For several years, a key part of our Shabbat has been the weekly journey to the farmer’s market to pick up our CSA (Community Supported Agriculture) share. Beginning in early July and lasting until approximately mid-September (if we are lucky), freshly picked corn on the cob is the centerpiece of our share. We plan Saturday dinners around it. The meal begins with Mr. Matt’s corn (in my son’s parlance), and is built from there with veggie burgers for protein. If we are really lucky, we have also received beets with good greens in our share that we can use.
The fighting between Israel and Hamas over the last week has caught in the crossfire thousands of American youth on summer tours.
To the rest of the world, Hasidic clothing looks unbearably hot. But does focusing on someone else’s discomfort reflect our own discomfort with religious dress?
Plenty has been written about Israel’s shakshuka. But the truth is that Israelis have this exact meal for dinner — not breakfast.
Molly Yeh’s love affair with halva began in Israel, surrounded by pounds upon pounds of the sweet, nutty, fudgey goodness. For summer, she’s got a special treat: halva popsicles.
Despite our nostalgia about summer traditions, Jewish camps have changed dramatically from a generation ago. Here are a few specific trends we’ve noticed.
Nick Teich founded Camp Aranu’tiq, the first summer camp to cater to transgender and gender-variant youth. He talks about his own experience in a ‘regular old’ Jewish camp.
Montreal hosts some of the best summer festivals around. If you’re lucky enough to be up north, here’s a guide to eating from smoked meat meccas to bagels.
Summer is a wasteland for Jewish holidays. Joyce Eisenberg and Ellen Scolnic uncovered a few previously unrecognized holidays observed by suburban members of the Tribe.
Garbage in New York City is transported to landfills outside of the state. Ohio, Pennsylvania and New Jersey all have landfills full of our old clothes, packaging, contents of our last closet purge, and lots of food waste. This last one is the most unfortunate, because food was meant to compost back into the earth and enrich the soil for the next growing cycle. If we can keep food out of landfill and find a way to send it back to the soil that grows our food, we’re giving our future food the opportunity to be at least as nutritious as the food that came before it. It’s a simple concept. However, when you live in New York City where backyard gardens and opportunities to compost are scarce it seems like the only option for our food waste is to throw it into the landfill with the rest of the garbage.