There’s no better place to find inspiration for Sukkot, which celebrates the bounty of the harvest, than at the farmers market, which are ripe with signs of the changing seasons.
Reflecting on Sukkot at her boarding school, Rabbi Goldstein realizes that most of us these days are so far removed from the key element of the holiday: the harvest.
Recipe of the Week
The foods eaten on Sukkot are meant to evoke the richness and…
Squash—it’s not just for Thanksgiving. Cube, peel and puree your way to a squash-fueled and filled Sukkot. Yes, that means plenty of varieties and breakfast, lunch and dinner.
Rabbi James of JSSA reminds us that on Sukkot we eat outside, “living flush with life,” and remember that like our sukkah, we, too, are permeable and need different kinds of support.
Jews around the world mark the end of the fast in different ways—and no, they don’t all involve bagels and lox. Susan takes us on a brief tour of non-Ashkenazic traditions.