Showing posts from April, 2011

An Artistic Vision of Passover

Being Jewish to me has been a sort of thrust and parry, an existential bout with myself. Where in chassidus it is taught that one should nullify their sense of self by serving an infinite creator and accepting it’s service as your own. Many can interpret that as a burden or you can look at it as a challenge. These paintings are an internal conversation I have been having about the initial thoughts inside the minds of the Jewish people after the sea parted and before they received the torah. Sure there was a miracle but what was it for. Within these works are also my questions and interpretations that every person has, for the ego is not a flaw. It’s an opportunity for the sense of self is essential. You must exist to have a relationship with another person and let alone an infinite being. It surmounts to how you choose to exist.   [gallery link="file" columns="2"]  

A Passover Webcast (By Mayanot Women!)

Wow, what a video! Check out the work being done by two Mayanot Women's Alumni: Chava Zviklin and Miri Burke. Take a half hour out of your day, and enjoy this great video about Pesach. If you don't have time for the whole video, watch the first 5 minutes with Chava, it's not to be missed!  

Alumnus of the Week: Reuben "Prodezra Beats" Formey

Reuben Formey, aka Prodezra Beats, is one of the veterans of Mayanot.  Old school.  And he has brought the lessons from Mayanot all the way into his rap and hip-hop life.  He even included a song about Mayanot in his latest album.  Awesome. Check out his bio below as well as the awesome video to learn more about him and his music. The video:     The bio: "A Chabad Baal T'shuva, Prodezra hails from Savannah, GA where he started making beats as a hobby in early high school with just an old Casio board & computer. Being a member of school bands from a young age contributed to his knack for creating hard-hitting tracks early on. Time passed & he collaborated on a number of local projects. After making some changes in his own life, he's now using his G-d given talent for good. He is working on music with artists abroad, proving his abilities in the public arena. Prodezra draws strength from his desire to make music that people do more than just listen to, but will actua

Smoke Rises Always to the East

Smoke rises always to the East memories of the eternal flame now hidden under secrets of stone song silence while sun sets on a century awaiting the dawn savor the rain in Summer heat even when the skeleton sky is barren at night silver moon reflects His light and Angels take flight among stars that shimmer and glimmer above the waters that reflect only truth, beauty and wink with understanding of what is hidden within   Where do we begin? break the klipah that surrounds, obscures, conceals make for yourself a vessel that captures, reveals hear the voice commanding your heard from the depths of your mind we grasp the Divine scream silently, ache longingly, laugh joyously, live prayerfully   And if you find yourself lost in your own dusty footprints echoing down winding hallways that lead nowhere except into a vat surrounding resounding somewhere remind yourself that wherever you go, there you are and there is Hashem in a dew-drop memory dream of what is, was, and will always be be you,

Lacto-Fermented Borscht and Pesach

When my grandfather, alav hashalom, was nearing the end of his long and fruitful life, I had the opportunity to make dinner for him once (usually my mother cooked dinner for all of us). He requested borscht, a dish that I was altogether unfamiliar with, but which was an essential part of the Eastern European Jewish food tradition my grandfather had grown up with. In my good intention to fulfill his request, I opened a jar of sterile canned borscht from the supermarket (Ingredients: Water, Beets, Sugar, Salt, Citric Acid) and served it with sour cream, and love. Flash forward to 2010. Today I avidly lacto-ferment in my spare time and am very interested in traditional Jewish foodways. And I've come to learn that, traditionally, borscht is not a sterile and denatured product sold in a jar, but a lacto-fermented, probiotic food produced in the home. Now, I have realized from my conversations with people that lacto-fermentation is a generally unknown and mysterious process in modern soc