The Jewish Museum in Berlin and an Israeli YouTube channel both requested to collaborate with the Forverts on Yiddish-related projects.
Two preparations of the classic dish – one with meat, one pareve – with no added sugar.
In 1969, summer camp became an unsettling yet fascinating place for this 12-year old camper.
At the turn of the 20th century, Czernowitz was known as the Vienna of Eastern Europe and even hosted the first-ever Yiddish-language conference
“‘Shtisel’ made me realize I’m a Jew.”
In one week, a Yiddish lecture in Jerusalem attracted 80 people and a Yiddish cabaret in Tel Aviv drew 200. What’s happening here?
Henia Ragol, a Holocaust survivor and loyal reader of the Yiddish Forverts will celebrate her hundredth birthday this spring.
We must never forget the huge contributions of previous generations.
Rukhl and Eve prepare matzah brei and a baked spinach omelette that’s quick and easy.
Leave it to Jews to try to eat their enemies.