Special Sections

‘An Environment Where Elders Can Thrive’

In bid to reinvent elder care, Jewish Home Lifecare’s new Living Center is ‘cross between kibbutz, commune and college dorm.’

Culture Editor
05/07/2014

Ten thousand Americans turn 65 every day, and will continue to do so for the next 19 years, according to a study by the Pew Research Center. By 2030 in New York City, one in five residents will be over 65.

The Living Center of Manhattan. Inset: Jewish Home Lifecare CEO Courtesy of Jewish Life Homecare

New Site To Combat ‘Genetic Illiteracy’

YU relaunches site about genetic health issues.

05/07/2014

Last year, the Program for Jewish Genetic Health at Yeshiva University/Albert Einstein College of Medicine relaunched an online resource designed to educate people about a wide range of complex genetic issues. 

Chani Wiesman: Dispelling myths about genetic testing.

A Family’s Eyes On The Prize

Working for a cure for the rare Jewish genetic disorder, Usher Syndrome.

Special To The Jewish Week
05/07/2014

When Rachel Chaikof travels the world, she prefers to go alone. Instead of having to adhere to friends’ schedules or a tour group’s extensive itinerary, she likes to go at her own pace.

Adjusting to Usher Syndrome: Left, Jessica, Rachel and Melissa Chaikof. Right, Dorie Shapiro. Courtesy of Chaikof family

Healthcare May 2014

A Family’s Eyes On The Prize; Reinventing Eldercare; IVF And Ethics

05/06/2014
Healthcare May 2014

Next Year In …

From Kiev to rural Maine, the seder has a distinct flavor in scattered corners of the world. Three of our readers contribute their stories.

Special To The Jewish Week
04/09/2014

How The Jews Of Kiev Got Their Matzah In time For Passover ...

Since the early 1960s I was involved in the struggle to obtain for Soviet Jews the right to emigrate and the right to practice their religion. In 1991 I was serving as the head of Operation Lifeline, an independently funded outreach program created by the National Council on Soviet Jewry to support Jewish life in the USSR and former Soviet Union.                     

For Helen Brook, obtaining her family’s supply of matzah in the FSU wasn’t an easy matter.

Eight Is Enough (Dayenu!)

New kosher wines for the Passover season.

Special To The Jewish Week
04/09/2014

For the kosher wine industry, the lead-up to Passover is what the run-up to New Year’s Eve is for the sparkling wine industry — a time of big sales and bigger hype. Not surprisingly, this is also the time of year when the greatest number of new kosher wines hit the market. 

Carmel’s 2013 Selected Cabernet Sauvignon

An Old Tale Told Anew

Part 2 of our roundup of new Haggadot.

Staff Writer
04/09/2014

This is the second of a two-part roundup of new Haggadot and Haggadot companions (some appeared too late last year for general distribution).

One of this year’s new, and eclectic, Passover volumes.

Punch Up Your Pesach

Kosher-for-Passover punches will add a festive note to your holiday table.

Special To The Jewish Week
04/02/2014

In traditional Jewish liturgy, Passover has what some might see as an ironic description: “The holiday of matzahs, the time of our freedom.” For during the eight days of Passover, with its restrictive, matzah-based diet, one might not feel entirely free, particularly when it comes to food and drink. 

An illustration from the 1862 book, “How to Mix Drinks, or the Bon Vivants Companion.”

Chocolate-Covered Matzah Makeover

Updating an old dessert standby.

Special To The Jewish Week
04/02/2014

This is the second installment in our series The Remix, in which we seek to gently rework the more challenging dishes in the Jewish culinary canon. With a little bit of love, we’re convinced we can make any dish delicious, even ones seem bizarre to the modern palate.

Ditch the pound cake this year and try these dark chocolate matzah truffles. Amy Kritzer/JW

The Meat Of The Exodus Story

For a new generation of the Syrian Allaham family, butchering (and running restaurants) is in the blood.

Web Editor
04/02/2014

In the desert, the Israelites longed for the food of Egypt: its fish, cucumbers, melons, leeks, onions, garlic and especially the “flesh-pots,” in which meat was cooked.

Albert Allaham is growing his family’s generations-old meat business.   Courtesy of Rubenstein Public Relations
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