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Hindsight Is 2020
Latest Hindsight Is 2020
Hindsight Is 2020
Shoshana Friedman
Hindsight Is 2020
C. Saphir
Hindsight Is 2020
Chanie Nayman and Michal Frischman
To the Letter
As we know in so many areas in Judaism, the end is really just the beginning of something new, something greater
Mindel Kassorla and Cindy Landesman
The Bigger Picture
The medics had returned to Meron and were sitting in a circle around 45 candles, processing their loss, their limits
Charlie Harary
The Bigger Picture
Let’s do what Yidden do, even now, even after, and after, and after again
Yisroel Besser
15 Years
"In general, we bend over backward to make sure the reader is getting the full value he purchased the magazine for, because there is only one consideration: you, the reader" 
Yaakov Gerstel
15 Years
The making of a magazine: Special anniversary project
Barbara Bensoussan
Nourish to Flourish
"The last week, already? But we never even spoke about food and nutrition!"
Bracha Kopstick
Nourish to Flourish
“It’s finding ways to move your body that feel good, are enjoyable, and make you feel better, not worse, after doing it”
Bracha Kopstick
Yosef Chaim's Adventures
Then I had one of my ideas. All my ideas are good, but this was especially good. It was an idea that would solve my two problems in one shot
Shira Yehudit Djalilmand
More Hindsight Is 2020
Hindsight Is 2020

We’re closing a decade and Jewish music has stretched, expanded, blurred

By Shoshana Friedman

Hindsight Is 2020

W hen I started writing LifeLines close to ten years ago, the frum world was experiencing a major turnaround in its attitude toward the mental health profession. Originally, our camp was bitterly opposed to psychology, a field that was viewed as rooted in kefirah (think Sigmund Freud). But as the field developed, and awareness of

By C. Saphir

Hindsight Is 2020

A Paean to Cholent   The Shabbos meal has developed and changed over the past ten years, and a lot is new. But one thing is not; cholent doesn’t need an upgrade. Gefilte fish slowly morphed to salmon, which rapidly became lightly seared tuna steak, only to settle finally on fish that’s not cooked at

By Chanie Nayman and Michal Frischman