Our updated booklet, Weddings For The Interfaith Couple, walks you through all of the traditions for the big day, starting with two to think about in advance (choosing a wedding contract known as a ketubah and topics to consider when meeting with your wedding officiant).
Rabbi Mychal will be leading us in a discussion of interfaith relationships throughout Jewish history and the present challenges and opportunities they pose. This discussion will provide a foundation for the second part of the series in which we will explore the many realities of interfaith relationships, including challenges we have faced and our varied approaches to our own interfaith experiences.
A great way for Jewish professionals and volunteers who work with and provide programming for people in interfaith relationships to locate resources and trainings to build more welcome into their Jewish communities; connect with and learn from each other; and publicize and enhance their programs and services.
Great article! Didn’t know your site existed till today, found you through the Shiksa fan page on Facebook. I love Tori’s writing, and her recipes are AMAZING. I’m a Shiksa myself, married for five years to an amazing Jewish man. My family uses the word as a cute nickname and it always makes everybody smile. =)
Tori Avey knows more about Jewish cooking, and dare I say, Judaism than most Jewish-born Americans I know (myself included). What she is doing with her writing and her cooking is a mitzvah. She writes with an open heart, tireless dedication to and the deepest respect for our (and now her) people, traditions, and culture. Her desire to reclaim the Yiddish term “Shiksa” comes from this place of love and respect that her writing embodies. As far as I am concerned, she can call herself anything she wants to. Her good and valuable work speaks for itself.
This article reminded me that this is also my first Passover as a Jew (I converted right after Passover last year), even though I cooked for the first seder we hosted as a young married couple more than 20 years ago.
One comment on using Sephardic recipes, be careful that they don’t use “kitniyot” such as rice, corn, beans, seeds, etc, if your guests are Ashkenazi. This is implied, but not spelled out in Tori’s first two points concerning kashrut.
Also beware of conflicting afikomen traditions: one year my daughter as the oldest child carefully choreographed an intricate “steal the afikomen” ruse as complicated as a football passing play and involving each of the five children. Unfortunately, one of our adult guests was used to the opposite convention in which an *adult* steals the afikomen, so he ruined the whole plot.
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