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On the Jewish food scene: Latke toppings

By Rabbi Rachel Esserman

The Hanukkah before the pandemic, I helped make latkes as part of my chaplaincy work. The staff helping me had never made latkes before and I usually find a way to get my latke-fix during the holiday without actually having to fry any of my own. To my surprise, the…

Off the Shelf: Black and a slave, white and a Jew

By Rabbi Rachel Esserman

One fascinating section of Laura Arnold Leibman’s “The Art of the Jewish Family: A History of Women in Early New York in Five Objects” discussed an ivory miniature portrait, and the life, of Sarah Brandon Moses. (See The Reporter’s review of the book here.)…

Off the Shelf: Just after the war

By Rabbi Rachel Esserman

A novel for adults

Why would two Jews who escaped from Germany before the World War II want to return? That question underlies Ellen Feldman’s excellent “The Lost and the Living” (St. Martin’s Griffin). The answer for David Mosbach is simple: he joined the …

Jewish Online Resources 11/5/2021

By Reporter staff

A variety of Jewish groups are offering educational and recreational online resources. Below is a sampling of those. The Reporter will publish additional listings as they become available. 

The Jewish Theological Seminary will hold the virtual event “Between the Lines:…

On the Jewish food scene: Turkey and a Jewish Thanksgiving

By Rabbi Rachel Esserman

I’ve never been a big fan of turkey. Yes, I’ve eaten it at Thanksgiving and on other occasions, but my preference is for dark meat, rather than white. White meat is generally too dry for me, so I need sauces or condiments to swallow it easily. That’s why turk…