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.
Services will be offered at Montville's Pine Brook Jewish Center and three Jewish congregations serving Parsippany:
- Pine Brook Jewish Center (Conservative): A Yom Kippur service will begin at 8:30 a.m. and will continue throughout the day until a breaking of the fast at 7:15 p.m.
- Temple Beth Am (Reform): A candle lighting will be held at 6:30 p.m. at the temple.
- Temple Adath Shalom (Conservative): On Tuesday, a candle lighting takes place at 6:32pm. The shul office will close in observance of the holy day at 1 p.m. and will be closed all day Wednesday.
- Congregation Shaya Ahavat Torah (Orthodox): A candle lighting to mark the start of Yom Kippur will be held Tuesday at 6:31 p.m. On Wednesday, the congregation will observe Shacharis at 8:30 a.m. Yizkor begins at approximately 11:30 a.m. with a break near 2:15 p.m. Mincha followed by Neilah starts at 5:30 p.m., and Yom Tov ends at 7:28 p.m.
(If you have other observances you'd like to share with your neighbors, please add them in comments.)
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, noodle kugel or brisket.