Episode 7: Rosh Hashana

https://cooking.nytimes.com/recipes/3783-original-plum-torte

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Transcript

Evan: 0:01

Welcome to episode seven of She Brews, He Brews, aJewish fermenting podcast, where we hope to discuss all things. Homebrewing brewing fermenting. Today. We're talking about Rosh Hashana. I am your host. Evan Harris with me today is my co-host Allison Shay Chag Sameach so not so far, I'm doing pretty well. It's cited for the ever approaching holiday. Yeah.

Alison: 0:24

Oh, Yeah, I warned my boss that I would be taking off seven days during the month of September. I gave him a heads up back in June. I should probably remind him again. But been gearing up for it for a while now. So super

Evan: 0:40

Yeah,

Alison: 0:41

So you drinking anything interesting tonight?

Evan: 0:43

that I am, I am drinking. What is, called ryegulach?

Alison: 0:47

Ooh, not ruglach?

Evan: 0:49

No, not rughlach ryegulach. ULA is by belief. Title the bottles. So this is from the Jews and booze, group, which we hope to have the guy behind it on a future podcast when we discuss distilled spirits in more depth, after the holidays. But so this is a MGP rye that's been finished in a maple syrup barrel.

Alison: 1:10

Uh, for clarification, would describe that as a whiskey.

Evan: 1:15

Yes, rye whiskey. So MGP is Midwestern grain product. They are one of the largest producers of whiskey in the nation. So, but a lot of whiskeys you see on the shelf are really just MGP stuff that's been bought and branded. So they bought a barrel of it, finished it in a maple syrup barrel and then bottled it and sold it, in limited amounts and with some of the proceeds going to a Jewish charity

Alison: 1:36

Awesome. Pick on me any interesting flavors in that one. Maple syrup thing. Sounds really cool.

Evan: 1:42

so it smells more syrupy to me than taste. You get a little bit of the maple finish, but it's not really sweet. The it's a rye, a young rye whiskey. It's only about four years old for a full-size barrel, which is pretty young. But I like it. I also love rye whiskey and maple syrup is delicious.

Alison: 2:00

Very nice. I'm living vicariously through you this week. I can't have alcohol, this week for medical preparations. We've mentioned before. I mean, we're Jewish, we've got stomach problems. Sometimes they check it out and you can't eat anything. Interesting.

Evan: 2:18

You mentioned that to me in what was another thing? You couldn't have, because I went on a chocolate factory tour last week.

Alison: 2:25

I can actually have chocolate, apparently that was on the okay list. So you know what? I am enjoying a lot of chocolate because I can't eat, you know, vegetables are like Most of the foods that I usually eat.

Evan: 2:42

Oh, that's bad. That's frustrating.

Alison: 2:45

As a vegetarian is definitely pretty frustrating, but

Evan: 2:51

Just all the

Alison: 2:51

medical procedures, when you need them kids, I know it sucks, but like your health comes first and you do need to get things checked out.

Evan: 3:00

absolutely. What that both comes down to what you eat and just in general, health is first and get vaccinated, et cetera.

Alison: 3:09

Yes.

Evan: 3:10

when you need to,

Alison: 3:11

Yeah.

Evan: 3:12

I don't like needles by get blood drawn four times a year. Cause my pancreas doesn't work.

Alison: 3:16

Yeah.

Evan: 3:17

I have to stop myself. But

Alison: 3:18

I think this is more of a long tube.

Evan: 3:22

Yes. It's a little different. It's just another medical procedure that is not so fun and a little faster though. Not very little prep.

Alison: 3:29

Yeah. Well, I don't know. They're going to knock me out for it, so I will.

Evan: 3:33

Um, from what I've heard, that's the way to go.

Alison: 3:37

I don't think anybody really wants to hear details about it, but like, I think we've talked enough about my colonoscopy.

Evan: 3:51

Yup.

Alison: 3:53

Yeah. but anyway, living vicariously through Evan this week, I will be my stomach and digestive system. Will fingers crossed, be back up and running in time for Rosh Hashana, very excited for all the yummy foods then, got any favorite seven.

Evan: 4:09

Um, sort of the thing, one of the things about rosh hashana is that it's a lot of sweet foods because we want a sweet new year. Right.

Alison: 4:16

Yup.

Evan: 4:17

But I have type one diabetes. I don't want sweet what my blood sugar going to be lower. So I've more than once wished my fellow Jewish diabetics a less sweet new year.

Alison: 4:27

Yeah.

Evan: 4:28

no lots of, uh, artificial sweeteners, including Stevia. But I, well-made challah is always delicious, so I loved good, challah

Alison: 4:39

Yeah, good challah is good. There's there's really nothing like that. I mean, I guess I do have a favorite Rosh Hashana recipe that I will. Give Evan for the show notes.

Evan: 4:50

It?

Alison: 4:51

oh, it's a famous one. it is, I make this pretty much every year for, for Rosh Hashana because it's When Italian plums, which are the best for baking or in season. Marion boroughs is plum. I make it every year. It is fabulous. There's a story about this recipe. Basically the New York times published it if we're year in September from 1983 until 1989. And yeah, there was, we're like, fine. We're not doing it anymore. And there was such an uproar the next year that, they went back to posting it. So

Evan: 5:31

That is wonderful.

Alison: 5:33

ever since then, there was such an uproar. They went back to posting it and still every year, the New York times posts this absolutely fabulous it's light. It's fluffy, there's a little crispy topping of cinnamon sugar that caramelizes on top. It's really just absolutely fabulous. It's sweet. It's tart. And it's what you want during the new year.

Evan: 5:56

That sounds delicious.

Alison: 5:58

recommend.

Evan: 5:59

I'm going to have, I'll put the recipe in the show notes and hopefully make it myself either way. If you may, if you're making it, you should send the photo and I'll post it on our Instagram.

Alison: 6:07

Yeah, I will. Well, it's not, I don't always make the prettiest ones, but I will send you pictures.

Evan: 6:15

It still will be delicious. I'm sure.

Alison: 6:17

Yes.

Evan: 6:19

no, not fermented. I have gotten a plums a few times at the grocery store recently though.

Alison: 6:24

These are slightly different than standard plums. You can use basically any stone fruit for this recipe. I've seen all sorts of variations, but the original is really, really

Evan: 6:35

yeah. Now have you, or I should say both plums and figs. I made tzimmis, which is not necessarily Hashana food, but I made SIMIS ftzimmispotluck Shabbat, um, that I went to last weekend.

Alison: 6:45

Very nice.

Evan: 6:47

That was really fun.

Alison: 6:48

can be really good. And I, I feel like it does fall into the whole, Like category of Rosh Hashana foods, because we really lean very heavily on sweet foods, whether it be, I mean, a lot of just naturally sweet foods. And I mean, we make sweet desserts to go along with things. tzimmis is a lot of naturally sweet foods That we're just piling on there together.

Evan: 7:14

Yeah. that's true. Look in mind, in addition to kind of the standard stuff, I included awesome figs because they were, let's do it at the grocery store and dried Mulberry,

Alison: 7:25

Ooh,

Evan: 7:26

which

Alison: 7:26

that sounds very good.

Evan: 7:27

And a little bit of zatar

Alison: 7:29

Is that good that's kind of an interesting addition to it. Wouldn't have thought of that one. How did it

Evan: 7:34

I've done zaatar carrots before and they were very good. So adding a little bit of guitar because there's carrots in it. It was very good. It was a hit and there was a tiny dot that was incredibly soft.

Alison: 7:44

Ooh. Perfect. I was trying to come up with a pun that went with like hyssop and soft and, and, I don't know. I couldn't come up with a good pun for hyssop. So good. He's so, so good. Nope, not working. It's just not working. Tarus hyssop by the way, that's the, that's kind of the reference there. For the listeners who aren't familiar with it, it's a middle Eastern plant and also spice blend that is based around very tasty was strongly recommend you top your breads with it, which brings us to a very good, rosh hashana tree. Challah, there is a very specific traditional round shape to challah. People have traditional ways of, of making this. I can add a method for doing this in the show notes, but you can make these really cute little round ones. And it's just kind of emblematic of the beginning of the new year. That, I mean, a lot of things in, in Judaism, we talk about being cyclical. We're coming up on simchat Torah where, immediately, as soon as you finish reading, reading the Torah, you start again.

Evan: 8:57

Yep.

Alison: 8:58

uh, the tour is not something that should end, and we should always be looking at new beginnings.

Evan: 9:04

Exactly. And especially like during almost every Jewish holiday, we have foods with tons of symbolism in them. The Seder plate is one of the big fines about everything symbolic there, but I feel like the high holidays Roshashana, especially a lot of the foods. The symbolism is what's most.

Alison: 9:22

Yeah, and there is, not everybody does this, but there is a tradition of doing a Rosh Hashana Seder. They're very nice. basically there's a series of blessings that you walk through the they're called the hero zones. And. Basically through the series, as you say, each one, you eat a food that's symbolized by that blessing. And people have all different things that they'll match up with it. There are some that everybody, pretty much everybody uses. There's one that goes that you should be like the head and not the tail and people have a fish head, um, or I've seen

Evan: 9:57

at Swedish fish is yeah, it's

Alison: 10:00

I think an acceptable substitute is as, your friendly neighborhood vegetarian. There's one that's, you know, you should be, I think it's numerous. Let me double check this one.

Evan: 10:11

I don't remember. I've never actually done one, but, the research I did a little bit of research I did on them. It seems that they actually date back to the second temple period, but are more common in the safari and mizrachi communities then in the Ashkenazi.

Alison: 10:26

Yeah. So the pomegranate one is that our merits increase with the seeds of a, as the seeds of a pomegranate. I, so my family traditionally, not traditionally. Exactly, but we've always, as long as I can remember gone to some family, friends for rosh hashana up in, I mean, are they. Recently, for COVID. but we always go to these family, friends, and they are, they are mizrachi and they do the see money. So last this past year, um, when we were doing it at home at this point, Yeah. Our tradition has been to do as they do. So we do, even on our own, we do do the seed money. And we, you know, you get your black eyed peas and your butternut squash, some people use leaks, and just, Yeah. Share some blessings for the year. We also, and it's just a fun. thing. We came up with our own, just blessings for each other in each, got something to symbolize, what was just a sweet, but it's, it's just kind of a cute way to start the new year showering each other With blessings. I mean, admittedly, the mayor, may your enemies be destroyed. Bits are still in there. But I would still count that as, as a very Jewish blessing.

Evan: 11:43

Yeah, that it is.

Alison: 11:46

Yeah,

Evan: 11:47

I mean, you can also tell them to stay a far, far away from us

Alison: 11:53

yeah,

Evan: 11:54

blessing for the czar.

Alison: 11:55

yeah. I like that one. This is another tangent, but, there was what Evan is referencing is that, at one point I, I don't, I may not get this exactly right. But a Russian rabbi was asked to, make, come up with a blessing for those. And the rabbi goes. Sure. May he and his family live a very long and happy, healthy life very far away from us?

Evan: 12:21

correct. And it's also, paraphrased. Fiddler on the roof, but the story predates the musical, and there it's my God, bless and cheap. The far away from us is the line from Fiddler.

Alison: 12:34

So, I mean, I've seen, obviously I've seen Fiddler. I am Jewish here. But also I have read the book that Fiddler is based off of. It's called Tevya dermal milkman. If you are ever, interested in a very interesting, but also extremely depressing read, like,

Evan: 12:55

It's a Jewish spot. Isn't that

Alison: 12:57

yes. Uh, but

Evan: 12:59

And yet depressing. Most of our history.

Alison: 13:01

on another level, really, it's a very sad book. You don't like you see the show and you're like, okay, this is going to be another level. Excellent read. Excellent read would recommend, but like prepare yourself to cry.

Evan: 13:18

I will add it to my list from the library, if I can. I'm almost done with stiff by Mary Roach. So

Alison: 13:25

Ooh, do you like it?

Evan: 13:26

it's very good.

Alison: 13:27

it now.

Evan: 13:28

I'm w I'm reading that and I'm listening to a book on hockey or on Eric Molson. So it's back to beer and hockey is the title of the book.

Alison: 13:36

I mean, it's, it's pretty topical for us,

Evan: 13:40

Yeah, well, it's not that yet NHL season, so

Alison: 13:44

not yet. but It's coming. Who's ready for those, Seattle crack. And I'm excited to see that.

Evan: 13:50

It'll be interesting.

Alison: 13:51

See them get

Evan: 13:52

sad. I don't want to say the name. I wanted them to be on this podcast, but the name I wanted them to be was, not to polite

Alison: 13:58

Oh, I really, I liked the crack and I

Evan: 14:01

Oh, cracker was my second favorite name. My first favorite name is something the NHL would have never done, but people made fake merchandise for it before the team was named

Alison: 14:10

Oh, I think I saw that.

Evan: 14:11

the, the rain city, um, explitive pigeons. Yes, that's my favorite.

Alison: 14:19

it was excellent.

Evan: 14:22

I tried getting my, a friend of mine who lives in Seattle to buy a shirt. He

Alison: 14:25

Yeah, that was great.

Evan: 14:27

Uh, but so, so this is going to be a tangent filled episode,

Alison: 14:35

Oh yeah, we're good at that.

Evan: 14:36

where we're good at that. And eventually we'll do a tangent only episode. I'll say I'll just keep saving them.

Alison: 14:42

Yeah, we've got some, some that have been we've actually had a bunch that have been cut from the episodes. So at some point you guys are gonna get an episode of just complete non-sequitur.

Evan: 14:55

I'm not having to put transitions between them.

Alison: 14:57

No.

Evan: 14:59

You want 10 minutes on the treaty of Versailles.

Alison: 15:02

We got 10 minutes on the treaty of Versailles

Evan: 15:07

Um, it's a bad

Alison: 15:10

back to Rosh Hashana.

Evan: 15:11

little tangent, more after recording. But that the rest of now a lot of the traditional foods and fruits that we eat are fermentable because they're fruit,

Alison: 15:19

They are traditionally, a lot of them are traditionally eaten fresh. We are, we do go for a lot of fresh fruits, new fruits. but

Evan: 15:29

Yeah.

Alison: 15:29

leftovers, we have ideas.

Evan: 15:32

they're eating fresh because this is the season for most of them. So you don't need to preserve them. They're fast. It's harvest season sukot is the harvest festival.

Alison: 15:40

Yeah.

Evan: 15:41

hopefully talk a lot about that, about what you can do with your leftover soup,

Alison: 15:44

Actually what I really think we should talk about at some point when we get to see coats. So in two weeks, expect me to bring this up multiple times. Etrogs Etrogim game are traditionally a lot of people, from Anthem.

Evan: 15:58

Yeah. I already have that. I already have that pencil down.

Alison: 16:02

Yeah. I've had good ones and bad ones. And I've had very, very interesting ones. We'll get to that another time though.

Evan: 16:10

what gets done another time, but the traditional fruits, especially amongst the Ashkenazi though, it's now much more widespread. Mostly as Ashkenazi are most jews are apples and honey

Alison: 16:20

not true. Most shoes in the

Evan: 16:23

in America.

Alison: 16:24

Yes.

Evan: 16:24

I think in total, the Ashkenazi, the community's still the largest. Is it the plural?

Alison: 16:30

The miserably community is really big. I think they,

Evan: 16:34

Mizrachi community is the majority of Israelis.

Alison: 16:37

yeah, but I think they get overlooked a lot outside

Evan: 16:40

That, that is true. And I've,

Alison: 16:42

Israel.

Evan: 16:43

and I at least hope that in this podcast, we're not doing that.

Alison: 16:46

Yeah. again, we are both Ashkenazi Jews. So our familiarity with some sphardic and Mr. OHI traditions are, I mean, not at the same level, but if anybody would like to come and talk about them, we would really love to learn more. I mean, I have friends and I have, there are traditions that I am familiar with and traditions that I'm just not given that we are not authorities on those subject. We're always happy to have somebody more knowledgeable than us educate us on anything.

Evan: 17:25

But so apples and honey,

Alison: 17:27

on making tangents

Evan: 17:29

yes, that is true.

Alison: 17:30

Very good at that.

Evan: 17:32

But apples and honey are both fermentable. Obviously we've talked a lot about with ciders and meads.

Alison: 17:36

Yes.

Evan: 17:38

And so every year, one thing I do normally I do it shortly after Roshashana because that's when everything is best in season is I make a cyser, is a midst of apple site, which is amidst of apple cider and Mead. Basically you take cider unfermented cider and you add honey. And for me, You can do it in any sort of style that you do, either of them, you can use any sort of yeast. I've had some various results in my last two batches, one of which was dry and not, I wasn't aiming for it to be carbonated, but it was dry. And it was very good. A lot of complex flavor. I first was introduced to size or when I saw a bottle of it in the liquor store

Alison: 18:13

Okay.

Evan: 18:13

and it was the worst mead I ever had. It had no flight, like sizers should have a lot of flavor because you also have apple, you're introducing more flavor components. Right.

Alison: 18:24

Yeah,

Evan: 18:24

And there was no flavor of anything.

Alison: 18:27

so I've heard. And I, one of my favorite things about homebrewing is that you have the opportunity to make things. Then you're never going to find in stores. And I've heard from a lot of people, as I mentioned to them, what I do. For fun. When I mentioned brewing to them is they say, Oh mead I've, I've tried that at a Ren fair. And that seems to be where most people have had mean before they don't buy it in stores or anything, but people have tasted mead at a Renaissance fair. And what you're going to get there. I mean, you're getting a mass produced or largish produced item, and. It's not going to have, you know, it's not going to be targeted to you, or you're not going to be able to find something as targeted as a, if you're brewing something or B, if you're drinking a more readily available product, like you couldn't find a beer or a cider that is going to be pretty well tailored to you because, or a whiskey, just because, I mean, There's a big market for them, but if you want to try, there are meads that are very sweet. And a lot

Evan: 19:41

is most Ren fair meads.

Alison: 19:43

Yeah. I'm currently brewing a batch of Mead for, Coworker who just had a baby, who said that she tried me to a Ren fair and it seemed nice, but it was way too sweet for her. So I'm hoping to get this as dry as possible. It's loaded up with flavors that should distract from any residual sweetness and you can really tailor something to exactly what your taste is. And I mean, it may not come out exactly the way you want it to, but, you know, You're the target audience. Instead of being something that's going to be a kind of a novel to a mass market,

Evan: 20:19

No exactly. And I mean, beer, especially there's tons of craft brewery. So part of why I have less, I do want to try be doing beer, but. Part of why I don't really do it is that there's so many varieties of it in so many interesting takes on it available commercially a cider, less so mead, even less. Um,

Alison: 20:37

Where are you going to buy a kvass?

Evan: 20:40

Uh Is that what you mean? The Norwegian Scandinavian area.

Alison: 20:46

I'm thinking of,

Evan: 20:47

Cava. So you're thinking of the rush. You're thinking of the Russian, um,

Alison: 20:51

it wrong? That's it's

Evan: 20:52

kava kava this right now. That's right. I've had It

Alison: 20:55

yeah. It's like, if you will.

Evan: 20:58

very low alcohol sort of soda.

Alison: 21:02

Glass is something that I've been meaning to try and make, but I'm going to need to get a second something to brew it in. Just for, for people's knowledge, thoughts is made from fermented bread, traditionally rye I would probably do it with something else, maybe for starters, like a sourdough,

Evan: 21:20

Happy.

Alison: 21:22

Yeah. but it is, it's basically fermented bread water. But like if you're going for something that's more, archane I guess would be a good word

Evan: 21:33

Yeah,

Alison: 21:34

or something, that's really unusual. Like people, you can maybe find a Fike fi did I say that

Evan: 21:42

yeah, you should find some kvike mead, some like ciders on the market I've seen, but very few it's very popular in home brewing though. Both beer and mead.

Alison: 21:51

Yeah. but like, if you pick something that you've heard of in like some history books somewhere, you can, you can try it. Like there's nothing stopping you and that's, what's cool.

Evan: 22:03

Well, we use recipes that are hundreds. If not thousands of years old, sometimes it's fun.

Alison: 22:07

I did use a recipe that was hundreds of years old and minimally. I did do some variations on it. I did make a little bit of variation, but the, the lemon, uh, the lemon Rosemary made that I made a while ago. It was based off of a recipe that several hundred years old. And he used the same ratios and everything. And I mean, I guess my measurements were a little bit different. It's still valid.

Evan: 22:31

Yeah. And think things change for you. You're always getting your stuff. And that's part of why we love Homebrew and you talking about it and getting people to try these things. One of the ones, as I said, I've seen a single bottle of it, commercially available sizer, and it was not very good. And I've made one that had a lot of apple flavor. It was very dry, a little bit of honey notes, especially in the aftertaste. It was my first batch, second bachelors trying to do it carbonated like champagne style. Cause I thought that'd be a fun champagne and very celebratory. I thought that'd be a fun thing for Rosh Hashana. It came out very sweet. There's a bottle on it too, on its way to you though. Alison.

Alison: 23:07

Yes, very excited.

Evan: 23:08

And so it's still, but still it's still got a lot of apple flavor and some of the honey and a lot of ant, it's got a lot more sweetness than I wanted, but I got to try it. And this year I'm not exactly sure what my take on it's going to be, but I'm going to try something new to make another cyser.

Alison: 23:22

It's just going to be awesome. It's just, it's, that's the excitement. Or I've mentioned this before, but a scupper and Aung season is coming up in North Carolina. So I am going to be attempting to make scupper non-wine at some point, if I can get my hands on enough grapes and juice, that's kind of gonna be the biggest problem.

Evan: 23:41

that's part of why I don't do Perry.

Alison: 23:43

Yeah. Where are you going to find a scupper? No, I mean, actually it is, it is something that you can buy, but not easily.

Evan: 23:52

No, exactly. But so my size of recipe was sits gallons of cider and 10 pounds of honey.

Alison: 23:58

That's that's a lot.

Evan: 24:02

Made more than six gallons of cyser

Alison: 24:04

Yup.

Evan: 24:05

Ford. And then when I use costs, because when I did Costco, honey, I make all my recipes use an increment of five pounds of honey. But just ask yourself, honey and five pounds.

Alison: 24:16

Yup. So you learn how to work with these things. You got your leftover honey from Rosh Hashana, you have a thing for you

Evan: 24:25

exactly. Another thing that is common, that is fermentable, that you have a little bit of experience fermenting, uh, pomegranates.

Alison: 24:33

Yeah. I mean, it's been hit and miss as, as I've mentioned before, but if you want to go for pomegranates and honey, it really does make a fantastic mead. And it is something I've only got, I've got one bottle left. that actually, I don't really know if I've got one bottle left. Exactly. I gave my parents one bottle and they haven't really touched it yet. And I'll be there for Rosh Hashana. So, but I've got only a little bit left, but if you're gonna do it now, I mean, it's really a beverage That I would say is perfect for cold winters day. And if you have a batch of pomegranate mead, we've got a whole load of pomegranates and pomegranate juice post Rachana brew yourself, a batch of Mead. And then when it, when the snow starts falling, heat it up and drink it like mulled wine. It's really fantastic. I mean, it's, I think. I've made some really nice needs and so far. And I

Evan: 25:41

said I've needed to make that more multiple times. And I'm still going to say it again. I need to make that.

Alison: 25:46

especially in a cold place, you're going it's good. It's really good.

Evan: 25:52

it gets pretty cold here with, ski lifts.

Alison: 25:56

it warms the cockles of your heart.

Evan: 25:59

That is very good to know.

Alison: 26:01

It just, it. Some, some brews really like hits the spot in certain ways. The lemon Rosemary Meade is what you want to drink on a hot summer day. And that batch was, was what you want on a cold winter day. So Taylor, when you make to your seasons, I mean, pick what's seasonal and try and time things, knowing that it's not always going to work out as I look at the batch of mead in my closet now, but

Evan: 26:30

Exactly. One of the things, especially this is alcohol or with brewing it's alcohol. It keeps for a while it's alive, but it also keeps for awhile so that if you miss this season, put it away in a cool dark place and open it up next year.

Alison: 26:47

Yeah. It might even be better. Depends what it is, but it might be

Evan: 26:51

on wanting it. What it is. It very well could be.

Alison: 26:54

Yeah. It's a lesson I've had to learn, but

Evan: 26:56

yeah. Patience is a virtue with, fermentation.

Alison: 27:00

Oh. But this lemon ginger has been sitting in my closet for so long.

Evan: 27:06

It'll be up there. The last thing, Rosh Hashana related, with our show notes. And I don't know why cavus kind of reminded me of this as well. Tashlik lead is a fun tradition where you're throwing bread, which of course is fermented into the, into the river.

Alison: 27:21

I've heard this more and more from people. People are, are moving away from doing a traditional Tasha or a lot of people are because, Something that I feel like is important for everybody to be aware of, but bread is not good for birds. It is not good for them to be eating. So we do this every year and it's, I mean, people feed birds in the park all the time. And as, as a birder, it's just not good for them. Yeah. I, so I've heard more and more people just like moving away from. Throwing the bread into the water and more just having bread around or just saying the blessing by the water.

Evan: 28:02

interesting. I did. I did not know that.

Alison: 28:05

yes.

Evan: 28:05

I knew bread was bad for births, but.

Alison: 28:07

So don't feed bread to the birds folks.

Evan: 28:10

I mean, if you want to, if you want it to stitch with fermented, you could pour beer

Alison: 28:14

Yes. If you really want.

Evan: 28:16

You will dissipate faster.

Alison: 28:18

Yes, it will dissipate faster. Yeah. just put it in your compost or something like that. Guys.

Evan: 28:25

Yeah. Do you have anything else with Rosh Hashana?

Alison: 28:30

Anything Russia, Shanna related. Well, I've given you guys my favorite recipe. We've given some ideas for things to make for Russia, Shana. I have bemoaned the fact that I was told not to have alcohol prior to my colonoscopy. I don't know what else is there? Oh, I did have something tasty right before, Right before, I stopped eating all sorts of things. I had a very tasty watermellon and lime and, and vodka drink, which is something that I just kind of recommend people enjoy the last few days of summer and labor day with,

Evan: 29:16

Labor day Rosh Hashana.

Alison: 29:18

Yes, Labor day Rosh Hashanah. also a reminder that, labor day is to celebrate, all of the, labor rights that unions have given us the fact that like what our Workday looks like, you know, having bathroom breaks the most basic things, like there is so much. Labor unions and labor activism has given us. And it's really something that, I mean, I know we're celebrating or we're having a day off and it's the end of summer, but it is good to acknowledge that, there is a reason for labor day and that, the people who advocated for labor rights are really is something to be celebrated and something to be respected. Think about, oSHA, health, and safety, all of that, it's written in blood like li I mean, maybe that's a little bit of a downer to say, but

Evan: 30:15

it, it is. And it, I mean, as, as important as Memorial and veterans day are as well, it is a separate holiday. It is not having to do with either of those two, which are also separate from each other. There are some people I know, like to conflate the three together.

Alison: 30:29

But they're not, they serve, they have very different historical reasons. And, as, as labor day is coming, I think it's important to recognize, I guess unions, labor rights, even if you're annoyed by OSHA regulations, just remember. There's a reason people have, have lived and died for those rules

Evan: 30:53

There's a bid reason regulations and OSHA medical device industry has a ton of regulations as well. There are reasons these things exist.

Alison: 31:00

Yes. so

Evan: 31:02

Yeah.

Alison: 31:03

in honor, of this labor day, I am grateful for all of those labor activists I am, and the advocates I'm really, really grateful to

Evan: 31:14

So on a slightly more upbeat note.

Alison: 31:18

Yes,

Evan: 31:19

So to not, and don't fight it down to this week brings up Homebrew, but also a few episodes, Joe, we asked people to give us a review on apple podcasts or wherever they listen. And we actually have one

Alison: 31:32

whoa.

Evan: 31:33

third came out before we asked for them, but we have one, this is from on apple podcasts. I believe it'd be pronounced Danimals Z. Five stars.

Alison: 31:44

Thank you.

Evan: 31:44

This nerdy podcast is fun for all listeners, especially those who are beginning brewers themselves, or those who love to drink fermented beverages full of interesting fun facts and side notes. You can learn a lot while hearing about the hosts, successes and failures in their home brewing adventures. I especially appreciate the both hosts have a science background so that you can learn some technical facts about brewing, although they don't hit you over the head with too many equations will enjoy listening each episode. So thank you very much for that kind of thing.

Alison: 32:11

Yeah, much appreciated and as always feel free to shoot us a message. If there's anything you want us to talk about more if you want more recipes, really

Evan: 32:21

recipes, any questions we were hoping we were hoping after the high holidays we were brainstorming a few episodes in a series or two. That should be pretty fun. If we can pull them up.

Alison: 32:34

We hope you guys enjoy.

Evan: 32:36

Yeah, we hope you all enjoy it. And, uh, I think we can say again, God to everybody.

Alison: 32:42

Yeah.

Evan: 32:43

So now,

Alison: 32:44

I guess it's a little easy for early for the tomato vine though. I'm never really sure when that starts people just

Evan: 32:52

starts about when Rosa, Shauna start about what about once Roshashana actually starts or when you leave services.

Alison: 32:59

yes, well, here's a preemptive Gramar Hotsy Matava. To those of you who, Also like me going to be sitting through a lot of zoom services. I hope you have a meaningful and special holiday

Evan: 33:13

I would

Alison: 33:14

or many holidays. difficult and it's another year of it, but I wish everybody all the best. And, I hope you find, meaning and beauty and love in however you celebrate Rosh Hashanah. This.

Evan: 33:31

right. I would fully agree that. Happy, fermenting everybody as well.

Alison: 33:36

fermenting folks.