Posted inTorah Energy we spend on ourselves may be better used for others by Rabbi Amy Eilberg April 9, 2026April 9, 2026
Posted inTorah Passover points to the true source of antisemitism by Rabbi Dov Greenberg April 1, 2026April 1, 2026
Posted inFrom the Archives Preserving Jewish history and Americana: Insights from two Bay Area archivists by Maya Mirsky April 1, 2026April 1, 2026
Posted inBay Area How did you or your family end up in the Bay Area? We want to know! by Yael Bright March 30, 2026March 31, 2026
Posted inPassover This trendy Passover ‘cake’ turns stuffed cabbage on its head by Alix Wall March 27, 2026March 31, 2026
Posted inTorah Is Jewish tradition OK with eating meat? Is your conscience? by Rabbi George Altshuler March 26, 2026March 26, 2026
Posted inOff the Shelf New book offers unconventional look at the 10 plagues by Howard Freedman March 24, 2026March 25, 2026
Posted inOrganic Epicure A Sonoma chef’s path from street shawarma to fine dining by Alix Wall March 24, 2026March 24, 2026
Posted inFrom the Archives A 1957 bat mitzvah made San Francisco history — after a key compromise by David A.M. Wilensky March 23, 2026March 23, 2026
Posted inTorah Salt has been an essential ingredient in our ritual life since Temple times by Rabbi Shana Chandler Leon March 19, 2026March 19, 2026
