Ask the Rabbis // What Makes Someone a “Real” Rabbi?
INDEPENDENT
It is the community more than anything else that makes someone a rabbi. If the community finds a person’s teachings and leadership inspiring and enriching,...
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.