Yom Kippur is, in short, the holiest day of the year in Jewish religion and culture. It is also referred to as the “Day of Atonement,” and the tradition is to solemnly fast for repentance and atonement of sins.
Yom Kippur marks the end of the annual High Holy Day period (Sept. 16 to Sept. 26 in 2012), which begins with Rosh Hashanah, the Jewish New Year. On Sept. 25, observation will begin at sunset.
Temple Avodat Shalom's Kol Nidre Service begins at 6:30pm Tuesday night with all their Clergy, the President and the Past Presidents walking from the rear of the Sanctuary to the Bema with the Sifrei Torah.
On Wednesday morning, in addition to the 10am service in the sanctuary, the temple will offer two services for children four and under and five to eight followed by a service for children nine and older that is led by our teens. There is also baby-sitting during the morning and 3pm afternoon services. After the morning service, they usually have an “Ask the Rabbi” session before turning to the afternoon service, Yizkor and Nei’la. They will then have a congregation wide sweet break fast.
Yom Kippur falls annually on the 10th day of Tishrei, a month on the Hebrew calendar, which is nine days after the first day of Rosh Hashanah.
To observe Yom Kippur, one should eat and drink festively the day before—once early in the day and once later, before Kol Nidrei synagogue services. Then, for almost 25 hours, the day is spent in the synagogue without eating, drinking and other restrictions.
To observe the High Holy Days and holiday period before Kol Nidrei and after the Yom Kippur fast, many Jewish specialties are made. But there are a few staples that usually make their way onto the table. Try a honey cake or noodle kugel.