Not all Jewish food is the heavy, hearty fare meant to sustain Eastern European ancestors through dark, cold winters. But Jews, of course, don’t come from just Eastern Europe—many come from hot-weather climates and have a culinary canon that suits the heat. Here are some of the best Jewish foods to indulge in when the temperature soars.
Religious seekers are as old as religion itself. But it wasn’t until mid-20th-century America that there was a full-fledged, organized movement of Jews who moved from less observant to more observant—and a name for them. Behold, the birth of the baal teshuvah.
Ethiopian food, famous for its spicy stews and the spongy flatbread called injera, burst onto the international food scene—especially in the United States—in the 1970s and 1980s, when thousands of Ethiopians fled political turmoil in their home country.
It’s the time of the year when we begin to talk about oil. Not just the kind that heats homes, but the kind that burned in the Tabernacle of the Temple—that is, olive oil.
Jewish life in Detroit isn’t dead. In fact, it’s having a hipster rebirth // We’re across the street from a strip club called Cobras advertising something called “The Grind Downtown,” and we’re dancing with the Torah. Through downtown Detroit, a group of 100 or so is parading down the sidewalks of Griswold Street and Grand River Avenue, hoisting the scrolls and chanting Hebrew songs in honor of Simchat Torah.
The nostalgic tale of “kosher-style” foods
Today, the question of whether Jews dislike domestic pets may seem preposterous.
