Community calendar St. Louis Jewish events

Congregation Neve Shalom hosts Jacob's Pillow

The next Jacob’s Pillow, the coffeehouse of sacred music and story, will take place at 8 p.m. Saturday, Nov. 4, at Congregation Neve Shalom, in the Rainbow Village, 1240 Dautel. This evening is a celebration of the stories and music of Rabbi Shlomo Carlebach, who began his career in St. Louis. For more information, call Neve Shalom at 314-863-4366.

Dr. Rosner will lecture on medical ethics

New Mt. Sinai Cemetery advertisement

Dr. Fred Rosner, M.D., F.A.C.P., former director of the Department of Medicine, Queens Hospital Center, and professor of medicine, Mount Sinai School of Medicine, will present the Boniuk-Tanzman Lecture on Jewish Medical Ethics — An Overview of Jewish Medical Ethics — at 7 p.m. Sunday, Nov. 5, in the Holmes Lounge at Washington University. The program is free and open to the public. Registration is requested. To register online go to To register by phone, call 314-935-9358.

First Monday series lectures to begin

The Shaare Emeth Seniors First Mondays program begins at 1 p.m. Monday, Nov. 6, at Shaare Emeth Congregation. The lectures are free and open to the community, but reservations are requested. On Nov. 6 Rabbi Jim Bennett will lead the discussion on Sneak-a-Peek at Mishkan Tefillah, the new Reform prayer book.

Charles Brennan will speak to 60’s+ group

The Reform Jewish Singles 60’s+ Group will host a dinner and program at 6 p.m. Thursday, Nov. 16, at United Hebrew Congregation. Charles Brennan will speak. The cost to attend the dinner and program is $8.50 per person. To make a reservation, send a check payable to RST to Ken Schwartz, United Hebrew Congregation, 13788 Conway Road, St. Louis, Mo. 63141. For information, call Ruth at 314-432-4247.

Westin St. Louis plans kosher Thanksgiving

The Westin St. Louis will host a kosher Thanksgiving feast from noon to 5 p.m. Thursday, Nov. 23. The menu includes baked chilled salmon medallions with cilantro vinaigrette; pepper-crusted roast prime rib of beef with Dijon mustard and horseradish cream; traditional challah bread stuffing; blackened halibut with a stew of corn and peas, spicy tomato sauce; lemon pepper-seared chicken breasts with green beans, toasted almonds and chicken jus, and tabbouleh, hummus, Bana Ghanoush, and pita bread.