Providing quality experiences to enrich the lives of the community at large with award-winning preschool programs, summer camps and a wide array of enriching activities. JCC Chicago provides the opportunities to bring Jewish values to the lives of everyone from infants to adults.
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.
Friday, January 13, we hosted a JCC Makor Shabbat for Interfaith Families with Young Children, a community dinner organized by the JCC Shure Kehilla. The guidelines for the dinner we hosted were that participants need to be 21-39, and some of the parents who came to our house were pushing this, but everyone loved the idea of a program whose aim is to connect this cohort with great Jewish happenings all around Chicagoland. The night we held our interfaith family Shabbat, there were three other community Shabbat dinners organized by the Kehilla happening in the city (blue-line Shabbat, travelers Shabbat, music and arts) and another taking place out in Wheeling.
Preparing to host this Shabbat was exciting and inspiring. Typically our family lights the candles, takes a sip of wine or juice, and eats some challah. We parents then whispered a blessing to our children while holding their heads in our hands (my favorite part of the whole week) and then Evan runs off to lead services at Congregation Solel and I put our two-year-old and four-year-old to bed.
For this Shabbat, however, we were having four other couples with their combined eight children to our home for blessings, dinner, schmoozing and playing. I started by getting the whole house organized and cleaned up (which actually felt really good to do). Then I went to Taboun Grill to pick up the food the JCC had ordered. When I got there, I met Genia who runs the Russian Hillel. I have known Genia in name for years through the work I have done in and around Odessa, Ukraine, but she didn’t know me. I was so excited to learn that she had become a Jewish professional in Chicago. I got to connect with her in person over some tea while we waited for our orders to be packed. (Genia was hosting the Wheeling Shabbat for Jews in the ‘Burbs, another of these community dinners organized through the Kehilla.) We talked about interfaith couples in the Russian community and what she is seeing in terms of identity and interests of her students.
Back home, we were still expecting four families to join us. One is made up of my childhood friend. We had lost touch and reconnected on Facebook a couple of years ago, only to find out that we both lived in Chicago with children the same age. She is married to someone not Jewish and they are raising Jewish kids, have a Jewish home, belong to a synagogue, send their son to the preschool there and celebrate Shabbat weekly with her husband’s family, who now loves Shabbat as well! One couple lives right next door to us and are still deciding what feels comfortable to them in terms of raising their children with Judaism. The husband, who is Jewish, has a long-time family connection to a temple here, and they say they will join a temple and send their children to religious school. Another couple included a mom who had converted to Judaism; they are raising two Jewish boys. They seek out anything family-oriented that is Jewish. The last couple has one partner who is Jewish and one partner who is Catholic; they are raising their children with an appreciation of both faiths. This shows the spectrum of interfaith families and the different decisions families make. There was a warmth and almost palpable holiness in the room when we said the blessings and prayed that our children stay safe and know peace. Everybody loved the food, parents enjoyed meeting each other, and the kids had a blast running around our basement building with blocks, dressing up and playing games. Our four-year-old told us that she loved our Shabbat party.
This was the most joyous Shabbat we have had in a long time. Evan and I said to each other that we should try to have families over at least once a month. Some families regularly have guests over and know this kind of energy and spirit weekly! Since we have had children, we don’t host guests nearly as much or enough. Shabbat is the perfect chance to bring people together in your home and feel the stress of the week slide away, to let time not matter for a few hours, to laugh and to feel connected. That is how we felt. We felt connected. Connected to generations and traditions of the past, connected to our neighbors, connected to our children… Connected to the new way we are going to “do” Shabbat, the traditions we are going to establish as parents now (different from what we grew up with). I loved every minute of our JCC Makor Shabbat for Interfaith Families with Children. In Hebrew each day of the week counts up to Shabbat (day one, day two, day three…), and now I know why in a way I hadn’t remembered for quite a long time…
Having recovered from that Shalom Sesame video (or maybe to help you recover?), check out the Passover Martini on the Gloss. (I’m not sure why there’s so much Passover cocktail action this year, but the first post also had cocktails.)
There are great resources for kids on Uncle Eli’s site, but be warned: it hasn’t been updated since the late-90s, so be prepared for frames and music!
For the more social justice inclined, a hodgepodge can’t be complete without mention of two more resources. COEJL (the Coalition on the Environment and Jewish Life) explains the value of Hunger Seders, “to celebrate the reauthorization of the Child Nutrition Act, introduce the challenges our nation faces in regard to hunger and nutrition, and present opportunities for action and advocacy opportunities to combat hunger.” Then there’s the Uri L’Tzedek Food and Justice Haggadah Supplement, as reviewed on Jewschool. The supplement, featuring 26 articles and insights about food, justice and Pesach, is available via free download.
It’s been a while since I’ve rounded up some favorite links, but what better excuse than Passover? There’s something for everybody!
Let’s start with Passover and Easter in a Box. For your convenience, you can now get Passover standards (matzah, a seder plate and grape juice) packaged with Easter treats (candy, chocolate bunnies and Easter cookies).
Sweets aren’t your thing? Is that skewed a little young for your tastes? There’s always the Sipping Seder, a seder in cocktail form! If this isn’t a great way to introduce Passover to your friends and family (of legal age), I don’t know what is.
Looking for the 2011 version of the Passover story? Check out this video:
It’s so simple, all you need are two ingredients. Seriously. It’s great for making hamantaschen at your office (as they did) or in a dorm room. And if my count is correct, you only need five other items in addition to your two ingredients: a paper cup (“cookie cutter”), a paper plate (serving double duty as a “spatula” and a “plate”), a can opener (optional, depending on your hamantaschen filling), a spoon (optional, depending on the filling type) and a toaster oven. Done.
Tu Bishvat is just a few days away, a one day holiday starting Wednesday, Jan. 19, 2011, at sundown. It’s a minor holiday and, as such, I think it gets lost among the bigger, better known holidays. But there’s a lot to it – and it’s a great way to gather friends and family in your home on a cool winter’s night to remind ourselves that, if nothing else, spring will soon be here.
For starters, why are there so many different spellings of the holiday name? I’ve seen Tu B’shvat, T’u B’shvat, Tu Beshvat, Tu Beshevat, and more. On this website, we use Tu Bishvat. Why? Check out Mah Rabu, a great blog, for the explanation.
Over the last decade, seders for Tu Bishvat have spiked in popularity. This growth is largely due to the contemporary Jewish community’s interest in “greening” ritual and holidays. Every year, the number of organizations turning to Tu Bishvat to inject some sustainability-awareness into their annual programming grows, as does the collection of environmentally-inspired haggadot for Tu Bishvat available online. (Like this one from My Jewish Learning, this one from Hillel, and this one from Hazon.)
The downside is that some people shy away from celebrating the holiday precisely because it feels too “hippie” or eco-spiritual. But while the Tu Bishvat seder, which was originally developed as a mystical celebration by kabbalists in 16th century Safed, provides a helpful structure for celebrating Tu Bishvat, there are no official rules for the holiday. The lack of halakhic requirements means that seders can be tailored to meet their hosts’ personalities–even if they happen to prefer fine china over bicompostable dishware.
The Seder Structure
Borrowing from Passover’s four cups of wine, the kabbalistic seder for Tu Bishvat is divided into four parts that correspond to four “worlds.” This notion of the importance of the number four repeats itself in multiple ways: through assigning a season and mystical attribute to each world, through drinking four cups of wine, and by dividing the foods eaten during the seder (generally a feast of fruits and nuts) into four categories that reflect human nature. Each of these components attempts to coax another level of contemplative thought, creativity, and wonder from seder participants.
You can also check out this quick video I made, explaining a basic Tu Bishvat seder structure:
The Jew and the Carrot continues, listing example menus for different Tu Bishvat seder types: the hippie, the sophisticate, the newbie, the multi-culturalist and the chocolate lover. Check them out.
Another option, which I’ll be doing this year, is straight from television:
“I’d like to make an impression on those guys. Man, I love the Office Halloween Party. It is so much sluttier than the Office Christmas party. Though, not as freaky as the Office President’s Day Rave. Or the Office Tu Bishvat Pajama Jammy Jam.” – Barney Stinson, How I Met Your Mother
If, like me, you’re a fan of the show How I Met Your Mother, you might have caught this reference back in October, 2010. My housemate and I were watching when we heard Barney (played by Neil Patrick Harris) mention a Tu Bishvat Pajama Jammy Jam. None of the characters on the show are Jewish, and yet they all just nodded, as if this was a totally normal holiday (and normal way to celebrate it). We knew we had to host our own. So this year, in addition to a seder, we’ll be inviting our friends to show up in their pajamas, we’ll be watching fruit-themed movies (like The Apple and James and the Giant Peach). See? Tu Bishvat really can be celebrated in many ways…
So gather some friends and family and give Tu Bishvat a try this year!
It’s that busy time of the year (is there ever not a busy time of the year?). Hanukkah’s over but we’re still celebrating the December holidays with friends and family, colleagues and communities. You need a break, we need a break, time for a hodgepodge of links. Happy reading!
Take a break…
In The Forward, Edgar Bronfman opines on the rising profile of interfaith discussions in the Jewish community. My favorite excerpt? “Intermarriage today can even be an opportunity for a stronger embrace of Jewish identity… [My nephew] became engaged to a non-Jew, and when his fiancée decided to convert, he decided to join her in study. In the old paradigm, the community would have lost one uneducated Jew; instead, it has gained a Jewish family.”
To my joy and surprise, we’ve had a few comments on our discussion boards over the last week about the Jewish or Hebrew calendar and its often confusing and complicated particularities. So for those calendar geeks (myself included), The December Dilemma: 10 Tevet on Friday.
It’s lovely to see sunny Tori Avey, who wrote a great piece on how to run a Passoverseder for us, telling the story of her Journey From Shiksa to Shakshuka in the Los Angeles Jewish Journal. She is one of my favorite finds of the last few months–like a younger, American apprentice to Claudia Roden. (I know, if Tori reads that she’ll faint–Claudia Roden is every foodie’s hero. She’s certainly mine.) But she does the same thing–the recipe collecting and preserving–that Roden does so well. Because it’s partly about collecting and transcribing, but it’s also about testing and having the taste buds to choose the best variation.
I also really like to eat shakshuka. I haven’t made it in a long time–a bed of sauteed onions, tomatoes and sometimes peppers with fried eggs on top.
My friend Rebecca Lesses, a professor of Judaic Studies at Ithaca College, mentioned on her blog Mystical Politics a new feature on the Anne Frank House website. You can now see a lot of the exhibits in the museum without traveling to Amsterdam.
I love Bryant Terry. I bought his cookbook, Vegan Soul Kitchen, and it helped me restore my energy for cooking and new recipes. Sometimes I feel like ethnic authenticity and my food needs as a Jewish vegetarian are at war, and Terry’s approach to both cuisines and food ethics are a breath of fresh air. He calls it “remixing.”
Terry and his partner, Jidan Koon, whose family is Chinese, decided to make a dish that combines Asian and African diaspora elements, and they chose jung, a kind of rice dumpling steamed in bamboo leaves. It required finding someone’s mom to show them the method. Then they blended the two cultures by using African-American ingredients, like peanuts and black-eyed peas, that they thought went with the Chinese dish–and they made it vegan. They published an article about the recipe in Hyphen Magazine. You can also watch a video with a more detailed method.
As you probably know, Jewish cuisines are completely and totally fusion cuisines. If I hadn’t realized it before, I know it now from writing the Jewish Food Cheat Sheet for this site. Many of the classic Ashkenazi foods–pastrami, borscht, babka–have non-Jewish versions, many of which are not kosher. (Pastrami made from pork? Shocking but true.) Adapting the surrounding culture’s foods to your own dietary system is one of our oldest cultural traditions–and it’s one of the reasons we think Jewish food is so great. Immigration+kashrut X your bubbe’s ingenuity=fusion cuisine.
One of the obvious bonuses of bringing other cultures into the Jewish community through intermarriage and conversion has been the food blending. Make non-Jewish foods kosher? Yes. Interview the grandmothers to preserve the tradition? Yes. Good stuff–and it’s good for us. Like a remix, it brings freshness to an old song.
I baked challah last night. I’m sorry I don’t have a photo–I did some cool braiding. I made the first recipe in the wonderful A Blessing of Bread, by Maggie Glezer. Glezer collected recipes, mainly from Jewish grandmothers, for holiday and festival breads. I’ve learned a lot since I started baking from it. I wanted to bake again to try to use up the rest of the flour in our house. I also made cake, and I’m planning to make pasta. The carb-a-thon is due to my need to clean out my cupboards of non-Passover food before cleaning the house for Passover.
I was thinking about how I would like to have more guests just this morning, as I was mulling over the resource guide to Jewish spirituality that I’m writing for IFF. I wanted to make the case that Jewish spirituality was mundane, something in which everyone could participate, Jewish or not. I thought of the mitzvah of hospitality in Judaism. I hadn’t known until I looked it up that it trumps prayer or study–it’s one of the most important mitzvot of all. Great for interfaith families, too, because there are lots of hospitable people who don’t realize that they are doing something spiritual. I have a great impression of the people who read and write for our site–they love to cook and invite people. When we do that, we’re in imitation of God, of whom we say in Psalms 145:16, “You open your hand and satisfy all the living.” That’s how we should be, too.
How many interfaith families keep kosher? I have no idea, because I’m never sure what “kosher” means in that sentence. I mean, yeah, I know, it means appropriate or fitting, and it refers to food prepared according to laws set forth in Leviticus and enumerated over centuries by the rabbinic legal process. A kosher meal is either meat or dairy, not meat mixed with dairy, and any animal products must be from a selected set of permitted animals. Kosher meat has to be slaughtered in a specific way and drained of blood, usually by salting. (For a vegetarian, I know a lot about kosher meat.) Yes, see, I know about grape products and the special laws that govern them, why some people don’t accept rabbinic supervision from this or that kosher certification agency, what ingredients in cheese [float=left][/float]are problematic and even how to navigate a kitchen with separate dishes.
But when people say “I keep kosher” or “I don’t keep kosher”–I don’t know without asking more questions what that means about what they’ll eat. A lot of Jews who don’t care about mixing milk and meat at the same meal won’t eat meat from unkosher animals.
And some will. Andrew Silow-Carroll blogged last Friday about the ongoing fascination of hipster foodie Jews with bacon, which he noted made interesting reading in articles on Tablet magazine and Jewcy.com. (Jewcy seems to be having temporary technical issues, I’ll come back to post that link later.)
Unlike Andrew Silow-Carroll, I didn’t grow up eating bacon. I had it a few times outside my parents’ house, and even got to cook it once at the food co-op in college. After the experience of cooking the stuff, I was so grossed out that I was not tempted to eat it. (Though not as grossed out as I was when I found a chocolate bar with bacon in it on the shelf at my local gourmet food emporium.) As I’m sure a lot of non-Jewish spouses who read our site can attest, some Jews have food taboos, and even when they don’t keep all the rules of kashrut, they are just grossed out by the thought of some foods in their kitchen, leaving cooties on their plates.
I have mixed feelings about the importance of keeping kosher. I eat vegetarian food in restaurants and other people’s homes (and at my house, too) and that’s my observance. I honor other people who will only eat food prepared on kosher utensils, and I’m also OK with Jewish people who don’t keep kosher at all. I was at a meal at which other Jewish people were eating bacon and snickering uncomfortably, “I’m the worst Jew ever!” I said, “Um, hell no, you aren’t, even if you eat bacon until the cows come home,” and then enlightened them with some of the recent scandals in the Jewish community, in particular the ones about the largest kosher slaughterhouse.
You can’t be a good Jew by only keeping the mitzvot (commandments) that are about your relationship with God, like meticulousness in kashrut–you also have to care the ones that govern your relationship with human beings. I don’t think keeping kosher necessarily makes anyone a better person, though it could if you decided to use it as a way to be more mindful about what you eat. I don’t believe that it hurts God if I eat the wrong thing, but it could hurt other human beings, and what we eat may affirm or violate Jewish ethical principles of not causing pain to animals and not wasting natural resources.
Hazon, a Jewish environmental organization, has started up a Jewish Food Education Network, to talk about food issues. That’s also a hipster foodie posture. Keeping kosher is an opportunity to elevate something we have to do anyway to a level of consciousness and even spirituality. Keeping my people’s food taboos preserves the integrity of my culture in a multi-cultural society. It is important to many people in interfaith families for that reason. I’d love to hear more from people in interfaith households about how they deal with keeping kosher.
Next, let’s talk about the hipster foodie fascination with beets. What’s up with that?
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