A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

Barley-Carrot_Croquettes. Photo: Michael Kahn

Tu B’Shevat seder features a lucky seven food species

MARGI LENGA KAHN, Special to the Jewish LightPublished January 13, 2022

Rabbi Eliyahu Safran of the Orthodox Union refers to the number seven as the perfect number. “Seven is completeness and wholesomeness,” he says. There are numerous examples in Judaism of the significance of that seven, beginning with Shabbat, the...

10 fun facts about Tu B’Shevat

10 fun facts about Tu B’Shevat

BILL MOTCHAN, Special to the Jewish LightPublished January 12, 2022

1. In Israel, Tu B’Shevat is like Earth Day, raising awareness about the ecology. 2. Part of the environmental awareness is to plant a tree or start an herb garden. 3. Planting trees in Israel is especially important right now; many were lost...

Vicki Lander is the owner of Flower Hill Farm. File photo: Bill Motchan

Tu B’Shevat is the right time to begin growing seder ingredients

BILL MOTCHAN, SPECIAL TO THE JEWISH LIGHTPublished January 12, 2022

This weekend is a good time to begin preparing for your Passover seder. With three months to go, you can delay boiling eggs and stocking up on horseradish. But it’s an ideal time to plant parsley indoors. The 90-day window should be just about right...

Why Tu Beshvat should not be forgotten

Why Tu Beshvat should not be forgotten

Rabbi Carnie Shalom RosePublished January 8, 2022

Rabbi Shlomo Carlebach (z”l), my teacher and cousin, once said that it is quite easy to tell which are the most profound Jewish holidays. They are, he suggested, the ones that are observed by the smallest number of individuals.  His statement...

Broiled Salmon with Pomegranate Glaze

By Margi Lenga KahnPublished January 16, 2013

Ingredients:For the salmon ¼ cup soy sauce 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 2 tablespoons honey4 garlic cloves, peeled and smashed 1-inch piece fresh gingerroot, peeled and finely...

Vinaigrette with Pomegranate Juice

Published January 16, 2013

Ingredients: ¼ cup pomegranate juice 3 tablespoons white wine vinegar 3 tablespoons extra virgin olive oil 2 tablespoons canola oil 1 tablespoon freshly squeezed lemon juice 4 teaspoons sugar 2 garlic cloves, peeled and crushed 1 ½ teaspoons Dijon mustard...

Pomegranate Jam

By Margi Lenga KahnPublished January 16, 2013

Ingredients:4 ½ cups organic pomegranate juice4 ½ cups organic sugarGrated zest of 1 orange Place all ingredients in a pot and bring to a boil. At the same time, place a small plate in your freezer. Cook the juice/sugar mixture over a medium-low flame...

Barley and Pomegranate Salad

Published January 16, 2013

(Recipe adapted from “Plenty,” by Yotam Ottolenghi)Ingredients:1 cup pearl barley6 celery stalks, leaves removed and reserved, stalks diced¼ cup extra virgin olive oil3 tablespoons sherry vinegar or red wine vinegar2 small garlic cloves, peeled and...

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A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.