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Over the last year, OneFamily (www.onefamilytogether.org), Israel's leading national organization dedicated to the rehabilitation of victims of terror attacks and their families, has been compiling a unique cookbook to honor the lives of some of Israel's youngest victims of terror and help their mother's grieve.
Coordinated by OneFamily office manager and bereaved mother Dina Kit, the cookbook project has helped Israeli bereaved mothers connect with each other through the act of cooking (specifically recipes that remind them of the children they lost), and allows them to memorialize their children in a positive way.
The beautiful, glossy cookbook is due to launch this September, and will be available for purchase via the OneFamily
She was a Moabite princess who converted to Judaism in the 10th century BCE, but what does her story have to do with the events at Mount Sinai more than 300 years earlier?
Why is it that we read the Book of Ruth -- the story of a Moabite woman who converted to Judaism and who eventually married a judge of Israel, Boaz -- on Shavuot, the holiday when we celebrate the giving of the Torah at Mount Sinai?
Torah commentators offer two major theses to explain the custom:
that Ruth was the model of
At the beginning of the month of Sivan, the third month after the exodus from Egypt, Moshe went up Mt. Sinai. Hashem told Moshe “So you shall say to the house of Yaakov and relate to the children of Israel: You have seen what I did to Egypt…if you listen well to my voice and observe my covenant, you shall be to me the most beloved treasure of all people. . . ” (Shmos 19:4-6). This communication concerned whether the nation of Israel would be willing to accept the Torah – and Hashem was
Shavuot, the Festival of Weeks, is the day, according to tradition, when the Jewish People received the Torah. There are many venerable customs associated with this holiday—staying awake until dawn to study Torah, reciting the ancient liturgical poem “Akdamut,” and, of course, serving dairy foods at the holiday meals.
While the braised briskets, pot roasts, and roast turkeys that are such staple during most Jewish holidays cry out for rich red wines, the fish, cream sauces, blintzes, and
Israeli-born Avi Chamal has headed the Boys Town Jerusalem kitchen for 13 years, producing freshly cooked and baked fare daily to delight the palates of the Boys Town student body, who trace their origins to 45 countries across the globe. Not every chef could meet this daunting task, but Avi’s previous work experience includes having served as a senior chef at the prestigious Jerusalem King David and Dan Panorama Hotels, and clinching silver medallions at the Luxemburg and Canada Cooking