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

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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 http://humanvalues.wustl.edu/. 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.