« Mother Goose Building, RIP | Main | Are You Smart Enough to Be an Atlantan? »

October 06, 2009

Wesleyan's Sukkah . . . WOW!

From Tablet Magazine: 

WesleyanSukkah

A group of undergraduate architecture students at Wesleyan University in Middletown, Connecticut, rebuilt the WesSukkah this week. (The sukkah was originally erected in the spring, when it won Faith and Form Magazine’s prestigious Sacred Landscape Award.) The sukkah was envisioned as something that could operate on both interpretive and physical levels. It had to satisfy a set of halakhic requirements, but it also had to interest and excite a young audience. The result is an undulating structure of five archways of skeletal-steel framing covered in bamboo mats, through which light penetrates to provide the needed view of the sky and stars—just one of several stipulations laid down in the Mishna and Talmud regarding the building of a sukkah.

CREDIT: Gideon Finck

Posted at 10:35 AM in Holidays, Jewish Stuff, Spirit |

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

The comments to this entry are closed.

About

Subscribe to this Blog

Your email address:


Powered by FeedBlitz

AddThis Social Bookmark Button

What I'm Reading

What I'm Cooking

  • Cheap Ceviche
    This is almost a mock ceviche because it's made with junk fish (tilapia) and surimi, the tofu of fish. However, with the right amounts of lime juice, cilantro, onion and hot sauce, even cheap fish makes a fabulous ceviche. I chopped up a 1/2 pound of tilapia and combined it with 2 packages of chunked surimi. Marinate in juice of 5 limes, 1/2 red onion chopped fine, and one head of cilantro chopped fine. Add a healthy squirt of Sriracha sauce and refrigerate.
  • Collard Greens
    My CSA is sending us lots of green love in the form of collard greens. Here's my very delicious veggie-but-smoky recipe. In a large pot add 1 cup vegetable broth, 1 cup water. Nice pinch of salt, and 3/4 tsp. Spanish smoked Paprika. Add your chopped collards and simmer gently for at least 45 minutes.
  • Tzatziki Sauce
    Just outstanding on everything. Take a container of Greek style yogurt (no-fat, low -fat, doesn't matter). Grate 2-3 thin skinned middle eastern cukes on a box grater and squeeze out all the water. Mince 3 cloves of garlic VERY fine. Stir cucumber and garlic into yogurt, add a splash of olive oil and a grind of black pepper. Dunk in vegetable of your choice, slather on spanakopitas, etc.
  • Polenta
    Apparently the par-boiled polenta I'm using is considered ca-ca by serious cooks. I've found it to be utterly delicious, especially smothered with sauteed portobello mushrooms. I will give plain old yellow cornmeal polenta a try after Thanksgiving.
  • Hangar Steak
    Grilled in a cast iron pan in the oven, on broil. Remarkably tender and so quick. Salt, pepper and smoked paprika for seasoning.
  • Brussels Sprouts + Corn
    A smashing combination -- the bitter tang of the Brussels Sprouts with the sweetness of corn. Saute with olive oil, salt and pepper. C'est tout!
  • Stuffed Cabbage
    My favorite recipe From the NY Times Jewish Cookbook, made with fresh cranberries and canned cranberry sauce. Total yum.

Archives

More...

Blog powered by Typepad
Member since 04/2007

Categories

Usage & Licenses