Moroccan Salmon Recipe by Laura Elkayam

This Elkayam family recipe is course number 2 of 4 in a typical shabbat or holiday meal. If eaten right, you never use your fork (and instead nudge and scoop the salmon with its surrounding sauce (called ‘H’raime’) with a generous nub of challah). It elevates the meal and opens up the appetite for more yummy food! As is the case with all authentic North African/Middle Eastern recipes, Laura could not give the exact measurements, but she does her best to describe the qualities and process to get the perfect Morrocan Salmon.

So much more than Tie Dye: Tits and Tots

Meet Jojo Rubnitz and Becca Flyer. Both Jojo and Becca work for an organization called KAHAL that helps study abroad students find Jewish resources no matter where they are traveling in the world. The pandemic has obviously shifted their work a lot, so the team has been refocused on some other projects, like PPE distribution within the Jewish community and virtual language exchanges. Now they started a side hustle selling hand made tye-die for moms.