Rukhl Schaechter is the Yiddish editor of the Forward and the producer of the YouTube series, “Yiddish Word of the Day.” She loves cooking, Israeli folk-dancing and talking to her grandchildren.
Rukhl SchaechterYiddish/Forverts Editor
By Rukhl Schaechter
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Life It’s 2020 and we’re wandering in the desert once again
Read this article in Yiddish. One of the hardest things for me to get used to during this pandemic has been not being able to go to shul on shabbos or to have friends and fellow synagogue members over for a homemade meal afterwards. Not only has this deprived me of trying out new recipes…
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Yiddish World I miss my family. But this game made me laugh again.
Read this article in Yiddish. Like many people whose lives are tightly intertwined with other family members, the COVID-19 social distancing restrictions have left me feeling like the rug was pulled out from under me – especially since my husband, Leon, and I had been living what many grandparents only dream about: three generations under…
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Yiddish World The Third Seder, a popular secular tradition, will be online this year
Read this article in Yiddish Most traditional Jews outside of Israel conduct two seders every Passover. But when I was growing up, I attended three. My children did, too. The third seder, a popular tradition among several American Jewish organizations beginning in the 1920s, has been providing a Yiddish cultural alternative to the biblically based…
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News Israeli health ministry releases Yiddish audio recording to prevent spread of COVID-19
The Israeli health ministry is taking unusual steps to reach out to the country’s growing Hasidic population to help stop the spread of COVID-19, releasing an audio recording and setting up a hotline – both in Yiddish. The audio recording, which was first reported Sunday by the Israeli daily Hamodia, gives specific instructions regarding social…
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Yiddish World WATCH: How to prepare Romanian eggplant spread
Romanian eggplant spread, also called “poor man’s caviar” is a great side dish to go with challah on Shabbos. In this episode of our Yiddish cooking show, featuring a brand new intro, Rukhl Schaechter and Eve Jochnowitz demonstrate how it’s made.
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Yiddish World Despite his ALS – he manages to study Talmud daily
This article originally appeared in the Yiddish Forverts. Here in New York, we‘ve seen a steady stream of coverage about the Siyum Hashas celebration held at Metlife stadium this past week — marking the completion of the seven-year cycle of daf yomi, daily Talmud study. In Jerusalem, the event was marked with a special celebration…
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Yiddish World What Hasidim May Need To Unlearn When Listening To Kids After Trauma
This article originally appeared in the Yiddish Forverts. The morning after the Jersey City grocery store shooting last week, I waited impatiently to hear details about the victims and how the Hasidic community was coping with the tragedy. According to news sources, the fifty boys in the school right next door to the store laid…
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Yiddish World Goldfaden’s “The Sorceress” — A Yiddish Cinderella Story Of Our Own
This article originally appeared in the Yiddish Forverts. This week, a newly restored production of the classic Yiddish operetta, “Di Kishefmakherin” (“The Sorceress”), premiered at the Museum of Jewish Heritage in New York. The show, produced by the National Yiddish Theater Folksbiene, will run till December 29 and is accompanied by English and Russian supertitles….
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