Episode 8: Yom Kippur and Sukkot

https://en.wikipedia.org/wiki/Ushpizin

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Transcript

Evan: 0:00

Welcome to episode eight of She Brews. Hebrews a Jewish fermenting podcasts, where we hope to discuss all things, home brewing and fermenting today we're talkingYom Kippur, Sukkot, and Alison Scuppernogs, I'm your host, Evan Harris, and with me today mid brew. Is Alison Shay doing pretty well? So you are in the middle of a pressing your Scuppernogs.

Alison: 0:20

Sure am. I picked him yesterday and today I have experimented in many ways with pressing them. But I've kind of settled on, putting them into a potato ricer and then through a strainer.

Evan: 0:34

That,

Alison: 0:35

what are you up to.

Evan: 0:37

I'm laughing, watching you do this, watching you do this because it's somewhat entertaining and a drinking, a nice, local beer. But it sounds fun. And with the equipment you've got, it's probably what you're doing is probably the best way, aside from really cleaning everything and doing it, the old fashion.

Alison: 0:55

Yeah. And when Evan says doing it, the old fashioned way, he means stumping on it with your feet, which sounds, which sounds like a lot of fun, but. Maybe not the best idea for me right now. For context, this is the second brew I'm working on for today. Earlier today, I was bottling a batch of lemon, ginger Mead, that, I had to clean the carbouy for now has residue all over my bathtub, which needs a nice cleaning, um, which is why I'm not doing it the old fashioned way.

Evan: 1:28

Yeah. And it's a lot easier if you have a bucket instead of a bathtub or a carboy. So if you have a fermenting bucket, it's a lot easier. But is one of the things also with wine and we hope to do so want more wine specific episodes. And we have, hoping soon to bring on some guests, including we've got some ideas for that one.

Alison: 1:47

I'm still covered in juice, will be a recurring thing today.

Evan: 1:52

it will. but so you have, when you're doing one, you normally press down the cap, the, skins, the float to the top, and keep them wet to prevent mold growth,

Alison: 2:00

Well, I am not doing the most advanced version of anyone today. I, drove out to a farm and pick some fruit, and now I am squishing them with a potato ricer. So we're talking really advanced wine making technique, just, just the pinnacle of vintners everywhere.

Evan: 2:24

yeah, but there are two things.

Alison: 2:25

If you are a real winemaker, please don't hate me.

Evan: 2:30

If you're a real wine maker, let us know. We'd love to interview.

Alison: 2:33

Oh yeah, that too. Also, if you're a real wine maker, you can help us solve a kashrut question. Then I have been having, I've been asking around about this in my area. But, given that I am an observant kosher Jew, picked these grapes and is processing these grapes in theory, this should be a batch of kosher scupper non-wine. And I don't know if anybody has ever made a batch of kosher scuppered online before. So if you can give me an answer in either direction. Please let me know. That would be awesome because

Evan: 3:14

Yeah.

Alison: 3:15

if not, I mean Scuppernogs or Muscatine wines. I won't be making a big on when, when this brew is done.

Evan: 3:23

It is your first one. You should be doing shift that Keanu anyway,

Alison: 3:27

Oh yeah. Either way. Yeah. But you know, it'd be kind of cool to

Evan: 3:31

honestly for it, you should do, you can do it for the first of any batch, but it probably is the first time kosher wine, especially for an observant Jew. I'm I'm conservative and I don't keep kosher. So if I made it, it wouldn't technically be kosher wine, by depending on your rabbinic standard, of course,

Alison: 3:48

Yeah.

Evan: 3:49

It's pretty neat that you're doing it anyway. Right before recording, I was looking at, are there grapes grown in Utah? And there are including some varietals I like, and some that I attempted to grow when I lived in Minnesota, on my rooftop garden that didn't work. you need more time and more and better gardening technique than I had at the time.

Alison: 4:08

Well, just because you needed more time, you could always grow some thyme instead.

Evan: 4:14

Well, it grew plenty of time, but, I didn't have enough time. But there's, it takes several years to grow grapes,

Alison: 4:23

Just because you have enough time. It doesn't always mean you have enough time.

Evan: 4:29

Yeah. I knew what I needed was the Tardis.

Alison: 4:31

Yes, precisely.

Evan: 4:34

but, uh, I was looking to see if there are any groups

Alison: 4:38

Sorry. You strangled cat

Evan: 4:39

to see if there are any picture up.

Alison: 4:40

by the cat. They are caused by Alison emptying out. Great. Jeff. There is a cat.

Evan: 4:47

But I look there's the cat. The cat is very cute.

Alison: 4:50

He is extremely cute. And he is also watching me like a crazy, like, I am a crazy person, which, you know, by the time I'm done with this, yeah. Probably.

Evan: 5:01

Um, exactly. But I looked to see if there are any pick your own, great places in Utah, because there are grapes that grow here. As I said, I found two, one is two hours away. One is four hours away. So maybe if I go visit Zion national park, I'll stop by the place nearby. But,

Alison: 5:19

cyan national park in the right season,

Evan: 5:23

In the right season. That's correct. Well, fall would be a good time to visit.

Alison: 5:29

Yeah.

Evan: 5:30

Well, there's not much skiiing down there. There's a lot of skiing outside my back door.

Alison: 5:35

Well, yeah. Well, as somebody who has never been to Utah, I have no knowledge of these things.

Evan: 5:42

I've said you should come visit.

Alison: 5:43

These Muscatine's are juicing, bright pink. Like these are very pink, like pink lemonade out of a can pink, a brighter than that even.

Evan: 5:54

I've seen the, I've seen the color. It looks really good. Beautiful color. I think it'll probably clarify a bit, which will still be beautiful when it's done fermenting.

Alison: 6:04

Well, it'll also be paler because I'm going to blend this with some green grapes. I've actually almost finished with the reds. Oh, that's a hair. That's a hair. Let's get that out of here. This is a

Evan: 6:15

Uh, yeah, that's ideal.

Alison: 6:17

It's not in the juice. It's on my hand, which is disgusting right now.

Evan: 6:21

uh, yeah. Where was I? But so one of the things we were talking about before this recording was, traditional rosé, which you're effectively making, because there are multiple methods to make roads. And blending the two and co fermenting grapes is one of them.

Alison: 6:37

Yup. Co fermenting grapes. I'm technically, I'm going through two different ways of making Rosa here. So one of the ways is you press the red grapes and you, and you don't leave the skins in there. So you get some of the color and some of the tenants, but not much. And I'm doing the way where you blend two grapes. So. Just for fun,

Evan: 7:00

That

Alison: 7:01

multiple methods.

Evan: 7:02

A fun fact, that I'm sure I'll bring up when we do wine and more specifics again, did you know you can get white wine out of red grapes?

Alison: 7:11

Oh, I actually saw something about doing that with Muscatine's. Um, oh I'm really covered in juice. yeah, so a lot of people, because the skin on Muscatine's, if anybody's ever eaten them, then you know, this medially, they have a very thick, tough skin on them, especially compared to like your everyday eating grapes? This is really flying everywhere. I cannot overfill this again. Um, I definitely look like I have chickenpox. I need a shower when I'm done here. No idea. And I look ridiculous right now. I'm flattered. I'm glad.

Evan: 7:46

You're behind the touting board right now. So I can't say

Alison: 7:49

I'm wearing Navy, but like my shirt damp.

Evan: 7:53

you're mostly behind the tiny board. I can see the top of your head.

Alison: 7:56

Yeah, the cutting board at some point when I'm a little bit less juicy, but right now, oh

Evan: 8:02

Um, but you, you were saying about the, about, uh, the thick skin Muscatine.

Alison: 8:07

Yes. My skinny jeans have a really thick skin on them. So, One of the ways of making Muscatine choose. Usually when you buy Muscatine. juice, it will be clear or mostly clear because, they freeze the grapes and then remove the skins before, before juicing them. And that produces a really clear juice. Yeah. It's just because they're so thick,

Evan: 8:31

yeah. So that is an interesting, not a way I would have thought about making, white wine from red grapes, but the traditional way there, there is a traditional way was invented by a famous monk, specifically, Dom Perignon. And the other fun fact about him is that he spent almost his entire career trying to get all the bubbles out of his wine,

Alison: 8:55

Well, here we are actively trying to get the bubbles into things.

Evan: 9:00

into things. And Dom Perignon is now a champagne, which is very bubbly

Alison: 9:06

Yes

Evan: 9:07

named after him, but there's more history about champagne, which I'm sure we'll discuss at a later date. The before I forget again, on this recording. Yes. This episode is coming out on era of Yom Kippor. So if you're listening on release day hydrate and keep hydrating. So, uh, don't maybe don't drink before the holiday, um, afterwards. Yes, but have something to you.

Alison: 9:31

Yes. Stay hydrated. Start hydrating, keep hydrating until right before. And also if you're listening to this on Yom Kippor, I guess. Not be surprised. As we say often, please drink responsibly. We do not recommend consuming alcohol before or after the fast. Just give yourself some time to recover. Dehydration and alcohol are not the best.

Evan: 9:55

But you break fast because you have to ports one of the holidays where we're not eating, unlike all the other, most of the others, which aren't they tried to tell us we survived. Let's eat.

Alison: 10:03

Yeah. it is, it is in violation of one of the con well, I guess it's kind of outside them, like Yom Kippur in Russia, Shenar kind of outside those standard rules. I am

Evan: 10:18

so as Sue totes, but pseudo-code is very, food is very food based as well. Cause it's a harvest holiday. and of course, if you medically cannot fast, the obligation by far and away is to take care of you.

Alison: 10:30

Yes.

Evan: 10:31

There should be no question about that.

Alison: 10:33

So take care of your health. Stay hydrated get vaccinated,

Evan: 10:37

so hydrated

Alison: 10:38

plug.

Evan: 10:39

get vaccinated. We will keep flooding that for however long takes. I'm hoping all 25 of our, of our regular downloaders are, are vaccinated.

Alison: 10:49

Whoever you are,

Evan: 10:50

Yeah, unfortunately we tend not to give you bonuses if you have, if you have to, if you show us proof of destination, you should just know that you are safe and protecting other people as well.

Alison: 10:58

but if you know us,

Evan: 11:00

for young,

Alison: 11:00

then we could give you some Homebrew

Evan: 11:02

that is true.

Alison: 11:03

that's legal,

Evan: 11:04

That is true.

Alison: 11:05

we can't, we're not allowed to sell it

Evan: 11:08

And we're not allowed to sell it. Actually in some states you can, but you have to pay taxes on it. But, but some states required no permitting, below a certain quantity. But to my knowledge in all states, it is legal to give it as a.

Alison: 11:27

Yes. That was my understanding as well. We should

Evan: 11:33

Um, I, there may be.

Alison: 11:35

of have a brewing podcast. Maybe we should

Evan: 11:37

there is, to my knowledge last I heard there is one state where you are allowed to sell, but you still have to pay the tax on it. You just don't need a permit before you, become a commercial brewer, under a certain. And there's some states where it's on the county level as well. I believe respectively that's Tennessee and Kentucky.

Alison: 11:56

Oh. my God. I spent all this goddamn time doing this and I spilled it everywhere. I'm just whatever it's getting scooped in here. It's getting boiled anyways. at that stage of the night. Okay. The

Evan: 12:13

Well introduced in ancient wine. We also, a few days ago, we're talking about ancient wine and in all in the old times, that's a boil the wine and add sweetener to it to make it more palatable because, it was ancient Rome also drank out of leaded containers.

Alison: 12:29

Yeah,

Evan: 12:30

Yay.

Alison: 12:31

I officially have half a gallon. Or actually have more than half a gallon. I just haven't put it into the pitcher, but we're getting somewhere, not sure where it is, and I'm not sure where my sanity went with it, but somewhere,

Evan: 12:45

Exactly. I do feel

Alison: 12:47

way, I don't

Evan: 12:47

mention.

Alison: 12:48

to finish by the time this podcast is done. You'll hear about this next time.

Evan: 12:53

Yeah. I'm sure we'll, we'll hear about it though. I hope to get a taste of this, cause it's going to be interesting.

Alison: 12:59

Yeah. I, I don't know if it's going to be that interesting. because the thing is Muscatine's are really tasty, but at the end of the day, they are kind of normal grapes with seeds, like their grapes.

Evan: 13:13

They'll still be interesting because I've never really had a homemade wine before.

Alison: 13:18

Well, we will see how it is.

Evan: 13:22

We'll definitely see how it is.

Alison: 13:24

Yeah. I'll

Evan: 13:25

don't Betsy OMT for just this, this to be an extra tangent filled episode with fewer removed. well, we'll see how many get removed does this? We promise we've got 10 minutes on, the treaty of Versailles.

Alison: 13:36

oh right. We were going to do that today.

Evan: 13:39

no, no, that's, that's where I, uh, uh, holla. I mean, we could have done it for the holidays, but that'll be probably an end to end of the, common year calendar

Alison: 13:49

Yeah, it's a good

Evan: 13:50

to a Jewish year episode. We'll, we'll add all our tangents together and, in the realm of no such thing as a fish,

Alison: 13:58

Yeah,

Evan: 13:59

So yo Q4 for break fast, in the U S is traditionally seems to be honey cake bagels, cream cheese, locks, et cetera, Whitefish salad. I was listening to another Jewish podcast and they were talking a little bit about what a traditionally as an Israel and in Israel, it seems to be more of a proper meal, starting with a soup, a small salad, an actual meal, as opposed to, the full kind of just bagels and schmear, that we do here. The other interesting thing was that I was talking to my mom after the last podcast. So she looked in the show notes to see what the plum tart that Alison talked about was, and it's the same recipe. My mom didn't remember where she got it from, but it's the same recipe that she makes traditionally for break fast on Yom Kippor so a little different than when, Alison would normally make it same season, obviously it's only 10 days apart, but, another use of that recipe, which is very popular.

Alison: 14:54

And Very tasty. got a little bit of.

Evan: 14:57

Does your family have any traditional break, fast items?

Alison: 15:01

Um, not re oh, we actually always went to a family friends, for break fast. So we had them first for SIM hot Torah. And they hit us for break fast. So, I mean, we always went really classic, you know, bagels cream cheese. I don't eat fish, but lox for the lox eaters. She usually made a quiche. But Yeah. just classic tasty, Jewish food, you know, the kind.

Evan: 15:30

Part of the reason, a lot of people in the states do that I think is because it's easy to prepare while you are fasting.

Alison: 15:36

Yeah. Yeah. I mean, you really don't want to have to do anything complicated. You want easy, easy, easy. When I was still living in Florida. I had a roommate who actually, she was Israeli. And her family's tradition was to make schnitzel like chicken schnitzel, for break fast, which, I mean, sounds delicious. But at the same Time like, oh, I guess it was two years ago. It was two years ago. COVID has driven me. Well, COVID in this batch of wine

Evan: 16:08

Time is time is a big ball of wibbly, wobbly timey wineries.

Alison: 16:13

I usually go with time is an illusion. And yet we are all at slaves, which

Evan: 16:19

the other one is, uh, Douglas Adams time, or just illusion lunchtime doubly so

Alison: 16:24

yes. Come on, come on. You're almost done. I have made such a mess. You want to see a plate that I washed earlier? Covered in pink spot. Oh, you can't see the colors. I would put it back in there now it's dirty and yeah. Okay.

Evan: 16:42

sorry. Not, not enough pixels.

Alison: 16:44

Oh, sorry. An attempt was made.

Evan: 16:47

no problem. but so the other holiday that starts before our next episode, is sukkot, which is a much more food based holiday in drink, food and drink holidays.

Alison: 16:59

It is. and what's it. Another thing that's interesting about, SU coat is too coat is capped off with, Shemini Atzeret and some hot Torah, which in Israel or one holiday in the states or too. But let's. What's really significant about Shemini Atzeret and it doesn't really show up very often, there is no Baytown Magdalene. There is no holy temple. Is that it was a day, you know, you spend the whole week celebrating the harvest or living in this grass hut outside. And then at the end you do, they have the celebration and famously, the, celebration was considered to be like the party that attended all parties. It was said that you'd never been to a celebration until you had been to some hot bait Huncho, Ava, which was essentially the annual rain dance. Yeah, you spend all this time celebrating the harvest and thanking God for the harvest and that, you know, you've done that. You finished that and then you go, okay. we need to give thanks to God for giving us rain. And we have to ask for more rain in the coming year. And if you're saying, if you're davaning, this is when you switched from saying Moe read hot towel. Which means, that the, the dues should land to, that's when you start saying which is, that the rain should fall. So

Evan: 18:27

But so the big thing is that in the Mediterranean, especially the Eastern Mediterranean, where of course Israel is and the temple was, and, both the, the ancient kingdom of Judea, and the modern state of Israel, the rainy season is the. So we are switching and fall from the dryer summer seasons to the rainy winter, which is also why we asked for rain now.

Alison: 18:51

In quotation marks,

Evan: 18:53

Yes, it's athlete. I

Alison: 18:54

it's not the

Evan: 18:55

due to climate change over 2000 years, it's a little different now than it was then. like the. The majority of Spain, 2000. Yeah. It's the, for the fertile Crescent and adjacent lands. But the majority of Spain in ancient Rome in times, because it was part of the Roman empire, had roughly the same growing conditions as modern French wine country. And now a lot of that area is basically desert

Alison: 19:25

that's wild. I didn't know that. I mean, I figured it gotten hotter over the years, but. Sorry.

Evan: 19:32

change. It's only accelerated. but was there a different point you wanted to make about the change from, due to rain and prayers?

Alison: 19:42

Uh, no, I'm just covered in grape and there are probably additional noises happening. You guys do not understand The mess that I've made of my kitchen. Oh boy. Oh boy, guys. There will not

Evan: 19:56

of brewing.

Alison: 19:57

at the fun and brewing and having a broken dishwasher. So

Evan: 20:03

Well, I had a broken dishwasher for quite a while. It was the worst. Not real,

Alison: 20:09

Zero out of

Evan: 20:09

the worst. Moving is the worst, but

Alison: 20:11

Oh, well actually I would say the worst is having to call your internet company.

Evan: 20:16

Yeah.

Alison: 20:18

It kind of takes the cake and everything.

Evan: 20:21

yes. Uh, oh, um, but so two, in addition to being the harvest, all this sort of our camping holiday for anybody who might not know we live in a suit coat, or we live in a sukkah or suit coat would be basically the plural, which is a grass tent.

Alison: 20:41

Yes. I like to, when people are like, what are you talking about? The little grass huts. If you see people with little grass huts outside their houses, that's us, That's the juice we can do that.

Evan: 20:55

I guess, theoretically, also Samaritans,

Alison: 20:59

Well

Evan: 21:00

there are only about 800 Samaritans left in the world.

Alison: 21:03

let's maybe not talk about them.

Evan: 21:06

Yeah.

Alison: 21:07

I don't

Evan: 21:08

Have you ever seen images of.

Alison: 21:10

yeah, they do some, I mean, they also sacrifice lambs still, which is not something that we packed. Yeah. Their practices.

Evan: 21:20

still around.

Alison: 21:21

Yeah, I'm not a person who's like very knowledgeable about them. And I don't want to say anything that's like completely wrong. I just, I have a vague idea about them and that's about it. So I feel like I can't

Evan: 21:35

an expert on them either, but

Alison: 21:36

about their practice.

Evan: 21:39

there, from my knowledge, their practices closer to second temple Judaism then is rabbinic Judaism. But rabbinic, Judaism of course evolved in the lack of.

Alison: 21:50

Yeah, that was my understanding. Well, sort of. my understanding is that they just, that, there's a lot of practices that are only supposed to happen at the temple, like for example, the sacrificial lambs. Um, and they were like, we're just going to indeed the decentralize, this.

Evan: 22:08

I did not know that, but they there temple still. Is it? And their suit and their suit. Yeah. their suitcases are incredibly beautifully decorated. Um, I'm not sure how much of this will stay in, but I will send you a photo because, tons of fruit, which is, uh, of course the harvest holiday. So tons of fruits. And a lot of fresh food in general happens during suit coats because well, harvest holiday.

Alison: 22:35

Yeah, fresh fruit. I got fresh fruit. I'm going to die

Evan: 22:44

but so a lot of fresh fruit and fresh foods because in the Northern hemisphere, especially in Israel, And the Lavant it's harvest season right now. So we're actually in some parts of Northern hemisphere, you might be not quite a harvest, but you're very close. And of course the other big food thing, of course, there are the four species that we shake around every day.

Alison: 23:13

I think I need to buy a fruit press. That's what I really should do.

Evan: 23:17

If you have a food, a large and a food processor, you can do it in that as well,

Alison: 23:20

I'm actually blending it first.

Evan: 23:24

That would do most of the

Alison: 23:25

the ninja. And then once it's in the ninja, it's basically is kind of smoothie consistency. And from there it needs pressing. So I'm not pressing it straight up. That is why we keep having blender pauses so slightly better than.

Evan: 23:43

but so of course, anyone who's familiar with a suit coat, the etrog and Lou love, which is a big citrus that is not edible and

Alison: 23:52

That's not true.

Evan: 23:53

Not mostly not edible, it's mostly rind. It is not tasty at all.

Alison: 23:58

But it is edible. If you have one and you were in North Carolina, if I can gather enough of them, maybe I'll make it. Maybe I'll see if I can get a bunch of them after suit coat and make a brew. I don't know if I can. I don't think I can collect that money.

Evan: 24:11

well, I'll think there's not that much sugar in them, so they're not incredibly fermentable, but what a lot of people do and you've mentioned your brother has done this, is they infuse, vodka to make their own little.

Alison: 24:24

Yes. I, if you get the, this is pretty much what I would do. I would, I would make a little. court. I wouldn't actually be able to ferment that much of it. They're very strong. And you don't want to just straight up have that flavor in there. You just don't want to do that to yourself.

Evan: 24:40

Yeah, a friend of mine in college made a and it was.

Alison: 24:46

Yeah, that's, that's how I would

Evan: 24:48

been improved.

Alison: 24:50

I don't know if I've mentioned this previously when this has come up or maybe I've just told Devon about this, but I did taste my brother's etrog Glencore. Several years ago at this point, he made two. One of which was just very strongly citrus-y and the eye, he used two different types of etrogim, I think. And the second one ended up resembling. I really can't describe it as anything other than liquid alcoholic, Mike and I ex like, that's just what.

Evan: 25:22

That, um, that sounds about right.

Alison: 25:26

It's certainly a descriptor.

Evan: 25:28

And for con it certainly descriptor, another way to see if people are preparing for suit coats, by the way, is if you see a bunch of guys in black hats have big beards looking at citrus fruit with a magnifying glass,

Alison: 25:40

Yes. You know, the holidays are coming,

Evan: 25:45

there are multiple versions of that photo on Wikipedia, and it's kind of, I kind of love it because it's. It's kind of fun. Cause it looks like they're just inspecting this piece of fruit. Of course the fruits are supposed to be effectively perfect because it is in part a ritual replacement of the sacrifices from the temple period.

Alison: 26:06

Yeah. Another, this comes up in a, in a rather well-known movie called.I don't know if you've ever seen it. I've been, put my high school and my elementary school showed it to us all the time. Is an Israeli movie. It is in Hebrew, but there are subtitles available. Basically. We should be seen and means guests. And given that we are building outside little houses, there's a lot of, of, tradition and mysticism associated with having guests in your soccer. So, the movie I'll give a brief summary so that I don't spoil the whole thing. But basically, This guy, who is an ex-con and now very religious, his two friends from like back in his, less law abiding years, show up at his soca and they ask if they can stay and they stay with him for SU coat. And there's some, there's some subplots going on. He and his wife are childless, but it's pretty much, they go, oh, you know, we gotta have. these people for C code. And in parallel, they're very, very poor this couple. And. And this guy gets an allotment of money for SU coat from a charity group. He uses part of it to buy an absolutely perfect at truck. And that's the two things going on. There's this perfect etrog, uh, that ends up playing into the story and it comes together in, in, a very sweet way if, I mean, it's a movie. So you do have to suspend reality a bit, but it's a sweet movie and it's about, it's a lot about love between this couple and about, about having these guests and working in, dealing with these guests. I saw it many times because my school showed it every year for Cody. Just, it just always showed up again.

Evan: 28:05

Ah, I've never, I've never seen the movie.

Alison: 28:10

I would say it's worth a watch. It's very sweet

Evan: 28:13

I will look to

Alison: 28:15

and frustrating at times.

Evan: 28:16

either a I'll try and link a Wikipedia or MDB, or if it's on one of the streaming services, a link to it in the show notes.

Alison: 28:24

It's called transliterated basically the way it Sounds

Evan: 28:30

I will be, searching it to make sure I get it right. And then editing the transcripts, which are available on our website to make sure that it's to try and make sure it's accurate.

Alison: 28:40

yeah. right. I'll send you a link once I'm no longer

Evan: 28:45

the other, um,

Alison: 28:46

I have no idea how you're going to edit this. We've taken blender pauses where all over I'm all over the place. Evan is having a nice time is sitting on his desk and I am smushing

Evan: 28:57

At my desk I've entertained. This is fun.

Alison: 29:03

Evan's watching this. I've got my, I should've moved these dishes out of the way, but oh boy, have I made a mess? Oh boy. Am I re washing these dishes? regrets. Hashtag Riegert.

Evan: 29:19

Yeah. So one of the other things with the Lou Lofa, so you do a little dance with that, is that, um, so of the speech.

Alison: 29:27

Currently doing a little down,

Evan: 29:30

Yes. Uh, um, it was for anyone who doesn't know you, you shake them. Uh ritualistically so it's a little bit kind of like a dance, and it is so the natural, just one of the forest species.

Alison: 29:43

There's a song.

Evan: 29:44

Um, and then you have three others, you have Palm Willow and. In addition to the truck, which the citrus and they represent different things, both it does not moan. But so the, the only one of those that produces something fermentable though, the Willow and the Myrtle are flowering. The only one that present other than the Metro, which is something fermentable is the poem, which is of course, date Palm, because that's the poem native to Israel. You can make Dateline as well as use as a sweetener for other brews and just it's tasting.

Alison: 30:16

I feel like it's worth noting, especially because for just post Russia, Shana. There's one other thing that we don't talk about enough with the date Palm. so. What is thought, you know, on Russia, Shawna lead apples and honey. And what is thought to me? The original. apples and honey was actually date, honey. And data, honey, you can buy it in stores. It's often called Ceylon instead of just honey. It's very tasty. I'm actually gonna see if I, can make some vegan Mead with it. At some point it's probably not going to be very made like, but we'll see what happens with it. But historically that. What is thought to have been their version, because dates are a fruit that grow, just grow in Israel. And it's, it's a lot easier to make a lot of date honey than it is to beat.

Evan: 31:04

that's right. So, I mean, there is historical record of beekeeping Well before the first temple period and in ancient Rome, which coincided with the end of the set, what?

Alison: 31:15

Yes it, Yeah. not to say there weren't beekeeping, but it's a heck of a lot

Evan: 31:20

But, but

Alison: 31:21

to.

Evan: 31:22

yet dates are much more common in the Eastern Mediterranean, apples are native to cause it's then, but have spread over all of Africa, Eurasia. And it's spread by that point. I mean, they, the scientific name is damacus rose or translates as Damascus rose from Latin. So apples and honey. Oh, I, so do I. So while apples would not have been common in the ancient middle east, they existed. And the reason that people, the most people think that Eve eight or that Eve in English, cava, and Hebrew ate an apple in the garden of Eden is due to, I think, Third or fourth century Greek text where basically every fruit just called God called apple nuts, apples, almonds, apples, dates, apples. All of them got translated as the same word into Greek, which then was most commonly used to refer to apples in Europe, which is why most people think in the garden of Eden was an apple tree.

Alison: 32:23

Can I give a quick interlude for another item of fruit history? Trivia question. What is named after what the color orange or the fruit orange.

Evan: 32:36

I believe the fruit the is named after the fruit

Alison: 32:39

Correct. That's why oftentimes you'll see things described as red or yellow, the word orange doesn't really show up historically. It's a fruit it's only, a more recent development where we've actually started using relatively more recent development. Anyways, I just, think that's a fun bit of fruit trivia we do a

Evan: 33:00

me. I haven't filled out. Today's learned lakes. I'll do that shortly. As soon as we stop recording.

Alison: 33:04

I haven't done that either Evan and I are in a trivia league. If you'd like to join a trivia league. And that's a message. We like This, this, the last bunch of purple I might cry as in, I might cry.

Evan: 33:19

I would understand that. Do you have much else to go with fruit trivia or suit coats or

Alison: 33:29

Uh, did I finish talking about C5, beta showy? Oh, I have a funny little story about some heartbeat I shall we bought anyways. First of all, be grateful for the rain. Ask God for more rain, ask God for less hurricanes before rain and places that are dry and also do your best to slow the slow climate change, because that's really what's causing the markets. Anyways, side note right there.

Evan: 33:54

Yeah.

Alison: 33:55

That was just the side note. But the real thing is that we. Water is life. And we need to be grateful. Just as we bless the food traditionally in Judaism, you blessed food before you eat it. You know, the earth sustains us and water sustains us. And it's something to be aware of and be grateful for. And be conscious of, of our usage and consumption, I guess, and, how we get it, just because it doesn't come from nothing. So, I mean,

Evan: 34:32

clean water is something.

Alison: 34:35

many people have

Evan: 34:36

water is something most Americans are fortunate to take. Yeah. Most Americans are fortunate not to have to worry about, but do say most

Alison: 34:44

true.

Evan: 34:44

it let, let alone rest of the world.

Alison: 34:48

Yes. Anyways, the little other story I have about some hot beta show, Ava is at my school. I'm at my universe. I attended Northwestern university. I used to go to Hillel, to the Orthodox service on a shoot me an answer it and SIM hot Torah, and one of the locals, would. Lead everybody in a rain dance every year. And it was just kind of a, you know, you say, marina Talvin, Marie a hundred times or some people do it where they say it a hundred times on that day during domineering. And we would, she would, lead us in singing in and she would lead us in a dance. Doing it. Yeah, it was just, it was just really sweet. And really a nice call-out to, Hey, this is a holiday that celebrates rain. We don't acknowledge it enough. It's important for us to acknowledge it. And, Let's let's throw back to the days where it really would be a massive party. It would be a massive celebration. And really like one of the, one of the big parts of the holiday and it's something we barely acknowledged today. So I guess the end of my spiel spiel about rain, which is kind of been scattered throughout this. Yeah,

Evan: 36:10

So a related tangent, related to water. The Jewish folks on every Japanese person knows

Alison: 36:19

Oh, my gosh.

Evan: 36:19

is the, the, have you seen that video and article? So mayim mayim, the folk song and dance, it was to celebrate a new well being dug at a kibbutz, but the. The choreographers of the dance attempted to recreate ancient Jewish dances because through both historical records and looking at the people who stayed in the region, we know there were dances. Of course, we don't know exactly what they were, but dancing was a big part of many Jewish rituals and celebrations.

Alison: 36:55

But not

Evan: 36:56

It's still, it's still is, or has become again. So it, a lot of them died out until, the faucets effectively brought revitalized a lot of it.

Alison: 37:07

Yeah. And I guess, I don't know if we ever want to do an episode on Hasidim versus.I guess that's a little more something that we'll probably end up in at least a few tangents, but I wonder if there are any differences in brewing, if they have any like fermentation items at differences to speak of might be interesting research.

Evan: 37:30

After the holidays, I have a rabbi. I will ask. but before we go on to many more tangents, everyone,

Alison: 37:38

Yeah,

Evan: 37:38

uh,

Alison: 37:41

we wish you a happy

Evan: 37:42

that I, I,

Alison: 37:44

yeah, We've had a lot of them today, but also I'm a little bit distracted,

Evan: 37:49

a little distracted, so it's a bit more, let me add, we've done enough that I can edit it and then we'll just chat.

Alison: 37:56

Yeah, got it. It looks like I am standing over a bowl of fruit punch. Like you don't understand how bright this looks. So as we emphasis episode, I am finishing up with straining out all of the juice from my Muscatine's. Um, I still have, I've actually only done half of the batch. I've done all of the reds and I still have all of the greens to do. I think I'm going to end up with roughly two gallons, which is very exciting.

Evan: 38:25

That is very exciting. But so to everyone at home, have an easy, fast if you're fasting, and a, a nice suit coat and hat.

Alison: 38:36

and have a meaningful

Evan: 38:37

Yes. Stay healthy. It's actually have a meaningful day and happy fermenting.