakers
t\’s not that Jeanne Weiner wanted Aunt Leonie\’s Indian Tree dishes for herself. She hadn\’t used the hand-painted china in five years — since just before her husband died — and last Passover she was on the verge of giving the entire service for 31 to her daughter Joelle Keene, who had taken charge of the family seder.
But when it came to actually giving up the china, she balked. And even though this year she is making the transfer, these dishes — more than the Thanksgiving dishes or all the furniture she gave to her daughters — call up a wave of emotion and tears.
The Art of Religion
How did Israelite religion develop and evolve in its earliest years? What influences led to the centralization of power during the First Temple period? And how did changing perceptions of God fit into all of this?
Q & A With Moshe Wein
All-inclusive Passover hotel programs cost anywhere from $1,200 to $3,000 per person and take place all over the country — from ski resorts in Utah to the legendary scene in Miami. Most have one thing in common: Lots and lots of good food.
A More Reliable Kosher Label
There was a time when a half-moon K on a carton of cottage cheese didn\’t mean much to someone who kept strictly kosher. Conventional wisdom held that the heksher (the kosher symbol) was not all that reliable.
Today, things are changing at Kosher Overseers (KO), which supervises about 1,000 companies worldwide and has its bulging K on more than 1 million products.
Mad for Kosher Beef
\”Don\’t Get \’Mad,\’ Get Kosher. Kosher Meat Is Safe,\” reads an enormous red-and-yellow banner hanging in front of Santa Monica Glatt Market on Santa Monica Boulevard near Sawtelle Boulevard.
Well, maybe not completely safe, but certainly safer from mad cow disease.
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