92-year-old visits Israeli military bases 16 times
By Carin M. Smilk (JNS) Camilla Maas makes it clear that she doesn’t speak for Israelis. She doesn’t speak for American or international Jewry. The nonagenarian states plainly that she
Jeanne Samuels, longtime editor/owner of Jewish Herald-Voice, dies
Jeanne Beulah Franklin Samuels’ family and friends said good-bye to their beloved mother, grandmother, great-grandmother, sister, aunt, cousin and friend on Erev Shabbat, 22 Iyar 5783, Friday, May 12, 2023.
CAT’s Weinberg Family Golf Classic, June 5
Hole in one supporting Anshai’s youth By Deb Silverthorn Congregation Anshai Torah’s 5th Annual Weinberg Family Golf Classic begins at 7:30 a.m. on Monday, June 5, at The Lakes at
Everyone should be counted… accurately
By Rabbi Steve FischParashat Bamidbar This week, we begin reading the book “Bamidbar,” translated as “In the wilderness.” How, then, did the book gain its English name of “Numbers”? When
How should you show gratitude?
Dear Families, The Jewish year is filled with holidays and often we get caught up in the preparation and the “doing” of the holiday. However, the holidays truly give us
What is Shavuot all about?
Dear Rabbi Fried, This year we were invited to an observant family for a meal on the eve of the holiday of Shavuot. We’re sort of nervous since we don’t
How we treat others and our world is key
By Cantor Sheri AllenParashat B’Har / B’Chukotai “Do not delude yourself into thinking that (divine) punishment will not come.” This sobering warning from the Talmud was, perhaps, intended to be
Jewish rituals of death and mourning
By Laura Seymour Dear Friends, My columns tend to be about ways to “do Jewish” so that we can connect with Judaism and with others. We have many rituals that
Nature and G-d’s kindness
By Rabbi Yerachmiel D. Fried Dear Friends, My wife and I just returned to Dallas from a few days “away from it all” in a beautiful country home of some
Raisins: the most underrated ingredient in Jewish cuisine?
By Liza Schoenfein The first thing that comes to mind when I think of raisins is small sticky fingers — my now-grown children’s, I suppose, though they might as well
Grains and veggies speak to Purim culinary tradition
For the festive holiday meal, many serve dishes incorporating pulses like peas, beans and nuts By Ethel G. Hofman (JNS) This should be a fun-filled, over-the-top Purim this year; after
Hats and poppyseeds: Purim recipes
By Tina Wasserman By now I hope you have used my hamantaschen recipes, along with your favorite ones, to create those holiday treats that are ubiquitous in shaloch manos baskets