From Brooklyn to Chaucer, Yiddish Has Been Integral to This Supporter's Life
A Focus On Food
“Food is such a powerful identity marker,” Cara De Silva notes in her interview with our Wexler Oral History Project. This month, we’re looking at some ways that Jewish identity is defined by its food: Cara De Silva’s moving story about editing In Memory's Kitchen: A Legacy from the Women of Terezin, a collection of recipes written down by women at the concentration camp; Health and Nutrition, a Yiddish cookbook/manifesto published in 1926 in New York by the rather preceptively named Better Health & Correct Eating Institute; and a conversation with Eric Anjou, director of a 2014 documentary about Jewish delis.
Handpicked Michael Yashinsky
Summer is upon us! Around here, that means: cold cherry soup, gorgeous green as far as the eye can see, and flies as numerous as summer Yiddish students (though not nearly as fun). Enjoy these picks for a hot day, from Michael Yashinsky, Applebaum Fellow at the Yiddish Book Center.
Mississippi Jews: A Photo Essay
Snapshots of Jewish life in the scrap shops, synagogues, and swimming pools of Mississippi, from one of its native sons. Including a sultry cover image that inspired floods of angry letters to Pakn Treger.
The Yiddish Word for Turtle
Ari Greenberg, dressed in a reptilian shade, describes the merry band of self-identified “tsherepakhes” (turtles) in his summer Yiddish course at the Center.
The Fruits of Their Labor
In Soviet Yiddish writer Leyb Kvitko’s bouncily dogmatic children’s odes to summer and its bounty, boys and girls feasting on plums and pears wonder “who pours the juice” into fruit. “Good, proficient gardeners!” answers the most faithfully Communist among them. “And dedicated labor!”