The story of cholent goes to the heart of Jewish history and tradition.
Special to the Jewish Week
The origins of cholent, the thick, slow-cooked savory Shabbat stew, the traditional Sabbath midday meal, go all the way back to the time of the Talmud. Indeed, its history takes it on a route so dispersed across centuries and cultures throughout the diaspora, that in different countries it’s alternatively known as hamin (Aramaic for warm, Hebrew for hot); or dafina or adafina (Arabic for “covered”). There are even variants in its Yiddish name, whether schalet in the Yiddish of Germany or shulet in the Yiddish of Eastern Europe.
It’s not often New Yorkers open their homes to strangers, but many will be doing just that on Sunday, April 25 as part of Limmud Across NY, a day of “simultaneous intimate learning sessions.” Throughout the metropolitan area, individuals will be hosting participants in celebration of Jewish life, learning, and community.
‘I am becoming a new rabbi and an old rabbi — both at the very same time.” This is what I pronounced at my Academy for Jewish Religion ordination ceremony six years ago. I was turning 60 just a few hours after the festivities ended, and according to Ethics of the Fathers (5:21), ben shishim le-ziqnah, old age begins at 60. Two major changes in my life were occurring simultaneously.
The other day, the Southern Baptist Convention, the largest Protestant group in America, declared that wives should “submit themselves graciously to their husband’s leadership.”
Try selling that to Jewish women.
“My husband tells me that all the time — ‘can’t you be a little more submissive’ ” — chuckled political consultant Suri Kasirer when asked about the newest development in American gender politics.
A Manhattan rabbi who is organizing, for the first time, High Holy Days worship services this year in her neighborhood, has a message for New York City’s active, identified, affiliated Jews: Stay where you are.