The Remixed Beit Midrash: Gezundheit Learning

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Ahchoo! Judaism even has what to say about how to sneeze like a Jew. It certainly has what to say about today’s headlines from refugee crises to mass incarceration and gay marriage. Most importantly: How do we break down the barriers that keep adults from self-selecting to participate in Jewish text study? There is only one way to find out.

Rabbi Dan Horwitz is the founding director of The Well, a nationally recognized Jewish community-building, education, and spirituality outreach initiative in Metro Detroit geared to the needs of young adults. Committed to lifelong learning, Dan holds a BA in Politics from Brandeis University, an MA in Jewish Studies from Gratz College, a JD and an MA in Sport Management from the University of Michigan, and an MA in Jewish Education from Hebrew College. Ordained by the non-denominational Mesifta Adas Wolkowisk, he worked for a number of years as the Rabbi and Director of Immersive Learning for Moishe House, has been designated one of America's Most Inspiring Rabbis by The Forward, is a graduate of the Clergy Leadership Incubator housed at Hazon, and is 1/4 of The Open Dor Project's inaugural cohort of spiritual entrepreneurs. A regular basketball player, Jewish jam session participant and hummus enthusiast, Dan makes his home in suburban Detroit with his spouse Miriam and their kiddos Jonah and Micah.
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Yerushalmi Kugel Recipe

The sweet and peppery flavors of Jerusalem kcan remember passing through the Hasidic neighborhood of Mea She’arim in Jerusalem as a teenager and first seeing the mahogany-brown wedges of Yerushalmi (Jerusalem) Kugel . Curious, I bought a slice of the still-warm Sabbath delicacy, and was hooked. Unlike any noodle pudding I had tasted before, this one featured a sophisticated interplay of sweetness and peppery bite, with a subtle toasty flavor thrown in for good measure. The taste is surprisingly easy to recreate at home; all you need is a sure hand and the confidence to make a quick caramel of oil and sugar. Just when you think you’ve got your sugar dark enough, cook it a minute longer — you’ll see and taste the difference in the results. If you burn the caramel, start over — the second time’s often the charm. Although many American adaptations call for baking the kugel in a regular casserole dish, I prefer to bake mine in a soup pot or Dutch oven with less surface area, which creates a higher, denser end result.ugel.

Crockpot Lentil Soup Recipe

A Jewish tradition that goes back to the Bible.