Etrog half, peel and seed
We are lucky if we have an etrog. We are obscenely lucky if we have 15 of them. After Sukkot my 2nd and 3rd graders got to explore leftover congregational etrogim in class: boxes and boxes of glorious, weird, bumpy, fragrant, delicious and gorgeous etrogim.
Look at some of the neat things we are doing: Continue reading
students sample herbs, spices to choose favorites for bag
This post focuses on the spicy part of Havdalah. Besamim work is a rich, smelly hands-on opportunity to create memorable connections to Shabbat (and to being Jewish). You choose the level: make a garden, a pot, a sachet, an herb buffet, an etrog pomander, a “Smell Test,” or besamim containers simple and fancy.
fresh, Fall planting
Havdalah is a lovely, quick, slightly spooky service that marks the distinction between the end of Shabbat and the beginning of the work week. Each Saturday night morphs from Sacred Time to Ordinary Time whether we mark it or not. But to mark it with Havdalah can be fun, memorable and oh-so-kid-friendly (especially in the winter when sundown happens earlier in relation to bedtimes).
The traditional ceremony requires just a few Continue reading
10 year-old etrog pomander and a fresh one, awaiting puncture
Sukkot’s over. Did you buy an etrog? Or did your school or synagogue buy one? If so, don’t pitch it on the compost pile. You and your kid can repurpose it into a nifty spice pomander for Havdalah. It’s a nice way to extend Sukkot (and the harvest’s bounty) to a Jewish service/ceremony that happens every single week. The spices of Havdalah—called besamim—are supposed to be natural materials that smell lovely enough to console us for the loss of Shabbat and to kickstart a good week ahead. A clove-studded etrog can Continue reading