“Marc loved the small-town feeling of Georgetown,” Evelyn wrote. “He liked being able to greet our neighbors and walking to Woolworths to buy postcards and an art-supply store to buy more brushes.” One day he told her that he wanted to “do something for the house,” but later, he said, “No, the house is perfect; I’ll make a mosaic for the garden.”
It’s good to be a Jew in Mexico City. Mexico’s tightly-knit Jewish community boasts the lowest rates of intermarriage in the world at six percent, two percent counting Jewish conversions upon marriage.
How has Jewish thinking influenced science? Moment poses the question to scientists and scholars Yehuda Bauer, Jonathan Ben-Dov, Edward Bormashenko, Jeremy Brown, Allison Coudert, Noah Efron, Shmuel Feiner, Gad Freudenthal, Rebecca Newberger Goldstein, Susan Greenfield, Menachem Kellner, Daniel Matt, Judea Pearl, Jonathan Sacks, Gerald Schroeder, Howard Smith, Hermona Soreq, Moshe Tendler and Yossi Vardi.
Among the trendy ingredients today’s chefs are adding to their repertoires, paprika is the latest darling. Cooks either sprinkle the bright red spice—made of dried and ground red chili peppers—on top of their creations or swirl it with oil to add a crimson hue.
A heartfelt letter sent to a newspaper editor a century ago has long stayed with me. I happened upon it decades after it was written. With his soul in torment, a New York factory owner had turned to the editor for advice. He was not paying his workers— like him, Jewish immigrants from Eastern Europe—nearly enough for them to make ends meet. He had a business to run, and there were limits to the wages he could afford. Still, the suffering of his employees and their families tore at his heart. What should he do?
