“Your meal was a gift from someone who came before you. To keep the chain of gifts alive, we invite you to pay it forward for those dine after you.”
Meet Gerry Castillo and Laura Pomerance in the first piece in a four-part series on the diversity of our community and members’ food traditions.
Recipe of the Week
This homemade pumpkin butter is perfumed with sweet spices. You can use…
For the second piece in this series, JFE talks to local food expert and Deputy Food Editor/Recipe Editor of The Washington Post, Bonnie Benwick, who was once an adventurous calf’s brains-eating 10 year old.
Working quickly to build their sukkah after Yom Kippur, Rabbi Shankman and her family relish in the cooler weather, the new and different harvest available at the orchard and the time spent together.
A look at the Jewish Historical Society of Greater Washington’s collection of community cookbooks reveals the importance of Sukkot to Washington’s foodies and some of the elaborate menus they planned to celebrate the harvest.
Although most of us do not harvest in the traditional sense, in our lives we constantly plant seeds in order to reap benefits. This Sukkot, celebrate by stopping and reflecting on your personal harvest.