✡ We Stand With the People of Israel ✡
About 50 people attended The J’s Tu B’Shevat seder on Monday, Jan. 21, in the Patio Gallery. Organized by JOFEE, a four-course catered dinner, including the traditional foods of the holiday – the new year of trees – was served … Read More
Waves of German-Jewish immigrants have left their mark on Louisville, Abigail Glogower said. The curator of the Jewish Community Archives at the Filson Historical Society, Glogower lectured on these immigrants during a Jan. 8 program at Eiderdown, a Germantown restaurant. … Read More
The J has become a greener center this summer, thanks to what its members eat, how they eat it, and what they do with the waste when they’re done eating. Michael Fraade, director of Jewish outdoor, food and environmental education … Read More
(Editor’s note: This is a revised version of an earlier story that contains new quotes from Metro Councilwoman Barbara Sexton Smith.) New Roots, the Louisville NPO that provides fresh produce to “shareholders” at community markets, always figured it would transition … Read More
Food – where it comes from and how it’s prepared – will be the focus of The J’s first Farm-to-Table Dinner on Wednesday, July 25, at the Klein Pavilion. Tasting stations manned by local purveyors such as Mayan Café, Flavaville … Read More
Michael Twitty isn’t your average chef or your average Jew. Average chefs don’t make it their business to research the ways slaves in Antebellum America cooked and to reenact that cooking for live audiences, something that’s garnered him national attention. … Read More
The Louisville J has taken two significant steps to improve its level of environmental sustainability. It will work with Hazon, a Jewish environmental organization working to build healthier, greener Jewish communities, to earn the Hazon Seal of Sustainability. And it … Read More
(Editor’s note: This is an updated version of a previously posted story, which contains new information about a Kindred volunteer program.) Within earshot of Watterson Expressway traffic, plots of young wheat and rye are growing. Fruit trees are budding, albeit … Read More
Just in time for Passover, Jeffrey Yoskowitz brought a timely message to Jewish Louisville: Ashkenazi cooking is cool. He especially meant that most iconic of Ashkenazi dishes – and one without which no seder table is complete – gefilte fish. … Read More
The J will host Jeffrey Yoskowitz, an author, public speaker and advocate for innovative approaches to old world Jewish foods, for a cooking demonstration and book signing on Wednesday, March 1 at 7:30 p.m. Yoskowitz and his cooking partner, Liz … Read More