Embassy Letter on Kotel Rubs Salt in the Wound

An Israeli embassy effort to address the concerns of non-Orthodox Jewish leaders regarding the treatment of some worshippers at Jerusalem’s Western Wall has instead inflamed many of them.

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Seal of Approval: Rabbi Morris Allen leads the Hekhsher Tzedek effort.

Obey Civil Law, Say New Orthodox Kosher Rules

The crimes that brought down the Agriprocessors kosher meat company and could put its owner, Sholom Rubashkin, in jail for life, still reverberate. An echo was heard in the Rabbinical Council of America’s January 21 announcement establishing a set of ethical guidelines for how agencies supervising kosher food production should behave beyond ensuring that the laws of kashrut are observed.

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Changing With the Times: Jack Goldfarb, 87, eats dinner in the Terrace Dining Room at Martins Run in Broomall, Pa. Soon cheeseburgers will be available in the Jewish facility.

Bowing to Market, Consumer Demand, Some Jewish Nursing Homes Go Treyf

Kosher food makes a Jewish home. That has been the thinking for the past 29 years at Martins Run, a Jewish retirement community outside Philadelphia where every meal served in the white-tablecloth dining rooms has been certified kosher.

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Yid Lit: Hannah Seligson

What do you call couples who live together, co-own pets and property, and celebrate the Sabbath with each other’s families, all without ever uttering “I do”? Journalist Hannah Seligson calls them “a little bit married” (ALBM), a term she coined after her own painful breakup and after watching her friends — urban, college-educated 20- and 30-somethings — build long-term monogamous relationships unbound by state law. The Forward’s Allison Gaudet Yarrow caught up with Seligson, whose new guide, “A Little Bit Married: How to Know When It’s Time To Walk Down the Aisle or Out the Door,” published in December by De Capo Lifelong Books, dissects this burgeoning trend.

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Eli Kirshtein

Kirshtein Serves Up a New Kind of Kosher

It sounds like a Jewish “Top Chef” challenge: Prepare a five-course kosher tasting menu using cutting-edge cooking techniques, pair with kosher wines and serve to 135 diners ranging from 20-something New York hipsters to 60-year-old women wearing sheitels.

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