Full of helpful advice for families starting to think about their child's bat or bar mitzvah, Bar & Bat Mitzvah For The Interfaith Family will be a helpful primer to all families (not just interfaith!).
This booklet explains the history of Hanukkah, the symbolism and significance of lighting candles for eight nights, the blessings that accompany the lighting of the candles, the holiday's foods, the game of dreidels, and more!
Connecting Interfaith Families to Jewish Life in Greater Cleveland by providing programs and opportunities for interfaith families to experience Judaism in a variety of venues, meet other interfaith families, and to connect to other Jewish organizations that may serve their needs.
This is an interactive, fun, and low-key workshop for couples who are dating, engaged or recently married. The sessions will give you a chance to ask questions about faith, to think about where you are as an adult with your own spirituality and to talk through what's important to you and your partner.
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.
I had the date on my calendar for weeks: a Shabbat dinner with some of the couples in my “Love and Religion” class. We’ve gotten together several times over meals and I knew that nobody has any eating restrictions besides “kosher style.” Emily was hosting the dinner at her house and had offered to order chicken from Zankou (a favorite LA chicken spot) with all the delicious fixings: hummus, babaganoush and tabbouleh. I was making challah and bringing wine. I knew everyone ate chicken which is perfect for Shabbat, convenient and would be a big hit. I was sure of it.
Then, as the three of us started trading emails to coordinate the menu, one of the guests said, “Chicken is great for me, but my boyfriend is observing Lent—we’ll bring fish.” Oh right. It’s Lent! And Shabbat! And he’s Catholic. This IS an interfaith couples’ Shabbat dinner after all. Now what the heck do I do for Lent?
Shabbat is a time for people to be together and celebrate community. It can be a time for inclusion and joy…and eating. When people feel singled out or excluded it is hard to strengthen relationships and build community, and that’s antithetical to so much of what I aim to create at a Shabbat dinner. I appreciated the participant bringing up her boyfriend’s tradition. I also appreciated her offer to bring something special for him, but it would have detracted from the spirit of the gathering. In order to create the best scenario for community and relationship-building, I realized I needed to learn more about his tradition in order to honor it and make sure everyone felt included.
I reached deep into my religious studies major memory bank to try to remember the rules about Lent—something about Fridays and fish but I have no clue. Are there special prayers? Do they HAVE to eat fish or can we get falafel and call it a day? (Does he even like falafel? It seems to be the go-to vegetarian option for Jewish functions, but is that a normal thing or one of those weird Jewish things that no one else does?)
I realized I need to call in reinforcements. I emailed some colleagues and I posted on Facebook: “Catholic friends, please tell me what you like to eat on Fridays during Lent!” I typed in a search in Pinterest: “Challah and fish recipes.”
I went into the living room to talk with my El Salvadorian, kind-of-Catholic nanny. “Do you know anything about Lent customs?” I asked. “Yes, you don’t eat meat on Fridays,” she said. “But sometimes people eat chicken. Not everyone will eat chicken. Chicken broth is OK for some Catholics, but not everyone. People like to eat fish.”
Oy, what had I gotten myself into? By this point, I had so many different opinions and answers and I just didn’t know what to do. And then I got a text from my InterfaithFamily/LA project manager. “Want me to have my wife call you to talk about Lent?”
Yes! How had it had slipped my mind that her wife is Catholic?
She tells me everything I need to know. Order fish: It’s one of those things that’s not necessary but it’s tradition. And either way, fish is delicious and healthy.
We hang up the phone and I text her. “Any restaurant recommendations for good Catholic fish?”
She responds, “I know of a few places, but there’s not really ‘Catholic fish.’ Catholics eat pretty much anything.”
Except chicken on Shabbat during Lent, apparently. As I kept trying to find a solution that worked for everyone, the emails continued and the couple offered again to bring their own fish. But I’ve been that person who had to bring her own food to gatherings and parties because they were making pork and I kept kosher. I hated being singled out like that and I always felt alienated. As much as she reassured me that they could bring their own food, I did not want her boyfriend to feel left out at this interfaith dinner.
I insisted on serving fish for dinner and, as it turned out, our host said she would rather have fish anyway and would love to cook it for everyone rather than ordering in from a restaurant. It was her first time hosting a Shabbat dinner and thought we were supposed to eat chicken on Shabbat, even though she would have rather eaten fish all along!
Problem solved. We had fish. And I even tried my hand at a fish-shaped challah. Because if you can’t braid your challah into a fish on lent, when can you?
It’s been a few weeks since the dinner and I’m happy to share that it went extremely well. The Catholic partner and his Jewish girlfriend were touched that they were both made to feel so welcome and included. The fish was excellent. And after spending all afternoon Googling “How to braid a challah shaped like a fish,” I let it rise too long and it melted in the oven. So we had flatbread for our Lenten Shabbat dinner and I’m bringing in a better baker to teach us all how to make a proper challah next time.
By the IFF/Philadelphia Team: Robyn, Wendy and Robin
Rabbi Robyn Frisch helps the group follow the steps to getting a perfect challah
Challah is the yummy braided bread with which many Jews begin Shabbat dinner. For those who grew up Jewish, the smell and taste of challah often invokes fond memories of family meals. For those who didn’t grow up Jewish (along with those who did), including challah with your Friday night dinner can be a fun and easy way to bring Judaism into your home.
In the Greater Philadelphia area, there are many grocery stores and bakeries where you can buy a delicious challah. But the best challot (plural for challah) are those that you make yourself—the ones you can smell baking in the oven and taste while they’re still warm. They’re the ones that may not be braided perfectly, but are made with lots of love.
Our staff in the Philadelphia office of InterfaithFamily heard from a lot of people that they wanted to learn how to make challah. And when our people ask for something, we want to deliver (or should we say “rise” to the occasion)! First, we arranged for “Challah and Conversation” to meet at Robyn Frisch’s house on a Thursday evening (so that everyone could have their challah for dinner the following evening). Next, we needed to decide what challah recipe to use. So, one morning the three of us got together for a little bake-off. We tried out a few recipes, and ended up deciding on a recipe that was a combination of different ones we had used.
Then Wendy went shopping… and after buying 30 bowls, 30 measuring spoons, eight packages of bread flour, yeast, salt, sugar, eggs and vegetable oil to make the challot (along with wine, cheese and snacks for the “Conversation” part of the evening)… we were ready!
Everyone got their hands dirty
“Challah and Conversation” was a great success. Everyone learned how to proof their yeast, knead their dough and then punch it down before they braided it. In between the kneading and the punching—while the dough was having its “first rise”—we had time to learn about Friday night Shabbat rituals in general, and challah in particular. For example, have you ever wondered why challah is braided? Why it’s traditional to use two challot on Friday evening? Or why the challah is covered with a cloth? The “Challah and Conversation” attendees now know the answers to these questions and many more!
Many people have told us that they want to make their own challah but they’ve never baked bread before and they’re afraid they’ll mess up. They’re scared of words like “proofing,” “kneading” and “punching” when it comes to baking. We promise you that once you make challah with us, you won’t be scared. The result will be delicious, and your family and friends will be impressed! So keep an eye out for our upcoming “Challah and Conversation” programs and come join us for one of them.
And by the way, you don’t have to worry if you have challah left over after your Shabbat meal. It makes delicious French toast!
The “conversation” part of the event
Read on for Ruth Schapira, IFF/Philadelphia Advisory Council Member’s account of the evening, and then get our not-so-secret recipe!
Scoop, beat, pour, and mix—then knead, fold, knead, fold. It’s the methodical way that you’d make a dough for challah, and the process itself seems quite mechanical, if you were doing it alone in your own kitchen.
Ruth’s finished challah rolls
But making challah with 20 people in someone’s home is quite a different experience, and creating challah with people who are doing it for the first time is exhilarating. The program, sponsored by IFF/Philadelphia and held in the Director’s home, attracted a demographic that would be the envy of any Jewish outreach movement. Four young millennial-aged couples attended, with a smattering of some young singles, older folks and a mom with her two kids—their common interest was in “doing Jewish.” That was the foundation upon which connections were built among those who shared Shabbat stories along with flour and measuring cups that were set aside at stations, like in some amazing challah bake-off on a Jewish Food Network show.
The event was called “Challah and Conversation” and by the end of the night, there was plenty of both. The environment was open, accepting and casual which allowed participants to feel comfortable asking about the many beautiful and significant rituals surrounding Shabbat. There was curiosity about egg-checking (for kashrut), traditions for candle-lighting, the custom some choose to follow for “taking challah,” and questions like: Why do some people tear the challah and not slice it with a knife? Why is salt sprinkled on it? Why is the challah covered? What is the “Parent’s Prayer”?
The most outstanding experience from the evening was not the beautifully braided specimens in personal aluminum baking dishes, ready to be baked that everyone was taking home. Nor was it that everyone would get to savor the experience all over again when that unmistakable luscious challah smell filled their homes the next night before the Sabbath. What was undeniably special was that people came together in the true spirit of learning and community, and shared an experience that brought them that much closer to Judaism, and that much closer to one another.
Here is the challah recipe we ended up using: (Find more great recipes on our food blog!)
Check out our perfect challot!
3 to 3½ cups bread flour
1 package yeast
¾ cup lukewarm water
½ tsp. salt
4-6 Tbsp. sugar (depending on how sweet you want it)
3 eggs (2 for the dough and one for egg wash before baking)
6 Tbsp. vegetable oil
Optional: poppy seeds, sesame or cinnamon
1. Dissolve package of yeast in ½ cup lukewarm water and let sit for 5 minutes. (This is how you “proof” the dough.)
2. Measure the flour into the bowl. Make a well.
3. Pour the yeast mixture into the well and let stand 5 minutes.
4. Blend in the salt and sugar.
5. Combine two eggs, oil and remaining ¼ cup water and mix together.
6. Add the liquid mixture to the flour and stir until flour is moistened.
7. Turn out onto a well-floured board using flour to dust the board and your hands. Use up to another cup of flour to handle the dough. Knead by hand until smooth. Let rise on the board (you can cover with dish towel) about 1½ hours or until doubled in bulk.
8. Punch dough down and divide into three sections and braid.
9. Cover and let rise at least 30 minutes. Preheat the oven to 350 degrees while the dough is rising.
10. Brush with beaten egg mixed with a few drops of water and, if you want, sprinkle with poppy seeds, sesame seeds or cinnamon.
11. Bake on middle rack of oven at 350 degrees for 30-40 minutes (ovens heat differently—bake until light brown).
I always laugh when people say “the High Holy Days are early this year” or “Rosh Hashanah is late this year.” The fact is that Rosh Hashanah occurs the same time every year—on the first day of the Hebrew month of Tishrei. It’s never really “early” or “late”—it’s just where it should be! That being said, the first of Tishrei can be as early as September 5, or as late as October 5, on the Gregorian calendar. Which means that in 2014, when the first day of Rosh Hashanah is September 25(not the same week as Labor Day, as it was in 2013) many of us feel like we have more time to prepare for Rosh Hashanah than we did last year.
Here are seven suggestions for how your family can have fun getting in the mood for Rosh Hashanah:
1) Apples, apples and more apples: It’s fun to dip apples in honey on Rosh Hashanah as we wish for a sweet new year. But why just go to a grocery store and buy apples? One of my favorite activities to do with my family before the Jewish New Year is to go apple picking. At the orchard we go to, we take a hay ride out to the apple trees and then we fill our boxes with different kinds of apples. Later we come home and make a yummy apple cake for our Rosh Hashanah dinner and drink apple cider.
Did you ever notice that if you cut an apple right down the middle you see a star? There’s a great Rosh Hashanah story about this that’s fun for kids of all ages. I like the way Shira Kline tells the story on her website.
2) And don’t forget the honey: At the orchard where we go apple picking, there’s a really fun general store where they sell all kinds of fresh produce and delicious treats. They also sell those cool honey straws that come in all different flavors. Each year I let my kids buy a bunch of different flavored honey straws and we use them on Rosh Hashanah. They’re fun to give out to guests (or to take if we go to someone else’s house for a holiday meal).
As you prepare for Rosh Hashanah and start to think about dipping your apples in honey, it’s a great time to talk to your kids about how bees make honey. To learn about this from a dad who did some research after he couldn’t answer his daughter’s question about how bees make honey, check out Matt Shipman’s articleHow Do Bees Make Honey? (It’s Not Just Bee Barf). Or better yet, visit a beekeeper and learn about how honey’s made from an expert!
You can have lots of fun making beeswax candles to light as you welcome the holiday. For instructions on how to make your own beeswax candles click here.
3) Try some new fruits, too: There’s a great custom on the second night of Rosh Hashanah of eating a new fruit of the season; one you haven’t eaten yet this year. So you may want to pick another fruit as well if you can while you’re apple picking, or pick up a different fruit at a farmer’s market or the grocery store. It’s traditional to recite the Shehecheyanu blessing before eating the new fruit.
4) Make a round challah: What kid (or adult) doesn’t love mixing the ingredients, kneading the dough and shaping it into a challah? While on Shabbat it’s traditional to have a braided challah, on Rosh Hashanah the challah should be round. Why round? Because it reminds us of the circle of life, as well as the cyclical nature of the passage of a year. For a YouTube video teaching three different ways to make a round challah, click here and get Rabbi Mychal Copeland’s recipe here.
5) Read Rosh Hashanah stories with your kids: It’s always fun in the weeks leading up to any holiday, religious or secular, to read books with your kids about the holiday. One Jewish grandmother I know takes out all of her children’s books about Rosh Hashanah and Yom Kippur a few weeks before the holidays and puts them in a big basket that she keeps in her family room. Whenever her grandchildren come over, they pick out books from the basket to read with her. She does this before Passover, Sukkot and Thanksgiving, too, so that the book basket is often out and filled with Jewish or secular holiday books to read. For a list of PJ Library Rosh Hashanah and Yom Kippur books for kids up to 8 yearsold click here.
6) Make New Years cards: In today’s world where we do so much of our communicating by text and email, it’s especially fun to get a card in the mailbox. And it’s even more fun to make cards! Get out lots of craft materials (or even just crayons and paper) and let your kids make New Years cards that they can mail to family members and friends. And they don’t have to make the cards just for Jewish family members. Cards for family member who aren’t Jewish, letting them know that they’re being thought of and that they’re loved, will surely be appreciated any time of year.
7) Buy a Shofar and learn to blow it: Kids are always fascinated by the Shofar. Many synagogue gift shops sell Shofars, as do Judaica stores. You can also purchase them online. Once you have a Shofar, you can learn about the notes that are blown on Rosh Hashanah. For video instructions on how to blow the shofar, including the three traditional ritual blasts for the High Holy Days: tekiyah, shevarim and truah, click here.
Shana Tova U’Metukah. Have a happy and a sweet new year!
Is there something new you’re planning to do with your family in preparation for Rosh Hashanah this year? Are there activities you’ve done in the past that were fun? Please share your ideas below so that others can learn from what you’ve done.
Last Friday night, I watched as my kids lit Shabbat candles and said the prayers at our table with my in-laws standing by. My partner’s parents are not Jewish, and I felt a deep appreciation for them in this moment. When we all met, none of us could have imagined this scene. Nearly two decades ago, I stayed at their home for the first time. My partner and I were graduate students on the East Coast and we headed west to see her folks at their ranch in central Oregon over break. Like many people, Jewish or not, they really aren’t into religion at all. Here we were, a rabbinical student and a PhD candidate in religious studies. We pretty much ate, drank and breathed religion.
I wanted to be careful not to overwhelm them with Jewish talk or Jewish practice. That was tough because I was starting to observe Shabbat and other rituals for the first time. I chose carefully which ones I absolutely had to do. One of my new, favorite Shabbat rituals was baking challah. As Friday morning rolled around, it felt strange not to make it. I started to get the ingredients out, and the implications ran through my mind:
1) This kitchen is going to be really, really messy.
2) It would feel weird to me if we ate challah on Friday night without saying the prayer over it. But saying it will feel really weird too.
3) Oh no…it will feel weird to do the prayer over the bread without doing all three Shabbat blessings. Now it’s a full ceremony and it’s going to be awkward.
In the end, I did it anyway. The result? Wow, these people love challah. I know most people like it. What’s not to like? My recipe includes eggs, flour and tons of sugar and butter which make it more like a Shabbat dessert. It’s always a crowd pleaser. But I have never seen anyone so overtaken by it. Seeing how excited her parents were and knowing how worried I was about engaging in Jewish ritual in their house, my partner made sure they knew that getting to the challah meant that there would be Jewish prayers at their table. For people who really disagree with religion as a whole, don’t believe in the God we are thanking in these prayers and have no context for the foreign language being spoken at their table, this could have been a huge deal.
Mychal's family's homemade challah
It’s been almost two decades, and I’m still making challah for my in-laws. Now when we visit, our kids help bake and decorate. We do the entire Shabbat ceremony consisting of all three prayers: lighting candles, saying kiddush over wine and grape juice and the motsi over the challah, my partner’s parents stand by, knowing that challah is coming.
I am greatly appreciative that my in-laws have been able to witness our family’s rituals and other religious choices. Clearly, some of these rituals have been easier to stomach than others. My mother-in-law enjoys the challah far more than she did the bris (then again, I’m with her on that one). It’s not easy when your kids choose a lifestyle so different from your own. In one sense, I credit the challah. It was one of the first moments when we came together around a Jewish custom, and unlike lots of other Jewish foods that are acquired tastes, challah was the one that could allow them to see into a completely new religious framework and even allow for it to happen at their family table. In a way, it’s just bread. But “breaking bread” together is also the way people from many cultures have traditionally and symbolically expressed that they can cross a difficult boundary. So maybe it’s no accident that this openness was instigated by a couple of loaves of home-baked bread. But at a deeper level, I credit my in-laws for demonstrating incredible openness to new ideas and most of all, for embracing us. That, and helping me clean the kitchen.
Sweet Egg Bread (Challah)
5-6 cups of flour
2-3 tsp. salt
1 package dry yeast or equivalent of 1 Tbs.
4 Tbs. sugar (yep, really) or try honey
1 stick margarine or butter (Butter is better…but for those observing the kosher laws, butter poses a problem if there is meat on the table. Oil can also be used.)
1 cup hot water (130 degrees or whatever the yeast you are using requires)
Start boiling water and take your margarine/butter and yeast out of the refrigerator to get them to room temperature.
In a large bowl, mix 1 and 1/8 cups of flour, the sugar and the salt.
Put the yeast (room temperature) in a small bowl with a smattering of sugar.
Measure out the hot water at desired heat for yeast.
Pour some of the hot water into the yeast/sugar and mix vigorously with a spoon until the yeast dissolves. Let it sit for about 4 minutes until it bubbles up and rises.
Pour the yeast/sugar/water mixture into the large bowl with the flour and stir.
Cut a stick of softened margarine/butter into the mixture and stir, leaving a little aside.
Add the rest of the cup of hot water. The mixer bowl should feel warm, not hot.
Separate one egg, putting the white into the mixture while keeping the yolk in the refrigerator for later.
Add ½ cup flour into the mixture and the other 3 eggs into the bowl. Mix.
Add 3 more cups of flour and stir until it gets too thick to mix with a cooking spoon.
Spread some flour onto a large cutting board and begin kneading the dough, adding flour as necessary to keep it from getting sticky. Knead for about 10 minutes or until it seems right. Really get your palms into it. If you have kids around let them make handprints in it.
Butter a bowl (with the extra margarine) and place the dough in the bowl. Find a cool, dark place to let the dough rise for about an hour with a damp dish towel covering it.
After an hour, remove the dough and punch it (with a buttered fist).
Divide it into two pieces (this is for two loaves, but kids like making several small ones instead so they can decorate their own). Divide each half into three sections and braid it. Remove an olive-sized piece of dough as an offering for the Levites. Say the blessing: Baruch ata Adonai, eloheinu melekh haolam, asher kidshanu b’mitzvotav vitzivanu l’hafrish challah min ha-isah (who has commanded us to separate challah from the dough). Leave the little ball on the side of the pan and cook it with the rest.
Butter/margarine/crisco a cookie sheet and place the braided loaves on it in a cool, dark place for another hour.
Beat the reserved egg yolk with a little water and brush it over the tops of the loaves. Sprinkle poppy seeds, cinnamon/sugar, sesame seeds, chocolate chips, rainbow sprinkles or whatever you think sounds good. Bake at 400 degrees for about 20 minutes to half an hour, testing it often with a toothpick. When the toothpick comes out mostly dry, it’s done!