From the 2003 opening of the Milton B. Asbell Center for Jewish Life in a former Phi Epsilon Pi house to a six-year, $300,000 grant from the Posen Foundation Program for the Study of Secular Jewish History and Culture, Dickinson in the 21st century is enjoying a Jewish renaissance—academic and co-curricular. Interested in Jewish intellectual history from Spinoza to Seinfeld? How about the ethnography of Jewish immigration to Latin America? Or the intersection of Judaism and Ecofeminism? There also are spring-break service trips, the Global Campus Scholarship for students from Argentina and Uruguay, a vibrant Hillel chapter, a student-led kosher cooking club and extensive participation in Birthright Israel, a subsidized program for Jewish students 18-24 who have never been to Israel. The couple responsible for much of Dickinson’s recent growth in Jewish life is the latest dynamic duo of Andrea Lieber and Ted Merwin, who are building on the legacy of Professor Emeritus of Religion and Classics Ned Rosenbaum and his wife, Mary Pottker Rosenbaum ’75. Lieber, associate professor of religion and Sophia Ava Asbell Chair in Judaic Studies, has introduced a cultural-studies approach to the curriculum while Merwin, director of the Asbell Center, has guided Jewish campus life. The Judaic studies department now also include Nitsa Kann, associate professor of religion, and a halfdozen contributing faculty from history, political science and religion. “We have a historically rooted commitment to Judaic studies,” says Provost and Dean Neil Weissman. “It’s not a fad with us.” —Michelle Simmons
K KoVe
Launched in 2010 under the watchful eyes of mashgichot Louise Powers and Ricki Gold, the KoVe (for Kosher-Vegan) dining alcove quickly became a student favorite—and for obvious reasons, given the sample menu provided by Dining Services. Lunch
Kosher entree: Parmesan sundried tomato tilapia Vegan entree: Cajun spiced tofu burgers Vegetable: Baked creamed corn with red peppers and jalapen~os Soup: Zucchini lentil Dinner
Kosher entree: Thai chicken burgers with curry mayo Vegan entree: Broccoli and tofu in garlic sauce and thai quinoa Vegetable: Broccoli with garlic sauce Salad: Thai cucumber and tomato
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