Pesach/Passover 2017

http://www.latimes.com/food/dailydish/la-dd-michael-twitty-20170410-story.html

I had a wonderful Pesach, and we have two more days to go. As we leave the holiday, I wanted to make sure my blog followers got to read this interview from the LA Times. I can’t thank the Skirball Center, Tori Avey and Shuki Levy and my new Persian family in Brentwood enough for making this a fabulous holiday. 

If you haven’t guessed, my African American Seder Plate got a boost at the Levy Family seder: 

Tori even bumped up my Charoset by making it edible for me, she made it with peanuts and molasses instead of pecans which I can’t have. Before you throw the switch, know we are both Sephardic in practice. Yay kitniyot!

I am grateful for new friends and the spiritual recharge this holiday brings. 

Chag Sameach!

Gut Yontif!

Michael 

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About michaelwtwitty

I am a Judaics teacher and Culinary Historian focusing on the foodways of Africa, enslaved African Americans, African America and the African and Jewish diasporas.
This entry was posted in Events and Appearances, Jewish Stuff, Scholars, Elders and Wise Folk, The Cooking Gene and tagged , , , , , . Bookmark the permalink.

One Response to Pesach/Passover 2017

  1. Paula says:

    With just a day or so to go, Chag Sameach!
    I’ve never tried peanuts in charoset. My family is Ashkenazi and we always use walnuts. I’m going to try the peanut version though! Thanks for the Pesach inspiration, and for inspiration all year long.

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