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From earliest rabbinic times there were such institutions as the tamchui, or mobile kitchen, which distributed food daily to whoever applied,
Jonathan Sacks • To Heal a Fractured World: The Ethics of Responsibility
Sabbath and the Art of Rest
open.spotify.comwas not ritually slaughtered with the assumption that it was ritually slaughtered.69
Sichos In English • Shulchan Aruch of Rabbi Shneur Zalman of Liadi, Volume 12: Choshen Mishpat
Keeping these food laws is one part of what is referred to in Jewish culture as “keeping kosher.”
Tara-Leigh Cobble • The Bible Recap: A One-Year Guide to Reading and Understanding the Entire Bible
His wife did most of the day-to-day selling. They were exacting in their fulfillment of all the Torah's commands relating to commerce. They never took a cent that didn't belong to them. They never overcharged. They were uncompromisingly precise in weights and measures. They never misled anyone or made false claims about the goods they sold. As a re
... See moreLazer Brody • Bitachon: A Practical Guide to Trust in God
Echad Mi Yodea by Ohad Naharin performed by Batsheva - the Young Ensemble
youtu.beThe Money That Stayed in the House: Never did the Baal Shem keep money in his house overnight. When he returned from a journey, he paid all the debts which had accumulated in his absence and distributed whatever he had left, among the needy. Once he brought a large amount of money back from a journey, paid his debts, and gave the
... See moreImrei Yaakov (note 10) suggests that the obligation to accompany the animal