Letters To The Editor

January 2, 2014

I loved the Dec. 20 issue of the JT. After reading Eli Schlossberg’s article, “Jewish Food: What’s the Next Big Thing?” I was reminded of an interesting cookbook, “The World of Jewish Cooking” by Gil Marks. The author uses pictures and the history of each food to give “flavor” to our ancestors’ dishes. Lynne Selznick CONTINUE »

January 2, 2014

Thank you for the stunning and genuine portrayal of the Etz Chaim Center (“Tree of Life,” Nov. 29). We love what we do, and we’re so proud and happy to let people know that Jewish hearts everywhere are being touched. Just as the article was going to print we had an epic event that I CONTINUE »

January 2, 2014

As a participant in the Union for Reform Judaism’s biennial conference in San Diego, I was quite surprised at the editorial that questioned what was next for the movement (“Lingering Questions For The Reform Movement,” Dec. 20). Rather than reaching out to those of us who were at the conference — there were many from CONTINUE »

January 2, 2014

I’m a longtime reader who was shocked to see a recipe calling for “real bacon bits” in the pages of the paper I love so much (“Start Your Ovens!” Dec. 13). Although I’m not Orthodox, I find it offensive to suggest to Jewish readers that they use real bacon in their food. Even though a CONTINUE »

January 2, 2014

I note that Dec. 20 introductory piece “A Promising Future.” I hope that it is. However, the ending of two phrases with a preposition (“Jewish leaders grapple with” and “a terrific team to work with”) and the annoyingly incorrect use of “hopefully” do not bode well for the quality of CONTINUE »