Pita bread has become as common in the United States today as, well, sliced white bread. That wasn’t always the case. Growing up in the 1950s and 1960s, my generation had their sandwiches on Wonder bread, their lox and cream cheese on bagels, their...

The magic of Marvin When Marvin Cohen entered Jennifer Johnson’s second grade classroom at Spoede Elementary School 21 years ago, he was supposed to tutor one of her students in reading. But every time Cohen came to tutor the student, he started...

By Eric Berger, staff writer.Davi and Josh Reznick started a company, DUCKCHAR, that was recently featured in Food & Wine.Davi talked with the St. Louis Jewish Light about his company and demonstrated how to cook its product, moulard duck breast.

Ingredients:1 large eggplant1 large red onion, peeled and thickly sliced2 tomatoes, each cut in half (not through stem side)Olive oil, for brushing1 large red bell pepper2 garlic cloves, peeled and finely minced1 tsp. ground cuminPinch of cayenne pepper3...

Once you make your own pita bread, you will never go back to store-bought. It’s a relatively quick bread to make from scratch since it only requires 1¯½ to 2¯½ hours of rising. And there is nothing quite as gratifying as watching the pita rise...

Every year I see the MFA Thesis exhibition at the Mildred Lane Kemper Art Museum, and every year I’m impressed with the quality of work. The current exhibition, “MFA18,” is no exception. I decided to focus on two artists instead of three because...

It is that time of year, when many teens start thinking about how to fill their summers. While many attend their final year of camp, begin to apply for jobs or look for summer intensive programs, some Jewish teens spend their summer break traveling in...

It’s an annual cause for celebration. For kids and teenagers, the final bell on the last day of school means the onset of three months of summer: poolside visits, late nights and picnics at the park.But it’s all too easy for those lazy days to turn...

I feel grateful to have served on the Ohr Chadash staff as a writer, editor-in-chief and, finally, contributing editor. I looked forward to each meeting, learned from my fellow staff members and interviewees, gained an understanding of the vibrancy of...