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"disqusTitle": "Move Over, Brisket. There Are Fresher Foods 'Too Good To Passover'",
"title": "Move Over, Brisket. There Are Fresher Foods 'Too Good To Passover'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Passover is a holiday celebrating the Jews' exodus from slavery — and also a broader embrace of the coming spring, of fresh green shoots both literal and metaphorical. But the menu? More often than not, in America, you're talking stodgy winter foods like gefilte fish and brisket, seasoned (if at all) with heavy aromatics. These aren't dishes that point to the coming spring. They're dishes that come from the root cellar.\u003cbr>\n[aside postID=\"bayareabites_94614,bayareabites_80324\"]\u003cbr>\nThat's because the majority of American Jews are Ashkenazim, with roots in chilly Eastern Europe. But cookbook writer and culinary instructor \u003ca href=\"http://www.jenniferabadi.com/\">Jennifer Abadi'\u003c/a>s family (and family recipes) came from Syria. Growing up, Seder meals involved lamb shanks and lemony soup with rice and meatballs. And after teaching cooking classes where students were hungry for these sunnier flavors, she began collecting recipes from other Sephardic and Judeo-Arabic first-generation families, preserving both the dishes and the stories behind them.\u003c/p>\n\u003cp>Abadi's new cookbook, \u003ca href=\"https://toogoodtopassover.com/\">Too Good To Passover\u003c/a>, collects Passover recipes from nearly two dozen countries, from Algeria (where broken-up matzo is steamed in a \u003cem>couscousiere\u003c/em>) to Georgia (where a sheet of softened matzo would be used instead of a not-kosher-for-Passover crepe to wrap chicken or cheese \u003cem>blinchiki). \u003c/em>The book also captures oral histories of the traditions that unfold around a Seder table — from sealing drops of wine in a bottle representing the traditional curses of one's enemies (Iraq) to circling the Seder plate over the head of each participant (Gibraltar).\u003c/p>\n\u003cp>The recipes themselves span such a geographic range that it's hard to find a particularly unifying dish or flavor palette. Not even rice. Many American Jews assume Sephardic Jews continue to eat \u003ca href=\"https://www.npr.org/sections/thesalt/2016/04/23/475266363/beans-and-rice-for-passover-a-divisive-question-gets-the-rabbis-ok\">\u003cem>kitniyot\u003c/em>\u003c/a> — the small items like rice and legumes that many Ashkenazim cut from their Passover diets. But Abadi found even this is not universal.\u003c/p>\n\u003cp>\"It was really hard to say with absolute confirmation that people who were from all the Middle East and Mediterranean ate rice, and that as soon as you went into Poland, Russia, and so on you didn't,\" Abadi explains. \"What I found was a \u003cem>tendency\u003c/em>. A tendency for the Syrians to eat rice ... Moroccans not to eat rice, while Tunisians tended to eat rice.\"\u003c/p>\n\u003cp>Abadi says it's not just, say, North Africa versus the Mediterranean versus Central Asia. \"It's a general tendency in a region, but then it came down to often even just a matter of what city and town you were from, and how old you were when you were there (because that was maybe the jurisdiction of a certain rabbi), or a certain immigrant group that might have settled there from somewhere else, and brought with them their custom of eating (or not eating).\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But while there is diversity, there are some delicious flavors you won't find in the chillier climes of Eastern Europe: the saffron, the lamb, the piles of fresh herbs. Many of the recipes Abadi collected have made their way onto her own Passover table — especially the layered matzo pies, and the fritters and doughnuts you find cropping up in a surprising number of countries.\u003c/p>\n\u003cp>\"It's like \u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/10/523022832/wake-up-and-smell-the-matzo-a-passover-breakfast-tradition\">matzo brei\u003c/a>,\" laughs Abadi, about the concept of frying up bits of matzo in an eggy batter. \"A Bukharian couple showed a matzo \u003cem>babka\u003c/em>. And then in the Syrian world, we have something we call \u003cem>ijeh\u003c/em>, a fritter. Usually it's meat with spices and onions, and in this case it would be broken-down matzo. And then when you get to the Greek/Turkish/Bulgarian tradition, you'll have the \u003cem>bimuelos \u003c/em>[fritters common in the Ottoman empire].\"\u003c/p>\n\u003ch2>What’s On Seder Plates Around The World\u003c/h2>\n\u003cp>The traditional Jewish centerpiece of the Passover table, the Seder plate is filled with symbols of the Jews’ slavery in and later exodus from Egypt. As cookbook author Jennifer Abadi found, countries in the Sephardic and Judeo-Arabic world fill the same symbolic spaces with different local ingredients.\u003c/p>\n\u003cdiv id=\"graphic\" class=\"graphic\">\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Matzo\u003c/h2>\n\u003cp>\u003cem>Unleavened bread symbolizing the slaves' rush to leave Egypt\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> thin large square or rectangular, often commercially made\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> softened slightly with water, round and 2 feet in diameter\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> dinner-plate size to 18 inches, crispy or soft\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> round, 7 inches\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> pizza-size flatbread, or cracker 6-12 inches, depending on region\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> thick and woven or an asymmetrical circle\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Zeroa\u003c/h2>\n\u003cp>\u003cem>Passover sacrifice\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> lamb shank or chicken bone, no meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> lamb shank, roasted, no meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> lamb shank roasted with meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> lamb shank\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> roasted chicken wing or leg, charcoal-roasted goat leg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> roasted lamb or chicken leg, no meat\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Beitza\u003c/h2>\n\u003cp>\u003cem>Festive sacrifice\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> eggs dyed brown with onion skins and coffee grounds\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> roasted or hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> hardboiled egg or egg roasted with onion skins, vinegar, and saffron\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Maror\u003c/h2>\n\u003cp>\u003cem>Bitter herbs symbolizing bondage\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> horseradish\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> endive, radish dipped in pepper, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> collard greens\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> celery heart/bottom, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> spring onions, fresh ginger, celery stalks/leaves, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> chicory root, endive, escarole, romaine\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Charoset\u003c/h2>\n\u003cp>\u003cem>A sweet mixture symbolizing the mortar Jewish slaves used\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> diced/chopped apples, walnuts, sweet red wine, sometimes raisins and sugar\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> whole dates dipped in nuts\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> dates, figs, fresh ginger\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> walnuts, raisins and wine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> date paste/syrup\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> dates, bananas, oranges, cinnamon, cloves, chestnuts\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Karpas\u003c/h2>\n\u003cp>\u003cem>Spring greens\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> lettuce or parsley\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> parsley, celery, Swiss chard\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> lettuce\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> celery leaves\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> parsley, celery, lettuce\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> celery stalk/leaves, radishes, potatoes\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Tears/sweat of enslaved Israelites\u003c/h2>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> salt water, white wine vinegar\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> red wine or apple cider vinegar, separate bowl of salt\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> lemon juice mixed with water or white vinegar, salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> red or white vinegar\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"footer\">\n\u003cp>\u003cem>Source: Jennifer Abadi\u003c/em>\u003cbr>\n\u003cem>Credit: Deena Prichep, Katie Park and April Fulton/NPR\u003c/em>\u003c/p>\n\u003c/div>\n\u003chr>\n\u003cp>Reading through the book raises the question of what it actually means for something to be a Passover dish. Sure, there are items like matzo or charoset (the paste of fruit and nuts) which actually have a ceremonial role. But what about the other dishes?\u003c/p>\n\u003cp>It turns out that in the Sephardic and Judeo-Arabic world — like in the Ashkenazi world — this can be a fuzzy line. Some of these are just dishes that were common in a particular place and time.\u003c/p>\n\u003cp>\"Certain communities will often take a food that they know, and then they'll change it slightly, and make it their own. Because recipes are always evolving,\" explains Abadi. Dishes like gefilte fish and brisket, for example, which are now required dining on many Jewish holiday tables, were just nice dinners years ago in Eastern Europe. But over time, with tradition, immigration, and culinary identity, they took on a greater, more specific importance. And so it is with many of the recipes Abadi collected.\u003c/p>\n\u003cp>\"Certainly some dishes, if they're served for Passover only, they \u003cem>become\u003c/em> Jewish,\" Abadi explains. Many of the dishes of a particular region became Passover dishes when they were made with matzo — like American Jews' \u003ca href=\"http://whatjewwannaeat.com/matzah-pizza-two-ways/\">matzo pizza\u003c/a>.\u003c/p>\n\u003cp>And while a Bulgarian layered herb and cheese pie may have a more exciting flavor profile than, say, gefilte fish, it shares a similar sentimental attachment. Because these dishes are ties to a collective past. And Passover itself, a holiday celebrating a biblical exodus, takes on special importance for those people who themselves have been exiled: Many of the countries profiled in Abadi's book no longer have any sort of Jewish population.\u003c/p>\n\u003cp>\"One of the reasons Passover continues to be such a popular, and even growing, holiday, from the most traditional to the least observant, is because it resonates all the time,\" Abadi reflects. \"You have to keep telling the story, because not only do you owe it to your ancestors (however you think in terms of observance and religion and belief), but also it's important to remember so you understand what's happening in your lifetime.\"\u003c/p>\n\u003cp>And this collective remembrance doesn't just come from a book. It comes around the table — in the telling, in the ritual made by the people sitting together, and in the delicious foods they share.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Syrian-Style Charoset (Apricot Spread with Pistachios, and Orange Blossom Water)\u003c/strong>\u003c/h3>\n\u003cp>Yield: Serves 8 / Makes 2 Cups\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For Charoset:\u003c/em>\u003c/strong>\n\u003cli>2 cups whole Turkish dried apricots\u003c/li>\n\u003cli>½ cup orange juice\u003c/li>\n\u003cli>¾ cup hot water\u003c/li>\n\u003cli>2 tablespoons coconut sugar or unrefined whole cane sugar\u003c/li>\n\u003cli>3 tablespoons freshly squeezed lemon juice\u003c/li>\n\u003cli>2 to 3 tablespoons orange blossom water\u003c/li>\n\u003cli>¼ cup shelled, unsalted pistachios or whole blanched almonds, coarsely chopped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Serving\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons unsalted pistachios, or whole blanched almonds, finely ground\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine apricots, orange juice, water, and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until apricots are very soft and mushy, 30 to 40 minutes. (Make sure to stir every 5 to 10 minutes to prevent burning.)\u003c/p>\n\u003cp>Pour hot apricot mixture into a food processor and add the lemon juice and orange blossom water. Pulse 1 to 2 minutes until a smooth paste. Scoop out into a medium sized bowl and mix in the chopped nuts by hand. Cool to room temperature.\u003c/p>\n\u003cp>Serve charoset at room temperature in a small, decorative bowl garnished with finely ground pistachios or almonds.\u003c/p>\n\u003cp>\u003cem>Recipe courtesy Jennifer Abadi,\u003c/em> Too Good To Passover\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "If the idea of the same-old brisket is giving you the Passover blues this year, author Jennifer Abadi will inspire a lighter, brighter table with Jewish recipes from all over the world.",
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"description": "If the idea of the same-old brisket is giving you the Passover blues this year, author Jennifer Abadi will inspire a lighter, brighter table with Jewish recipes from all over the world.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Passover is a holiday celebrating the Jews' exodus from slavery — and also a broader embrace of the coming spring, of fresh green shoots both literal and metaphorical. But the menu? More often than not, in America, you're talking stodgy winter foods like gefilte fish and brisket, seasoned (if at all) with heavy aromatics. These aren't dishes that point to the coming spring. They're dishes that come from the root cellar.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThat's because the majority of American Jews are Ashkenazim, with roots in chilly Eastern Europe. But cookbook writer and culinary instructor \u003ca href=\"http://www.jenniferabadi.com/\">Jennifer Abadi'\u003c/a>s family (and family recipes) came from Syria. Growing up, Seder meals involved lamb shanks and lemony soup with rice and meatballs. And after teaching cooking classes where students were hungry for these sunnier flavors, she began collecting recipes from other Sephardic and Judeo-Arabic first-generation families, preserving both the dishes and the stories behind them.\u003c/p>\n\u003cp>Abadi's new cookbook, \u003ca href=\"https://toogoodtopassover.com/\">Too Good To Passover\u003c/a>, collects Passover recipes from nearly two dozen countries, from Algeria (where broken-up matzo is steamed in a \u003cem>couscousiere\u003c/em>) to Georgia (where a sheet of softened matzo would be used instead of a not-kosher-for-Passover crepe to wrap chicken or cheese \u003cem>blinchiki). \u003c/em>The book also captures oral histories of the traditions that unfold around a Seder table — from sealing drops of wine in a bottle representing the traditional curses of one's enemies (Iraq) to circling the Seder plate over the head of each participant (Gibraltar).\u003c/p>\n\u003cp>The recipes themselves span such a geographic range that it's hard to find a particularly unifying dish or flavor palette. Not even rice. Many American Jews assume Sephardic Jews continue to eat \u003ca href=\"https://www.npr.org/sections/thesalt/2016/04/23/475266363/beans-and-rice-for-passover-a-divisive-question-gets-the-rabbis-ok\">\u003cem>kitniyot\u003c/em>\u003c/a> — the small items like rice and legumes that many Ashkenazim cut from their Passover diets. But Abadi found even this is not universal.\u003c/p>\n\u003cp>\"It was really hard to say with absolute confirmation that people who were from all the Middle East and Mediterranean ate rice, and that as soon as you went into Poland, Russia, and so on you didn't,\" Abadi explains. \"What I found was a \u003cem>tendency\u003c/em>. A tendency for the Syrians to eat rice ... Moroccans not to eat rice, while Tunisians tended to eat rice.\"\u003c/p>\n\u003cp>Abadi says it's not just, say, North Africa versus the Mediterranean versus Central Asia. \"It's a general tendency in a region, but then it came down to often even just a matter of what city and town you were from, and how old you were when you were there (because that was maybe the jurisdiction of a certain rabbi), or a certain immigrant group that might have settled there from somewhere else, and brought with them their custom of eating (or not eating).\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But while there is diversity, there are some delicious flavors you won't find in the chillier climes of Eastern Europe: the saffron, the lamb, the piles of fresh herbs. Many of the recipes Abadi collected have made their way onto her own Passover table — especially the layered matzo pies, and the fritters and doughnuts you find cropping up in a surprising number of countries.\u003c/p>\n\u003cp>\"It's like \u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/10/523022832/wake-up-and-smell-the-matzo-a-passover-breakfast-tradition\">matzo brei\u003c/a>,\" laughs Abadi, about the concept of frying up bits of matzo in an eggy batter. \"A Bukharian couple showed a matzo \u003cem>babka\u003c/em>. And then in the Syrian world, we have something we call \u003cem>ijeh\u003c/em>, a fritter. Usually it's meat with spices and onions, and in this case it would be broken-down matzo. And then when you get to the Greek/Turkish/Bulgarian tradition, you'll have the \u003cem>bimuelos \u003c/em>[fritters common in the Ottoman empire].\"\u003c/p>\n\u003ch2>What’s On Seder Plates Around The World\u003c/h2>\n\u003cp>The traditional Jewish centerpiece of the Passover table, the Seder plate is filled with symbols of the Jews’ slavery in and later exodus from Egypt. As cookbook author Jennifer Abadi found, countries in the Sephardic and Judeo-Arabic world fill the same symbolic spaces with different local ingredients.\u003c/p>\n\u003cdiv id=\"graphic\" class=\"graphic\">\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Matzo\u003c/h2>\n\u003cp>\u003cem>Unleavened bread symbolizing the slaves' rush to leave Egypt\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> thin large square or rectangular, often commercially made\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> softened slightly with water, round and 2 feet in diameter\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> dinner-plate size to 18 inches, crispy or soft\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> round, 7 inches\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> pizza-size flatbread, or cracker 6-12 inches, depending on region\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> thick and woven or an asymmetrical circle\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Zeroa\u003c/h2>\n\u003cp>\u003cem>Passover sacrifice\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> lamb shank or chicken bone, no meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> lamb shank, roasted, no meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> lamb shank roasted with meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> lamb shank\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> roasted chicken wing or leg, charcoal-roasted goat leg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> roasted lamb or chicken leg, no meat\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Beitza\u003c/h2>\n\u003cp>\u003cem>Festive sacrifice\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> eggs dyed brown with onion skins and coffee grounds\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> roasted or hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> hardboiled egg or egg roasted with onion skins, vinegar, and saffron\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Maror\u003c/h2>\n\u003cp>\u003cem>Bitter herbs symbolizing bondage\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> horseradish\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> endive, radish dipped in pepper, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> collard greens\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> celery heart/bottom, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> spring onions, fresh ginger, celery stalks/leaves, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> chicory root, endive, escarole, romaine\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Charoset\u003c/h2>\n\u003cp>\u003cem>A sweet mixture symbolizing the mortar Jewish slaves used\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> diced/chopped apples, walnuts, sweet red wine, sometimes raisins and sugar\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> whole dates dipped in nuts\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> dates, figs, fresh ginger\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> walnuts, raisins and wine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> date paste/syrup\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> dates, bananas, oranges, cinnamon, cloves, chestnuts\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Karpas\u003c/h2>\n\u003cp>\u003cem>Spring greens\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> lettuce or parsley\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> parsley, celery, Swiss chard\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> lettuce\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> celery leaves\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> parsley, celery, lettuce\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> celery stalk/leaves, radishes, potatoes\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Tears/sweat of enslaved Israelites\u003c/h2>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> salt water, white wine vinegar\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> red wine or apple cider vinegar, separate bowl of salt\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> lemon juice mixed with water or white vinegar, salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> red or white vinegar\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"footer\">\n\u003cp>\u003cem>Source: Jennifer Abadi\u003c/em>\u003cbr>\n\u003cem>Credit: Deena Prichep, Katie Park and April Fulton/NPR\u003c/em>\u003c/p>\n\u003c/div>\n\u003chr>\n\u003cp>Reading through the book raises the question of what it actually means for something to be a Passover dish. Sure, there are items like matzo or charoset (the paste of fruit and nuts) which actually have a ceremonial role. But what about the other dishes?\u003c/p>\n\u003cp>It turns out that in the Sephardic and Judeo-Arabic world — like in the Ashkenazi world — this can be a fuzzy line. Some of these are just dishes that were common in a particular place and time.\u003c/p>\n\u003cp>\"Certain communities will often take a food that they know, and then they'll change it slightly, and make it their own. Because recipes are always evolving,\" explains Abadi. Dishes like gefilte fish and brisket, for example, which are now required dining on many Jewish holiday tables, were just nice dinners years ago in Eastern Europe. But over time, with tradition, immigration, and culinary identity, they took on a greater, more specific importance. And so it is with many of the recipes Abadi collected.\u003c/p>\n\u003cp>\"Certainly some dishes, if they're served for Passover only, they \u003cem>become\u003c/em> Jewish,\" Abadi explains. Many of the dishes of a particular region became Passover dishes when they were made with matzo — like American Jews' \u003ca href=\"http://whatjewwannaeat.com/matzah-pizza-two-ways/\">matzo pizza\u003c/a>.\u003c/p>\n\u003cp>And while a Bulgarian layered herb and cheese pie may have a more exciting flavor profile than, say, gefilte fish, it shares a similar sentimental attachment. Because these dishes are ties to a collective past. And Passover itself, a holiday celebrating a biblical exodus, takes on special importance for those people who themselves have been exiled: Many of the countries profiled in Abadi's book no longer have any sort of Jewish population.\u003c/p>\n\u003cp>\"One of the reasons Passover continues to be such a popular, and even growing, holiday, from the most traditional to the least observant, is because it resonates all the time,\" Abadi reflects. \"You have to keep telling the story, because not only do you owe it to your ancestors (however you think in terms of observance and religion and belief), but also it's important to remember so you understand what's happening in your lifetime.\"\u003c/p>\n\u003cp>And this collective remembrance doesn't just come from a book. It comes around the table — in the telling, in the ritual made by the people sitting together, and in the delicious foods they share.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Syrian-Style Charoset (Apricot Spread with Pistachios, and Orange Blossom Water)\u003c/strong>\u003c/h3>\n\u003cp>Yield: Serves 8 / Makes 2 Cups\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For Charoset:\u003c/em>\u003c/strong>\n\u003cli>2 cups whole Turkish dried apricots\u003c/li>\n\u003cli>½ cup orange juice\u003c/li>\n\u003cli>¾ cup hot water\u003c/li>\n\u003cli>2 tablespoons coconut sugar or unrefined whole cane sugar\u003c/li>\n\u003cli>3 tablespoons freshly squeezed lemon juice\u003c/li>\n\u003cli>2 to 3 tablespoons orange blossom water\u003c/li>\n\u003cli>¼ cup shelled, unsalted pistachios or whole blanched almonds, coarsely chopped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Serving\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons unsalted pistachios, or whole blanched almonds, finely ground\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine apricots, orange juice, water, and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until apricots are very soft and mushy, 30 to 40 minutes. (Make sure to stir every 5 to 10 minutes to prevent burning.)\u003c/p>\n\u003cp>Pour hot apricot mixture into a food processor and add the lemon juice and orange blossom water. Pulse 1 to 2 minutes until a smooth paste. Scoop out into a medium sized bowl and mix in the chopped nuts by hand. Cool to room temperature.\u003c/p>\n\u003cp>Serve charoset at room temperature in a small, decorative bowl garnished with finely ground pistachios or almonds.\u003c/p>\n\u003cp>\u003cem>Recipe courtesy Jennifer Abadi,\u003c/em> Too Good To Passover\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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},
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"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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