Jewish American Heritage Month

Posted By admin on January 18, 2022

Less than two months after Zahra Billoo, a longtime leader of the Council on American-Islamic Relations (CAIR), lambasted Jewish houses of worship before a packed room at the American Muslims for Palestine (AMP) convention in Chicago, a Texas synagogue was targeted by an Islamist hostage-taker. On November 27, 2021, Billoo warned 3,000 AMP conference-goers to be wary of polite Zionists, those Jewish individuals or organizations who seek peace and understanding between Jews and Muslims in the context of the Israeli-Palestinian conflict.

Billoo went on to slander mainstream Jewish organizations including Zionist synagogues, Jewish Federations, the Anti-Defamation League, and Hillel chapters on campuses, referring to them as the Islamophobic enemy. Im not going to sugar-coat that, she said, they are your enemies. Make no mistake of it. They would sell you down the line if they could.

Amid rising antisemitism in the United States, remarks such as these send chills down the spines of Jewish people who feel increasingly vulnerable and marginalized as an age-old hatred rears its ugly head. All the more so because these vicious comments were made by a self-described civil rights activist to raucous applause in a major American city.

Billoos opprobrium for campus-based Hillel organizations is particularly deceptive and distasteful. At colleges and universities from coast to coast, Hillel leads the way in fostering nuanced, informed, and respectful dialogue across political, ideological, and cultural boundaries.

But, speaking of her so-called polite Zionists, who favor a negotiated two-state solution between Israel and the Palestinians, Billoo forcefully discouraged the audience from breaking bread with anyone who believes in Israels right to exist. They are the same ones who want to ban Muslims, she averred.

Billoo is no stranger to controversy. For years, she has railed against Israel and Jews, celebrating Hamas firing of rockets at innocent Israeli civilians and calling those who support Israel proponents of baby killers. In 2019, Billoo was removed from the board of the Womens March for public statements incompatible with the values and mission of the organization.

What might be most disturbing is that CAIR defends Billoos remarks and continues to promote her, providing a national platform. It is a shame to see CAIRs commitment to fighting Islamophobia and right-wing fascism so soiled by concurrent expressions of antisemitism. Billoos coded languagereplacing the word Jew with Zionist is no excuse.

Indeed, Zionism is as integral to Judaism as observing the Sabbath or keeping kosher.

To quote Alyza D. Lewin, President of the Louis D. Brandeis Center for Human Rights Under Law, Zionism as a political movement of the Jewish people may have originated in the 19th century, but the desire and determination of Jews to return to their ancestral homeland in Israel is thousands of years old, as old as Abraham, Moses, and the enslaved Jewish peoples exodus from Egypt to the Promised Land.

Yes, for the vast majority of American Jews, Zionism is a deeply held and deeply felt component of their Jewish identity. CAIR and AMPs campaign to separate Zionism from Judaism is a cynical crusade built on a house of cards.

The path to peace is paved with diplomacy and dialogue, not boycotts and anti-normalization. Each of us has to decide whether we will be part of the problem or part of the solution.

If we are going to be part of the solution, we have to bring together people of different backgrounds and faiths. We have to encourage meaningful dialogue. We have to talk about two states for two peoples. We have to empower people to take tangible steps to promote coexistence. Being part of the solution means we can acknowledge Israels imperfections, and we are happy to have that conversation.

But Billoos speech shows how Israels detractors, from CAIR to AMP to the Students for Justice in Palestine (SJP) groups on campus, refuse to be part of the solution. Instead, they are part of the problem. They reject dialogue with pro-Israel students. They are vehemently opposed to the very idea of a Jewish state. If these groups had their way, millions of Jewish, Arab, and Christian Israelis would either have to flee or live under tyranny. To be part of the solution, you have to accept Israels right to exist as a Jewish state. If you cant accept that, you are part of the problem.

As Democratic U.S. Rep. Ritchie Torres said recently, When you use inflammatory language such as apartheid or ethnic cleansing or genocide, youre not promoting peace. Youre inciting hatred, and youre not part of the solution. Youre part of the problem.

AMP and SJP share an Illinois-based corporation called Americans for Justice in Palestine Educational Foundation. If they truly want justice for the Palestinian people, they will stop fueling ethnic strife and instead embrace the concept of constructive dialogue. This is the only path that will result in real reconciliation. Its time to leave the old divisive rhetoric behind before more Zionist synagogues and other Jewish spaces are targeted.

Jacob Baime is CEO of Israel on Campus Coalition (ICC), which unites and empowers pro-Israel campus organizations, providing strategic coordination and expertise to strengthen support for Israel.

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AMP should inspire dialogue, not incite division | Jacob Baime | The Blogs - The Times of Israel

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Posted By admin on January 18, 2022

Depending on what time of year it is, the sounds of the shofar ring far and wide in celebration, for repentance, and also to signal the start of a new year and new beginnings. It's typically a sound projected around a synagogue by a rabbi - but you'll find that many Jewish practicing households have a shofar. The shofar is a religious and sentimental ancient musical horn - and you can get your hands on one with the buying guide below.

You'll notice there are hundreds of variations of the shofar online. Depending on the shofar for sale and the type of horn it's made of, you'll find they come in all shapes and sizes. The shofar is typically from ram's horn - a naturally occurring material which means they come in all shapes and sizes.

Even though a ram's horn is the go-to for shofar designers, it doesn't necessarily have to be a ram's horn. However, if you're blowing the shofar for Rosh Hashanah - one of the celebrations a shofar is most symbolic of - you'll have to ensure it's a kosher horn. That means the inside layers should be free from penetration by marks or cuts. Ram's horns are favored by Ashkenazi and Sephardi Jews.

Because the shofar is made from naturally occurring materials, you'll notice some shofars are massive compared to others. Not only does the size of the shofar you select influence the sounds you'll hear, but it'll also affect the way you play it. Bigger shofars will come with bigger mouthpieces which are typically easier to use. Smaller shofars are harder to play with because of the small mouthpieces.

If you're new to blowing the shofar, you may wish to select a large horn while you get to grips with the technique.

Different shofars have different tones. If you've been practicing Judaism for a while and are accustomed to the shofar sounds, you may want to explore different styles of horns and the sounds they create. Unlike similar instruments, there's only one mouthpiece on the shofar and one solid tone - the bigger the shofar, the deeper the tone will be.

The force of your breath determines the sounds, so you will notice you can produce varying pitches, but only slightly. If you prefer higher-pitched tones, a smaller shofar is the one for you.

The shofar isn't an item you hide away in a box - it's the type of item you need to put in a case and maintain properly, especially if you want a ram's horn shofar to stay kosher. There are shofar bags and display boxes you can buy when purchasing a shofar.

As for care, you can either polish your shofar or leave it natural. Polishing it will give you a nice shiny shofar, and letting it stay natural gives that authentic feel. It's common for Yemenite Shofarot to have half polished and the other half left natural - but how you care for and style your shofar is down to you.

The shofar is a great ornament, instrument, and historical item. Owning one in your home helps you connect with the rich religious history of the shofar and can help make people feel more connected to Judaism. They can be inexpensive or expensive as you wish - it's the use behind it that holds the most value.

(Devdiscourse's journalists were not involved in the production of this article. The facts and opinions appearing in the article do not reflect the views of Devdiscourse and Devdiscourse does not claim any responsibility for the same.)

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The Shofar Buying Guide: Tips and Considerations - Devdiscourse

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Posted By admin on January 18, 2022

At our December 2021 meeting, the Tzedek Chicago board voted unanimously to recommend amending our core values statement to state explicitly that anti-Zionism (rather than non-Zionism) should be articulated as a core value of our congregation.

Since we knew members would have questions about how all of this came about, we created a set of Q/As, below to give membership the background and rationale for our decision.

As this would obviously be an important, impactful step for our community, we also agreed unanimously that it should be processed, discussed and ultimately put to a membership vote. To this end, we are planning to hold a series of three mini town hall meetings, with the goal of an online membership vote in the spring.

The Tzedek Chicago Board

Why Did Tzedek Chicago originally include Non-Zionism as part of our core values?

When our congregation was established in 2015, our founders developed a set ofcore valuesto provide the ideological foundation for our congregational life. In our final values statement, we included the following words in the section entitled, A Judaism Beyond Nationalism:

While we appreciate the important role of the land of Israel in Jewish tradition, liturgy and identity, we do not celebrate the fusing of Judaism with political nationalism. We are non-Zionist, openly acknowledging that the creation of an ethnic Jewish nation state in historic Palestine resulted in an injustice against its indigenous people an injustice that continues to this day.

From the outset, our founders made a conscious decision to state that Tzedek Chicago would not be a Zionist congregation. Most Jewish congregations in North America are Zionist by default. Among other things, Tzedek Chicago was created to provide a Jewish congregational community for those who did not identify as Zionists and who did not want to belong to congregations that celebrated Zionism as a necessary aspect of Jewish life.

Why is the board recommending the change from Non-Zionist to Anti-Zionist?

Zionism, the movement to establish a sovereign Jewish nation state in historic Palestine, is dependent upon the maintenance of a demographic Jewish majority in the land. Since its establishment, Israel has sought to maintain this majority by systematically dispossessing Palestinians from their homes through a variety of means, includingmilitary expulsion,home demolition,land expropriationandrevocation of residency rights, among others.

It is becoming increasingly difficult to deny the fundamental injustice at the core of Zionism. Inits 2021 report, the Israeli human rights group, BTselem concluded that Israel is an apartheid state, describing it as a regime of Jewish supremacy from the river to the sea. In the same year, Human Rights Watch releaseda similar reportstating Israels deprivations are so severe that they amount to the crimes against humanity of apartheid and persecution.

Given the reality of this historic and ongoing injustice, we have concluded that it is not enough to describe ourselves as non-Zionist. We believe this neutral term fails to honor the central anti-racist premise that structures of oppression cannot be simply ignored;on the contrary, they must be transformed. As political activist Angela Davis, has famously written, In a racist society, it is not enough to be non-racist, we must be anti-racist.

What about the claim that anti-Zionism is antisemitism?

While there are certainly individual anti-Zionists who are antisemites, it is disengenous to claim that opposition to Zionism is fundamentally antisemitic. Judaism (a centuries-old religious peoplehood) is not synonymous with Zionism (a modern nationalist ideology that isnot exclusively Jewish). Since the founding of the Zionist movement in the 19th century, there has always been activeJewish opposition to Zionism.

While Jewish anti-Zionists are still a minority in the Jewish community today, their numbershave been increasing, particularly among those under 30 years of age. Not coincidentally, we are witnessing increasinglyvociferous callsfrom the Israeli government, Israel advocates and Jewish institutions to labelanti-Zionism as antisemitism. There have also been public calls to categorize anti-Zionist Jews as Un-Jews and Jews in name only. Given the tenor of the current moment, we believe the need for public stances by principled Jewish anti-Zionists is all the more critical.

Anti-Zionist describes what we oppose but what are we are positively advocating for?

While we affirm that Tzedek Chicago is an anti-Zionist congregation, that is not all we are. This value is but one aspect of a larger vision we refer to in our core values statement as a Judaism Beyond Borders. Central to this vision is an affirmation of the diaspora as the fertile ground from which Jewish spiritual creativity has flourished for centuries. Indeed, Jewish life has historically taken root, adapted and blossomed in many lands throughout the world. At Tzedek Chicago we seek to develop and celebrate adiasporic consciousnessthat joyfully views the entire world as our homeland.

Moving away from a Judaism that looks to Israel as its fully realized home releases us into rich imaginings of what the World to Come might look like, where it might be, and how we might go about inhabiting it now. This creative windfall can infuse our communal practices, rituals, and liturgy.

We also believe that Jewish diasporic consciousness has the real potential to help us reach a deeper solidarity with those who have been historically colonized and oppressed. As we state in our core values:

We understand that our Jewish historical legacy as a persecuted people bequeaths to us a responsibility to reject the ways of oppression and stand with the most vulnerable members of our society. In our educational programs, celebrations and liturgy, we emphasize the Torahs repeated teachings to stand with the oppressed and to call out the oppressor.

Does Tzedek Chicago expect every member to personally adhere to this new position?

As is the case with all of our core values, this position is not an ideological litmus test for membership at Tzedek Chicago. It is, rather, part of our collective vision as a religious community. We understand that every individual member of our congregation will struggle with these issues and must come to their own personal conclusions. The main question for all of Tzedeks members is not do I personally accept every one of these core values? but rather, given these values, is this a congregation that I would like to support and to which I would like to belong?

What will this decision mean for our congregation going forward?

We believe the core value of anti-Zionism will open up many important opportunities for our community. It will guide us in the programs we develop, the Jewish spiritual life we create, the coalitions we join and the public positions we take. In a larger sense, we believe this decision will create space for other Jewish congregations to take a similar stand to join us in imagining and building a Jewish future beyond Zionism.

In the end, we are advocating for this congregational decision in the hopes that it may further catalyze Jewish participation in the worldwide movement to dismantle all systems of racism and oppression. May it happen bimheira beyameinu soon in our own day.

BEFORE YOU GO Stories like the one you just read are the result of years of efforts by campaigners and media like us who support them by getting the word out, slowly but doggedly.

That's no accident. Our work has helped create breakthroughs in how the general public understands the Palestinian freedom struggle.

Mondoweiss plays a key role in helping to shift the narrative around Palestine. Will you give so we can keep telling the stories in 2022 that will be changing the world in 2023, 2025 and 2030?

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Why anti-Zionism is a core value of congregation Tzedek Chicago - Mondoweiss

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Posted By admin on January 18, 2022

Culinary traditions of Uzbekistan

Uzbek cuisine shares the culinary traditions of peoples across Central Asia.[1] There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich".[2] Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes.

Uzbekistan's signature dish is palov (plov or osh or palov, "pilaf"), a main course typically made with rice, pieces of meat, grated carrots and onions. It is usually cooked in a kazan (or deghi) over an open fire; chickpeas, raisins, barberries, or fruit may be added for variation. Although often prepared at home for family and guests by the head of household or the housewife, palov is made on special occasions by the oshpaz, or the osh master chef, who cooks the national dish over an open flame, sometimes serving up to 1,000 people from a single cauldron on holidays or occasions such as weddings. Nahor oshi, or "morning plov", is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of an ongoing wedding celebration.

Other notable national dishes include: shurpa (shurva or shorva), a soup made of large pieces of fatty meat (usually mutton) and fresh vegetables; norin and lagman, noodle-based dishes that may be served as a soup or a main course; manti (also called qasqoni), chuchvara, and somsa, stuffed pockets of dough served as an appetizer or a main course; dimlama (a meat and vegetable stew) and various kebabs, usually served as a main course.

Green tea is the national hot beverage taken throughout the day; teahouses (chaikhanas) are of cultural importance. Black tea is preferred in Tashkent. Both are typically taken without milk or sugar. Tea always accompanies a meal, but it is also a drink of hospitality, automatically offered green or black to every guest. Ayran, a chilled yogurt drink, is popular in the summer.

The use of alcohol is less widespread than in the West. Uzbekistan has 14 wineries, the oldest and most famous being the Khovrenko Winery in Samarkand (est. 1927). The Samarkand Winery produces a range of dessert wines from local grape varieties: Gulyakandoz, Shirin, Aleatiko, and Kabernet likernoe (literally Cabernet dessert wine in Russian).[3][4] Uzbek wines have received international awards and are exported to Russia and other countries in Central Asia.

The choice of desserts in Uzbek cuisines is limited. A typical festive meal ends with fruit or a compote of fresh or dried fruit, followed by nuts and halvah with green tea.

The cooking of Bukharan Jews forms a distinct cuisine within Uzbekistan, subject to the restrictions of Jewish dietary laws.[5] The most typical Bukharan Jewish dish is oshi sabo (also osh savo or osovoh), a "meal in a pot" slowly cooked overnight and eaten hot for Shabbat lunch. Oshi sabo is made with meat, rice, vegetables, and fruit added for a unique sweet and sour taste.[6] By virtue of its culinary function (a hot Shabbat meal in Jewish homes) and ingredients (rice, meat, vegetables cooked together overnight), oshi sabo is a Bukharan version of cholent or hamin.

In addition to oshi sabo, authentic Bukharian Jewish dishes include:[7]

Traditional Uzbek bread, called generically noni[12] or patyr, is baked in the form of circular flat loaves (lepyoshka in Russian) with a thin decorated depression at the center and a thicker rim all around. Nons are brought to the table with the decorated side up, then torn into irregular chunks which are stacked on the bread plate. Every region has different varieties of non, most prominent are:

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Posted By admin on January 18, 2022

Ask a cookbook author or a chef for their opinion on the best Italian cookbooks and the result is likely a love letter to food in general. Italian cuisine has captured hearts (and stomachs) the world over because it is comforting, satisfying, economical, and easy to prepare, making it as loved by those who are cooking it as those to whom it is served.

When it comes to compiling a list of the best Italian cookbooks, certain books come up again and again. What seems to be a common thread among these classics is straightforward instructions that work, explanations that place recipes in a cultural and historical context, and descriptions that help to understand ingredients and how to use them. These things make us good cooks and, combined with the personality of the authors who manage to convey the very essence of Italian foodthe smells of the kitchen; the flavors and freshness of seasonal ingredients; the unfussy preparationsmake the following Italian cookbooks universally timeless.

Region: Northern Italy | Number of pages: 704 | Date published: 1992

Why we chose it: Its like three cookbooks in one, a culinary bible that combines Hazans two previous cookbooks plus 50 new recipes.

No one tops a Best Italian Cookbooks list like Marcella Hazan. Chef Fergus Henderson, of famed London restaurant St John, has said that Hazan single-handedly changed food at home as he knew it, and Im quite sure he is not the only one.

I have quite a lot of Italian books, but Marcella Hazan is peerless, cookbook author Diana Henry wrote to me. Her recipes simply work. And her voice is quite direct, not like that of a schoolteacher, but quite no-nonsense. I have never cooked a dish of hers that didnt work and many have become part of my core repertoire.

Essentials of Classic Italian Cooking, which was published in 1992, is a combination of Marcellas previous books, The Classic Italian Cookbook (her first, from 1973) and More Classic Italian Cooking (1978), and the idea was that it be a manual for cooks of any skill level, a bible of the most beloved Italian recipes for beginners and professionals alikeand it certainly does not disappoint.

Every so often, I pull her books off the shelf and flick through them, seeing whether I notice a recipe thats new, or a combination of flavors that I like, Henry continues. Theres a pot roasted leg of lamb that is slow-cooked with juniper berries until the meat is soft. Its one of my very favourite dishes. I have often cooked it on New Years Eve. Its amazing to think that there arent even any photos in these books. You dont need them. You just need to follow her voice.

Region: Lazio/Central Italy | Number of pages: 320 | Date published: 1950 (original Italian version 1929)

Why we chose it: The original is Italys best known cookbook and was written for Italians.

Roman magazine editor Ada Bonis Il Talismano della Felicit (literally meaning the talisman of happiness), was first published in Italy in 1929. An enormous collection of well over a thousand classic recipes, it quickly became the Joy of Cooking for many Italian households. In the 1950s, an abridged English version for the U.S. and UK markets came out, simply called the Talisman Italian Cookbook, which was meant to introduce Americans and British home cooks to Italian flavors. It was also lovingly taken up by many Italian immigrants wanting to recreate the taste of home for their families.

While almost a century old, the Talisman continues to be an important reference book, covering every aspect of Italian gastronomy, including an introduction on the Italian way of eating and cooking and still-relevant homestyle recipes. From braised endives to stuffed peaches and ricotta ravioli or a thrifty chocolate cake made with only pantry items and milk, Bonis no-nonsense recipes are still among my favorites when I want to produce something that channels my inner nonna. It is the only one in this list that was originally written in Italian and then translated later into English.

Region: All of Italy | Number of pages: 368 | Date published: 1954

Why we chose it: Elizabeth David was one of the first to document Italys complex regional cuisine, and her writing makes the best kind of armchair travel.

Elizabeth Davids Italian Food, which was originally published in 1954, has a permanent spot near my bed. It is just one of those books that I can flip through at any time and read like a novel. Her recipes can be short and sweet, with a few sentences to describe how to make pasta with ricotta sauce, for example, or they can come with a beautiful description that will immediately send you armchair travelingthe market stories in particular, or the one where a glass of dry, sharp white wine is poured over risotto before serving in a Venetian cantina, where each forkful takes a bit of rice and a bit of wine.

David was well ahead of her time, describing regional recipes that are still unknown today and urging her readers to use only good quality olive oil; differentiating between coppa or rigatino; and advising when and when not to use parmesan cheeseand always with her quick wit. For this reason, you can still enjoy reading and cooking from Italian Food nearly 70 years after it was written. Seattle chef Renee Erickson echoes my love for this book, writing of it, I love the regional recipes. I also love the style of recipe, much less information than a cookbook of today. It forces us all to pay attention to the ingredients rather than the recipe. I think that makes us better cooks.

Region: All of Italy | Number of pages: 417 | Date published: 1985

Why we chose it: It is the ultimate collection of Italian baked goods, from bread to cookies to celebratory cakes.

When asked about her favorite Italian cookbook, Rome-based Kristina Gill, author of Tasting Rome, wrote, I think the one who holds the biggest spot in my heart is Carol Fields The Italian Baker. It was a gift to me 25 years ago, and I used it so much learning to bake Italian bread. I was thrilled to hear this as The Italian Baker has been my baking bible for the past 15 years, too. Originally published in 1985, Carol Field took an incredibly heroic approach with this book. She spent two years searching all of Italy from Como to Palermo for artisan bakers, learning from them, studying with them, and documenting the recipes from all over the peninsula at a time when more and more baked goods were becoming industrially produced and artisans were a dying breed.

Regional specialties, celebration breads, sweets, and recipes involving leftover bread all feature in this book with simple line drawings of step-by-step processes to help understand how to shape particular breads. She translated the recipes to suit American kitchens and measurements, and, very practically, includes instructions for hand-mixing or machine-mixing, making this a suitable book for whatever tools or experience you have in baking. If you love Italian breads and baked goods, from panettone to focaccia to maritozzi, as well as many breads lost and unheard of, you need to seek this one out. It is a must-have for any baker.

Region: Northern Italy | Number of pages: 240 | Date published: 1995

Why we chose it: A timeless collection of the most classic northern Italian recipes.

Currently in her nineties, Milanese writer Anna Del Conte is considered the doyenne of Italian food writing in Britain, where she has called home since 1949. Nigella Lawson makes it no secret that she is a devoted fan and wrote in 2009: There are really only two important influences in my cooking life: my mother and Anna Del Conte Anyone who loves food reading about it, cooking it, eating it should have her books.

Originally published in 1996, Anna Del Contes Classic Food of Northern Italy, including 150 regional recipes, was updated and reissued in 2017. Covering the 10 northernmost of Italys 20 regions, Anna del Conte delivers the context behind these regional dishes in straightforward recipes that stay true to each regions traditions. I get very annoyed when I read recipes for ossobuco alla milanese containing tomatoes, begins her recipe for Milanese ossobuco with magical gremolata, as she goes on to explain that tomatoes dont come from Lombardy and therefore arent usually part of the regions repertoire.

Angela Frenda, the food editor of Italys leading newspaper Corriere della Sera, wrote to me that her favorite Italian cookbooks are those of the Simili Sisters, Margherita and Valeria (who were teachers at Marcella and Victor Hazans cooking school in Bologna in 1976). These sadly arent available in English, but Frendas favorite Italian cookbooks in English are also Anna Del Contes. The woman who is credited with bringing true Italian home cooking to the Anglo-Saxons, as she says. Her recipes are an example of classic modern. Timeless, Frenda added. This is one for those who want to dive deeper into the classic dishes of the northern regions.

Region: Tuscany, Lazio | Number of pages: 254 | Date published: 1981

Why we chose it: It is a food time capsule of a lost Tuscan community.

One of the most precious Italian cookbooks that I own is The Classic Cuisine of the Italian Jews. Published in 1981, the recipes and the stories recounted by Edda Servi Machlin are of her childhood in Tuscanys deep south, in the flourishing Jewish village of Pitigliano. Its like time traveling directly to this fascinating town in the Maremma of the 1930s, into a community that today no longer exists. Machlin was born in Pitigliano in 1926. After narrowly escaping extermination camps during the Second World War, her family settled in the U.S. in 1958.

Her first cookbook is full of unfussy, simple family recipes, a wonderful mix of Tuscan, Roman and Jewish specialties. In it youll find ricotta-filled pizza, deep fried artichokes (her hymn to an artichoke essay is one of my favorite pieces of food writing) and fried mozzarella sandwiches, pappa al pomodoro, polenta pasticciata (a hearty peasant dish of baked polenta with porcini mushroom and cheese sauce), beet risotto (add rice and cook, stirring with a wooden spoon, until rice begins to make a sharp, dry noise) and gems like olio di arrosto (oil from a roast). It also includes lost specialties of this part of Tuscany, like borricche (cinnamon pastries) and sfratti (honey and walnut logs). But what really makes this such a special book is Machlins moving memoir that recounts a vanished way of life with old black and white photographs and menus of Jewish celebrations. This is a book for anyone interested in food or war history, disappearing traditions, and this largely unknown part of Tuscanys Maremma, on the border of Lazio. It is also, of course, a book of excellent, incredibly simple, and kosher Italian recipes.

We chose these books by asking Italophile food editors and writers for their favorite Italian cookbooks. The results were very much classics. In other words, older cookbooks that were perhaps groundbreaking at their time, which generations of Italians and non-Italians cooked out of and are still considered the most essential, best Italian cookbooks to turn totimeless. They were also selected for their availability in general (one is now out of print, but you can still find good second-hand copies of it) and that they are in English.

These beloved Italian cookbooks are not all the same because Italy is not one cuisineit is 20 cuisines from 20 regions. While many of these cookbooks are focused on Northern Italy, some such as Italian Food and the Italian Baker tend to cover the whole peninsula. The most specific book may be The Cuisine of the Italian Jews, and what that title doesnt convey is that many of its recipes happen to be typically Tuscan (panzanella, for example) or typically Roman. This is because the author, Edda Servi Machlin, came from a tiny inland town in Maremma, Pitigliano, on the border of the regions of Tuscany and Lazio, which was once an important Jewish center.

As cookbooks go, many of these books were designed as manuals for home cooksAda Bonis Talisman, for example, and Marcella Hazans Essentials. However, the style of older cookbooks, such as the Talisman, means that some knowledge and skillset on the part of the cook is assumed. Elizabeth Davids Italian Food, published in the 1950s, is of a more conversational style, too; it isnt written in the traditional format with ingredients listed. If anything, the more complicated cookbook is Anna Del Contes Classic Food of Northern Italy, perhaps in part for some of the ingredients she requests (capon, sweetbreads, venison, or cuttlefish, for example). But then many of the desserts are typically simplestrawberries or cantaloupe splashed with balsamic vinegar or a simple meringue turned into semifreddo with three ingredients.

The authors included here are a mixture of Italians and British or American writers. Anna Del Conte was born in Milan in 1925 and moved to England in her mid-twenties as an au pair and has lived there ever since. Both Marcella Hazan and Edda Servi were Italian born and later in life found themselves living in America, where they were both encouraged by friends and family to share their recipes in the form of a book. These three transplanted Italians wrote about their food memories for the public in their adopted homes. British-born Elizabeth David and American Carol Field both traveled extensively in Italy, studying and talking to Italians to produce recipes that brought to light the incredible depth of Italys regional food for their fellow English speakers. Only the Roman writer Ada Boni wrote for an Italian public, and her cookbook was then translated into English.

Carol Fields The Italian Baker is written wonderfully for a beginner or those unfamiliar with the recipes, so it is a great place to start learning about the incredible baking repertoire that she learned from Italys artisan bakers. There are many kinds of bread, but also cookies, cakes, pizza, and other dishes that involve bread like soups and dumplings. Every recipe includes a different set of instructions for using just your hands or if you have a mixer or some other processor, so you can also make all these recipes with simply your hands and a bowl.

If you want to go really old school, Ada Boni has the most traditional recipes. Her book was the sort of cookbook given to couples as a wedding present, and most Italian households still have a copy on their shelves. Her recipes are simple and the instructions might assume you already know quite a bit about the dish, but what you have are the recipes written to help Italian housewives a century agoyou couldnt get closer to nonnas cooking.

It would all depend on the vast regional aspect of Italian cooking, so you might want to look at cookbooks that focus on the region of your Italian heritage. But in general, Marcella Hazans Essentials is an interesting book for Italian Americans, because it was written for Americans by an Italian living in America.

Whether you are loyal to Marcellas tomato sauce recipe or to the comforting voice of Anna Del Conte, each of these classic tomes that have taught generations of households within and outside of Italy to cook good Italian food has something to givehelping us to look carefully at a regional ingredient, to listen to the sound of the rice cooking, or to shape a forgotten bread or pastry with our own handsand perhaps, as Erickson says, they can even make us better cooks.

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Posted By admin on January 18, 2022

Best Soups in Houston: Nagasaki Chanpon Ramen Image Credit: Istanbul Grill Houston Facebook Page

The days are getting shorter, and the nights are becoming colder. Its time to put on a sweater and snuggle into a calming bowl of your preferred soup. Theres a soup for every appetite in Houston, whether its a nourishing bowl of matzo balls in chicken broth or a sumptuous red lentil soup. So, theres nothing like a warm cup of soup to soothe your bones and spirit.

Take advantage of the unusually cold days in H-Town by getting a bowl of French onion soup, peanut butter soup, or smoked duck gumbo from one of these 10 Houston eateries.

Soups are usually served warm or hot, and they are prepared by blending meat or vegetable components with stock, milk, or water. Here are some of Houstons most popular soups.

Unless you prepare it in butter, the red lentil soup dish is inherently vegan. Because the lentils provide smoothness in the soup, no extra milk, cheese, or cream is required. With lentils and veggies, its a balanced meal thats low in carbohydrates but rich in protein and minerals.

Chicken soup is prepared from chicken that has been cooked in water with a variety of additional ingredients. Matzah balls, also known as matzo balls, are Ashkenazi Jewish soup dumplings prepared with matzah flour, beaten eggs, water, and fat (oil, margarine, or chicken fat).

Sopa de Fideo, also known as sopita de fideo, is a noodle soup made with stock. Fideo is a noodle, and in the plural, fideos, it refers to vermicelli. The thin noodles used in the soup are usually broken or sliced and then browned separately before being simmered with the rest of the soup components.

Peanut butter soup is a delicacy made from groundnuts that have been crushed into a paste, also known as groundnut paste. Fufu, banku, kenkey, and other foods are served with groundnut soup.

Duck and sausage, as well as other vegetables and spices, are used to make smoked duck gumbo. Its simmered until the sausage is fully cooked and the gumbo has thickened, then served with scallions.

Nagasaki Chanpon Ramen Image Credit: Kata Robata Sushi + Grill Facebook Page

Chef Manabu Hori Horiuchis approach to both traditional and contemporary Japanese cuisine incorporates some of Houstons freshest, highest-quality seafood, brought in multiple times a week from Japan. The hot foods complement the sushi and sashimi, particularly the excellent grilled meats prepared on the restaurants famous robata. The Nagasaki Chanpon Ramen at Kata Robata is cooked with clam, shrimp, cabbage, pork, onion, and ginger, and is always enjoyable. Make sure to try it when youre here.

Hours of Operation: Lunch: Mon -Fri: 11:30 am 3 pm, Sat: 12-3pm | Dinner: Mon Thurs: 5 10:30 pm, Fri Sat: 5 pm 11 pm | All Day Dining: Sun: 12 10:30 pm | Curbside: 12 pm 3 pm, 4 pm 9: 30 pm dailyLocation: 3600 Kirby Dr suite h, Houston, TX 77098, United States

Istanbul Grill & Deli is just one of those hidden gems that distinguish Houston as a truly global city where you may go to other cultures without leaving your house. In the rice village, theres a tiny bit of Turkey. Allow the flavor of the red lentil soup, from Istanbul Grill, a longstanding Rice Village favorite, to fill your sensibilities with a lemony taste. Your tastebuds will be delighted.

Timings: Tues Thurs: 11 am 10 pm | Fri Sat: 11 am 10:30 pm | Sun: 11 am 10 pm | Closed on MondayWhere: 5613 Morningside Dr, Houston, TX 77005, United States

Kenny and Ziggys make it their mission to provide the greatest Geshmak experience to their clients by blending classic New York deli food with trendy cuisine. Let Houstons leading New York-inspired deli take care of you if all you want is a comfy and piping-hot bowl of matzo ball soup. K&Z begins with a savory chicken broth, then adds celery and carrots, thin noodles, and shredded chicken. The next approach is to create big, fluffy matzo balls. It has the most exquisite taste one would ever encounter.

Open From:8 am 9 pmLocated At: 2327 Post Oak Blvd, Houston, TX 77056, United States

In the center of Houston, on the banks of White Oak Bayou, a log cabin serves wild game and seafood. The presentation of their cuisine includes a lot of seafood and steaks. During the winter months, a good gumbo is essential, and Rainbow Lodge has you set with their smoked duck gumbo.

Timings: Tues Fri: 11 am 10 pm | Sat: 5 pm 10 pm | Sun: 10:30 am 9 pm | Closed on MondayWhere: 2011 Ella Blvd, Houston, TX 77008, United States

Image Credit: Niko Nikos Facebook Page

There are so many delicious items on the menu, and the dessert selections are incredible. If youre accustomed to Greek food, youre aware that the quantities are usually generous, and you often take leftovers home, making the following day even better. Niko Nikos serves avgolemono soup without the egg, in a thin yet flavorful broth with minced chicken breast, rice, carrots, and celery.

Hours of Operation: 10 am 9 pmLocation: 3 locations across Houston in Market Square, Montrose, and Memorial/ Spring Branch

B.B. Lemon is an upgraded eatery and bar that serves simple, traditional meals and beverages. B.B. Lemon offers Houstonians a quiet, neighborhood venue with the most exquisite cuisine. The combination of beef stock, butter, red cooking wine, and chopped yellow onions in French onion soup is absolute perfection, particularly when served in a piping-hot crock like at B.B. Lemon, a New York-style cafe.

Open From: Sun Thurs: 11 am 9 pm | Fri Sat : 11 am 10 pmLocated At: 1809 Washington Ave, Houston, TX 77007, United States

Sopa de Fideo Image Credit: Sylvias Enchilada Kitchen Woodway Facebook Page

Sylvia Casares is known for her flavorful cuisine, which includes 19 different enchiladas as well as delectable Mexican desserts. When you visit one of her two restaurants or use her catering service, you will be able to taste the love and attention she has poured into her dishes. Sopa de Fideo is a vermicelli-based chicken noodle soup from South Texas that is served here. It tastes so delicious, as though youve never had anything like it before.

Timings: Mon Wed: 11 am 9:30 pm |Thurs Fri: 11 am 10:30 pm |Sat: 10:30 am 10:30 pm | Sun: 10 am 9:30 pmWhere: 2 locations in Houston i.e. Eldridge and Woodway

Discover the many flavors of African food, ranging from spicy and delectable to mind-blowing. At Afrikiko, youll find everything you need. Groundnut soup often termed peanut butter soup, has its roots in West Africa and is a hallmark of Ghanaian cuisine. Peanut butter, sliced bell peppers, diced onions, minced garlic, tomato sauce, and pepper are used in Afrikikos rendition, which has been serving Ghanaian specialties for more than 15 years.

Hours of Operation: Tues Sun: 12:30 pm 10:00 pm | Closed on MondayLocation: 9625 Bissonnet St, Houston, TX 77036, United States

Tortilla Soup Image Credit: Backstreet Cafe Facebook Page

The food of Backstreet Cafe is a fantastic expression of Houstons diversity, with Southern, Cajun, Creole, Hispanic, and Asian influences, to name a few. Seasonally, the menu varies to reflect the best tastes, with a focus on local and sustainable foods. Their Tortilla Soup is packed with soft roasted tomatoes, luscious avocado slices, and chopped smoked chicken cooked with fresh chicken broth. The main attraction is a slew of fried tortilla strips that bring a lot of crunch to the dish.

Open From: Tues: 3 pm 9 pm |Wed & Thurs: 11:30 am 9 pm | Fri: 11:30 am 10 pm | Sat: 10 am 10 pm | Sun: 10 am 3 pm | Closed on MondayLocated At: 1103 S Shepherd Dr, Houston, TX 77019, United States

In a bright, elegant ambiance, the remodeled famous restaurant offers Houstonians well-rounded, welcoming food. The sumptuous wild mushroom soup is cooked with cream, and one taste verifies that the flavor is 100% mushroom (meaty Portobello and a combination of buttons and probably nuttier species like chanterelle and shiitake). The soup is garnished with toasted brioche, huitlacoche, a Mexican delicacy, and a piece of duck prosciutto the size of a cent.

Timings: Sun Thurs: 11 am 9 pm | Fri Sat: 11 am 10 pmWhere: 1800 Post Oak Blvd Suite 6170, Houston, TX 77056, United States

So, in this chilly, freezing weather, which hot soup do you prefer? Let us know in the comments section below.

Like this list above? Stay on top of the latest by bookmarking ourFood & Drink in Houstonpage.

Looking for the best health-friendly restaurants near you? Check out Healthy Food in Houston.

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Best Soups in Houston: 10 Soup Places For Warm Goodness Near You - Houston On The Cheap

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Posted By admin on January 18, 2022

The Rev. James J. Popham| The Destin Log

Many of us anticipate arriving at heavens gate with an iPad loaded with questions for God. So often we have confronted situations in life that have made us wonder what God was really like. Most religious traditions admit that what we claim to know about God is provisional. We all sense that there is more to know, and we would like to know it.

And most religious traditions look to a body of writing compiled over the centuries for guidance. For followers of Christ, its what we call the Bible consisting of the Hebrew Bible or Old Testament, which we share with our Jewish sisters and brothers, and the New Testament. And in our particular Episcopalian tradition, we understand that the Bible may not tell us everything about God, but it tells us enough. So understanding what the Bible says about God is extremely important. And sometimes that takes some looking just a little deeper than the English translation we are familiar with.

Now if you ever studied law in Louisiana, you know that the Civil Code of Louisiana is based on the Napoleonic Code promulgated in France in 1804. Needless to say, it was written in French. And sometimes the translation into English in the Louisiana civil code was imperfect. There was no English word that conveyed the full or true meaning of the French word. In fact, a few cases have been decided in Louisiana only by resorting to the original French.

We confront the same issue in interpreting the Bible. Sometimes our New Testament translations into English fail to convey fully the meaning of the original Greek. We confront the same issue in interpreting the Old Testament, which was was written in Hebrew. The word mercy provides an excellent example.

We typically think of mercy in relation to justice and punishment or consequence. We show mercy when we acquit or forego punishing a miscreant or insulate them from the consequences of their misdeeds, even though they deserved it. We all pray that God is merciful in that respect.

But having a merciful God means so much more when we look at the words used for mercy in the Greek of the New Testament or Hebrew of the Old Testament. Mercy in Greek was eleos, which is derived from the word for olive oil. Olive oil was used to treat wounds. It was soothing, comforting, and healing. It speaks then to a merciful God who is all those things. In Hebrew the word for mercy is hesed, which means steadfast love. A merciful God, therefore, is a God of steadfast love. Steadfast suggests unwavering.

So imagine praying Lord have mercy not just when we have incurred guilt, but at any time, treating it as a prayer that asks God to soothe and comfort us, relieve our pain, and show us steadfast love. And at the same time appreciating God not just a judge, but as a kind compassionate God that offers balm for our sufferings and afflictions.

The Rev. James J. Popham is rector at St. Andrews By-the-Sea in Destin.

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ENGAGING THE DIVINE: Meanings of words from Greek and Hebrew sometimes lost in translation - Destin Log

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Posted By admin on January 18, 2022

The birthday of Rev. Dr. Martin Luther King Jr. will be marked this year on Sunday, Jan. 16.

Considering his major accomplishments as the leader of the U.S. Civil Rights Movement for which he earned a well-deserved Nobel Peace Prize it is still hard to believe that King was only 39 years old when he was assassinated on the balcony of the Lorraine Motel in Memphis in April 1968.

It is well-known that King had many supporters nationally in the American Jewish community, most notably Rabbi Abraham Joshua Heschel, who said he felt like his feet were praying when he marched with King from Selma to Montgomery.

King also had supporters and friends in the St. Louis Jewish community and made some significant historic speeches at Jewish venues at a critical time in his career. Several of his most prominent supporters in the local community have passed away, including Rabbi Jerome W. Grollman of United Hebrew and his cousin, Rabbi Bernard Lipnick of Bnai Amoona. Both traveled south to support King in his marches and rallies on behalf of full civil rights for African-Americans.

One of those stalwart supporters is still a vital part of the local Jewish community: William (Bill) Kahn, former longtime executive vice president of the Jewish Community Center and later of the Jewish Federation of St. Louis, of which he has been executive vice president emeritus since his retirement in 1990.

In 1960, when Kings activities were getting national attention and generating controversy, Kahn was serving as the executive director of the JCC. Even within the normally progressive local Jewish community, there were some contingents who felt threatened by Kings movement, fearing that he was trying to effect change too rapidly and possibly stirring things up more than necessary.

Kahn was not among those naysayers. He believed passionately in Kings mission, having been inspired by his late own father, Ziggy Kahn, who directed the JCC in Pittsburgh and tried to lead a boycott against the Nazi Olympics in Berlin in 1936.

With the backing of the late Isadore E. Millstone, then President of the JCC, Kahn arranged for King to be a speaker in the JCCs famous Liberal Forum, a prestigious event that had previously featured speakers such as Eleanor Roosevelt and Clarence Darrow. Kings speech at the Liberal Forum took place on Nov. 27, 1960.

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His topic was The Future of Integration. Because of the unprecedented size of the crowd, the event was moved to United Hebrew (then located on Skinker Boulevard), with the help of Rabbi Grollman.

Kahn received the Heschel-King Award back in 2008, along with Dr. Henry Givens, president of Harris-Stowe University in St. Louis. The award, conferred by Jews United for Justice, is annually presented to an African-American and a Jewish American who exemplify the spirit of cooperation and support for civil rights of Dr. King and Rabbi Heschel.

At the Heschel-King Award ceremony, Kahn recalled Kings Liberal Forum talk at United Hebrew, including a dinner at the home of Paul Berwald before the talk. Dr. King seemed exhausted, Kahn recalled. He had been arrested, roughed up and jailed in Alabama just before he came to St. Louis. To rescue him from the after-dinner questions, my wife Shirlee and I said we needed to go downtown to meet the editorial board of the St. Louis Post-Dispatch. We were able to give Dr. King a ride around St. Louis and let him unwind a little.

King would later wow the crowd of 2,500 people at United Hebrew, spurring a 15-minute standing ovation, Kahn recalled.

King also spoke at Temple Israel, on Sept. 20, 1963, on the Shabbat between Rosh Hashanah and Yom Kippur. Over 3,000 people attended that event, where King discussed agape, a concept of selfless love that is central to Christian values.

Today, the Jewish agencies on the Millstone JCC campus still pay homage to King during an annual Rev. Dr. Martin Luther King, Jr. Day program. Kahn helped to institute the observance, which has in recent years past brought together African-American and Jewish students for an event with speakers and school choir performances.

Our task is to build upon Dr. Kings legacy, including his cooperation with Rabbi Heschel to make certain, as John F. Kennedy said that here on earth, Gods work must truly be our own,' Kahn said.

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Posted By admin on January 18, 2022

Herzliya, Israel and Calgary, Alberta--(Newsfile Corp. - January 17, 2022) - Innocan Pharma Corporation (CSE: INNO) (FSE: IP4) (OTCQB: INNPF) (the "Company" or "Innocan") is pleased to announce that it has inaugurated its first and new drug research and development lab at Biohouse Labs at Hadassah Medical Center in Jerusalem to accelerate the Company's liposome Platform Technology (LPT) development. The Company's development program is focused on improving and optimizing LPT characterization methods and upscaling capabilities.

Innocan believes that upscaling production capabilities will enable Innocan to move forward with the planned experiments and may serve the basis for tech transfer for GMP production- which is a basic need to reaching clinical human trials. A staff of 6 people (scientists and scientific assistants) are currently working on the accelerated development of the LPT technology.

The company previously announced that prior studies of the prolonged release of cannabidiol (CBD) from the liposomes injected subcutaneously to dogs showed continuous and significant blood concentrations of CBD over at least six weeks after a single administration. These results are a significant advancement in the development of the technology, demonstrating the advantages of LPT in dogs, which may serve as a good prediction to the behavior of LPT in humans.

"The initial results of our LPT animal trials were so promising so we decided to step it up a notch, moving towards our goal reaching commercialization and becoming worldwide leader in CBD drug development," said Iris Bincovich, CEO of Innocan Pharma and added "We are proud of our co-operation with The Hebrew University of Jerusalem and to be able to join-hands with Israel's leading scientific institutions."

Innocan's relationship with The Hebrew University

Innocan Israel, has entered into the Research and License Agreement with Yissum, the commercial arm of The Hebrew University of Jerusalem, with respect to the design, preparation, characterization and evaluation of CBD (or other cannabinoids) loaded liposomes. The research and development initiative is led by Professor Chezy Barenholz, head of the Membrane and Liposome Research Department at The Hebrew University, which is the inventor of over fifty-five patent families, two of which underlie Doxil, an FDA-approved drug for breast cancer treatment. This unique liposome platform technology may have a wide range of applications, such as epilepsy, pain relief, inflammation and central nervous system disorders. A patent was filed covering this technology on October 7, 2019.

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About Innocan

Innocan Pharma is a pharmaceutical tech company that focuses on the development of several drug delivery platforms containing CBD. Innocan Pharma and Ramot at Tel Aviv University are collaborating on a new, revolutionary exosome-based technology that targets both central nervous system (CNS) indications and the Covid-19 Corona Virus using CBD. CBD-loaded exosomes hold the potential to help in the recovery of infected lung cells. This product, which is expected to be administered by inhalation, will be tested against a variety of lung infections.

Innocan Pharma signed a worldwide exclusive license agreement with Yissum, the commercial arm of The Hebrew University of Jerusalem, to develop a CBD drug delivery platform based on a unique-controlled release liposome to be administered by injection. Innocan Israel plans, together with Professor Barenholz, to test the liposome platform on several potential conditions. Innocan Israel is also working on a dermal product that integrates CBD with other pharmaceutical ingredients as well as the development and sale of CBD-integrated pharmaceuticals, including, but not limited to, topical treatments for the relief of psoriasis symptoms as well as the treatment of muscle pain and rheumatic pain. The founders and officers of Innocan Israel each have commercially successful track records in the pharmaceutical and technology sectors in Israel and globally.

For further information, please contact:

For Innocan Pharma Corporation:Iris Bincovich, CEO+972-54-3012842info@innocanpharma.com

Lytham Partners, LLCBen Shamsian CPA | Vice President

Direct: 646-829-9701; Cell: 516-652-9004

shamsian@lythampartners.com

NEITHER THE CANADIAN SECURITIES EXCHANGE NOR ITS REGULATION SERVICES PROVIDER HAVE REVIEWED OR ACCEPT RESPONSIBILITY FOR THE ADEQUACY OR ACCURACY OF THIS RELEASE.

Caution regarding forward-looking information

Certain information set forth in this news release, including, without limitation, information regarding the success of its research activities, collaborations, the potential for treatments of using the Company's LPT technology, further research of treatments towards other conditions, the treatment of other conditions and other therapeutic effects resulting from research activities and/or the Company's products, requisite regulatory approvals and the timing for market entry, is forward-looking information within the meaning of applicable securities laws. By its nature, forward-looking information is subject to numerous risks and uncertainties, some of which are beyond Innocan's control. The forward-looking information contained in this news release is based on certain key expectations and assumptions made by Innocan, including expectations and assumptions concerning the anticipated benefits of the products, satisfaction of regulatory requirements in various jurisdictions and satisfactory completion of requisite production and distribution arrangements.

Forward-looking information is subject to various risks and uncertainties which could cause actual results and experience to differ materially from the anticipated results or expectations expressed in this news release. The key risks and uncertainties include but are not limited to: general global and local (national) economic, market and business conditions; governmental and regulatory requirements and actions by governmental authorities; and relationships with suppliers, manufacturers, customers, business partners and competitors. There are also risks that are inherent in the nature of product distribution, including import / export matters and the failure to obtain any required regulatory and other approvals (or to do so in a timely manner) and availability in each market of product inputs and finished products. The anticipated timeline for entry to markets may change for a number of reasons, including the inability to secure necessary regulatory requirements, or the need for additional time to conclude and/or satisfy the manufacturing and distribution arrangements. As a result of the foregoing, readers should not place undue reliance on the forward-looking information contained in this news release concerning the timing of launch of product distribution. A comprehensive discussion of other risks that impact Innocan can also be found in Innocan's public reports and filings which are available under Innocan's profile at http://www.sedar.com.

Readers are cautioned that undue reliance should not be placed on forward-looking information as actual results may vary materially from the forward-looking information. Innocan does not undertake to update, correct or revise any forward-looking information as a result of any new information, future events or otherwise, except as may be required by applicable law.

To view the source version of this press release, please visit https://www.newsfilecorp.com/release/110493

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Innocan Pharma Announces the Inauguration of Its Drug Development Lab at Biohouse in the Hadassah Medical Center in Jerusalem - Yahoo Finance

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Posted By admin on January 18, 2022

Tu B'Shevat: Everything to know about the Jewish 'tree' holiday

Jewish holiday Tu B'Shevat is just around the corner. Here's everything to know about "the birthday of trees."

Staff Video, USA TODAY

It may be winter in the U.S., but in Israel, spring is just beginning. The annual Jewish holiday Tu BiShvat honors this moment in time.

It's "become for many an environmental holiday, a reminder that we need to care for the earth and nature," says Rabbi Hara Person, chief executive of the Central Conference of American Rabbis.

The holiday celebrates the annual new yearoftrees. Think of it "like a Jewish Arbor Day," Person says. You may also see it written asTu BShevat.

"'Tu'stands for the Hebrew letters Tet and Vav,"says Rabbi Josh Weinberg of the Union for Reform Judaism. The letters Tet and Vav together can be pronounced as "Tu" and signify the number 15 while Shevat is the name of the current month on the Hebrew calendar. So directly translated, Tu BShevat simply means it is the 15th day in the month of Shevat.

"For Jews outside of Israel, Tu B'Shevat is a celebration of the renewal of vision and awareness, a celebration of connections and connectedness," according to Hillel International.

Typically January or February. The Hebrew and Gregorian calendars don't align, hence the date fluctuations for all Jewish holidays in the U.S. This year Tu BiShvat begins the evening of Jan. 16 and ends the evening of Jan. 17.

No offense to trees, but the holiday doesn't land high in terms of religious or spiritualimportance for Jews.It's not mentioned in the Torah.

"It is not considered a major holiday," Person says. "The High Holy Days (Rosh Hashanah and Yom Kippur), as well as the pilgrimage holidays of Sukkot, Passoverand Shavuot are much more significant theologically and liturgically. But it is a fun and meaningful holiday."

Weinberg adds: "Some in the Orthodox world add in additional pieces of liturgy to supplement their prayers on that day, but it is not a day off of work (or) school and there are no main prohibitions to the holiday."

Keep it simple. Happy Tu BiShvat works, or in Hebrew "chag sameach."

A number of different ways. You can plant trees or clean up a local park, for example. Since many have off on Jan. 17 this year for Martin Luther KingJr. Day, local volunteer opportunities should be plentiful.

Why trees, exactly? "In Israel as the State was being developed, the holiday became very strongly associated with planting trees as part of the campaign of the Jewish National Fund," Weinberg says. "From that the holiday came to take on an environmental or ecological meaning and association."

If you're thinking about what to eat, "there is also a tradition from the 17th century of holding a Tu BiShevat seder, or special meal, in which different kinds of fruits and nuts from trees are eaten, along with cups of wine or grape juice of different colors," Person says. "Seder" means order; the term is usually associated with the Jewish holiday of Passover which recognizes whenJews fledEgypt. The "Tu BiShevat" seder is modeled after Passover's, according to Hillel.

"This custom spread primarily in Sephardic communities, but in contemporary times it has been getting more attention among Jewish communities around the world," Weinbergsays.

Anything that grows on trees. Kind of.

Typical holiday fare includes seven foods that grew in ancient Israel as mentioned in the Bible figs, dates, olives, barley, grapes, wheat andpomegranates.

"Today these might include dates, figs, carob, apricots, olives, almonds, pomegranateor oranges, but could include others as well," Person says. "People might also eat food made with tree fruits and nuts, like banana bread, or persimmon cake, almond cookies, or anything that features products from trees."

Those looking for recipes can scour the internet for creative ideas, including persimmon-pomegranate salsa, frozen yogurt grapes and an almond smoothie.

Yes, Sukkot, where Jews gather in huts called "sukkahs." It's been referred to as the "Jewish Thanksgiving."

"Both are part of the ancient agricultural cycle," Person says. "Sukkot celebrates the end of the annual harvest, whereas Tu BiShvat celebrates the very beginning, basically the hope of the next harvest. In Israel, the holiday usually occurs at the same time that the almond trees begin to blossom, a sign that winter will end, spring will come, a new harvest cycle will begin."

Weinberg recognizes the "overlapping themes," though says "Sukkots ritual is all about going outside and living in nature for the week, while Tu BiShvat is seen more of a reminder to us of our obligations for stewardship of the earth."

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What is Tu BiShvat? Everything to know about the Jewish holiday that celebrates nature - USA TODAY

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