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An Ode to Camp Lakeland
By Jill Komm I take my dog out every evening before I go to bed. It’s always quiet, still, and dark. This time of year, the warm summer air hits me and I immediately think: it smells like camp! Every year at this time I get nostalgic about the 11 summers from 1993 –...
Green Heavens
By Ellen Goldstein Gardening is a major part of my life during spring and summer, and I am delighted to share some local garden opportunities with you. My garden, located in Elmwood Village, has been on the end-of-July Garden Walk since 2005 and the invitation-only...
How Should We Remember this October?
By Rob Goldberg This summer Jewish Buffalo will open its arms to welcome two families who have been displaced from their kibbutz on the Gazan border since the horrific attack by Hamas on October 7. Eight members of this Kibbutz, Nir Yitzhak, were killed that day and...
Wendy Weisbrot
The Buffalo Jewish Federation is thrilled to announce the appointment of Wendy Weisbrot as Manager of The Holocaust Education Resource Organization (HERO) for the Buffalo Jewish Federation. In this new professional role, Wendy will be responsible for managing and...
Craig Small
Today we are honored to cast a spotlight on Craig Small. A father, attorney, avid outdoorsman, sports, and music enthusiast, Craig helped to save the life of a fellow concertgoer while attending a Rolling Stones concert earlier this summer at Cleveland Browns Stadium....
Rabbi Shlomo Schachter
Today, we’re shining a spotlight on Rabbi Shlomo Schachter who joins Kehillat Ohr Tzion as their new rabbi after serving as associate Rabbi at Congregation Schara Tzedeck in Vancouver. Rabbi Schachter has deep rabbinic roots as his father, Zalman Schachter-Shalomi...
S’more Pie
By: Robin Kurss Jill’s beautiful words about Summer Camp reminded me of one of our family’s summertime rites of passage, the S’more! This delicious pie, adapted from one of our favorite restaurants in Sonoma County: Mustard’s Grill, is an all-time favorite. Prep Time:...
Zucchini and Goat Cheese Tart
By: Robin Kurss This zucchini tart is a perfect use for all those homegrown zucchinis! It’s great as a savory breakfast, a light lunch, or a dinner appetizer. Enjoy! Serves: 10 Ingredients: Tart Shell:1¼ cups all-purpose flour 1 tsp Kosher salt 10 tablespoons unsalted...
Basil Breakfast Strata
By: Robin Kurss During the summer, there’s nothing better than enjoying a leisurely brunch outside. This dish can be eaten warm out of the oven or at room temperature for a picnic. I’ve been making this basil breakfast strata adapted from the Silver Palate Cookbook...