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Making Synagogues Sustainable

Congregations around the country have found ways to protect the environment and combat the effects of climate change

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Sabra Cadabra

Ep. 132: Celebrating Israel’s 70th birthday with chef Eyal Shani, singer Yael Deckelbaum, and writer and comedian Periel Aschenbrand

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The Children’s Book That Introduced Young Americans to the New Jewish State

On Yom Ha’atzmaut, looking back at Habibi’s Adventures in the Land of Israel, from 1951

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When a King Sins

In this week’s ‘Daf Yomi’ Talmud study, the surprising origins of power’s responsibility to the governed. Plus: How the Kingdom of Judea became the Religion of Judaism.

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Foraging in Tel Aviv

On Heela Harel’s urban tours, participants learn to spot edible flowers, leaves, and weeds—and how to turn them into lunch

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Defining Soviet Jewish Cuisine

Under communism, Soviet Jews ate plov, pork-laden sosiski, and ‘herring under fur coat.’ But does that make those dishes ‘Jewish food’?

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The Blood Road

A visit to Buchenwald left me feeling defiantly alive

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The Talmud, Personified

In his new ‘biography,’ professor Barry Scott Wimpfheimer argues that the Talmud is more important now than it has ever been

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Disobey

In this week’s ‘Daf Yomi’ Talmud study, how are individual Jews supposed to act when a religious court makes a ‘manifestly illegal’ ruling or unjust order?

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Finding the Flavors of Morocco in Venezuela

Once a month in Caracas, Estrella Benmaman turns her home into a restaurant, putting a new spin on her Fez-born grandmother’s recipes

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Coexistence in the Maternity Ward

For the first time, Jewish women are choosing to give birth at an East Jerusalem hospital that caters primarily to Arabs

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The East End’s Last Shuls

This area was once the center of London’s Jewish community, boasting almost 200 synagogues. Just four remain today. But don’t count them out quite yet.

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Coming Out, Getting In

Just in time for Passover, Israel Story brings us the surprising tale of Payam Feili, an Iranian poet who journeyed out of his country, leaving behind almost everything but his identity, and is now searching for a new life in Zion

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Red Marks and Red Lines

A visit to some of Baltimore’s first synagogues, in celebration of Passover and commemoration of the life of Martin Luther King Jr., killed 50 years ago this week

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Play Ball

How baseball came to loom so large in the American Jewish imagination

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The Sweetness of Memory, the Bitterness of Loss

Finding a sense of healing at Passover, in the wake of a child’s suicide

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Ask Unorthodox: Passover Edition

Ep. 130: Listener questions about scallion whipping and Christian Seders, humorist Adam Mansbach on comedic haggadot and the power of the Passover story, and more

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The Tough Customer

The Burning Bush, and how God revealed her real name

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A Roman Spin on the Seder Meal

While I was hosting Passover dinners in Italy, I created baccalà al ghetto, a dish that marries local ingredients with Jewish tradition

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Grapes of Math

In this week’s ‘Daf Yomi,’ the Talmudic calculations that make forbidden wine and food into permitted meals for religious Jews

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Snowfu

Ep. 129: Evangelical preacher turned humanist chaplain Bart Campolo drops by our snow day studio

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The Relics of Passover Past

A deep dive into my parents’ Passover cupboard

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Brisket Is Not the Only Meat

These Egyptian beef shanks, with lemons and artichokes, make the perfect festive meal for a Passover Seder

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A New Musical Addresses an Old Immigration Story

Three young Canadian artists with a political bent look at Jewish refugee history in ‘Old Stock’

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How Cotton Became King—of Passover

Cottonseed oil is ubiquitous in kosher-for-Passover foods. How did that happen, and can it be changed?

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Lost and Found

How I lost my Mormonism and came to embrace the Jewish way

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Truth or Coincidences

In this week’s ‘Daf Yomi’ Talmud study, the Rabbis offer desperate—or reassuring—explanations for why God does not interfere in the world in order to prevent sin

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Making Serious Dough in Tel Aviv

Israeli celebrity chef Omer Miller shifted from upscale restaurants to hamburgers and pizza—and became a sensation on Instagram

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The Food of My People

It was cooking that made me embrace being Jewish

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Leading the Pack

Ep. 128: Orthodox rabbinical student Leah Sarna and culture critic Lauren Oyler

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