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Food customs for holiday celebration and life today
Gammer talks about Passover matzo: how it was baked before Passover, the smell of matzo in the street, and how today's matzo compares with it. She recalls the coarse "shmire" matzo her grandfather's generation ate, and Kerler and Lemster ask about matzo from Israel and steamed matzo. Kerler explains the "poor bread" of the Exodus. The talk then turns to Shavuot dishes made with kasha and cheese, with Kerler asking about the term for them, then to Tisha b'Av and Yom Kippur customs.
Adds Passover matzo in detail, the Shavuot dishes and a question about Tisha b'Av.
