Posted inIdeas Berkeley prof sticks a fork in German Jewish culture with a history of meat by Sue Fishkoff January 20, 2026January 20, 2026
Posted inBooks Modern fantasy, Jewish parenting, ‘Hardly Strictly’ and more in new books by Rahel Knight January 16, 2026January 16, 2026
Posted inFrom the Archives In the 1920s, Europe’s Jewish soccer players wowed American fans by Chana Pollack January 14, 2026January 14, 2026
Posted inBooks ‘Torah in the Tarot’ author: Jews hid meaning in cards during times of persecution by Lea Loeb January 13, 2026January 14, 2026
Posted inThe J. Interview Tiffany Shlain uses trees and technology to trace Jewish history in new exhibit by Emma Goss January 8, 2026January 9, 2026
Posted inCulture Trans screenwriter Our Lady J condemns anti-Zionism in LGBTQ spaces by Grace Gilson January 8, 2026January 13, 2026
Posted inFilm Amos Gitai’s haunting Israel documentaries return to Stanford by Maya Mirsky January 6, 2026January 6, 2026
Posted inIdeas New Lehrhaus merges with L.A.’s Yiddishkayt, expands its course catalog by Julie Zigoris January 5, 2026January 6, 2026
Posted inPhotography ‘Hinenu’: Bay Area man’s camera reflects Israel’s diversity in 100 portraits by Maya Mirsky January 2, 2026January 5, 2026
Posted inMusic In Bay Area, ‘Jewish Nightlife’ will resurrect music, vibes of ‘the roaring 1570s’ by Maya Mirsky January 2, 2026January 2, 2026
![A depiction of the Jewish community slaughterhouse in a courtyard in Fürth, Germany. (Paul Christian Kirchner, Jüdisches Ceremoniel [Jewish Ceremonies], ed. Sebastian Jacob Jungendres (Nuremberg, 1724))](https://jweekly.com/wp-content/uploads/2026/01/004_A-meat-book.jpg)
