Next month, St. Louisans will have the opportunity to learn how to lengthen their lives through lifestyle changes. “We have tremendous power over our health destiny and longevity,” said bestselling author Dr. Michael Greger during a phone interview....

Chef is all the rageIf “Raging Skillet” is half as entertaining as the person on whom it is based, then St. Louis audiences should prepare for a thoroughly raucous experience. Written by Jacques Lamarre, the play takes its cue from the 2015 memoir,...

When Jason Kander was about to deploy to Afghanistan as part of his Army service, an instructor in intelligence school shared this bit of intelligence with him:“… one Jewish soldier to another – [he] told me not to tell any of my translators that...

Greek Jews are no strangers to moussaka, the rich casserole traditionally made from eggplant and lamb and thickly layered with bechamel. But because kosher laws prohibit the consumption of milk and meat together, Jewish versions of the dish tend to...

Roasted cauliflower is a part of many Israeli dishes, such as soups, salads, and as a topping for hummus or labne. To make sure that the cauliflower is crisp, roast it or re-crisp it in a preheated 475-degree oven just before assembling the dish. The...

I found this dessert recipe in “The World of Jewish Cooking” by the late Gil Marks. He described this sweet treat as a Sephardic Cookie Ring, often served at the end of the break fast meal in Syria, Iraq, Turkey, and India. These cookies can be made...

According to the folks at the legendary Zingerman’s Roadhouse in Ann Arbor, Mich., Greek Fideikos, from the Spanish Fideos (noodles), were popular among Greek Jews who baked their noodles with cheese. The traditional Ashkenazi kugel, made with sugar,...

Pomegranates have always been a powerful symbol in Jewish cuisine. Originating in Persia, pomegranates are especially meaningful on the High Holidays. It is customary for Sephardic Jews on the second night of Rosh Hashanah to recite this lovely blessing:...

According to Emily Sacharin, the author of the Jewish food history blog “Poppy and Prune,” Sephardic cuisine incorporates white beans in salads, soups, and stews. In this piyaz, the beans are mixed with seasonal fresh vegetables and herbs and garnished...

To serve an assortment of small plates to begin or even comprise an entire meal is a strong tradition throughout the world. There are tapas in Spain, meze in Turkey and Greece, antipasti in Italy, banchan in Korea, and salatim in Israel, which, according...

Twice each week, middle school students make their way to Shaare Emeth Congregation to prepare for their b’nai mitzvahs – not an unusual sight by any means. But at this synagogue, there is a key difference in how students learn prayers; they practice...

With midterm elections approaching soon, political-talk is ubiquitous, and for a small number of teens, politics play an important role in their lives. Ranging from campaign-work to advocacy, from staff positions to volunteering, no matter their age or...