What we discussed: Vayikra

Posted on March 26, 2023

Shalom TBAY!

We had a wonderful Shabbat Dinner followed by the Women’s League Shabbat. Many thanks to Genya Mallach for managing both and for a wonderful D’Var Torah! Thank you to the Culinary Institute Volunteers who prepared a wonderful meal: Esther Avnet, Barbara Eglow, Melissa Goldstein, Jane Lakritz, April Modlinger, Andrea Wohl, and Susan Wohlgemuth A special thank you to Leslie Adler and Leslie Glass for their beautiful music in the service. Thank you also to those who participated by leading prayers and readings: Sue Blanco, Lesley Brooks, Paula Gerber, Melissa Goldstein, Jane Lakritz, Michelle Manders, Ellyn Margulies, April Modlinger, Debbie Nadel, Debbie Neher, Pearl Scherzer, Andrea Wohl, and Susan Wohlgemuth.

On Saturday, we discussed the requirement that salt be added to all temple meal offerings. We considered the value of salt in ancient times and since then, noting that the salt tax in France was one of the factors that led up to the French revolution and that the word “salary” is derived from “salt”.  We noted that we know we have to have certain amount of salt in our body to sustain life but at the same time we have to have some restraint and understand that too much salt can be dangerous. We recognized that salt is ubiquitous now and that it has led to health problems in many people. Here is a link to the source sheet. What do you think? Which of these do you agree with?

Shavua Tov!

— Rabbi Rubin : )