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Magazine Feature
Rabbi Armo Kuessous is the first stop and last word in chinuch today

By Barbara Bensoussan

Magazine Feature
Chess master Josh Bowman has a thousand yeshivah kids from around the country in his Chess Chevra, where they’re learning to think clearly while playing the world’s oldest game

By Sandy Eller

The Beat
But how blind can we be? Like the Kassam rockets of yore, where is all this “open space”?

By Gedalia Guttentag

The Rose Report
Israel is clearly not the only land where the selection of judges is controversial and polarizing.

By Binyamin Rose

The Rose Report
Channel 14 just charged past two of its three major left-wing competitors in the latest TGI Consumer Data survey

By Binyamin Rose

Washington Wrap
"Both Washington and Beijing seek stability, secure flow of energy, and a reduction of risks emanating from the Middle East"

By Omri Nahmias

Washington Wrap
Turkish president Recep Tayipp Erdogan surprised the world when he announced that Ankara no longer opposes Finland’s bid to join NATO

By Omri Nahmias

Inside Israel
“The overwhelming sense we get from the US embassy is that they don’t care

By Y. Davis

For the Record
Rav Moshe Rosen — the Nezer Hakodesh emerged as one of the country’s most active rabbinical leaders

By Dovi Safier and Yehuda Geberer

Teen Diary Serial
I try telling my fear not to panic about panicking, but it’s like trying to talk a cat out of stalking your yard. It doesn’t listen.

By Matti Silverstein

Money Talks
Got a little money? Invest it wisely and turn it into a lot. You can’t afford not to

By Shterna Lazaroff

This Way That Way
Sweet wines are surprisingly versatile and are great additives to anything from meat sauce to mushrooms to chocolate cake

By Family Table Contributors

Second Thoughts
They sense that they have lost the battle for the Israeli soul; they know that the electorate — not only the Orthodox — has said No to their desire to shed our uniqueness

By Rabbi Emanuel Feldman

FamilyTable Feature
This was a bit time consuming, but it wasn’t a lot of active labor, so it was worth it! It’s delicious on just about anything.

By Dovid Biderman