Our parasha contains the final verse of Sefer Shemot: “For the cloud of the L-rd was upon the Mishkan by day, and there was fire within it at night, before the eyes of the entire house of … more

Pekudei has sometimes been called the accountant’s parsha, because it begins with audits of the money and materials donated to the Sanctuary. But beneath the dry surface lie two extraordinary … more

Many people have a misconception about Judaism that impedes their ability to take it seriously and to commit to living the Jewish way of life. Let me tell you about one such person and the … more

This past Shabbos, someone asked me, “How many people were involved in making the items for the Mishkan?” My answer: “We have no idea.” We are only told the names of two … more

A tour guide in Israel must have certain talents, among them a crackerjack sense of direction and superhuman energy and patience. Add to that a knack for walking backwards while talking intelligently … more

On the first Yahrzeit of Rabbi Raphael Pelcovitz of the White Shul, I am reprinting Rabbi Dr. Shnayer Leiman’s contribution, which appeared in this space last year. Rabbi Leiman, who knew Rav … more

I was always able to believe that those rare acts of violence by Israeli Jews were condemned wall to wall across Israeli society; that those vigilantes, and the marginalized few who supported … more

Last Tuesday, after packing my car with two suitcases, radio broadcasting equipment, minyan bag including a “Make America Great Again” kippah, and one 29-year-old daughter, I made my … more

As I sit here waiting for another snowstorm to arrive, it is hard to believe that Purim is just around the corner. That means it is time to start making shalach manot and almost time to start using … more

Pink pickled turnips are a fixture of Middle Eastern cuisine, and it’s hard to find a restaurant shawarma plate without them. Their rose-like magenta color makes you forget that these pickles … more