06/13/2012 | | Jewish Week Online Columnist | Reform Really

Hundreds of us – Jews of all ages, nationalities, sexual orientations, and backgrounds – moved in unison. Our right arms reached backwards towards the past, then we each moved both hand, reaching forward toward the future, grasping at it, and bringing it close to our hearts. Choreographer Liz Lerman led the group in a symbolic dance that expressed many of the feelings of the group as we celebrated the installation of incoming URJ President, Rabbi Rick Jacobs.

06/12/2012 | | Special To The Jewish Week | The Jewish Week Q&A

Barely a month goes by when Stuart Appelbaum isn’t quoted in one of New York’s daily or weekly newspapers. But it’s a small wonder when one considers how many hats the 59-year-old Appelbaum wears.

06/12/2012 | Staff Writer | Lens

Nobel Peace laureate Elie Wiesel, in an intergenerational dialogue with seven current and former participants in The Jewish Week’s Write On For Israel program Monday evening, encouraged young people to fight indifference.

“The opposite of love is not hate,” he said, “but indifference. Apathy is the downfall of … life; it cannot be an option.”

06/12/2012 | | Special To The Jewish Week | First Person

I hated Father’s Day when I was a kid. In the stormy family stew that was my almost-daily diet, “Father” meant “Sid,” and that meant trouble.

06/12/2012 | | Travel Writer | Travel

According to that most scientific of sources, Wikipedia, the Rhine-Ruhr metropolitan area in Germany is the fourth-largest metro area on the Continent — eclipsed only by such marginally European burgs as Moscow, Istanbul and London.

In other words, Rhine-Ruhr is the industrial heart of the country lately in the public consciousness as Europe’s economic engine. A drive through this West German sprawl reveals the scale of German enterprise — and a devotion to the local beer, Kolsch, that borders on obsessive.

06/08/2012 | | Online Jewish Week Columnist | The Nosh Pit

There are times I want to spend 10 minutes mixing up a cake, then toss it in the oven and serve it later straight from the pan. And then there are times I like spending a couple hours in the kitchen, creating a special baked good that will wow people's eyes as much as their taste buds. This is one of the latter times.