Cholent: The Truest of All Jewish Foods
Cholent as we know it today—a slow-cooking stew most commonly comprised of potatoes, barley, beans and beef—likely got its start in the late 12th or early 13th century, according to Gil Marks, author of Encyclopedia of Jewish Food.
Ask the Rabbis | What does it mean to be pro-Israel today?
Ask the Rabbis | What Advice Would You Give if Your Child Told You He or She Was Gay?
What advice would you give if your child told you
he or she were gay?
Separate But Not Equal
In the second of Moment’s series on Arab citizens of Israel, we explore the country’s low-performing segregated Arab schools. After decades of neglect, the Israeli government is taking steps to address inequities. But who should control the schools and write their curricula? The outcome could have a major impact on Israel’s future.
Ask the Rabbis | What Does Judaism Say About Love?
Love is defined in Hebrew as ahavah, which is rooted in the Aramaic word hav and literally translates as “give.”
From Arab to Palestinian Israeli
In the first of a Moment series on Israel’s Arab citizens, we meet three generations of one family. Unlike her grandmother and mother, Sham Kalboni, 35, is a political activist. Still, she has no intention of leaving the country she considers home. Read the introduction to Moment’s series on Israel’s Arab Citizens.
Talk of the Table | Jews and Chinese Food: A Love Story
Eating Chinese in the 1920s and the 1930s was a very urban, sophisticated thing to do. It was cool, but it was also cheap, so they could afford it.