While most of this week’s Torah portion, Emor, deals with the cycle of holy days,
a section at the end deals with the subject that dominates the book of
Leviticus: priestly offerings. Thus the
text teaches: “You shall take choice flour and bake it into twelve loaves . . .
Place them on a pure table before the Eternal One in two rows, six to a
row.” These loaves—one for each of the
twelve tribes—were known as lechem panim,
often translated as “shewbread” since they were baked for display rather than
eating.
Unlike many of the offerings, which were repeated daily,
these loaves were replaced just once a week.
With this in mind, the Talmud notes: “A great miracle was performed with the shewbread, for when
it was removed it was as fresh as it had been when it was set out" (Menachot 29a). To which
Rabbi Samson Raphael Hirsch adds: “These Talmudic words are not to be taken
literally. They convey the idea that the
sanctuary was immune from the boredom and habit that afflict many religious
institutions. Rituals did not grow stale
or obsolete there.”
How
do we keep things fresh, in our religious community and in our personal
lives? Much of Judaism is about
following standardized practices; the challenge is to do so while still
maintaining vitality. So, too, in our
daily dealings with work and school and relationships: we need the order and
stability that come with set routines, but must also be careful to avoid
falling into ruts in which we go through the motions with no real passion or
intensity. We need both: the fixed and
the fresh, keva and kavvanah. Or, as Rabbi Abraham Isaac Kook eloquently put it, "The old must be made new, and the new must be made holy."
A
challenge: as you go through the week, consider which aspects of your daily
schedule are routine and which are new and varied. See if you can bring a little more intention
to that which is routine. How can you
act more consciously in your relationships and in your Jewish life? In other words, how can you be more like the
shewbread—constant and reliable, yet ever fresh and new?
No comments:
Post a Comment