#JewishJoy Updates

Cholent is the classic Jewish Sabbath stew — a dish born from the need to honor Shabbat’s prohibition against cooking while still enjoying a hot, hearty meal. But like the Jewish people themselves, cholent comes in many forms. Two of the most beloved variations come from the Ashkenazi and Sephardic traditions. Ashkenazi cholent , common among Jews from Eastern Europe, is a slow-cooked blend of beef, potatoes, barley, and beans. It's rich, comforting, and earthy — the kind of dish that sticks to your ribs and warms the soul. Cooked overnight from Friday to Saturday, it's often served for Shabbat...

While the sacred scroll inside is the heart of the mezuzah, the case that holds it tells a story all its own — one of Jewish identity, creativity, and tradition. Mezuzah cases come in endless shapes and styles, from simple wood or metal to elaborate ceramic, glass, or even modern acrylic designs. Across time and geography, Jewish communities have crafted mezuzah cases that reflect local culture while honoring a shared spiritual purpose. At their core, mezuzah cases protect the handwritten parchment scroll, which contains verses from the Shema — Judaism’s central declaration of faith. But they also serve as an...

Klezmer music is the heartbeat of Eastern European Jewish life — a vibrant, expressive genre born from centuries of celebration, sorrow, and spiritual longing. Originating with the Ashkenazi Jews of Eastern Europe, klezmer was traditionally played at weddings and communal gatherings, where its soaring melodies and toe-tapping rhythms brought joy and catharsis. The word klezmer comes from the Hebrew words klei zemer, meaning “instruments of song.” Originally, it referred to the musicians themselves — wandering Jewish minstrels who traveled from town to town, playing fiddles, clarinets, and later, accordions and cymbals. These players blended Jewish prayer modes with the local...

Bagels may be a brunch favorite today, but their roots are deeply entwined with Jewish history and culture. Originating in Eastern Europe, the bagel was a staple in Ashkenazi Jewish communities long before it made its way into American delis and coffee shops. Made from simple ingredients — flour, water, yeast, and salt — bagels were boiled before baking, giving them their signature chewy texture and shiny crust. This technique made them easy to produce, affordable, and satisfying — ideal for Jewish families living under tight economic conditions in places like Poland and Lithuania. Bagels were also sold by street...