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The Yeshiva University Board of Trustees recently awarded tenure to 17 faculty members across the University’s undergraduate and graduate schools. Two professors, Dr. Jeffrey Gonzalez, … more
For the fourth summer in a row, faculty and staff of the Hebrew Academy of Long Beach had an opportunity to enhance their educational technological skills with a variety of workshops from … more
In broad term terms, our parasha, Re’eh, divides meat for consumption into two distinct categories — b’sar korban (sacrificial meat) and b’sar ta’aveh (chulin, or … more
Five years out of college with a bachelor’s degree in psychology from Drexel University, Rachel Levinson (pictured), was forging a career path in the world of marketing. She moved to Israel, … more
The Nosher via JTA Have you ever tried dessert hummus? That’s right — a sweet hummus.  No, it’s not exactly traditional, but it is as simple as making classic hummus. … more
For decades, a post-high school year of Torah study in Israel has played a crucial role in shaping young observant Jews’ future spiritual identities and connection to Judaism. … more
Who says latkes are just for Canukkah? Well, it’s not me. And summer is a great time try using seasonal produce to make some crispy, delicious latkes. I recently fried up some fresh corn and … more
I am sure I am not alone in my disgust when seeing an article or video about an event on the other side of the world in which (most often a woman) is put to death through stoning, or some other … more
My husband Jerry and I have been invited to twelve weddings this summer. As of today we have attended seven.  Seven outfits, pairs of shoes and evening bags. Hair, makeup and — oh, yes … more
The Jewish Star is pleased to welcome Joni Schockett to our roster of contributors. Joni has been writing about food and more for 20 years, including as a columnist for The Jewish Advocate of Boston. … more
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