
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 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.
This article originally appeared in the Yiddish Forverts. Part of my work as Forverts editor is to speak at Jewish conferences, community centers and synagogues about the Forverts and Yiddish culture, which is what brought me to the Finnish capital of Helsinki in early February. I had been invited to this year’s Limud Conference Helsinki…
This article originally appeared in the Yiddish Forverts. The Forward Association recently made the difficult but unavoidable decision to end the printed editions of the English and Yiddish Forward. Beginning in April, both periodicals will exist exclusively online. The reason is sadly understandable: The cost of maintaining a traditional news organization is simply too high….
This article originally appeared in the Yiddish Forverts. Whether we notice it or not, we’re often faced with small ethical moments forcing us to decide quickly how to react. A young man steps into the subway car, begging for money or something to eat. You can ignore him, or you can fish out the banana…
This article originally appeared in the Yiddish Forverts. People close to me know that I’ve always felt a kinship with the Hasidic community. Part of the appeal for me is their success at maintaining Yiddish as the lingua franca of their community. Where else but in Williamsburg or Mea Shearim do you hear Yiddish wherever…
This article originally appeared in the Yiddish Forverts. Watch Rukhl Schaechter and Eve Jochnowitz prepare this holiday treat in a video in Yiddish with English subtitles.
Watch Rukhl and Eve prepare this eastern European delicacy; so refreshing on a warm summer’s day and packed with Vitamin C to boot!
This article originally appeared in the Yiddish Forverts. The gefilte fish you’ve been eating is nothing but a glorified fish patty. When making real gefilte fish, minced-fish stuffing is spooned into slices of carp, between the skin and the bone. Forverts editor Rukhl Schaechter and Polish-born gefilte fish maven Sabina Barszap show how it’s done.
This article originally appeared in the Yiddish Forverts. As soon as the film version of “Fiddler on the Roof,” based on the stories of the classic Yiddish writer, Sholem Aleichem, came out in movie theaters in 1971, my family and I went to see it. I thought it was wonderful, especially the songs. I learned…
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