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Ethel G. Hofman

Ethel G. Hofman

Ethel G. Hofman is a widely syndicated American Jewish food and travel columnist, author and culinary consultant.

It literally marks the first time since 2014 that no Israeli is being held captive by Hamas or any other terror group in the Gaza Strip.
Outside, there’s crazy dancing to blaring music, often on the tops of cars if there’s no room on the streets or sidewalks. Inside, the main symbols of Purim are festive eating and drinking.
There’s more to baking than just measuring and mixing—health, science, math, nutrition and even family history are involved.
This time of the year is always good for caring for the sick, the hospitalized and the homebound, bringing them soups, casseroles and, yes, even a blessing cake as part of a Jewish tradition to help heal.
During the eight-day holiday of Sukkot (seven days in Israel), also called the Festival of Booths, family and friends are invited to eat outdoors in the sukkah, a temporary structure that reminds Jews of their wandering past.
Since summer seems long-gone and families are knee-deep in activities already, make it a little easier on yourself. Make the freezer your friend.
Almost 100 years ago, Shetlanders received my grandfather, Lewis Greenwald, and his sons with kindness and respect. They became a vibrant part of the community, preserving their culture while instilling a strong Jewish identity in their children.
Jewish-run meat-based festivals are held during the warm-weather months from Memphis to Kansas to Texas and beyond.
Agriculturally, it commemorates the time when the first fruits were harvested and brought to the Temple.