Skip to content

  • Home
  • Subscribe / donate
  • Events calendar
  • News
    • Local
    • National
    • Israel
    • World
    • עניין בחדשות
      A roundup of news in Canada and further afield, in Hebrew.
  • Opinion
    • From the JI
    • Op-Ed
  • Arts & Culture
    • Performing Arts
    • Music
    • Books
    • Visual Arts
    • TV & Film
  • Life
    • Celebrating the Holidays
    • Travel
    • The Daily Snooze
      Cartoons by Jacob Samuel
    • Mystery Photo
      Help the JI and JMABC fill in the gaps in our archives.
  • Community Links
    • Organizations, Etc.
    • Other News Sources & Blogs
    • Business Directory
  • FAQ
  • JI Chai Celebration
  • JI@88! video
Scribe Quarterly arrives - big box

Search

Follow @JewishIndie

Recent Posts

  • Jews support Filipinos
  • Chim’s photos at the Zack
  • Get involved to change
  • Shattering city’s rosy views
  • Jewish MPs headed to Parliament
  • A childhood spent on the run
  • Honouring Israel’s fallen
  • Deep belief in Courage
  • Emergency medicine at work
  • Join Jewish culture festival
  • A funny look at death
  • OrSh open house
  • Theatre from a Jewish lens
  • Ancient as modern
  • Finding hope through science
  • Mastering menopause
  • Don’t miss Jewish film fest
  • A wordless language
  • It’s important to vote
  • Flying camels still don’t exist
  • Productive collaboration
  • Candidates share views
  • Art Vancouver underway
  • Guns & Moses to thrill at VJFF 
  • Spark honours Siegels
  • An almost great movie 
  • 20 years on Willow Street
  • Students are resilient
  • Reinvigorating Peretz
  • Different kind of seder
  • Beckman gets his third FU
  • הדמוקרטיה בישראל נחלשת בזמן שהציבור אדיש
  • Healing from trauma of Oct. 7
  • Film Fest starts soon
  • Test of Bill 22 a failure
  • War is also fought in words

Archives

Tag: Rosh Hashana

Be present as possible

On Rosh Hashana we will be inscribed and on Yom Kippur we will be sealed, who will live and who will die, who by fire and who by water. It’s a jarring incantation. Religious or not, however, this time of year – with fall approaching, a new school year starting – is a time for introspection and account-taking that extends to the very essence of our mortality.

Unless we are consciously faced with it, it is rare for people in our society to think deeply about our own deaths. (For an interesting reflection on the topic, see page 46.) But we would do well to keep the transience of life closer to front of mind throughout the year – not to be needlessly grim or to dwell on the negative, but because it is life’s finite nature that affords its value. Like anything that is limitless, life would lose some of its value if it were unending.

Time is central to Judaism. We mark the coming and the going of the day, the arrival of Shabbat and the return to the week, the numerous times in the calendar that call our attention to the seasons, our history, biblical events, the new year.

Time is likewise central to our existence. Our lives have a beginning and an end; what happens in the middle is what we make it, given the resources we are born into or develop. We do not know when we will die nor what happens to us afterward. We know, though, what happens when others die. We grieve our loss.

We lament and experience stages of pain and eventual relative acceptance.

At this time of year, as we gather with families and in our congregations and communities, there are countless obligations placed upon us. Our tradition tells us that we accept these obligations willingly and with openness. Our tshuva may be painful or involve humbling ourselves to make amends with those we have harmed, but we do this to improve ourselves, our relationships and our world.

In some interpretations, this is when our personal fate will be determined. But our attention naturally turns also to those around us. Who will be at the table this Rosh Hashana and not next? Whose presence do we miss even more keenly at this time of year than on an average day?

We are reminded now not to take for granted any of those we love. This is something we should certainly commit to carrying with us throughout the year. The presence of loving family and friends is a joy that we can easily forget to appreciate and we must remember to value these moments.

We should also be reminded of the presence of loved ones in a different, more ordinary sense. Perhaps there has never been a society more distracted than our own. The most obvious distraction is our digital devices, which can remove us from the presence of those we love even as we sit across from them at a table. Other distractions have been around longer – worries about work or some other aspect of our lives; obsessions and addictions; the myriad things that can take us away from what is truly most important in our lives.

As we mark the High Holidays and the start of a new year, let us be thankful for the presence of those around us, and let us try to be as present as possible in return.

Posted on September 11, 2015September 9, 2015Author The Editorial BoardCategories From the JITags High Holidays, mortality, Rosh Hashana
We need less awe, more action

We need less awe, more action

“Day of Atonement” by Isidor Kaufmann, circa 1900. “We cannot afford the luxury that accompanies the perception of atonement as an end unto itself. We must look at every facet of our lives, internal and external, collective and individual, and challenge ourselves to think anew,” argues Donniel Hartman. (photo from commons.wikimedia.org)

There are those who believe that the goal of Yom Kippur (Day of Atonement), as its name attests, is to merely attain atonement for our sins, to recalibrate our standing before God. These are called the Days of Awe, for our destiny stands in the balance: who will live and who will die. To achieve this atonement, we fast and pray for forgiveness.

The problem with this approach, however, is that, beyond fidelity to the laws and practices of the holy days, it does not make any other demands upon us. Instead of striving to change our behavior, we are satisfied with the yearning for atonement. The old year fades out and a new one approaches, and everything stays as it was.

There is much experience of awe in the Days of Awe, but there is little action. Instead of serving as a catalyst for change, the High Holidays often remain a line of defence for the status quo, a defence achieved by the idea of atonement itself. Isaiah’s critique against his generation, who complained before God, “Why, when we fasted, did You not see? When we starved our bodies, did You pay no heed?” (Isaiah 58:3), continues to reverberate and have new significance.

What is the cause for this continuing failure? I believe that it may be found in the fact that the idea of atonement has two distinct meanings and we, unfortunately, give preference to the more convenient and easy one. Atonement can be viewed as an end unto itself or as a means that enables a new beginning. As an end unto itself, its goal is to change the consequences of past behavior and not to change the behavior itself. God is the one who atones for past mistakes and erases them from the equation. Yom Kippur has a goal to recalibrate the world, a form of restart button. However, as an end unto itself, it enables the human being to start over from the same place and to wait again for the next Yom Kippur with its promised “new beginning.”

On the other hand, atonement can be viewed as a means. Its importance is derived precisely from the fact that it has the capacity to enable and serve as a catalyst for change and renewal.

One of the major stumbling blocks that prevents us from changing our behavior is the difficulty in believing that we are capable of it. We are shackled to mediocrity and the status quo, for we often believe that we are ruled by the past and that it defines us in the present and will continue to do so in the future. The idea of atonement can serve as the ally of the status quo or as the vehicle of liberation from it. A human being who achieves atonement can squander this moment of grace by repeating the mistakes of the past, or he or she can use atonement to establish the belief that the past does not necessarily define who we will be in the future. One who receives the gift of atonement is given a chance to reshape one’s life; the critical question is whether we use this gift or waste it by believing that atonement as an end unto itself is sufficient.

The rabbinic tradition understood both the challenge and danger embedded in the idea of atonement. It consequently ruled that Yom Kippur atones only when it is accompanied by tshuva (Mishnah Yoma 8:8). The days are truly Days of Awe, for they are days of reckoning, not merely with God, but primarily with ourselves and regarding our lives. This notion of a day of reckoning requires us to go beyond the experience of the awe that accompanies these days and to act and challenge ourselves to embark on new directions for our lives. To do so, however, we must not merely pray, but must internalize the central category that fulfils a key role throughout the rituals of the Days of Awe – hattanu – we have sinned.

The purpose of the ritual of confession, the Al Het, is not to remove our sins from the eyes of God, but to establish them in front of our eyes. It is only a human being who recognizes his or her limitations and who strips away the aura of self-righteousness who can recognize both the need and responsibility to change.

It is not simple to be a Jew, for we are obligated to strive for excellence and to see in a life of mediocrity a contradiction to our identity. We cannot afford the luxury that accompanies the perception of atonement as an end unto itself. We must look at every facet of our lives, internal and external, collective and individual, and challenge ourselves to think anew. We must reconnect to our values and ideals, and find new ways to allow them to guide our individual and national lives.

May these Days of Awe serve as a spiritual foundation and moral anchor for the renewal of our people. May we truly believe in our potential for renewal and may this belief give birth to new levels of aspirations, dreaming and action. May this year be a year of health, happiness and peace. Shana tova.

Donniel Hartman is president of Shalom Hartman Institute and director of the Engaging Israel Project. He contributes a regular column to Times of Israel and writes for many other publications on a regular basis. This article can be found on the Shalom Hartman Institute website, hartman.org.il, and is reprinted with permission.

Format ImagePosted on September 11, 2015September 9, 2015Author Donniel HartmanCategories Celebrating the HolidaysTags High Holidays, repentance, Rosh Hashana, tshuva, Yom Kippur
Make the New Year sweeter

Make the New Year sweeter

Apples and honey are essential at Rosh Hashana’s festive table. An old tradition of eating apples dipped in honey reflects our hopes for “sweet” and prosperous New Year. Shall we try and make this treat together?

image - 1. Take a toothpick and a few pieces of modeling clay (or Plasticine) in green, yellow, red and white colors. 2. Mix well a piece of green and a small amount of yellow modeling clay. Make a ball out of this mixture and, using the toothpick, make a hole in the bottom of the ball. 3. Next, you can make a stem for your apple by sticking a small brown piece of clay in the hole that you made. Your apple is ready! 4. Mix well a piece of red modeling clay and a small amount of yellow. Follow the procedure in Step 2 and make a red apple. Don’t forget about giving your apple a “tail” and a “nose” using brown clay. 5. It is time to make some apple slices. Take white modeling clay and mix it with yellow. Shape the mixture into a crescent. Make the skin of an apple from green modeling clay. 6. Combine the crescent shape with the skin and your apple slice is ready. Make a few such slices. 7. We still need to make a pot of honey. For that, we use brown and blue modeling clay. First, make a brown pot, and then add a blue rim to it. Also attach a little handle to the side of your pot. “Fill” your pot with honey by putting a little oval made from yellow modeling clay on top. 8. Now we only need to make a dipper. Take brown modeling clay and roll it into a stick shape. It has to be thinner on one end and wider on another, resembling a hammer. To create the illusion of carving, typical for a dipper, encircle the wide part of it with few horizontal stripes made from orange clay. Steps 1-41. Take a toothpick and a few pieces of modeling clay (or Plasticine) in green, yellow, red and white colors.

2. Mix well a piece of green and a small amount of yellow modeling clay. Make a ball out of this mixture and, using the toothpick, make a hole in the bottom of the ball.

3. Next, you can make a stem for your apple by sticking a small brown piece of clay in the hole that you made. Your apple is ready!

4. Mix well a piece of red modeling clay and a small amount of yellow. Follow the procedure in Step 2 and make a red apple. Don’t forget about giving your apple a “tail” and a “nose” using brown clay.

image - 1. Take a toothpick and a few pieces of modeling clay (or Plasticine) in green, yellow, red and white colors. 2. Mix well a piece of green and a small amount of yellow modeling clay. Make a ball out of this mixture and, using the toothpick, make a hole in the bottom of the ball. 3. Next, you can make a stem for your apple by sticking a small brown piece of clay in the hole that you made. Your apple is ready! 4. Mix well a piece of red modeling clay and a small amount of yellow. Follow the procedure in Step 2 and make a red apple. Don’t forget about giving your apple a “tail” and a “nose” using brown clay. 5. It is time to make some apple slices. Take white modeling clay and mix it with yellow. Shape the mixture into a crescent. Make the skin of an apple from green modeling clay. 6. Combine the crescent shape with the skin and your apple slice is ready. Make a few such slices. 7. We still need to make a pot of honey. For that, we use brown and blue modeling clay. First, make a brown pot, and then add a blue rim to it. Also attach a little handle to the side of your pot. “Fill” your pot with honey by putting a little oval made from yellow modeling clay on top. 8. Now we only need to make a dipper. Take brown modeling clay and roll it into a stick shape. It has to be thinner on one end and wider on another, resembling a hammer. To create the illusion of carving, typical for a dipper, encircle the wide part of it with few horizontal stripes made from orange clay. Steps 5-85. It is time to make some apple slices. Take white modeling clay and mix it with yellow. Shape the mixture into a crescent. Make the skin of an apple from green modeling clay.

6. Combine the crescent shape with the skin and your apple slice is ready. Make a few such slices.

7. We still need to make a pot of honey. For that, we use brown and blue modeling clay. First, make a brown pot, and then add a blue rim to it. Also attach a little handle to the side of your pot. “Fill” your pot with honey by putting a little oval made from yellow modeling clay on top.

8. Now we only need to make a dipper. Take brown modeling clay and roll it into a stick shape. It has to be thinner on one end and wider on another, resembling a hammer. To create the illusion of carving, typical for a dipper, encircle the wide part of it with few horizontal stripes made from orange clay.

Remember, you can use the toothpick to refine all your pieces of art. As well, before you start working with a new color, wipe your hands with a napkin to prevent the unwanted mixing of colors. And, most important of all – use your imagination! There are no strict rules when it comes to creativity. Don’t be afraid to experiment with colors.

Once you’ve finished your creations, if you put together all the pieces that you have made and take a picture, you will have a wonderful and unique Rosh Hashana greeting card.

Sweet and prosperous Rosh Hashana wishes to all the artists and all the Jewish Independent readers!

Lana Lagoonca is a graphic designer, author and illustrator. At curlyorli.com, there are more free lessons, along with information about Curly Orli merchandise.

Format ImagePosted on September 11, 2015September 9, 2015Author Lana LagooncaCategories Celebrating the HolidaysTags Curly Orli, Plasticine, Rosh Hashana

Add holiday sweetness

When my husband opened the package with Modern Jewish Cooking: Recipes and Customs for Today’s Kitchen by Leah Koenig (Chronicle Books, 2015) in it, he remarked, “This one you’re going to like!” And he was right.

Koenig is a writer and the author of The Hadassah Everyday Cookbook. When she is not living in Brooklyn, she is traveling around the country leading cooking demonstrations. Her philosophy is keeping a “loving eye on tradition … infusing history with … a sense of innovation … making the Jewish kitchen vibrant, exciting and ever-evolving.” She has written Modern Jewish Cooking “for the next generation of Jewish cooks.”

image - Modern Jewish Cooking book coverAfter an introduction on Jewish cuisine and keeping kosher, Koenig suggests how you should stock your kitchen and provides some how-tos. Then, she dives in with 11 chapters, from breakfast to dinner and desserts – 167 recipes – plus holiday essays and menus. These are enhanced by 57 color photographs and 11 essays. As well, Koenig includes all three elements I love in a cookbook: anecdotes or stories about each recipe, ingredients in bold or standing out in some way, and numbered directions.

The subtitle is “Recipes and Customs for Today’s Kitchen.” This is exhibited in the recipes’ wide variety of origins, including North Africa, Spain, Eastern Europe (including Ashkenazi), Ethiopia, Hungary, Italy, Germany, Bukharia, Romania, Egypt, Israel, Sweden, Iraq, Persia and the Mediterranean. For Rosh Hashana, I highlight three of Koenig’s recipes:

APPLE AND HONEY GRANOLA
(six to eight servings, suggested for an Ashkenazi menu)

1/3 cup honey
1/4 cup vegetable oil
2 tbsp light brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp kosher salt
2 1/2 cups old-fashioned rolled oats
1 cup roughly chopped walnuts
1/2 cup roughly chopped unsalted almonds
1 cup chopped dried apples
1/2 cup golden raisins

  1. Preheat oven to 375˚F. Line a large rimmed cookie sheet with parchment paper.
  2. Whisk together the honey, vegetable oil, brown sugar, cinnamon, ginger and salt in a small bowl.
  3. Combine the oats, walnuts and almonds in a large bowl. Drizzle with the honey mixture and stir to completely coat.
  4. Spread the granola on the prepared baking sheet. Bake, stirring occasionally until deep golden brown and tasty smelling, 20-25 minutes.
  5. Remove the baking sheet from the oven, add the apples and raisins and stir to combine. Set the baking sheet on a wire rack to cool completely. Store in an airtight container for up to one week.

 
RED WINE AND HONEY BRISKET
(serves eight to 10, suggested for a Sephardi menu. Moroccan Jews customarily serve couscous topped with seven vegetables on Rosh Hashana, as the holiday falls in the seventh month of the Jewish calendar)

4- to 5-pound brisket
salt and ground black pepper
1 tbsp vegetable oil
3 large thinly sliced yellow onions
8 sprigs fresh thyme
8 thinly sliced garlic cloves
2 bay leaves
1 1/2 cups dry red wine
3 tbsp balsamic vinegar
1/4 cup honey
1 tsp onion powder
1 tsp garlic powder
1 cup chicken broth

  1. Preheat oven to 325˚F. Generously sprinkle both sides of brisket with salt and pepper.
  2. Heat vegetable oil in Dutch oven or large pot. Add brisket and cook over medium heat, turning once until browned on both sides, eight to 10 minutes total.
  3. Remove brisket and set aside. Add onions, thyme, garlic, bay leaves, 1/2 cup wine and the vinegar. Cook until onions soften slightly, about five minutes.
  4. Whisk together one cup wine with honey, onion powder, garlic powder, broth and one teaspoon salt in a bowl. If using a Dutch oven, lay brisket atop onions. If using a pot, transfer onion mixture to a roasting pan and top with brisket. Pour wine mixture over the top. Cover tightly with foil and transfer to oven.
  5. Cook for two hours. Remove from oven, uncover and turn meat to other side. Re-cover and continue cooking two to 2.5 hours more, until meat is fork tender.
  6. Remove from oven, transfer to cutting board. Cover with foil and let rest 10-15 minutes. Slice brisket, remove thyme and bay leaves. Remove onions and arrange around brisket. Spoon pan juices over brisket and serve hot.

 
COUSCOUS WITH WINTER SQUASH AND CHICKPEAS
(serves six to eight)

1/4 cup extra-virgin olive oil
2 thinly sliced yellow onions
4 cored, seeded, chopped ripe plum tomatoes
2 finely chopped garlic cloves
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp sweet paprika
1/2 tsp red pepper flakes
15 ounces drained chickpeas
3 cups cubed, peeled butternut squash
2 peeled 1/2-inch chunked carrots
1/4 cup golden raisins
salt and freshly ground black pepper
2 1/2 cups vegetable broth
2 1/2 cups water
2 cups couscous
roughly chopped fresh cilantro or flat leaf parsley

  1. Heat olive oil in saucepan over medium heat. Add onions and cook until lightly browned, seven to 10 minutes. Add tomatoes and cook until soft, about five minutes. Add garlic, cinnamon, ginger, cumin, coriander, paprika and red pepper flakes, and cook one to two minutes.
  2. Add chickpeas, squash, carrots, raisins, broth and one teaspoon salt. Turn heat to low, cover and simmer about 15 minutes. Uncover and continue simmering, stirring occasionally until very slightly thickened, about five minutes.
  3. Bring water to boil in saucepan on high heat. Turn off heat and stir in couscous. Cover pan and let stand five to 10 minutes, until liquid is absorbed.
  4. Uncover couscous and fluff with a fork. Mount couscous onto a large platter. Make a well in the centre and fill with vegetables and chickpeas. Spoon a generous amount of liquid over couscous and sprinkle with cilantro. Serve immediately.

 
Sybil Kaplan is a journalist, foreign correspondent, lecturer, food writer and book reviewer who lives in Jerusalem. She also does the restaurant features for janglo.net and leads weekly walks in English in Jerusalem’s market.

Posted on September 11, 2015September 9, 2015Author Sybil KaplanCategories Celebrating the HolidaysTags cookbook, Leah Koenig, Modern Jewish Cooking, Rosh Hashana
How Tashlich took its form

How Tashlich took its form

Yemenite Jews participating in Tashlich, Rosh Hashana, 1926. (photo by Shimon Korbman, Shalom Meir Tower, Tel Aviv via Wikimedia)

Readers will perhaps find it hard to believe, but the custom of Tashlich, which has become an integral part of the Jewish experience, has no mention in the Talmud. In Ashkenazi writings, the first literary sources of the Tashlich ceremony are from the late 14th century. However, with respect to the Spanish expulsion, even in late works such as the Shulchan Aruch from the 16th century, Tashlich is not mentioned.

The early Ashkenazi sources in which Tashlich is mentioned describe an unusual ceremony, both with respect to its participants and with respect to its time and place. Texts written by both Jews and non-Jews at the beginning of the modern era tell of a ceremony in which the whole community – the old, the young, the women and their servants – go out to a river bank during the middle of the day, after the midday meal. Under the shade of the tangled tree branches and against the gurgling sound of the pure river water, those present entertain themselves by throwing crumbs to the fish, which jump out of the water in an attempt to catch them. This is in contrast to the atmosphere of a Jewish festival whose focus is the synagogue.

One is led to ask how such a ceremony came to be and how it found its place on the day on which the centre of attention is the synagogue. The explanations found in Ashkenazi books on Jewish customs that were written in the 15th and 16th centuries are confusing and fragmentary, and thus it is difficult to get a clear picture of the custom from those sources. However, there are other sources from the same period. Jews who had converted to Christianity and Christians who were involved in the anthropological study of their Jewish neighbors included a description of the ceremony in their writings, which was based on Jewish texts and primarily on what they themselves observed.

It appears that the various rituals are first of all related to the intellectual level of those present. The learned among the Jews present at the ceremony recited a verse from the Book of Micah, “You will cast all their sins into the depths of the sea,” without adding any practical interpretation. Most of the community, in contrast, did not stick to the literal text but spoke what was in their hearts in simple German. The “spilling of sins” was manifested in the shaking out of one’s clothing and quickly leaving the location so that, God forbid, the spirit of evil deeds should not return the sins to the individual who had just got rid of them.

Some of the Christian sources relate that the appearance of fish during the ceremony was auspicious for those present, who viewed this as a sign that their sins had been transferred to the fish. This is similar to the belief that the scapegoat that was sent into the desert on Yom Kippur takes with him the sins of the people. In the Jewish ceremonies of the 15th century, fish appear in a different context: upon their appearance, those present are to remember that “we are like these live fish that are all of a sudden caught in a fortress.”

During the centuries in which the Tashlich custom took shape, walking to the river was an accepted pastime during the leisure hours of Jewish festivals and Shabbat. Jews and non-Jews spent time among the trees along the river banks, wading in the water and fishing. From the rabbinic texts, we learn of more than a few halachic problems related to this pastime, such as the carrying of food. Apparently, people used to carry items of food with them to throw to the fish and thus violated the prohibition of carrying from one domain to another. There were those who requested food from their gentile neighbors, who were also spending time on the river bank, in order to throw it into the river; but the act of feeding the fish itself was also prohibited. It is no wonder then that the rabbinic texts dealing with this activity on Rosh Hashana were vehemently opposed to throwing food to the fish because of the prohibition of carrying from one domain to another. As far as they were concerned, going to the river on Rosh Hashana was not related to any religious ceremony. It is interesting that some of the sources from the 15th century state explicitly that the custom of Tashlich is not particularly important and that people are not so meticulous in keeping it.

The Tashlich ceremony had other unusual characteristics, which differentiated it from “official” traditions. The literature of the 16th and 17th centuries relates that women and children participated in Tashlich, in contrast to other public ceremonies in which men were the only ones generally present due to considerations of modesty and separation between the genders. Furthermore, religious ceremonies in Jewish society generally took place in the synagogue or at home, but never in nature. With this in mind, Tashlich is to be understood not as a religious commandment but as the product of a social event. It can be said that Tashlich is a refashioning of a leisure activity as a religious/spiritual activity. It combined entertainment and prayer that had been recited on the High Holy Days for hundreds of years.

Based on the above, it can be said that there is no single explanation for the development of Tashlich. From the various existing testimonies, it can be assumed that the custom began sometime during the 14th century as an attempt to give religious significance to a popular afternoon pastime on Rosh Hashana. The time of the ceremony, its unusual location on the banks of the river, far from the community’s spiritual centre, the participation of women and children and the core of the ceremony – i.e., the casting of breadcrumbs into the river – which became an accepted pastime each Shabbat and festival, indicate that this was not a ritual created by halachists, but rather was an attempt to create another dimension to a popular pastime. The halachic texts that describe Tashlich stress its symbolism and the subjective spiritual process the believer goes through. In contrast, the texts that describe popular Jewish culture indicate that most of the public attributed the results of the ceremony to the activities carried out during it.

Over the years, there have been many efforts to give the ceremony a more religious flavor: the number of participants was narrowed, its date was changed and the weight of the texts and conceptual components was increased. Thus, Tashlich moved away from its roots in the culture of leisure in Ashkenaz and gradually took on the character that is familiar to us today.

Eli Freiman, general manager of Shuki Freiman Co. Ltd., is involved in academic research on the popular aspects of ritual in Jewish culture. This article was translated from the original Hebrew by a third party and the author does not take responsibility for any marginal disparities between the original text and this translation. This article can be found on the Shalom Hartman Institute website, hartman.org.il, and is reprinted with permission.

Format ImagePosted on September 11, 2015September 9, 2015Author Dr. Eli FreimanCategories Celebrating the HolidaysTags High Holidays, Rosh Hashana, Tashlich
Proudly powered by WordPress