Seder Set
Jon suggested this project ages ago, and I’ve been mulling it over since then. With Passover coming up fast I figured I might as well see if I could do it. I’ve been saving my little cutoffs of olive from every platter I’ve made, and those cutoffs, along with a chunk of some spectacular olive that I got years ago from Andrew Jacobson, combined to make quite a nice set. For those of you who haven’t been to a Passover seder, it’s a ceremonial meal commemorating the Exodus from Egypt. There are certain foods that play a part in the ritual, six of which are generally grouped on the seder plate. Traditions vary widely, but the six most common are karpas (usually parsley), maror (horseradish), beitzah (egg), zeroah (shank bone, usually lamb, but in vegetarian households often a beet), charoset (apples, walnuts, honey and red wine) and chazeret (often romaine lettuce). Matzoh, salt water and wine are also part of the ceremony, and other foods such as matzoh-ball soup and gefilte fish are about as omnipresent as turkey at Thanksgiving. Some households also include an orange on the plate, to symbolize the inclusion of women, gays and lesbians into the tradition, and others include an olive, to symbolize hope for peace in the Middle East. And of course, arguing about what to include and what it should symbolize is an important part of the tradition as well.