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“The Last Supper,” by Juan de Juanes (also known as Vicente Juan Masip), circa 1562, housed in Prado Museum. (photo from Wikimedia Commons) Nearly every year around the time of the Jewish holiday of Passover and the Christian holiday of…
Purim is, by any account, a strange holiday. Jews dress up in costumes, get shickered to the point that they can’t discern a hero from a villain, and read one of the two books of the Torah where God doesn’t…
Click to enlarge image. Happy Purim!
Among the many Shabbat 100 volunteers were, from left to right, Ben Felstein (Chabad Jewish Student Club and Israel on Campus), Daniella Malpartida (Jewish Students Association), Anna Kapron-King (Progressive Jewish Alliance), Lior Bar-el (JSA and PJA), Michelle Levit (CJSC), Sydney…
Dried fruit and almonds are traditionally eaten on Tu b’Shevat. (photo from Gilabrand (talk) via commons.wikimedia.org) Until Jews began to return to Eretz Israel in 1948, no one thought of them as farmers. For nearly 2,000 years, we had been…
The lighting of the Silber Family Agam Menorah at Vancouver Art Gallery also featured some clowning around. (photos by Glenn S. Berlow) Among the many community celebrations of Chanukah this year were, from the first to fourth night of the…
The Jewish Renewal synagogue in East Vancouver, Or Shalom, is marking the eight nights of Chanukah by honoring eight “lights” of life on the city’s east side. “I had this idea that it would be really special to open ourselves…
During the Festival of Lights, Chanukah, we light up candles in a special candleholder called a chanukiyah. Chanukiyot come in all kinds of designs, shapes and colors. That is why we will make our own unique version. To be more…
Amelia Saltsman’s background makes for an interesting source for her cookbook The Seasonal Jewish Kitchen (Sterling Epicure, 2015). Her mother is Romanian and her father is Iraqi; they met in the Israeli army and then immigrated to Los Angeles, where…
Food writers are privy to a lot of recipes, and many of them, sadly, are repeats of ones already widely familiar, with small variations in ingredients. Infrequently, though, we get access to a compilation of recipes by a skilled author…
