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From ‘how to’ to ‘why bother?’: Michael Strassfeld writes a new guide to being Jewish

(JTA) — “What the son wishes to forget the grandson wishes to remember.” That’s known as Hansen’s Law, named for the historian Marcus Lee Hansen, who observed that while the children of immigrants tend to run away from their ethnicity in order to join the mainstream, the third generation often wants to learn the “old ways” of their grandparents.

In 1973, “The Jewish Catalog” turned Hansen’s Law into a “do-it-yourself kit” for young Jews who wanted to practice the traditions of their grandparents but weren’t exactly sure how. Imagine “The Joy of Cooking,” but instead of recipes the guide to Jewish living had friendly instructions for hosting Shabbat, building a sukkah and taking part in Jewish rituals from birth to death. Co-edited by Michael Strassfeld, Sharon Strassfeld and the late Richard Siegel, it went on to sell 300,000 copies and remains in print today.

Fifty years later, Rabbi Michael Strassfeld has written a new book that he calls a “bookend” to “The Jewish Catalog.” If the first book is a Jewish “how to,” the latest asks, he says, “why bother?” “Judaism Disrupted: A Spiritual Manifesto for the 21st Century” asserts that an open society and egalitarian ethics leave most Jews skeptical of the rituals and beliefs of Jewish tradition. In the face of this resistance, he argues that the purpose of Judaism is not obedience to Torah and its rituals for their own sake or mere “continuity,” but to “encourage and remind us to strive to live a life of compassion, loving relationships, and devotion to our ideals.” 

Strassfeld, 73, grew up in an Orthodox home in Boston and got his master’s degree in Jewish studies at Brandeis University. Coming to doubt the “faith claims” of Orthodoxy, he became a regular at nearby Havurat Shalom, an “intentional community” that pioneered the havurah movement’s liberal, hands-on approach to traditional practice. He earned rabbinical ordination from the Reconstructionist Rabbinical College when he was 41 and went on to serve as the rabbi of Congregation Ansche Chesed on the Upper West Side and later the Society for the  Advancement of Judaism, the Manhattan flagship of Reconstructionist Judaism. 

“To be disrupted is to experience a break with the past and simultaneously reconnect in a new way to that past,” writes Strassfeld, who retired from the pulpit in 2015. This week, we spoke about why people might find Jewish ritual empty, how he thinks Jewish practices can enrich their lives and how Passover — which begins Wednesday night — could be the key to unlocking the central idea of Judaism.

Our conversation was edited for length and clarity.

Jewish Telegraphic Agency:  I wanted to start with the 50th anniversary of the “Jewish Catalog.” What connects the new book with the work you did back then on the “Catalog,” which was a do-it-yourself guide for Jews who were trying to reclaim the stuff they either did or didn’t learn in Hebrew school?

Michael Strassfeld: I see them as bookends. Basically, I keep on writing the same book over and over again. [Laughs] Except no, I’m different and the world is different. I’m always trying to make Judaism accessible to people. In the “Catalog” I was providing the resources on how to live a Jewish life when the resources weren’t easily accessible. 

The new book is less about “how to” than “why bother?” That’s the challenge. I think a lot of people take pride in being Jewish, but it’s a small part of their identity because it doesn’t feel relevant. I want to say to people like that that Judaism is about living a life with meaning and purpose. It’s not about doing what I call the “Jewishly Jewish” things, like keeping kosher and going to synagogue. Judaism is wisdom and practices to live life with meaning and purpose. The purpose of Judaism isn’t to be a good Jew, despite all the surveys that give you 10 points for, you know, lighting Shabbat candles. It’s about being a good person. 

So that brings up your relationship to the commandments and mitzvot, the traditional acts and behaviors that an Orthodox Jew or a committed Conservative Jew feels commanded to do, from prayer to keeping kosher to observing the Sabbath and the holidays. They might argue that doing these things is what makes you Jewish, but you’re arguing something different. If someone doesn’t feel bound by these obligations, why do them at all?

I don’t have the faith or beliefs that underlie such an attitude [of obligation]. Halacha, or Jewish law, is not in reality law. It’s really unlike American law where you know that if you’re violating it, you could be prosecuted. What I’m trying to do in the book is reframe rituals as an awareness practice, that is, bringing awareness to various aspects of our lives. So it could be paying attention to food, or cultivating attitudes of gratitude, or generosity, or satisfaction. My broad understanding of the festival cycle, for example, is that you can focus on those attitudes all year long, but the festivals provide a period of time once in the year to really focus on, in the case of Rosh Hashanah and Yom Kippur, for example, saying sorry and repairing relationships.

In “Judaism Disrupted: A Spiritual Manifesto for the 21st Century,” Michael Strassfeld argues that the challenge of each generation’s Jews is to create the Judaism that is needed in their time. (Ben Yehuda Press)

Passover is coming. Probably no holiday asks its practitioners to do so much stuff in preparation, from cleaning the house of every trace of unleavened food to hosting, in many homes, two different catered seminars on Jewish history. Describe how Passover cultivates awareness, especially of the idea of freedom, which plays an important part thematically in your boo

The Sefat Emet [a 19th-century Hasidic master] says Torah is all about one thing: freedom. But there’s a variety of obstacles in the way. There are temptations. There’s the inner issues that you struggle with, and the bad things that are out of your control. The Sefat Emet says the 613 commandments are 613 etzot, or advice, that teach us how to live a life of freedom. The focus of Passover is trying to free yourself from the chains of the things that hold you back from being the person that you could be, not getting caught up in materiality or envy, free from unnecessary anxieties —  all these things that distract us or keep us from being who we could be. 

The Passover seder is one of the great rituals of Judaism. We’re trying to do a very ambitious thing by saying, not, like, “let’s remember when our ancestors were freed from Egypt,” but rather that we were slaves in Egypt and we went free. And at the seder we actually ingest that. We experience the bitterness by eating maror, the bitter herb. We experience the freedom by drinking wine. We don’t want it just to be an intellectual exercise.  

Unfortunately the seder has become rote. But Passover is about this huge theme of freedom that is central to Judaism. 

I think some people bristle against ritual because they find it empty. But you’re saying there’s another way to approach rituals which is to think of them as tools or instruments that can help you focus on core principles — you actually list 11 — which include finding holiness everywhere, caring for the planet and engaging in social justice, to name a few. But that invites the criticism, which I think was also leveled at the “Catalog,” that Judaism shouldn’t be instrumental, because if you treat it as a means to an end that’s self-serving and individualistic.  

Certainly rituals are tools, but tools in the best sense of the word. They help us pay attention to things in our lives and things in the world that need repair. And people use them not to get ahead in the world, but because they want to be a somewhat better person. I talk a lot these days about having a brief morning practice, and in the book I write about the mezuzah. For most Jews it’s become wallpaper, but what if you take the moment that you leave in the morning, and there’s a transition from home to the outside and to work perhaps, and take a moment at the doorpost to spiritually frame your day? What are the major principles that you want to keep in your mind when you know you’re gonna be stuck in traffic or a difficult meeting?

And a lot of traditional rituals are instrumental. Saying a blessing before you eat is a gratitude practice.   

But why do I need a particular Jewish ritual or practice to help me feel gratitude or order my day? Aren’t there other traditions I can use to accomplish the same things?

Anybody who is a pluralist, which I am, knows that the Jewish way is not the only way. If I grew up in India or Indonesia and my parents were locals I probably wouldn’t be a rabbi and writing these books. 

But a partial answer to your question is that Judaism is one of the oldest wisdom traditions in the world, and that there has been a 3,000-year conversation by the Jewish people about what it means to live in this tradition and to live in the world. And so I think there’s a lot of wisdom there.

 So much in Jewish tradition says boundaries are good, and that it’s important to draw distinctions between what’s Jewish behavior and what’s not Jewish behavior, between the holy and the mundane, and that making those distinctions is a value in itself. But you argue strongly in an early chapter that that kind of binary thinking is not Judaism as you see it. 

Underlying the book is the notion that Rabbinic Judaism carried the Jewish people for 2,000 years or so. But we’re living in a very different context, and the binaries, the dualities — too often they lead to hierarchy, so that, for example, men matter more than women in Jewish life. And we’ve tried to change that. We are living in an open society where we want to be more inclusive, not less inclusive. We don’t want to live in ghettos. Now, the ultra-Orthodox say, “No, we realize the danger of trying to live like that. We don’t think there’s anything of value in that modern world. And it’s all to be rejected.” And it would be foolish not to admit that in this very open world the Jews, as a minority, could kind of disappear. But I think that Judaism has so much value and wisdom and practices to offer to people that Judaism will continue to be part of the fabric of this world — the way, for example, we have given Shabbat as a concept to the world.  

You know, in the first 11 chapters of the Torah, there are no Jews. So clearly, Jews and Judaism are not essential for the world to exist. And that’s a good, humbling message.

OK, but one could argue that while Jews aren’t necessary for the world to exist, Judaism is necessary for Jews to exist. And you write in your book, “If the Jewish people is to be a people, we need to have a commonly held tradition.” I think the pushback to the kind of openness and permeability you describe is that Jews can be so open and so permeable that they just fall through the holes.

It certainly is a possibility. And it’s also a possibility that the only Jews who will be around will be ultra-Orthodox Jews.

But if Judaism can only survive by being separatist, then I question whether it’s really worthwhile. That becomes a distorted vision of Judaism, and withdrawing is not what it’s meant to be. I think we’re meant to be in the world.

Your book is called “Judaism Disrupted.” What is disruptive about the Judaism that you’re proposing?

I meant it in two ways. First, Judaism is being disrupted by this very different world we’re living in. The contents of the ocean we swim in is very different than in the Middle Ages. But I’m also using it to say that Judaism is meant to disrupt our lives in a positive way, which is to say, “Wake up, pay attention.” You are here to live a life of meaning and purpose, and to continue as co-creators with God of the universe. You’re here to make the world better, to be kind and compassionate to people, to work on yourself. In my mind it is a shofar, “Wake up, sleepers, from your sleep!” “Judaism Disrupted” says you have to pay attention to issues like food, and justice, and teshuva [repentance].

You were ordained as a Reconstructionist rabbi. Do you think your book falls neatly into any of our current denominational categories?

[Reconstructionist founder] Rabbi Mordecai Kaplan’s notion of Judaism as an evolving religious civilization is the one that I feel closest to. But I feel that the denominational structure isn’t particularly useful anymore. There’s basically two categories, Orthodox and the various kinds of liberal Judaism, within a spectrum. The modern world is so fundamentally different in its relationship to Jews and Judaism that what we’re seeing is a variety of attempts to figure out how to respond. And that will then become the Judaism for the next millennium. It’s time for a lot of experimentation. I think that’s required and out of that will come a new “Minhag America,” to use Isaac Mayer Wise’s phrase for the emerging custom of American Jews [Wise was a Reform rabbi in the late 19th century]. And we don’t need to have everybody doing it one way. As long as people feel committed to Judaism, the Jewish tradition, even if they’re doing it very differently than the Jews of the past, they will be writing themselves into the conversation.


The post From ‘how to’ to ‘why bother?’: Michael Strassfeld writes a new guide to being Jewish appeared first on Jewish Telegraphic Agency.

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FIFA Takes No Action Against Israeli West Bank Settlement Soccer Clubs but Fines IFA for ‘Discrimination’

Soccer Football – FIFA Club World Cup – Group D – Esperance de Tunis v Chelsea – Lincoln Financial Field, Philadelphia, Pennsylvania, US – June 24, 2025, General view of the FIFA logo before the match. Photo: REUTERS/Lee Smith

FIFA has rejected formal complaints by the Palestinian soccer federation to suspend its Israeli counterpart but has fined the Israel Football Association (IFA) on disciplinary charges related to “discrimination,” “offensive behavior,” and “violations of fair play,” the international governing body of soccer announced on Thursday.

At the 74th FIFA Congress in Bangkok in May 2024, the Palestinian Football Association (PFA) presented a proposal to sanction Israel’s soccer teams, including its national team, because of what they claimed were international law violations committed by Israeli forces in the Gaza Strip. The proposal also called on FIFA to take action against Israeli soccer clubs that the PFA claimed were based in Palestinian territory, particularly settlements in the West Bank.

The PFA further said that FIFA should address what it claimed was IFA’s failure in taking decisive action against alleged discrimination and racism. The Palestinian fedeation has claimed for years that Israel violates FIFA rules by allowing teams from settlements in the West Bank to play in its national league.

FIFA’s Disciplinary Committee ruled on Thursday that it will not take action against Israeli soccer clubs in West Bank settlements because of the “unresolved” legal status of the ​West Bank under international law.

“FIFA should take no action given that, in the context of the interpretation of the relevant provisions of the FIFA Statutes, the final legal status of the West Bank remains ​an unresolved and highly complex matter under public international law,” the committee said in ​a statement. “FIFA should continue to promote dialogue and offer mediation between the Palestine Football Association and the Israel Football Association at an operational level. In this context, FIFA will continue to facilitate structured engagement and monitor developments.”

However, FIFA’s Disciplinary Committee has fined the IFA 150,000 Swiss francs – which is almost $190,000, – for committing “grave and systematic violations of FIFA’s core principles.” The IFA is being sanctioned for “offensive behavior and violations of the principles of fair play” as well as “discrimination and racist abuse.” The fine was issued following FIFA’s investigation into complaints about the IFA’s handling of discrimination and racism in soccer. FIFA said the Israeli association had not taken enough action against repeated racist behavior by supporters of ​certain Israeli soccer clubs, ⁠including Beitar Jerusalem, and offensive and politicized public statements by Israeli soccer officials and clubs.

“The committee finds that IFA’s conduct has created a perception of impunity and selective enforcement, which is incompatible with the principles of fairness and universality that underpin the sport,” the panel announced. “In particular, by failing to condemn or remediate discriminatory practices and exclusionary policies — particularly those affecting Palestinians — the IFA has become institutionally complicit in a system that violates the core values of the game.”

One-third of the fine must be used to implement “a comprehensive plan to ensure action against discrimination and to prevent repeated incidents,” with a focus on certain areas including monitoring and educational campaigns. The IFA must also display a “significant and highly visible banner,” approved by FIFA, that says “Football Unites the World – No to Discrimination” alongside the IFA’s logo at its next three A‑level ​FIFA competition home matches.

The committee said it “cannot remain indifferent to the broader human context in which football operates,” and that the sport “must remain a platform for peace, dialogue, and mutual respect.”

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Move over Thomas Edison, this deli savant is the Garden State’s newest inventor

First, in 1876, Thomas Edison opened up his “invention factory” in Menlo Park, New Jersey. Then, in 1941, Alexander Graham Bell’s Bell Labs moved its headquarters to Murray Hill at the northern end of the state.

This is not your bubbe’s smoked salmon tartare (assuming your bubbe made smoked salmon tartare). Photo by Sam Lin-Sommer

In 2021, another wide-eyed tinkerer set up shop in Jersey City, though his inventions would be molded out of rye, wheat and cured beef, not aluminum and tungsten.

The maverick’s name is Jason Stahl, a 48-year-old father with a career in publishing. He operates his food business under the name Hank Schwartz’s Delicatessen and Appetizing, cooking out of a ghost kitchen in Jersey City. And he does things with smoked fish that would make your bubbe blush.

Take his “Smoked Salmon Tartare,” for example. He mixes up capers, lemon, dill,and Dijon mustard so their breezy tartness lightens the Baltic smoke of nova. The pink concoction is a revelation, balancing out the fish’s brininess so that a diner would be tempted to eat an entire half-pound of the stuff in one sitting.

I speak from experience. I first tried Stahl’s cooking at Jersey City’s Riverview Farmer’s Market last fall, where he slings mind-bending, Jew-ish sandwiches, tartare, whitefish salad, olives, and various other noshes on a biweekly basis.

On a sunny day at the Farmer’s Market, a steady stream of customers poured in. One customer, a middle-aged man, asked about Stahl’s brisket sandwiches — Stahl had made shredded brisket and mixed it with horseradish mayonnaise to make a pulled meat sandwich, then layered it with caramelized onion jam.

Stahl was sold out. “Curse you,” the customer exclaimed.

From home cook to deli master

At the market, Stahl spoke softly to the people who came to his booth, greeting customers by their first names and chatting with boys about their favorite sports teams. His gentle cadence and warm smile bely what he says is an anxious disposition that his wife, and his cooking, help to temper.

Stahl says that, until recently, he had been more of a weekend warrior than a professional cook. “I’m not going to pretend I have this amazing culinary background, right?” he said. “I came into this more with a passion, and I’m learning.”

Stahl at his stall at Jersey City’s Riverview Farmer’s Market. Photo by Sam Lin-Sommer

Still, he has hovered close to the restaurant world for a while. He has worked in media for decades, sometimes in food-adjacent roles (most recently as Food Editor at 1-800-Flowers.com). Stahl’s wife, Theresa Gambacourt, manages restaurants and writes cookbooks for a living.

Stahl learned to cook in part from studying cookbooks he got for free as a media professional. In his early days out of college, “I was always experimenting,” he recalled. “I messed up a whole bunch.”

Theresa showed him the tricks she picked up in restaurants, like using infused fats to make a confit. He uses that technique in his zaatar olives, which are submerged in a citrus garlic confit that adds a layer of refreshing depth to the Mediterranean staple.

Over time, his cooking became more and more elaborate. His wife asked the chef at Del Posto, a since-closed Italian fine dining stalwart, if Stahl could stage there; the chef agreed, and Stahl spent every Sunday evening for a year learning the ins-and-outs of the kitchen — including how to cure gravlax and slice meat.

Italy figures heavily in Stahl’s modern deli. His chopped liver, for example, is made with chopped capers and braised with red wine (he makes a mushroom version for those who fear chicken parts).

In around 2019, Theresa gave him Pastrami on Rye: An Overstuffed History of the Jewish Deli for his birthday, and the book planted an idea in his head: “What if we did this?” Stahl asked Theresa about the deli business.

What, she replied, would an amateur cook be able to contribute to such an endeavor?

“I can clean,” he recalls replying. “I’m really good at cleaning.”

Tools of the pickler’s trade. Photo by Sam Lin-Sommer

Several years later, after the COVID-19 pandemic, he started selling pickles at Riggs Company Provisions, a vendor at the farmer’s market, and Riverview Wines, a nearby wine shop. Today, his pickles encompass classic dill pickles brightened with dried mint, spicy pickles spiked with habanero and Aleppo peppers (the latter a nod to Jewish communities in the Middle East), and sour green tomatoes with dill and celery seeds.

In 2023, the farmer’s market invited him to become a vendor, and he’s been selling there ever since. His repertoire has expanded beyond pickles to include such dishes as chopped liver, homemade sodas, and cured meat and fish sandwiches — all tweaked with the flair of a mad scientist.

Hank Schwartz’s take on matzo ball soup. Courtesy of Hank Schwartz’s

Hank Schwartz’s gets its name from fictional characters that Stahl and Gambacourt made up years ago: Hank and Margaret Schwartz, two herrings who escape from a deli and go on adventures around New York City. In this imaginary world, Hank and Margaret hang out with their herring friends, like Charlie Goldberg, a bus driver, and the Crances, a bumbling couple.

A gallivanting, social fish is the perfect mascot for a cook whose relationships and wanderlust drive his cooking.

Take, for example, Stahl’s smoked salmon candy. Though readers in Alaska and the Pacific Northwest might be familiar with the salty-sweet treat, it has not yet taken off in the Northeast. In the Alaskan version, chunks of salmon are brined in brown sugar and salt before being smoked and glazed. Stahl has added dill to his in the past, and the week I tried it, he had rubbed in pastrami spices. The pink chunks were solid and slightly chewy — like firm gumdrops — and redolent of peppercorns, brown sugar and smoke: the type of addictive candy that the children of hipsters might clamor for in a 21st century deli.

 

‘This is a true story’

Stahl grew up on Staten Island eating sandwiches at both Jewish and Italian delis.

When I asked him how far a dish can veer from Jewish tradition while still being considered “Jewish,” he compared Hank Schwartz’s to the TV show Fargo, which starts with the line “This is a true story.”

Stahl once interviewed the series’ showrunner, Noah Hawley, who told him that in each episode, a single detail is pulled from a true story — for example, a news article about a dramatic car crash.

The inventor with one of his many inventions. Photo by Sam Lin-Sommer

“In a way, like, I’m doing the same thing,” Stahl said — one Jewish element anchors each dish on his menu; the rest is up for his own interpretation.

During Super Bowl weekend, when the Seattle Seahawks played the New England Patriots, Stahl came up with a sandwich for each team. “The Seattle” consisted of citrus-cured gravlax (a Scandinavian relative of Jewish lox), scallion cream cheese and pickled cucumbers on pumpernickel with a teriyaki glaze, the latter a nod to Seattle’s Japanese community and its role in popularizing teriyaki sauce. “The New England” was Stahl’s take on a lobster roll — swapping in whitefish for treyf.

Stahl now holds a residency two days a week at the Cliff, a cafe in the same Jersey Heights neighborhood he has been plying with smoked fish and meats for the past few years. The pop-up helps him try out running a brick-and-mortar restaurant while he looks for investors and business partners to help him do just that. Surrounded by exposed brick and artwork, he slaps together irreverent sandwich combinations in front of customers. I tried the Schwartzøbrød, a cousin of the everyman Danish brown bread sandwich. Stahl makes his with a butter infused with lime, lemon and orange zest that glides through the heady flavor of cured salmon.

If there’s one element of the Jewish deli that Stahl seeks to maintain, it’s the deli’s status as a community hub. “In these times that we’re living in, people need more comfort. I feel like a Jewish deli is really needed,” he told me, as is “the warmth of a bowl of matzo ball soup. People just find comfort, they find nostalgia.” He recalled with fondness how the week before, the restaurant buzzed with customers enjoying his food and locked in conversation, rarely looking at their phones.

Stahl’s tight-knit community might be the perfect place for Jewish culinary innovation, for the same reasons that Menlo Park and Murray Hill served Edison and the company of Graham Bell. Proximity to New York affords you rare privileges — ethnic diversity and access to the titans of the Jewish-American deli, in Stahl’s case. But so, too, does distance. The sprawling brick buildings and saltbox houses of Jersey City offer cooks a little more room to breathe and try new things.

“Here, it’s less about the luxury” or “pretentiousness,” Stahl said. “It’s more about the care and the presentation of the food, right? They want to just offer the best dishes possible.”

 

The post Move over Thomas Edison, this deli savant is the Garden State’s newest inventor appeared first on The Forward.

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Czechs Investigate Fire After Reports of Anti-Israel Group Claiming Responsibility

Police officers and firefighters stand in front of a burned production hall at an industrial area in Pardubice, Czech Republic, March 20, 2026. Photo: REUTERS/David W Cerny

Czech investigators are probing an overnight fire at an industrial complex as potentially being a deliberate attack, officials said on Friday, following media reports that a group protesting against Israeli weapons claimed responsibility.

Firefighters said on X that they had responded to a fire at a storage hall in a complex in Pardubice, 120 km (75 miles) east of Prague. No one was injured in the fire, which spread to another building.

Czech news website Aktualne.cz reported that a protest group said it had set fire to a “key manufacturing hub” for Israeli weapons in Pardubice to end its role in the “genocide in Gaza.”

Czech defence firm LPP Holding in a statement on its website said it had confirmed that a fire broke out at one of its facilities on Friday and it was cooperating with authorities.

The company, with a location in the complex, announced plans in 2023 to cooperate with Israeli company Elbit Systems on drone production.

“At this time, we will not speculate on the causes or circumstances of the incident and will await the official conclusions of the investigation,” LPP said.

Police initially said they were investigating whether the fire was intentional and checking public claims of a “concrete group,” without naming it.

They later said investigators with security services were probing the incident under a section of the criminal code dealing with terrorism.

“Based on what we know so far, it is likely the incident may be related to a terrorist attack,” Interior Minister Lubomir Metnar said.

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