By Tanya Tolchin
I recently joined more than 150 people at the
Pearlstone Center near Baltimore for the 5th annual Beit Midrash to learn about the Jewish calendar and how it connects to sustainability and farming. The Beit Midrash has become an annual ritual for my family and we have watched it grow from an informal gathering of friends with potluck meals to a mature and multifaceted conference. The gathering now offers a rare glimpse of a Jewish community where people from so many varied backgrounds learn together. The eclectic group of participants included rabbis and rabbinical students, farmers and future farmers, babies and grandparents, Chabadniks, reconstructionists and post-denominational Jews of all kinds.
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By Tanya Tolchin
Like thousands of others, I read the headlines and Tweets from the Forward and other Jewish publications about the Newtown school massacre.
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By Tanya Tolchin
Most Fridays, I bake two loaves of challah for Shabbat dinner. Sometimes I have no other plans for dinner beyond the challah, and I scramble to add something to complete the meal. I use a standard recipe, which varies weekly based on how much whole wheat flour I add, whether there are raisins on hand and how much time there is to let the dough rise. The loaves are always slightly different, even between the two loaves on the same week there is often variation, one dough compliant and neatly braided, the second straining against the twists and curves.
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