CELEBRATE THE JEWISH NEW YEAR LIKE IT`S 1899!

Digital Images Available at spertus.edu/news-­‐form For Immediate Release — July 13, 2013 For information contact: Betsy Gomberg [email protected] 312.322.1756 Brian Zimmerman [email protected] 312.322.1724 CELEBRATE THE JEWISH NEW YEAR LIKE IT’S 1899! Spertus Institute for Jewish Learning and Leadership offers explanations and tips for observing the earliest Rosh Hashanah in 115 years (CHICAGO) This year Rosh Hashanah, the Jewish New Year, begins at sundown on Wednesday, September 4, the earliest occurrence since 1899. The day corresponds to first day of the month of Tishrei on the Hebrew calendar, beginning the year 5774. The holiday, which usually occurs later in September or early in October, is marked by Jews with a variety of observances and festivities, including special meals with family and friends. Literally translated from Hebrew as “Head of the Year,” Rosh Hashanah is one of two holidays that make up the Jewish High Holy Days. The other, Yom Kippur, or the Jewish Day of Atonement, is observed with prayer, introspection, fasting, and repentance. This year, Yom Kippur begins at sundown on Friday, September 13. Though the holidays fall on the same dates every year on the Hebrew calendar, their placement varies widely on the Gregorian (or Western) calendar. This is because the Gregorian calendar is solar and the Hebrew calendar is lunisolar, meaning it is regulated by the movement of both the moon and sun. This year’s Rosh Hashanah marks the earliest possible date on which the holiday can occur. It has been 115 years since Rosh Hashanah was observed on this date and it won’t happen again until 2089. During Rosh Hashanah (whenever the holiday falls) synagogue services include the blowing of the shofar (an instrument made from a ram’s horn, example at left). According to the medieval Jewish sage Maimonides, the sound of the shofar serves as a kind of alarm clock to wake people up to the need to repent of their sins and to start the New Year afresh. At home, one tradition involves eating apples dipped in honey, representing sweetness desired for the year ahead. Another tradition is for Jews to eat round challah (egg bread), which signifies the crown or head of the New Year. Sometimes this challah will include raisins or dates, adding a touch of sweetness. The Spertus Shop at Chicago’s Spertus Institute of Jewish Learning and Leadership, 610 S. Michigan Avenue in Chicago’s South Loop, sells shofrot (plural of shofar) as well as gourmet honey and a selection of serving pieces specifically created for apples and honey. Favorites this year include beautifully bottled, small-­‐batch artisanal honey from Savannah Bee in four flavors (Acadia, Orange Blossom, Sourwood, Tupelo, and Wildflower), a fused glass Apple Honey Pot (shown at right) by Israeli-­‐born artist Tamara Baskin, and a handcrafted ceramic apple and honey tray from Illinois artist Laurie Pollpeter Eskenazi. (MORE) Rosh Hanshanah 2013 / PAGE TWO For many in the Chicago area, celebrating a fall holiday in what is technically still summer will require more than just an air-­‐conditioning adjustment. The New Year’s early arrival means that some Rosh Hashanah ingredients will be harder to come by. “Fall apples don’t typically ripen ‘til mid-­‐September or early October,” said apple expert Jeff Trapp of Nichols Farm & Orchard in Marengo, Illinois. “This means fall varieties will be in short supply.” For Jewish cooks looking to stay local, this means having to do without McIntosh, Red Delicious, and Fuji apples — all of which won’t be available until late-­‐September. Trapp, who can often be found working the Nichols Farm table at Chicago’s Green City Market, suggests using the summer varieties, which are often smaller, tarter, and cook down quicker than their autumn counterparts. “I recommend the Pristine apple,” said Trapp. “It would be great with honey.” Still, the shortage of apples isn’t the only obstacle aspiring cooks will have to overcome this Rosh Hashanah. Warm summer months mean that diners won’t be in the mood for heavy dishes and doughy desserts. So what’s a cook to do? Spertus Institute Executive Chef Laura Frankel says it’s best to look for recipes that won’t overheat your kitchen — or your guests. She’s put together some light and refreshing recipes to keep cool in the Rosh Hashanah heat. These include a chilly honey-­‐pomegranate cocktail served over ice, zesty apple gazpacho, and a crisp apple fritter with tomato compote. (Hungry readers can find her recipes on the Spertus Institute website at spertus.edu.) However you end up celebrating this year’s Rosh Hashanah, enjoy the warm weather while you can. Hanukkah will be here before you know it. Only this year, it will begin at sundown the day before Thanksgiving. A side of latkes with your turkey, anyone? # # # ABOUT SPERTUS Spertus Institute for Jewish Learning and Leadership offers dynamic learning opportunities, rooted in Jewish wisdom and culture and open to all. Graduate programs and workshops train future leaders and engage individuals in exploration of Jewish life. Public programs—including films, speakers, seminars, and concerts—take place at the Institute's Michigan Avenue facility, in the Chicago suburbs, and online. For more information, please visit spertus.edu. Spertus Institute is a partner in serving the community, supported by the JUF/Jewish Federation of Metropolitan Chicago. The Spertus Shop is endowed by George & Mae Bariff.