Welcome to the Forward’s coverage of the Yiddish language historically spoken by Ashkenazi Jews in Europe and still spoken by many Hasidic Jews today.
For more stories on Yiddishkeit, see Forverts in English, and for stories written in…
Yiddish
The Latest
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Theater Billy Crystal’s fake Yiddish was a Jewish standout at the Tonys — but how should Jews feel about it?
The shtick was familiar and fun, but did it reduce the mameloshn to a punchline?
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Culture ‘Farkakte Apartments’: Yiddish word wins sales and TikTok fans for realtor
Stephanie Turk uses comedy, honesty and an icky Yiddish word to successfully market NYC real estate
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Culture New Yiddish stories and nonfiction for ‘Mrs. Maisel’ fans: The Jewish books you need to know this spring
Our favorite new releases, plus a trip to New York's antiquarian book fair
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Yiddish World My obsession with my Hasidic father’s handwritten letters
His letters were remarkably similar to those I wrote as a teen: petty gossip among friends, misunderstandings, pranks, but also deep friendship.
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Yiddish World Yiddish Word of the Day: Passover
Learn some humorous expressions with the words “haggadah” and “matzah” that you could use all year round.
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Yiddish World Yiddish artists collective is launched in Melbourne
A new Yiddish artists collective in Melbourne has released two videos of mystical Yiddish poetry set to music. The artists collective, called “Di Farborgene Khalyastre” (“The Gang of the Concealed”), took the name from a major Yiddish cultural avant-garde movement in Warsaw in the early 1920s which brought together poets, novelists dedicated to European expressionism,…
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Yiddish World Recording an album as an eight-year old girl
One afternoon, when I was eight years old, my father and I traveled by train to a recording studio in Manhattan. My father was the khazn, or cantor, at the Manhattan Beach Jewish Center. We were making a record together with Sholom Secunda, the composer of the song “Bay Mir Bistu Sheyn”. The plan was…
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Yiddish World VIDEO: Learn why dumplings are a Purim tradition
Rukhl Schaechter and Eve Jochnowitz demonstrate how to make this tasty dish the way East European Jews did it for centuries and explain why it’s a Purim specialty.
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