Miscellaneous

May 29, 2013

Almost all Jews left Syria in 1997, but their cuisine has been well preserved. Syrian cuisine is quite unique. The recipes often highlight dried fruits, lentils and sweet-sour flavors such as tamarind and pomegranates. Spices are dominant in most dishes — especially turmeric, cinnamon, cumin, allspice and saffron. Cilantro is also used, as well as CONTINUE »

May 29, 2013

NEW YORK By Chavie Lieber JTA Wire Service It’s almost encoded in your Jewish DNA: How you make your stuffed cabbage all depends on where your grandmother came from. For many, the delicacy is served on the holiday of Simchat Torah much the same way that latkes are associated with Chanukah, hamentaschen tag along with CONTINUE »

May 22, 2013

Clergy return from interfaith trip to Israel with stories, new insights By Maayan Jaffe A GROUP of Jewish and Christian clergy with one African-American imam returned last week from a 10-day mission to Israel. The trip, organized by the Institute for Jewish and Christian Studies and the Baltimore Jewish Council, an agency of The Associated: CONTINUE »

May 17, 2013

Neil Rubin Editor So your cruise stops off at a New Zealand island when you catch a strange site over to the right. It seems that a native Maori dancer — dressed in feathered robes and decorated with face tattoos — has whipped out his cell phone (hidden beneath his robe) and just whispered in CONTINUE »

May 17, 2013

Some strange twists emerge from a recent Jamaican conference on Caribbean Jews. Neil Rubin Editor A ton of locals can claim Jewish heritage, reports The JTA Wire Service’s Gil Shefler. Indeed, a scan of the telephone directory confirms that “Thousands of Cohens, Levys and Gabays are listed. But the local Jewish congregation numbers a mere CONTINUE »