By Nadia Schreiber
We’ve gotten our hands dirty making pickles. We’ve pounded sauerkraut like bubbes from the Lower East Side. We’ve planted herbs in havdallah gardens and we’ve learned amazing new braids for our challah, which we’ve leavened with natural sourdough. The DIY food movement has taken hold of the Jewish community — and it’s logical that after the vegetable growing and the bread baking that our thoughts turn to meat.
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By Nadia Schreiber
The Jewish population of Cuba, once over 15,000, has dwindled to just over 1,000 in recent years, but their dedication to maintaining that community is strong. The
three synagogues (an Orthodox, Conservative Ashkenzi and Conservative Sephardi) in Havana serve as community centers, distribution centers for donated food and medical supplies, party halls and, of course, religious spaces.
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