✡ We Stand With the People of Israel ✡
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
This past month, the Jewish world took a well-deserved collective deep breath as it celebrated Shabbat together as part of the 2016 Shabbat Project. An estimated one million people took part in celebrations in over 950 communities on and around … Read More
Food waste is the single largest item in landfills, and nearly all of it can be re-used for composting. Help reduce your landfill footprint by participating in The J’s compost program. The J is starting a very simple composting program … Read More
The weather was perfect on Friday, September 16, when over 50 women journeyed to Parkland’s Turkey Run Park for “Connecting with Nature,” the first in a series of events planned to engage a cross-section of Jewish women in activities they … Read More
The garden at The J and the Fresh Stop Market are thriving under the guidance of Michael Fraade, The J’s JOFEE fellow (Jewish Outdoor, Food and Environmental Education). “We are currently harvesting tomatoes, squash, eggplant, radishes, mint, basil, beets and … Read More
Sukkot is the harvest festival which symbolizes the transitional period when, after escaping Egypt, the Jews lived in temporary shelters while wandering through the desert for 40 years. This year, The J is putting a Kentucky twist on the holiday … Read More
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