Musings from Students of the Pardes Institute of Jewish Studies in Jerusalem
Posted on March 24, 2014 by Hirsch Fishman
Evan Wolkenstein (Year ’99, Fellows ’00, PEP ’00-’02) reflects upon the 2014 Pardes ‘Spring Forward’ Retreat for Judaics Teachers (from his blog) I had no business being outside without my arms covered. But Stu and I needed to run. Clearly. That’s what we’ve always done together. Stu packed smarter than I did. He brought a Continue Reading »
Posted on March 13, 2014 by Hirsch Fishman
by Ilana Lipman (PEP ’07, Assistant Director of the Pardes Educators Alumni Support Project) Storytime season is upon us. When I think of the Purim/Pesach season, I see vivid characters from far away countries, heroes of our people, crowns and jewels and riches and royalty, evil people and good people, dark fears and startling redemptions. What rich stories Continue Reading »
Posted on March 4, 2014 by Arlene Harel
by Arlene Harel (Year ’85), staff member since ’03 Most people think that on Purim we get dressed up in costumes. But it’s really not that way. All year long we wear masks. On Rosh Hodesh Adar, the Pardes “staff ladies” decided to take off their masks, and become “real”. What you are seeing here Continue Reading »
Posted on March 1, 2014 by Hirsch Fishman
Laurie Franklin (Year ’13) sent us this poem, written as she watched a blizzard and read from Kedushat Levi: Laurie Franklin is the spiritual leader and rabbinic intern at Har Shalom. She can be reached at laurief AT har-shalom DOT org. Torah of New Snow Torah of New Snow, after Kedushat Levi White feathers of Continue Reading »
Posted on February 25, 2014 by Nataliya Naydorf
Ingredients: 2 zucchinis 1 potato 2 sweet potatoes 6 cloves of garlic 1 red pepper 1 green pepper 2 carrots 1 beet olive oil pepper salt thyme paprika basil rosemary
Posted on February 24, 2014 by Ma'ayan Dyer
From Ma’ayan Dyer’s (Spring ’12, Spring ’13) blog: Even before the completion of my conversion three years ago, keeping kosher seemed relatively simple and came surprisingly easy. Sure, the BLT was my favorite sandwich once upon a time, and the spectrum of the many delicious treyf Italian meats were a goyish treat that I wouldn’t Continue Reading »
Posted on February 23, 2014 by Falynn Schmidt
by Falynn Schmidt (Year ’99-’00), Pardes staff member, from her blog: It’s a strange thing how quickly a year can pass, but exactly one year ago today, I boarded a plane with a freshly minted aliyah[1] visa glued in to my US passport. My three-bag allowance and I got on an average plane flight, incognito, Continue Reading »
Posted on February 19, 2014 by Simone Wilk
Ingredients: 10 little plums cut into thin wedges 2 tbls cilantro chopped 1 heaping tbls tihina 1 smaller tbls silan (date syrup) 2 tbls olive oil salt and pepper to taste Directions: Cut, chop, stir and enjoy!
Posted on February 12, 2014 by Nataliya Naydorf
You will need: 1 defrosted chicken thigh (or veggie bullion cube or 2 tablespoons of olive oil) 1 medium sized onion (peeled and whole) 1 half of a cabbage (grated) 2 medium sized potatoes (peeled and cubed) 2 medium carrots (peeled and cubed) 1 beet (grated) ketchup (to taste) (trust me) salt (to taste) pepper Continue Reading »
Posted on February 10, 2014 by Vicki Raun
Alum Vicki Raun (Year ’11, Fellows ’12) continues to study at Pardes in the evenings, and this is her personal reflection: Pardes didn’t change my life and I don’t expect it to in the future. Which is why I continue to take classes and attend Night Seder. Yes, I moved 7,626 miles [according to Google] Continue Reading »
