What better way to celebrate the conservation values of Hanukkah and the abundance of life at Thanksgiving than to travel to see family, powered by reused vegetable oil?
Area restaurants are getting in on the action with Thanksgivukkah-apropos dishes. Among them is the pumpkin custard kugel chef Marjorie Druker is serving at the Modern Rotisserie annex of her New England Soup Factory in Newton.
Coming together in the kitchen and around the table are some of the best ways to build lasting memories, create family traditions and continue the centuries-old rituals of the Jewish people.
The government is still shut down and national morale is low. But here’s the good news: There are once-in-a-lifetime holidays coming up!
From the Detroit Free Press
Now that the parade of Jewish holidays has passed, it’s time to start planning for the impending arrival of an unprecedented hybrid: “Thanksgivukkah” is coming!
From the Jewish Journal
WBUR’s Sacha Pfeiffer speaks with Amy Traverso, one of Radio Boston’s food-loving regular guests, about delicious dishes that combine the best of both holidays.
Sweet potatoes are easy enough to make Hanukkah-appropriate—simply grate them and turn them into latkes.
This year, the symbols from Hanukkah and Thanksgiving will converge at a historic place, as Rabbi Yossi Kivman from Chabad of Mansfield will light a menorah at Plymouth Rock next Wednesday.
From The Boston Globe
It’s a turkey. It’s a menorah. It’s Thanksgivukkah!
From the Associated Press
Celebrate the abundance of life this Thanksgivukkah by investing your time and/or resources in the Greater Boston community and beyond.