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The Day After
An expert panel featuring Rabbi Menachem Karmel, Rabbi Zvi Bender and Rabbi Ari Schonfeld, moderated by Rabbi Yossi Bensoussan WATCH / LISTEN TO THE PANEL HERE
The Day After
An expert panel featuring Rabbi David Ozeri, Dr. Eli Shapiro, and Mrs. Aliza Feder, moderated by Mr. Alex Paskie WATCH / LISTEN TO THE PANEL HERE
Magazine Feature
Mile by mile, tweet by tweet, Rabbi Mendy Chitrik traipses through Turkey on the ultimate back-to-roots Jewish journey
The Current
As Israeli-made offensive cyber-tech from the NSO Group is revealed to have targeted world leaders, will Israel’s own edge be blunted by foreign-sales restrictions?
A Few Minutes With
"Iron Dome was something that people thought was impossible"
Family Living
Keeping houseplants is not a talent but a skill that can be learned
TLC Talks
"Parents who hope to positively impact their children’s chinuch must build a strong foundation and collaborative relationship with the mechanchim"
Counter Point
"When parents stop sacrificing their children upon the altars of self-image, we will have students who feel valued by, and love for, the systems they are in"
Family First Feature
Here are step-by-step instructions to bring paint night to your home
Game On!
You can pull out an old game from the basement — but why not play one of these creative, curated games for even more fun?
Feature Videos
Ayala Abramson Cedarhurst, NY My Menu We always start with dips with roasted chickpeas, which I roast in a variety of Mediterranean spices and crushed garlic. For the fish, we usually have salmon which I make differently each week. Sometimes I’ll make it pickled or poached; other times, I’ll bake a side of salmon with
Feature Videos
Ayala Abramson Cedarhurst, NY My Menu We always start with dips with roasted chickpeas, which I roast in a variety of Mediterranean spices and crushed garlic. For the fish, we usually have salmon which I make differently each week. Sometimes I’ll make it pickled or poached; other times, I’ll bake a side of salmon with
Deal or No Deal
"It’s a very powerful day and people are zocheh to tremendous nissim if they channel it"
Family First Inbox
"I always enjoy reading Sarah Chana Radcliffe’s columns. This time though, I was really taken aback"
The Current
"Trump’s tariff wars hit e-commerce hard — and sellers are scrambling to adapt"
Fundamentals
On Pesach, Hashem took us out of Mitzrayim. During Sefiras Ha’omer, we take Mitzrayim out of us
Parshah
Counting of the Omer mustn’t only be quantitatively complete, but also qualitatively complete
Incredible Lab
Watch Yochanan Ghoori's homemade tornado!
Incredible Lab
Use colored Chanukah oil and some spinning power to create your own tornado vortex
Reel Chronicles
Ayala Abramson Cedarhurst, NY My Menu We always start with dips with roasted chickpeas, which I roast in a variety of Mediterranean spices and crushed garlic. For the fish, we usually have salmon which I make differently each week. Sometimes I’ll make it pickled or poached; other times, I’ll bake a side of salmon with
Money Talks
Ayala Abramson Cedarhurst, NY My Menu We always start with dips with roasted chickpeas, which I roast in a variety of Mediterranean spices and crushed garlic. For the fish, we usually have salmon which I make differently each week. Sometimes I’ll make it pickled or poached; other times, I’ll bake a side of salmon with
Musings
Ayala Abramson Cedarhurst, NY My Menu We always start with dips with roasted chickpeas, which I roast in a variety of Mediterranean spices and crushed garlic. For the fish, we usually have salmon which I make differently each week. Sometimes I’ll make it pickled or poached; other times, I’ll bake a side of salmon with
Flashback
Ayala Abramson Cedarhurst, NY My Menu We always start with dips with roasted chickpeas, which I roast in a variety of Mediterranean spices and crushed garlic. For the fish, we usually have salmon which I make differently each week. Sometimes I’ll make it pickled or poached; other times, I’ll bake a side of salmon with
How can you keep smiling when tragedy strikes… twice?
Feature Videos
When your work puts you inside some of the most sensitive situations in our community, how can you keep from burning out?
For the Record
"A forgotten postcard from 1935 Knyszyn helped shape the future of Torah in America"
For the Record
An unexpected surprise awaits the casual visitor: the Jewish grave of the only officer in the entire cemetery who died fighting under another nation’s flag
The Moment
"What does Hashem want from us? He doesn’t want from us. He wants us"
Fiction
Ayala Abramson Cedarhurst, NY My Menu We always start with dips with roasted chickpeas, which I roast in a variety of Mediterranean spices and crushed garlic. For the fish, we usually have salmon which I make differently each week. Sometimes I’ll make it pickled or poached; other times, I’ll bake a side of salmon with
The Current
"Trump’s tariff wars hit e-commerce hard — and sellers are scrambling to adapt"
On Site
Watch: Follow Rabbi Ephraim Schwartz on a virtual tour around the sites at Caesarea!
Feature Videos
Follow Rabbi Schwartz around Tzipori and hear the amazing stories from the time of the mishna and gemara
Family First Feature
I was engaged when I discovered that I was a carrier of the BRCA gene
Web Exclusive
Close to a century later, we're still singing the songs of a visionary scholar, builder, and leader.
EndNote
"Whenever Pharaoh knocks at my door, I sing the song to remind myself that I’ve got a little bit of Moses in me, too”
Fundamentals
On Pesach, Hashem took us out of Mitzrayim. During Sefiras Ha’omer, we take Mitzrayim out of us
When there’s “another way,” no matter how hard — Rav Mattisyahu Salomon showed us that’s the road to take
Family First Feature
Rav Chaim Ozer calmly said, “Go to America, Reb Avrohom, and ratevet, save as many people as you can”
Magazine Feature
Can thousands of Breslovers fuse spirituality with safety in the heart of Ukraine?
Club Jr.
Ayala Abramson Cedarhurst, NY My Menu We always start with dips with roasted chickpeas, which I roast in a variety of Mediterranean spices and crushed garlic. For the fish, we usually have salmon which I make differently each week. Sometimes I’ll make it pickled or poached; other times, I’ll bake a side of salmon with
Club Jr.
Ayala Abramson Cedarhurst, NY My Menu We always start with dips with roasted chickpeas, which I roast in a variety of Mediterranean spices and crushed garlic. For the fish, we usually have salmon which I make differently each week. Sometimes I’ll make it pickled or poached; other times, I’ll bake a side of salmon with
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