
“I took a deep breath of the crisp mountain air, preparing myself to find the most perfect ingredients here at the farmer’s market.”
The air tasted of thyme and woodsmoke. It carried the chatter of early risers and the soft thud of crates being set down on trestle tables. The market was already alive.
I held my list as though it were a sacred scroll; I had been entrusted with the creation of a Biblical Meal.
Not a themed dinner. Not a novelty evening with costumes and novelty goblets. A Biblical Meal; honest and reverent, reaching back through centuries with nourishment for body and soul.
I knew, vaguely, that in the desert the Israelites had longed for cucumbers; that curious, almost comic detail that makes ancient longing feel so human. Cucumbers. But when I looked it up, I discovered the longing had been more expansive, and more desperate. In the Book of Numbers, they moaned for fish, melons, leeks, onions, and garlic; foods they remembered from Egypt. “Our appetite is dried up,” they lamented, “there is nothing at all but this manna to look at.”
This manna. The disdain of abundance misunderstood. The tragedy of miracle mistaken for monotony.
How often do we tire of what sustains us, because it lacks novelty. The Israelites had freedom, divine protection, daily bread from heaven; yet they longed for the pungent bite of garlic and the sweetness of melons. They longed for taste, for memory, for familiarity.
My task was not to recreate complaint. It was to recreate covenant.
Scripture does not only record cravings; it also records commandments. There are foods that one “has” to eat; not in the sense of coercion, but in the sense of calling. Foods that shape identity. Foods that are both healthy and holy.
Wheat. Barley. Grapes. Figs. Pomegranates. Olives. Dates. The Seven Species בעת המינים, praised in Deuteronomy as the bounty of the Land of Israel; cucumbers were not listed.
That omission amused me as I paused at a stall piled high with glossy green cucumbers, their skins cool and taut. I ran my hand over them and smiled. Desire does not always align with destiny.
Each of these seven foods carries a distinct holiness, a spiritual resonance that mirrors its physical benefit. Not luxuries. Staples. Foods that shaped the rhythm of daily life: bread baked from wheat and barley, wine pressed from grapes, oil poured from olives, figs and dates dried for winter sweetness. Holiness as the discipline of gratitude.
There were sacks of whole wheat and barley, still fragrant with the field. The farmer, a broad-shouldered woman with sun-lined eyes, spoke of soil quality and rainfall patterns. I listened, imagining ancient terraces carved into Judean hills, farmers scanning the horizon for clouds. Wheat for structure and strength; barley, humbler and more resilient, for times of scarcity. Together they form bread, the staff and stuff of life.
Clusters of deep purple and pale green grapes, cascading over wooden crates like jewels. Fruit that becomes wine, that becomes blessing. In Jewish tradition, wine sanctifies Shabbat and festivals; it marks moments as sacred.
Figs; delicate, almost vulnerable, yet astonishingly nourishing. Pomegranates; their seeds a multitude. Olives; brined and glistening. I thought of olive oil; golden, luminous, used to light the menorah in the Temple. Oil is patience; it requires crushing to release its essence. Dates, sticky and amber, completed my collection. Sweetness concentrated by time and sun. Date honey, or silan, would bring depth and warmth to any dish.
My trolley grew heavy.
But I could not ignore the foods of longing. The cucumbers. The leeks, onions, and garlic… the fish and melons of Egypt.
Plump bulbs, papery skins whispering to me as I picked one up. Flavour anchors memory. Holiness is not sterile. It does not reject the pungent or the passionate. It sanctifies them.
I felt the project expanding beyond a single meal. What does it mean to eat in a way that was both healthy and holy? The Seven Species are not processed. They are whole, elemental, close to the earth. They require preparation; grinding, pressing, kneading; but they are not stripped of their integrity.
In a world increasingly crowded with packages and preservatives, perhaps the Biblical Meal was less about historical reenactment and more about return. A return to food that remembers where it came from.
By the time I reached the final stall, my list was complete. Wheat and barley for bread. Grapes for wine. Figs and dates for sweetness. Pomegranates for brightness. Olives for oil. Garlic; a nod to longing. And yes, almost mischievously, I tucked in two cucumbers.
Because even in covenant, we crave crunch.
That evening, as I laid the ingredients out on my kitchen table, they seemed to hum with possibility. We kneaded dough, feeling the elasticity of wheat and barley beneath our palms. We broke olives into oil, their bitterness yielding. We simmered figs and dates into a compote, their sugars deepening into caramel warmth. We scattered pomegranate seeds like rubies over a salad of greens and cucumbers, drizzled with olive oil and crushed garlic.
The meal was simple. Bread. Oil. Wine. Fruit. Fresh vegetables.
And yet it was sensational.
When we served it, the response surprised us. People did not merely eat; they lingered. They asked questions. They wanted to know the story behind the ingredients, the verses that praised them, the symbolism they carried. They spoke of their own longing for food that felt real; not engineered, not disguised, not endlessly modified.
From there, the issue grew and grew.
What began as a single entrusted meal became a movement of sorts. We began sourcing grains grown without chemicals, pressing olive oil in small batches, drying figs and dates under the sun rather than in industrial ovens. We told the story of the Seven Species. Not as relics of a distant past, but as living reminders that food can be both nourishment and narrative.
Today, we sell worldwide. Not only to Jews, though many find in it a reconnection to heritage and halachic mindfulness. We sell to anyone who wants “real” food; food that has not forgotten its origin, food that carries within it a whisper of mountain air and ancient promise.
Sometimes, at markets in cities far from that first crisp morning, I still take a deep breath before opening our stall. I watch people approach, curious. I see them taste a date for the first time and close their eyes in surprise at its richness. I watch children count pomegranate seeds, red juice staining their fingers.
And I think of the Israelites in the desert, standing between memory and miracle. I think of manna; mysterious, sufficient, misunderstood. I think of garlic and cucumbers and the complicated holiness of appetite.
The Biblical Meal was never only about ingredients. It was about attention. About choosing to see sustenance as sacred. About recognising that the land, any land, offers gifts that ask to be received with gratitude.
I still carry the list in my pocket. It is creased and worn now. Wheat. Barley. Grapes. Figs. Pomegranates. Olives. Dates. Cucumbers in the margin.
Because holiness, like hunger, is a living thing.










