There has been a surge of commentary about the H-1B program lately. Much of it, in my view having worked in this field for over 30 years, is misguided. Too often, the debate assumes that H-1B professionals threaten the U.S. workforce.
Read MoreAs part of our coverage of the history of the Chaldean people and the regions where they have lived, I had the honor of interviewing His Excellency Bishop Mar Habib Hormuz Nawfli, shepherd of the Chaldean Diocese of Basra and the South, and apostolic visitor to Europe. He shared insights into the Chaldean community’s historical presence in Basra, its spiritual and cultural life, and the challenges it faces today.
Read MoreFor the first time in over fifteen years, the Chaldean Antonian Hormizdian Order welcomed a new novice. On the third Sunday of the season of Subara (Annunciation), Daniel Orcen, a 31-year-old from France, received the beige cassock that marks the beginning of monastic life at the Monastery of the Servant of God Martyr Abbot Gabriel Denbo in Ankawa, Iraq.
Read MoreA new Michigan Historical Marker to be unveiled along Seven Mile Road will formally recognize the area as Chaldean Town, honoring the neighborhood that served as the cultural and economic heart of Detroit’s Chaldean community for much of the 20th century.
Read MoreThe Shenandoah Young Adult Committee presented a $36,298 check to the University of Michigan Rogel Cancer Center’s Patient and Family Support Program. The funds were raised through the committee’s inaugural 5K run, which was planned in just one month and brought the community together for a morning of purpose and unity.
Read MoreThe Chaldean Community Foundation hosted members of Temple Shir Shalom at Shenandoah Country Club on December 11 as part of its Cultural Education for Adults initiative. Following a guided tour of the Chaldean Cultural Center, participants gathered in the dining room and were divided into four small groups for a facilitated question-and-answer discussion led by Chaldean moderators.
Read MoreLong before cookbooks, before sugar or tomatoes or even the idea of a “dessert course,” the people of ancient Mesopotamia were cooking with remarkable sophistication. Between the Tigris and Euphrates rivers—often called the cradle of civilization—food was not merely sustenance. It was ritual, identity and an offering to the gods.
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