Dried fruit compote reminds the writer of the dried fruit served at her first Tu B’Shvat seder. Photograph by Shulie Madnick.
“My mom is inviting you for a Tu B’Shvat seder.”
I had neither heard of nor experienced a Tu B’Shvat seder while growing up in Israel, until my boyfriend at the time — I was 17 —extended the invitation. I was perplexed by the custom, as well as by his parents’ gesture.
The curtains in the small two-bedroom apartment in a bauhaus-esque government-built building were drawn. Only one utilitarian light was faintly illuminating the small card table-like dining room table. It was not a rejuvenating, spring awakening and earth’s re-birth Tu B’Shvat jubilation, but a somber Jewish Arbor Day ritual.
Some of the world’s finest caviar is coming from a kibbutz in Northern Israel. Who knew? [NPR]
The owners of Schmendrick’s bagels are sharing their story and secrets of opening an artisanal bagel company. Last week we shared wtih you the beginning of their story, now, check out part 2 of the doughy tale. [Serious Eats]
The Napa Valley Register is hosting a small kosher wine tasting this weekend followed by an alfresco lunch. [Napa Valley Register]