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Beth El Synagogue continues to cook delicious, worldly inspired cuisine and kosher meals for not only Beth El members, but for the entire Omaha community. Beth El’s Kitchen, led by Chef and Catering Manager Mike Newell, continues to serve more than 100 meals for holidays and just to provide …

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   This week, I made latkes for the first time in ten years.

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   Located in the green space near the JCC Membership entrance stands a sculpture in steel and bronze, titled Connection Point. Created by internationally renowned artist Jennyfer Stratman, it was placed on our campus by Michael Staenberg as part of the building renovation. Jennyfer is origi…

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    When you ask David Patterson about his paintings, the overwhelming response is joy. David loves art, loves talking about art and loves it when his creations make others happy. This is good for us, because, thanks to Michael Staenberg, two of David’s paintings grace the walls of the Staen…

LOS ANGELES (JTA) — It is indicative of the reverence still held for Simon Wiesenthal, who hunted some 1,100 war criminals to the ends of the earth, that a play on his life can now be viewed simultaneously all over the globe.

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   It was a joy to catch up with former Omaha artist Carole Greenberg a few weeks back. For many years, Greenberg served as the Assistant Director and beloved artistic muse for the Pennie Z. Davis Child Development Center where she began working as a part-time employee in 1990.

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When Michael Staenberg initiated the renovation of our campus, it fairly quickly became clear he doesn’t just focus on bricks and mortar; he considers the atmosphere he wants to create for those who use the building. When walls go up, are refinished and painted, they don’t stay unadorned. It…

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This is something my grandma, Frances Kraft, would make and now my mom, Joan Kraft, makes.  The grandkids, my son Alex included, request these often (and sometimes payment for chores is with cottage cheese pancakes).

   This is a near-weekly Shabbat standard at Saba’s house and a holiday wouldn’t be a holiday without it. No matter how many times I follow the recipe to the letter, it always comes out delicious, but not quite as good as Safta’s.

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   Our Rosh Hashanah table always features a wide array of fresh, simple and tasty salads. Sure to please the palate, these also add bright splashes of color to the table and contain symbolic foods meaningful to the Holiday. These are also easy to adjust up or down to fit the size of your ga…

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The Jewish Federation of Omaha is excited to share the next step of our campus renovation project as we expand the front entrance lobby and transition the Kripke Jewish Federation Library into our new Community Learning Commons.

Look no further for a delicious dessert for Rosh Hashanah. Always a big hit at our house, these individual oatmeal cookie like cups hold sweet tender apple crisp filling. The recipe originally called for a caramel sauce drizzle, but we prefer a drizzle of thick raw honey from locally owned “…

Fasten your seat belts. The Miriam Initiative’s Coast-To-Coast Book Club is headed for Atlanta, home of former Omahan Susan Paley, who will take women in the Omaha Jewish community and beyond on a literary adventure they’ll long remember. They will be exploring the award-winning book Before …

There are few food combinations that remind me as much of my childhood as chocolate & orange. As much as the 6-year-old me hated orange marmalade on toast, add it to any cake and it’s a very different story. For this recipe, you start with a store-bought cake mix, and whatever comes afte…

Many of us enjoy Ron Lugasy’s cooking segments, which have been popping up on Facebook on a regular basis. Below is the recipe for the Israeli dessert she made for Shavuot.

This year’s Jewish Press Volunteer of the Year is Andy Isaacson. Because we are social distancing, there was no get-together-in-person, so we’re finding different ways to say ‘Thank You.’

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When the temperature hits 90, it can be hard to motivate one's self to prepare food. This salad is easy, can be made ahead and eaten over several days; because the base is raw, green cabbage, it doesn't wilt so fast, as long as you keep it in the fridge. And I promise, you won't even break a sweat.