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Elul and the Process of Teshuva
By Rabbi Shlomo Schachter This week we entered the Hebrew month of Elul, a month characterized by new beginnings. It’s not just the beginning of football season, it’s also a new academic year, a new agricultural cycle and 'training camp' for the new Jewish Year. ...
Taking Action for Eden
By Sara Schultz Do you enjoy the sight and sound of birds? Do you feel the connection to something greater than yourself when evening slowly darkens, and busy chattering fills our landscapes? For me, this is Eden. OK, what has all this got to do with the weekly Torah...
The Blessing of Our Safety
By Susan C. DeMari After reading Eikev I pondered when Moses goes on to warn of the annihilation of many people that will be delivered by God to be destroyed, whether some will read the passage and think solely about what is happening in Gaza. Or will others see it...
Sam Sugarman
Our community spotlight this week shines on Samantha (Sam) Sugarman, the new Director for Jewish Life and Learning at the Jewish Community Center. A professional vocalist, recording artist, and songwriter, Sam returns to Buffalo after pursuing her music career in New...
Miriam Abramovich
Today we are proud to cast our spotlight on the Federation’s incoming CEO Miriam Abramovich. The first woman to hold the role in Federation’s storied 120-year history, Miriam has been a part of Federation’s professional team for over 10 years, most recently serving...
Beth Kassirer
Today, we’re excited to shine a spotlight on Beth Kassirer, the new president of Temple Beth Tzedek. Beth’s life and leadership are a shining example of commitment and service. Her Jewish journey began early in her life. She attended Hebrew school regularly and was...
Hotel Citadel Celery Salad
By: Robin Kurss My friend Lori had us over for Shabbat Dinner. She made a salad which is making the rounds on Instagram, from the Hotel Citadel in Jerusalem. This Celery Salad is unbelievably flavorful and full of interesting and delicious textures. I’ve already...
Green Beans with Potato Chip Crunch
By: Robin Kurss I love Molly Yeh. She recently made a topping that would work on just about any vegetable…it’s fun and different and delicious! Makes 4 servings Ingredients:• 6 Tbsp olive oil• 4 cloves garlic, grated• ½ onion, thinly sliced• ¼ c slivered almonds• 2...
Bourbon Poundcake with Macerated Peaches
By: Robin Kurss Peaches are so beautiful right now and this is a delicious way to serve them…if you don’t want to go to the trouble of baking the pound cake, you can serve the macerated peaches with a store bought one or over ice cream for an even easier dessert....