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Food plays a significant role in the history of the Jewish people, from why we eat matzah at Passover to the reasoning behind fried foods at Hanukkah.

This year at our Passover seder, I experienced something deeply powerful which I had not felt in the context of Passover before.

On Shavuot, every spring, we return to Sinai.

For a people with just one God, we Jews sure do a lot of counting. 

Three patriarchs, four matriarchs, six days of creation, eight nights of Hanukkah, 12 tribes, 40 years in the desert, 70 years in a life - 80 if we’re really robust. You get the picture…

I have never attended a Tikkun Leil Shavuot, a community gathering to study Torah all night on the holiday of Shavuot. This year, that will all change! On the evening of May 14, I plan to attend an all-night (or most-of-the-night) study session for Shavuot at my synagogue.

As we approach the Festival of Shavuot this coming week, tens of thousands of American Reform Jews will be fondly recalling a milestone moment in their own personal religious lives - their confirmation ceremonies.

I stood on the border of my wilderness.
It beckons in silent commandment,
My feet feeling for the road
That is dusty and half hidden
Under brambles and
Desire.

This year, Shavuot starts at sundown on June 3rd. Aside from what happens in synagogue, your home celebrations can take so many forms — decorating with fresh greens and flowers, making special foods, and so much more.

Do you love to make special foods for the Jewish holidays? Shavuot (which starts at sundown on June 3rd this year) can really inspire creativity in the kitchen. Or, if you prefer, it can be extremely simple.