Upsherin

Yesterday, I had the privilege to attend the Upsherin of Yeheskel Berman (Rabbi Berman’s 5th son). Upsherin is a custom that some observant Jews practice, which involves allowing a boy’s hair to grow uncut until he is three years old, at which time there is a ceremony of sorts where his hair is cut, marking the transition from being a baby to a boy ready to begin his education. I have known Yeheskel since the day he was born in Vancouver three years ago so it was quite moving to be a part of this milestone.

The ceremony was held at the Kever Shmuel HaNavi (the Tomb of the Prophet Samuel), just north of Jerusalem near Ramot. After a brief speech by his father, Yeheskel’s grandparents took turns cutting little locks of his hair. We all then returned to the Bermans’ home, where the rest of the guests took turns cutting, and then enjoyed a celebratory dinner. Yeheskel’s hair was cut short, after which he received numerous birthday gifts. It was a very nice evening and so great to be part of such a celebration.

 

Four Species

This afternoon, back at Shapell’s, a man selling three of the Four Species – Lulav, Etrog, Hadas (myrtle branch), and Arava (willow branch) – that one shakes on Sukkot set up shop in the courtyard. It was quite a lot of fun to choose each of the components that make up the Four Species (the Arava was not sold, because it would have dried out by the time Sukkot begins). The Yeshiva brought in three Rabbinic experts to help us verify that each component we were to buy is Kosher, or fit for use, to perform the Mitzvah. I would venture to say that Sukkot is my favourite Jewish holiday – it’s just so much fun and so aesthetically beautiful. I have been quite excited to experience it here in Israel.

 

That’s all for now. Feel free to leave a comment by clicking the comments link below.

Wishing you a meaningful Yom Kippur! G’mar Chatima Tova.

This entry was posted on Tuesday, October 7th, 2008 at 9:33 pm and is filed under Chagim, Simchas. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.