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The Gems of Yiddish Cinema

Rokhl’s Golden City: Classic movies you can see on the big screen—and rarer curiosities you should seek out

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Business Booms for Sephardic Food

Women are leading the way as small businesses bring traditional recipes to the commercial marketplace

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How to Make Homemade Lox

It saves money. You can play with different flavors. And it’s easier than you think.

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The Jewification of ‘Tootsie’

The Broadway musical is a lot more Jewish than the movie

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Spies Like Us

Ep. 181: Comedian Pete Holmes and journalist Matti Friedman

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Tel Aviv’s Restaurant Scene Goes Kosher

Israel’s leading chefs are taking the city’s food in a new direction

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Making Perfect Pickles

How my grandfather’s recipe, with a few tweaks, helped me keep a family tradition alive

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Day School Bullies

I was ridiculed and physically abused for being the wrong kind of Jewish boy. As a result, it took decades to come to terms with my identity.

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Blood and Milk

In this week’s ‘Daf Yomi’: Why are Jews allowed to drink milk at all? Plus: what Talmudic rabbis misunderstood about menstruation and the sources of other bodily fluids. Also: the right way to sacrifice a donkey.

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Beauty Fades

Lessons my mother taught me about getting older

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Mom’s the Word

Ep. 180: ‘Workin’ Moms’ creator and star Catherine Reitman, Jewish Women’s Archive executive director Judith Rosenbaum, and The Not Mom founder Karen Malone Wright

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Rescuing Yiddish History

Rokhl’s Golden City: How the archives of a legendary newspaper were saved from the garbage

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A Turkish Twist on Eggplant

This almodrote traces its roots back to pre-Inquisition Spain

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Lessons From the Kosher Meat Boycott

What today’s women activists can learn from a little-known uprising in 1902

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Israelis Fall for ‘Arayes’

These grilled meat sandwiches have become a new favorite option for a quick lunch. But there’s no consensus about how to make them—or whether they’re ‘Israeli’ at all.

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In the Bag

Ep. 179: Designer Rebecca Minkoff, podcaster Gretchen Rubin, and novelist Moriel Rothman-Zecher, plus Jewish Iditarod finisher Blair Braverman

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Thank Heaven for Maurice Chevalier

Once reviled as a Nazi collaborator, the French movie star actually helped save Jews during the Holocaust—including a famous cousin I never knew about

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Valuing Jewish Grandparents

An undervalued demographic can help promote Jewish identity and values

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Jewish Senior Residences Shift Away From Kosher Food

Whether it’s done to save money, or to respect residents’ personal choices, the menus are changing

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The Price of Israel’s Success

The Israeli thinker Eliezer Schweid, who turns 90 this September, looks at what happens when a socialist Zionist experiment embraces global capitalism. And he doesn’t like what he sees.

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The Joys of Yiddish Poetry

Rokhl’s Golden City: A different take on Walt Whitman

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Fire in the Genes

In ancient times, a genetic mutation helped ensure Jewish survival. Today, it might be making you sick.

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Nesting Habits

This week’s ‘Daf Yomi’ tackles the eternal problem of theodicy: If God is both good and omnipotent, why is there evil in the world?

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The Jews of San Miguel de Allende

As a community of North American expats has expanded in Mexico, dozens of local converts have joined their ranks

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One Little Goat

On a farm, it’s no secret that every living thing must live off something else

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A Very Unorthodox Passover

Ep. 178: Instant Pot brisket, cannabis Seders, vegetarian Seders, the ‘Rugrats’ Passover special, and Moroccan Mimouna celebrations

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Prepackaged for Passover

How mass-produced foods came to fill grocery store shelves before the holiday

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Going South of the Border for Passover

Mexican ceviche brings a different flavor to the Seder table

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The Key to Old World Borscht

On the Upper West Side, Nach Waxman keeps an Eastern European culinary tradition alive in his ceramic crock: a fermented beet brine called russel

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Hollywood’s Missing Renegades

Yet another literary celebration of groundbreaking women gives Jews the fuzzy end of the lollipop

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